Last Friday, we celebrated my mom’s birthday as a family. That means that we prepare what my mom’s requests for her birthday dinner. She requested a recipe that my sister had found last year on the internet:
Pumpkin Cheesecake Monkey Bread
Thankfully, since my sister had printed out the recipe, I was able to find out that Pillsbury was the original source of the recipe. It was a recipe that our whole family loved, young and old!
It’s not that different to prepare than traditional monkey bread. Since we went to see my niece play volleyball which then caused us to be in a rush to get dinner ready, all three of us (my mom, sister, and I) were working together to get this recipe ready for the oven. I was cutting biscuits; my mom was shaking them up in the sugar mixture; and my sister was preparing the sauce to pour over the monkey bread. I made the recipe all by myself this past Sunday, and it was not hard to do by myself; it just takes a little bit more time.
Pumpkin Cheesecake Monkey Bread
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons pumpkin pie spice
- 4 cans of refrigerated buttermilk biscuits 7.5 ounce cans--I used Aldi's.
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/3 cup canned pumpkin not pumpkin pie mix
- 1 package 3 ounces cream cheese
Instructions
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Heat oven to 350°.
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Spray Bundt pan with cooking spray.
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In a large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.
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Separate each can of dough into 10 biscuits. Cut each biscuit into quarters, adding biscuit pieces to bag and shaking as you go. (The second time I did it, I just dumped all the pieces into the bag at one time, and shook it thoroughly.) When pieces are coated, arrange in pan. If you have an leftover sugar, dump on top of the biscuit pieces.
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In a 1 quart saucepan, heat brown sugar, butter, pumpkin, and cream cheese over medium heat, stirring occasionally until butter is melted. Beat mixture with whisk until mostly smooth. (There may be some tiny pieces of cream cheese, but that's okay).
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Pour mixture over biscuit pieces in pan.
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Place pan on cookie sheet to catch any spills.
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Bake 30-35 minutes or until golden brown. Cool in pan 2 minutes. Place a plate upside down over the pan, and invert both pieces together so that the monkey bread comes out of the pan onto the plate.
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Cool 10-15 minutes before serving. Store in the refrigerator. (I did not store in the refrigerator.)
Oh, it looks so good! But there are 3-4 ingredients that I can’t get here and would make it hard to duplicate. Sometime when I come home!
Rhonda said she used her own buttermilk biscuit recipe for this recipe (in the book I made you) and I know that pumpkin pie spice can be made–but you would have to have cloves and other spices. Then you would have to probably puree your own pumpkin–if you can get it–yeah, a lot of work!
O my this looks fabulous! I’m pinning to make later!!!!
Thanks for pinning! I’ve made it twice in the last few days!
It wasn’t hard! My other pumpkin bread recipe using frozen dinner rolls is super-duper easy! (And yummy too!)
So delicious! I have leftoer pumpkin puree on hand so this is perfect. Thanks for sharing!
We used the 1/3 of cup on Friday for that monkey bread; I left 1/3 cup for my mom to freeze for monkey bread in a couple of weeks; I used 1/3 cup on Sunday for another monkey bread; and I need to freeze the leftover. So it doesn’t take a lot of pumpkin which is nice!
I love cinnamon crumbly monkey bread, oh boy, yum, yum and this one looks good too. I LOVE the little 6-picture information block you made there. Makes it easy to follow rather than scrolling the whole page!
Thanks! I think I still love the cinnamon monkey bread the best, because I’m kind-of addicted to it; however, this was a nice change for the fall.
Oh my goodness. My sons just went, “Oooooohhh!” when I read them the ingredients. I think that means I’ll have to make this soon 🙂
Describing what your sons said made me smile! I hope they like it!
mmmm monkey bread!!! Now I’m craving some!
I love any kind of monkey bread! It was fun to try this fall variety of monkey bread.
That’s the only bad thing with reading recipes. I think I also gain pounds by looking at them! 🙂
It looks awesome, but I might have to work hard getting the ingredients. Thanks for sharing.
That was what my sister in South Africa said. 🙁 I have a recipe for homemade buttermilk biscuits, and I know you can make your own pumpkin pie spice and pureed pumpkin–but that’s a lot of work just for monkey bread!
This looks so good! Anything with pumpkin and cheesecake in the title is a winner in my book! I’m pinning this so I can try this out! Thanks for sharing.
Thanks for pinning! I loved it especially for the fall time!
This looks so yummy! I love these types of bread. These would be great for a get together!
I did make it for my Sunday School! You figure there are 40 small biscuits in that dish–that’s a lot of bread!
I think it would be too! Maybe I will . . .
Yum, I love anything pumpkin and pumpkin + monkey bread sounds amazing!!
You need to try it then, because I’m not a lover of pumpkin, and it was really good!
Oh wow, that sounds soooo good! I love pumpkin cheesecake, so I would guess I’d love this too.
The pumpkin is not as strong as cheesecake, but we really enjoyed it.
LOOKS AMAZING! Thanks for linking up to Good Tastes Tuesday. YUM. I pinned you to our group board!
This looks amazing! Thanks for sharing with “Try a New Recipe Tuesday.” Hope you will be able to join us again this week. 🙂 http://our4kiddos.blogspot.com/2013/10/try-new-tuesday-october-29.html
I’ve still got to write up the post, but I’m hoping to!
This was fantastic. I made it for work and it was gone almost immediately. Thanks for sharing.
Great! Thanks for letting me know that! I always wonder if it turned out for others the way it turned out for me.