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To make Pumpkin Cinnamon Sugar Monkey Bread, gather the following items: - 2 cans of refrigerated biscuit dough - 1 cup pumpkin puree - 1 tablespoon pumpkin pie spice - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, melted - 1 teaspoon vanilla extract - 1/4 teaspoon salt - Optional: Chopped pecans or walnuts for added crunch Each ingredient plays a key role in this tasty treat. The refrigerated biscuit dough provides a fluffy base. Pumpkin puree adds moisture and a rich flavor. Pumpkin pie spice gives that warm fall taste. Granulated sugar and brown sugar create a sweet, caramelized crust. Unsalted butter helps everything blend together. Vanilla extract enhances the overall flavor. A touch of salt balances the sweetness. If you want extra crunch, add some nuts. Make sure to use fresh ingredients for the best results. This recipe is all about layers of flavor and texture. Get ready to enjoy a warm, gooey treat that is perfect for sharing! First, open the cans of refrigerated biscuit dough. Cut each biscuit into quarters. Place all the pieces in a large mixing bowl. This sets the stage for our monkey bread. In a separate bowl, combine the granulated sugar, brown sugar, pumpkin pie spice, and salt. Mixing well is key to a tasty blend. You want every bit of the sugar to get the spice flavor. Add the sugar mixture to the biscuit pieces. Toss them together until each piece is well coated. This step gives the monkey bread its sweet, spiced crust. Take your time here for even coverage. In another bowl, mix the pumpkin puree, melted butter, and vanilla extract. Pour this mixture over the coated biscuit pieces. Gently stir to combine, making sure every piece gets a nice coating of pumpkin goodness. Spray the inside of your slow cooker with cooking spray. Layer the biscuit pieces neatly in the slow cooker. If you like, add chopped nuts for crunch. Stacking them properly helps them cook evenly. Cover the slow cooker and set it on low heat. Cook for about 2 to 3 hours. Check for doneness by inserting a toothpick into the center. If it comes out clean, your monkey bread is ready. If not, continue cooking in 30-minute increments. Using fresh ingredients is key. Fresh pumpkin puree makes a big difference in flavor. You can use canned puree, but fresh is best for taste. Always check the expiration date on your biscuit dough. Fresh dough bakes better. Adjusting spice levels is fun. Taste as you go. If you want more pumpkin spice, add a bit more. Like it sweeter? Add extra sugar to the mix. You can serve the monkey bread right from the slow cooker. It looks warm and inviting. If you want to impress, transfer it to a nice plate. Drizzle with a glaze made from powdered sugar and milk. This adds a sweet touch. A sprinkle of cinnamon on top makes it look pretty and tasty. You can also add chopped nuts for crunch. Overcrowding the slow cooker is a big mistake. Leave enough space for the biscuits to rise. If they are too packed, they won’t cook evenly. Not checking doneness can ruin your bread. Use a toothpick to test. If it comes out clean, it’s done. If not, keep cooking in 30-minute chunks. This ensures you get a fluffy, perfect monkey bread every time. {{image_2}} You can change the flavors of pumpkin cinnamon sugar monkey bread easily. For a warm twist, add nutmeg to your spice mix. Nutmeg gives a deeper, autumn flavor. You can also mix in chocolate chips or dried fruits. Chocolate chips add sweetness, while dried fruits bring a chewy contrast. Both options make this treat extra special. If you want to try something new, use homemade biscuit dough. This dough can make your monkey bread taste fresher. You can also opt for gluten-free biscuit alternatives. Many stores sell gluten-free dough that works just as well. This way, everyone can enjoy this yummy dessert. Topping your monkey bread can take it to the next level. You can sprinkle nuts and seeds on top for a crunchy bite. Pecans or walnuts work well, adding texture and flavor. Another fun option is to drizzle cream cheese frosting or a simple glaze. This extra sweetness makes every bite even better. To keep your pumpkin cinnamon sugar monkey bread fresh, you should refrigerate it. Place any leftover pieces in an airtight container. This will help keep moisture in and prevent drying out. You can also use plastic wrap to cover the bread if you don’t have a container. When you're ready to enjoy the leftovers, you can use either a microwave or an oven. The microwave is quick and easy. Just place a piece on a plate and heat it for about 20-30 seconds. If you want crispier edges, the oven is better. Preheat it to 350°F (175°C) and bake for about 10 minutes. This keeps the texture nice and fluffy. If you want to save some monkey bread for later, you can freeze it. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This keeps them fresh and safe from freezer burn. When you're ready to eat, take out a piece and let it thaw in the fridge overnight. For faster thawing, you can leave it at room temperature for a few hours. Yes, you can use an oven. The cooking time will change. In the oven, preheat to 350°F. Bake for about 30 to 40 minutes. Check for doneness by using a toothpick. The monkey bread should be golden brown and fluffy. If you can't find pumpkin puree, use applesauce. It gives a similar texture and moisture. You can also use mashed bananas for a sweet twist. Each option will change the final flavor slightly, but both work well. Monkey bread lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh and safe. If you notice any signs of spoilage, it’s best to discard it. Yes, you can double the recipe for larger batches. Just make sure your slow cooker can hold the extra dough. You may need to adjust the cooking time. Start checking for doneness after 3 hours. This blog explains how to make pumpkin monkey bread in a slow cooker. You learned about the ingredients, step-by-step instructions, and helpful tips. We explored variations and storage options. Now, get creative with your pumpkin monkey bread! Try different toppings and spices to make it yours. Enjoy it warm and share it with friends. This recipe is fun, easy, and perfect for any occasion. Your kitchen will smell amazing too!

