Caramel-Pumpkin Snickerdoodle Monkey Bread

This indulgent sweet monkey bread recipe will bring the perfect fall flavor to your autumn brunch or gathering.

overhead view of ring of Caramel-Pumpkin Snickerdoodle Monkey Bread topped with pecans
Photo: Carson Downing
Hands On Time:
30 mins
Rise Time:
1 hrs 45 mins
Bake Time:
40 mins
Stand Time:
10 mins
Cool Time:
20 mins
Total Time:
3 hrs 25 mins


  • ¾ cup milk

  • 1 pkg. active dry yeast

  • ¾ cup canned pumpkin

  • ¼ cup butter, melted

  • ¼ cup sugar

  • 1 egg

  • 1 teaspoon salt

  • 4 ¼ - 4 ¾ cup all-purpose flour

  • 1 recipe Caramel Syrup

  • 1 cup chopped toasted pecans

  • ¾ cup sugar

  • 1 tablespoon pumpkin pie spice or ground cinnamon

  • ¼ cup butter, melted


  1. In a small saucepan heat milk just until warm (105°F to 115°F). In a large bowl combine warm milk and yeast; stir to dissolve yeast. Let stand 5 to 10 minutes or until foamy.

  2. Add next five ingredients (through salt) to yeast mixture. Beat with a mixer on medium until combined. Add 2 cups of the flour; beat on low 30 seconds, scraping bowl as needed. Beat on medium 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (about 3 minutes).

  3. Place dough in a lightly greased bowl, turning to grease surface of dough. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes).

  4. Generously grease and flour a 10-inch nonstick fluted tube pan or angel food cake pan. Prepare Caramel Syrup. Sprinkle 1/2 cup of the pecans in bottom of prepared pan. Drizzle 1/2 cup of the Caramel Syrup over pecans.

  5. In a small bowl combine 3/4 cup sugar and the pumpkin pie spice. Place 1/4 cup melted butter in another small bowl. Turn dough out onto a lightly floured surface. Divide dough into 32 pieces. Roll each piece into a ball. Dip balls into melted butter, then roll in the sugar-spice mixture to coat. Arrange 16 of the balls over the Caramel Syrup in pan. Sprinkle remaining 1/2 cup pecans and drizzle remaining 1/2 cup Caramel Syrup over top. Top with remaining coated balls. Cover and let rise in a warm place until nearly double in size (about 45 minutes).

  6. Preheat oven to 350°F. Bake 40 to 45 minutes or until golden brown. (If needed, cover bread with foil the last 10 minutes of baking to prevent overbrowning). Let stand in pan 10 minutes. Invert onto a large serving platter. Cool 20 minutes. Serve warm.

Caramel Syrup

In a medium bowl combine 3/4 cup packed brown sugar, 1/2 cup melted butter, and 1/4 cup light-color corn syrup.

Nutrition Facts (per serving)

296 Calories
8g Fat
53g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 296
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 32mg 11%
Sodium 254mg 11%
Total Carbohydrate 53g 19%
Total Sugars 27g
Protein 5g
Vitamin C 0.9mg 5%
Calcium 53mg 4%
Iron 2mg 11%
Potassium 134mg 3%
Folate, total 77mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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