Description
This cozy fall treat is part monkey bread, part pumpkin pie, and completely irresistible. Flaky biscuit pieces are coated in spiced pumpkin-brown sugar butter, layered with toasted pecans, and baked into a warm, gooey pull-apart loaf. Whether for brunch, dessert, or a holiday breakfast, this one’s sure to be devoured fast.
Ingredients
2 cans (16 oz total) refrigerated giant biscuits, quartered
Pumpkin Pie Coating:
1 cup pumpkin purée
1 cup firmly packed brown sugar
¾ cup unsalted butter, melted
2 teaspoons pumpkin pie spice
½ cup chopped pecans (plus extra for topping, optional)
Instructions
Preheat oven to 350°F (175°C). Grease a bundt pan or 9×13-inch baking dish.
In a mixing bowl, combine pumpkin purée, brown sugar, melted butter, and pumpkin pie spice. Mix until smooth.
Toss quartered biscuit pieces into the pumpkin mixture, making sure they’re well coated.
Layer coated biscuit pieces in the pan, sprinkling pecans throughout and on top.
Bake for 35–40 minutes, or until golden brown and cooked through.
Let cool for 10 minutes before inverting (if using a bundt pan) or slicing to serve.
Optional: drizzle with maple glaze or cream cheese icing for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320 / Serving
- Sugar: 24g / Serving
- Sodium: 420mg / Serving
- Fat: 16g / Serving
- Saturated Fat: 8g / Serving
- Carbohydrates: 42g / Serving
- Fiber: 2g / Serving
- Protein: 4g / Serving