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A starter menu for the Fall season featuring soups, breads, stews, entrees, and desserts that draw on autumnal flavors like harvest spices, hearty roots, and warm comforts to evoke that crisp, leaf-crunching vibe!
Desserts
Pumpkin Spice Monkey Bread
dessert
Indulge in warm, pull-apart Pumpkin Spice Monkey Bread—a golden tangle of soft, cinnamon-dusted dough balls baked to gooey perfection with a swirl of autumn spices, pumpkin puree, and a drizzle of vanilla glaze
RECIPE
Pumpkin Spice Monkey Bread
Indulge in warm, pull-apart Pumpkin Spice Monkey Bread—a golden tangle of soft, cinnamon-dusted dough balls baked to gooey perfection with a swirl of autumn spices, pumpkin puree, and a drizzle of vanilla glaze
Prep 10 mins
Cook 45 mins
Total 55 mins
dessert
Ingredients
Cook Mode
Biscuits
- 3 (16 oz.) cans refrigerated buttermilk biscuits
- 3/4 cup granulated sugar
- 1 Tbsp. pumpkin pie spice
- 1 tsp cinnamon
- 1/2 cup (1 stick) salted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/2 cup pure pumpkin puree
- 1 tsp. vanilla extract
Glaze
- 1 1/4 cup powdered sugar
- 1/4 cup heavy cream , {or milk}
- 2 tsp vanilla extract
Preparation
1
Preheat the oven to 350°F.
2
Cut each biscuit into quarters.
3
In a small bowl combine the granulated sugar, cinnamon, and pumpkin pie spice. Then in a gallon storage bag, add half the biscuit pieces, half the combined sugar/spice mix, seal the bag, and shake well to coat. Place the pieces in an even layer in a 10-cup Bundt pan. Repeat with the remaining biscuit pieces and the remainder of the sugar/spice mix.
4
In a medium saucepan, add the butter and brown sugar and melt over medium heat, stirring occasionally. Whisk in the heavy cream and pumpkin puree. Bring to a simmer and cook, stirring frequently, until well combined and slightly thickened, about 3 to 5 minutes. Remove from the heat, whisk in the vanilla, and then pour the mixture over the biscuits.
5
Place the Bundt pan on a rimmed baking sheet and bake until the bread has risen up by about 2 inches. You'll want it to be a deep dark brown on top which will take about 35 to 45 minutes. Afterwards, let the bread cool in the Bundt pan on top of a wire rack for 15 minutes.
6
With oven mitts, invert the monkey bread on a dinner plate. If it doesn't come out right away, you can tap on the bundt pan or use a spatula to loosen the contents.
7
While bread is cooling, combine glaze ingredients and drizzle over inverted bread. Serve the monkey bread warm. Enjoy!