Pumpkin Pie Monkey Bread

• Vegetarian

• Produce

  • 1 cup Pumpkin puree, canned

• Baking & Spices

  • 1/4 3 cans (12 oz. refrigerated biscuit dough, refrigerated
  • 1 cup Brown sugar, firmly packed
  • 1 1/4 cup Granulated sugar
  • 3 tsp Pumpkin spice

• Dairy

  • 1 cup Butter

Found on thecookierookie.com

Description

Ingredients

• 3 cans (12 oz.) refrigerated biscuit dough, cut into quarters
• 1 teaspoon pumpkin pie spice
• 1 cup granulated sugar
• ¼ c granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 cup canned pumpkin puree
• 1 cup brown sugar, firmly packed
• 1 cup butter, melted

Directions

• Preheat oven to 350F.
• Spray a 12-cup Bundt or tube pan with non-stick cooking spray.
• For the dough:
• Combine 1 cup sugar and 1 teaspoon pumpkin pie spice in a small bowl and mix until thoroughly combined.
• Place quartered dough in a large mixing bowl then sprinkle sugar/spice mixture evenly over the dough. Gently stir the dough until the sugar/spice mixture covers each piece of dough.
• In a large mixing bowl, combine ¼ cup sugar, pumpkin pie puree and 2 teaspoons pumpkin pie seasoning. Whisk together until ingredients incorporate.
• Pour the pumpkin pie mixture over the prepared dough stirring gently until all biscuit pieces are covered with the pumpkin mixture.
• Evenly place all biscuit pieces in the sprayed Bundt or tube pan.
• In a small saucepan, combine the brown sugar and butter. Bring to a boil over medium heat and cook 1 minute. Pour the brown sugar/butter evenly over the biscuits in the pan.
• Bake at 350F 30-35 minutes or until golden brown and biscuits are cooked through.
• Remove from oven and place Monkey Bread on a cooling rack. Cool 10 minutes, then turn the Monkey Bread upside down onto a platter larger than the Bundt pan.
• Pull apart to serve.
• Enjoy!