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Pumpkin Cheesecake Monkey Bread How-To

The classic pull-apart gets inbued with the flavors of caramel and pumpkin.
Love monkey bread? The fun pull-apart bread that’s a favorite for brunches and decadent playdate snacking has grown in popularity over the past few years as folks have discovered how easy it is to create. And the variations on the original cinnamon sugar version? They are pretty awesome, too. It can be sweet, savory, salty or rich.

In the case of Pumpkin Cheesecake Monkey Bread, it’s a rich, ooey gooey treat great for fall celebrations. Making it is simple because you start with Pillsbury® Buttermilk Biscuit dough.

value pack of buttermilk biscuits, butter, a can of pumpkin and sugar on a table
Quarter each raw biscuit. Toss the biscuit quarters in a plastic bag with a mixture of sugar and pumpkin pie spice. Arrange them all in a fluted cake pan. an opened tube of biscuits with some that have been quartered. a plastic bag with sugar and pumpkin spice in it.
Then you make the pumpkin cheesecake mixture. To do so, whisk up a hot mixture of butter, pumpkin, cream cheese and brown sugar over medium heat until smooth. Pour that over the biscuits. Bake it until it’s puffed and golden. a Bundt pan with pumpkin cheesekcake mixture in it. a Bundt pan with baked monkey bread that is puffed and golden.
Turn it onto a plate. Once it’s cooled a bit, dig right in! pumpkin cheesecake monkey bread ring on a plate
This is absolutely best fresh from the oven, but you can heat up leftovers to enjoy later, too.