As much as I love to cook, I am honestly a horrible baker! I hate having to measure exact amounts for recipes. I am more of a, little bit of this little bit kind of that person in the kitchen. As you already know, when baking that method of not measuring or following precise instructions just is not functional if you desire to have a good tasting and good looking dessert. However, from time to time I do attempt to make something sweet. This recipe for Pumpkin Monkey Bread was seriously amazing and it was super easy with little room to screw up! I actually was able to get a general idea of how to make the pumpkin glaze and then just wung it from there. I did not feel like making my own dough, so I used pull apart Pillsbury biscuits which worked out great. If you love pumpkin everything you will definitely love this gooey sweet treat!!
2 cans of Pillsbury flaky biscuits
1 (15 oz) can pumpkin puree (any brand)
1 cup brown sugar packed
1 cup white sugar
1/4 cup cinnamon
1 – 2 tablespoons all spice (or more if you desire)
1 tablespoon vanilla
1 stick of butter
2 bread loaf pans or buntd pan
Preheat oven to 350 degrees F.
Open the cans of biscuits and separate each biscuit from the roll. Quarter each biscuits so you have a bunch of smaller pieces. In a large freezer ziplock bag add white sugar, cinnamon, and all spice.
Throw a hand full of biscuit pieces into the bag and shake until they are all completely covered. Repeat until all pieces are covered in dry seasoning.
Spray your pan with vegetable cooking spray and then put all biscuit pieces into the pan(s).
In a medium sauce pan mix and heat pumpkin puree, butter, vanilla, and brown sugar over medium heat until boiling.
Pour mixture evenly over biscuit pieces and shake the pan to make sure it reaches the bottom and covers all pieces.
Bake in over for about 30 minute or until biscuits are golden brown on top and cooked in the middle. You might have to put a top piece off to check the middle. If not cooked through, continue baking.
Optional** Mix together 1 cup of powdered sugar, 3-4 tablespoons milk, and 2 teaspoons vanilla for a glaze. Pour over cooled monkey bread.
Serve warm and Enjoy!!