Pumpkin Monkey Bread is a gooey pumpkin glaze covered biscuits baked together with a cinnamon sugar topping. This decadent fall treat makes mornings or special events sweeter.
Heat the oven to 350 ℉ and generously grease a bundt pan with butter (coconut oil will also work).
Place the sugar, cinnamon, ginger, cloves, and nutmeg in a large zip-top bag and toss to combine evenly. Cut the biscuits into quarters and add to the bag. Shake vigorously to coat each piece of biscuit.
Put the coated biscuit pieces into the prepared bundt pan and sprinkle with remaining sugar and spice mixture.
In a small saucepan over medium heat melt the butter together with the brown sugar and pumpkin puree. Bring to a boil and let cook for 1 minute. Remove from heat and pour on top of the biscuit pieces.
Bake for 35 minutes, or until end pieces are golden brown. Remove from the oven and let cool for 10 minutes before turning out onto a serving plate.
Notes
The spices can also be switched for 2 tablespoons of pumpkin pie spice.