Pumpkin Cinnamon Sugar Monkey Bread Slow Cooker

Indulge in the ultimate fall treat with this delicious Pumpkin Cinnamon Sugar Monkey Bread! Made easy with refrigerated biscuit dough and a blend of pumpkin puree and spice, this mouthwatering dish cooks to perfection in your slow cooker. Perfect for any gathering or a cozy night in, this recipe will have everyone asking for seconds. Click through to discover how to make this delightful dessert and enjoy a taste of autumn today!
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Ingredients
  

2 cans of refrigerated biscuit dough

1 cup pumpkin puree

1 tablespoon pumpkin pie spice

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

Optional: Chopped pecans or walnuts for added crunch

Instructions
 

Prepare the Biscuit Dough: Open the cans of refrigerator biscuit dough and cut each biscuit into quarters. Place the pieces in a large mixing bowl.

    Make the Sugar Mixture: In a separate bowl, combine the granulated sugar, brown sugar, pumpkin pie spice, and salt. Mix thoroughly.

      Coat the Dough Pieces: Add the sugar mixture to the biscuit pieces and toss until they are well coated.

        Incorporate Pumpkin: In another bowl, mix the pumpkin puree, melted butter, and vanilla extract. Pour this mixture over the coated biscuit pieces and gently stir to combine, ensuring all pieces are coated.

          Add to Slow Cooker: Spray the inside of your slow cooker with cooking spray. Layer the biscuit pieces (and optional nuts) in the slow cooker, stacking them as neatly as possible.

            Cook the Monkey Bread: Cover the slow cooker and set it on low heat for about 2 to 3 hours, until the biscuits are cooked through and fluffy.

              Check for Doneness: Insert a toothpick into the center of the monkey bread; it should come out clean. If not, continue cooking in 30-minute increments.

                Serve Warm: Once fully cooked, turn off the slow cooker and let the Monkey Bread cool for a few minutes, then serve warm.

                  Prep Time: 15 mins | Total Time: 2 hrs 15 mins | Servings: 8-10

                    - Presentation Tips: Serve the Monkey Bread in the slow cooker or transfer it to a rustic plate. Drizzle with a simple glaze made from powdered sugar and milk for extra sweetness and garnish with a sprinkle of cinnamon on top.