I very rarely make Monkey Bread around here because it is VERY dangerous.

Case in point: I just had to try this pumpkin caramel monkey bread yesterday and I legit gained an entire pan in one day, even though I skipped lunch.

Traditional lunch, I should say.  I definitely ate my weight in monkey bread for lunch.

It’s so gooey and caramely and brown sugar cinnamon-y delicious.  It’s beautiful.  It’s easy.  It’s so delicious and so, so easy to make.

I’ve made regular monkey bread before, gorilla bread (Yum!) and monkey bread muffins, but never had I ever tried it with pumpkin.  It’s a lot like a pumpkin cinnamon roll, and if you’d had one of those before, you know how good this is going to be.

So get out there people! Buy a couple tubes of biscuits and a can of pumpkin.  Decorate your front porch for Halloween, pop this in the oven to bake while you’re at it, and then sit in your warm, cozy house and bask in fall, glorious fall.

Or pin it for Thanksgiving or Christmas morning! On holidays, we can eat things like this and call it breakfast.

Enjoy!

Recipe adapted from Pillsbury

Ingredients:
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon ground cinnamon

2- 16.3 oz tubes of Pillsbury original Buttermilk biscuits

1 cup packed brown sugar
3/4 cups butter
1/4 cup Libby’s canned pumpkin
1 teaspoon ground cinnamon

(Note: I made this sauce as directed on Pillsbury’s website, but only used about 3/4 of it- it just looked like a little too much for my bundt pan to handle.  Pour at your descretion)

Icing:
1 cup powdered sugar
2 teaspoons room temperature butter
2-3 tablespoons of milk (to nice drizzling consistency)

Directions:
Preheat the oven to 350° and generously grease a bundt pan.  Place 1/2 cup granulated sugar, 1/2 cup brown sugar, and 1 tablespoon of cinnamon into a ziplock bag.  Working in batches, cut the biscuits into quarters, shake them around in the bag to completely coat them in cinnamon/sugar mixture, and place them around the bundt pan.  Repeat until all biscuits have been used.

In a small saucepan, melt the butter, brown sugar, pumpkin, and cinnamon. Once melted, cook for one minute over low heat, then pour mixture carefully around over the top of the biscuits in the bundt pan. (see note above about the amount of the sauce to use)  Bake for 30-35 minutes until golden brown.  Cool on counter for 10 minutes, and then tip pan over onto a plate.  Cool for about 10 more minutes.  Mix icing ingredients together and drizzle over the top.  Serve warm (my favorite) or cooled.

Enjoy!