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.
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.
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.
Turn it onto a plate. Once it’s cooled a bit, dig right in!
This is absolutely best fresh from the oven, but you can heat up leftovers to enjoy later, too.