Pumpkin Pull Apart Monkey Bread

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Pumpkin Pull Apart Monkey Bread is a very soft and sweet dough with just the right amount of pumpkin flavor and a cinnamon cream cheese frosting. Here’s a favorite fall treat you’ll love!

Welcome to October! Really happy to see you again! Of course, it’s been a while since we’ve seen Halloween stuff in stores, but it’s nice that you’re actually here. Though we fear that means your usual decorations will disappear and be replaced by Christmas soon. Oh wait, is the Christmas stuff out too? Well, nice to meet you, although pre-celebration festivities may have drained your welcome.

Time to eat pumpkin and bake, enjoying the warming comforting flavors of cinnamon, nutmeg and cloves. We made some monkey bread to celebrate October, with pumpkin of course. The danger of pulling apart bread is that you keep telling yourself that you just need to eat another slice and the whole thing disappears! Don’t worry, we don’t judge. Who can resist pumpkin pull open monkey bread? !

  • Instant dry yeast vs active dry yeast:

    Both can be used in this recipe, the active dry yeast only needs to be fermented in warm water while the instant dry yeast does not.

  • Do I need to use a stand mixer to make the Pumpkin Pulled Monkey Bread?

    A stand mixer is a little easier and doesn’t require as much arm strength as mixing by hand, but you can definitely do it all by hand. Simply mix everything together with a wooden spoon, switching to your hands once it becomes too difficult. Then you will knead the dough with your hands.

    Alternatively, you can use the bread machine on the dough setting to mix and knead the dough for you. After kneading, remove and continue with the rest of the recipe.

  • Storage Instructions:

    You need to store it in an airtight container for up to 5 days.Keep refrigerated due to cream cheese frosting

Pumpkin Monkey Bread.

If you liked this recipe, you might be interested in these other delicious sweetbread recipes:

Pumpkin Monkey Bread.

Pumpkin Pull Apart Monkey Bread is a very soft and sweet dough with just the right amount of pumpkin flavor and a cinnamon cream cheese frosting. Here’s a favorite fall treat you’ll love!

Preparation time 30 minute

cooking time 35 minute

Rise Time 1 Hour 30 minute

raw material

Pumpkin Bread:

  • 2 1/2 teaspoon instant dry yeast
  • 2 tablespoon warm water
  • 1 cup pumpkin puree
  • 1/3 cup warm milk
  • 1/4 cup softened butter
  • 1 big egg
  • 2 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg powder
  • 1 pinch clove powder
  • 1/4 teaspoon Salt
  • 3 1/2 – 4 cup all purpose flour
  • 1 eggs lightly beaten

Dipping mixture:

  • 1 cup butter melted
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg powder
  • 1 pinch clove powder

For the Cinnamon Cream Cheese Frosting:

  • 8 ounce cream cheese soften
  • 1/2 cup butter soften
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1/2 teaspoon ground cinnamon


  • Dissolve yeast in water in large mixing bowl or stand mixer bowl.

  • Add pumpkin puree, milk, butter, eggs, brown sugar, cinnamon, nutmeg, cloves, and salt. Mix until fully combined.

  • Add flour 1/2 cup at a time until a soft dough forms. The dough should be sticky and soft, but not sticky.

  • Knead the dough for about 5 minutes, until the dough is smooth and elastic. Place in a lightly greased bowl, cover, and let rise for about 1 hour until doubled in size.

  • After the dough has risen, in a small mixing bowl whisk together the melted butter with the brown sugar, cinnamon, nutmeg, and cloves.

  • Break off walnut-sized pieces of dough, dip them into the melted butter mixture, and place in a lightly greased 10-12 cup pan (or use two loaf pans).

  • Cover and let rise for 30 minutes. Bake in preheated 350 degree oven for 30 to 35 minutes.

  • While the bread is baking, make the cinnamon cream cheese butter. In a mixing bowl, using a hand mixer, beat cream cheese, butter, and vanilla extract for 2 minutes until light and fluffy. Then add the powdered sugar and cinnamon and beat until smooth.

  • Let the bread cool in the pan for 10 minutes. Then invert the pan onto a large platter or platter. While the bread is still warm, frost it with a drizzle of cinnamon cream cheese butter. Serve hot, or let cool and serve after cooling completely.

Pumpkin Pulled Monkey Bread