We’ve been experiencing fall-type weather already, at least in the mornings. Fall=pumpkin, at least in my mind. This Double Pumpkin Monkey Bread is full-on pumpkin in flavor, and a little less sweet than a lot of monkey bread recipes, so the pumpkin remains the star of the show. I think it looks both rustically charming, as well as a little bit fancy, when put together in double layers like a cake. Side note: this little glass cake stand belonged to my husband’s grandmother (she was a great cook-every breakfast I ate at her home started with homemade biscuits, and meals ended with homemade pie or cake) and I’m honored to use it. Obviously, you could make this recipe in two cake pans, serve directly out of the pans, and call it a day. It would taste just as good. I layered it on a whim and really liked the look, and also thought it would be more visually appealing for a special occasion. It cuts and stays together surprisingly well, thanks to a little pumpkin mixture “glue” between the layers.
If you’re wondering how easy this could be and why on earth is it appearing on Friday when that’s shortcut/easy/simple recipe day-I promise, it’s really not hard. Those are just canned biscuits up there (the big biscuits). And some canned pumpkin, some sugar, spices, butter. You can use pancake syrup if you don’t have real maple syrup (don’t tell the other food bloggers I said that), and you can skip the nuts (Wahhh! I like nuts so much I could probably eat them on scrambled eggs. Okay-maybe not eggs, but seriously, nuts are so good!) if you want to.
Cut up the biscuits in various size pieces. Shake them up in a bag with the sugar/cinnamon to save one dirty dish. Let’s make a pact to not dirty more dishes than necessary, okay? When I test recipes, my kitchen always looks like everyone on my block dropped off their dirty dishes at my house. If I could build a lean-to on my house that was just big enough for a commercial dishwasher…but I digress. Use a baggie, save a bowl. Then spread part of the pumpkin mixture on top of each pan of biscuits, and sprinkle one pan with some of the nuts if you’re using them. This will be the bottom layer. I’d prefer to have the nuts toasted a little on each layer, but that last drizzle of pumpkin glaze would kind of hide them on the top layer, so I opted to add them after baking on the top. You can do it either way.
After baking, let the monkey bread cool until it looks like the pumpkin mixture on the top is starting to set up, about 10-15 minutes. Put the bottom bread-with the nuts-on a cake stand or serving plate (instructions in recipe on how to do this), heat up the remaining pumpkin mixture and whisk in some powdered sugar and milk. Spread just a little of this on over the bread on the cake stand to help hold the layers together. Put the second layer on top and drizzle with remaining pumpkin glaze. Top with the last bit of nuts. Stand back and behold your monkey masterpiece. Grab a bread knife and slice away.
Although I’ve filed this under “breads” and “breakfast” in the recipe index (largely because it’s made with biscuits, which I think of as breakfast food), this definitely looks like it could be a dessert, if bread-y desserts are your thing. Serve it with some whipped cream or vanilla ice cream (yum!).
Leftovers are good for a couple days (reheat slices gently in the microwave), if kept covered with plastic wrap. Whatever way you serve this Double Pumpkin Monkey Bread-like a layer cake, in two pans, with nuts or without, for breakfast, for dessert-your family and friends will love the rich, fall pumpkin flavor.
Double Pumpkin Monkey Bread
- 2 16.3 oz. cans refrigerated biscuits (large biscuits)
- 1/3 c. sugar
- ½ cup + 1 Tablespoon brown sugar, divided use
- 1 ½ tsp. cinnamon, divided use
- 1 c. canned pumpkin
- ¾ c. butter, melted
- 2 Tbs. maple syrup
- ¼ tsp. ginger
- 1/8 tsp. cloves
- ¼ c. coarsely chopped nuts, divided use
- ¼ c. powdered sugar
- 2-3 tsp. milk
- Step 1 Preheat oven to 350 degrees. Spray two 8-inch or 9-inch cake pans generously with non-stick spray.
- Step 2 Cut each biscuit into 4-6 pieces.
- Step 3 In a gallon-size baggie add 1/3 cup sugar, 1 tablespoon of brown sugar, and ¾ teaspoon cinnamon. Shake the ingredients together, then add the biscuits, zip the bag, and shake to distribute the mixture evenly over the biscuit pieces.
- Step 4 Divide the biscuit pieces in half and spread in the prepared pans.
- Step 5 In a medium bowl whisk together pumpkin, melted butter, maple syrup, remaining half-cup of brown sugar, remaining ¾ teaspoon cinnamon, ginger, and cloves. You should have about two cups of pumpkin mixture, total.
- Step 6 Pour ¾ cup of pumpkin mixture over each pan of biscuits. Refrigerate remaining half-cup of mixture.
- Step 7 Sprinkle 2 tablespoons of the nuts over one pan of biscuits. Set the remaining nuts aside.
- Step 8 Bake 25-28 minutes for 8-inch pans (this is the size I used), one to two minutes less for 9-inch pans.
- Step 9 Remove from oven and cool slightly so pumpkin topping can set up a bit.
- Step 10 Remove the remaining pumpkin mixture from the refrigerator and microwave 20-30 seconds. Pour into a small bowl and add the powdered sugar. Whisk until sugar is no longer visible, then add milk a little at a time. Mixture should be pourable, but not runny.
- Step 11 Gently turn out the pan of monkey bread with the nuts onto a waxed or parchment paper covered dinner plate. Then flip it over-nut side up-on to a cake stand or whatever you will be serving it on.
- Step 12 Spread a little bit of pumpkin mixture over the monkey bread on the cake stand. Using the same method as above, turn out the other pan of monkey bread, topping side up, on top of the one on the cake stand. Pour the remaining pumpkin mixture over the top of the monkey bread. Sprinkle remaining 2 tablespoons of nuts on top. Cut (a bread knife is recommended) and serve warm.
- Step 13 Cover leftover monkey bread with plastic wrap and store at room temperature. Rewarm individual pieces in microwave.