Mmmmm…my Pumpkin Spice Pecan Monkey Bread is exactly what you need to make this Saturday morning. We are monkey bread people. They’re so simple to whip up (you can even start them the night before if you like!). They feed a crowd, they make adults and kids alike happy and they travel well (I take them to church a lot!). And bonus, your whole house will smell like fall as this bakes up in the oven. Brew some coffee, grab the paper, sit back and enjoy your morning. It’s fall y’all!
2 cups of pecan pieces
2 (16 oz) cans of refrigerated flaky layer biscuit dough, cut into quarters
1/2 a cup of sugar
4 teaspoons of pumpkin pie spice, divided
3/4 cup firmly packed brown sugar
1/2 cup of butter
1/2 cup light corn syrup
1 (3.4 oz) box of instant vanilla pudding mix, dry and not prepared
Preheat oven to 350 degrees.
Spray a bundt pan with cooking spray. Sprinkle your pecans across the bottom. Set aside.
In a small bowl, combine the sugar and 2 teaspoons of pumpkin pie spice with a spoon. Dredge each biscuit quarter in this mixture to coat. Layer quartered pieces in prepared bundt pan on top of the pecans and each other all the way around.
(At this point, you could cover your pan and pop it in the fridge until the next morning.)
In a small saucepan, combine the remaining 2 teaspoons of pumpkin pie spice, brown sugar, butter, corn syrup and instant pudding mix. Cook over medium-high heat stirring constantly until mixture comes to a boil. Boil one minute. Remove from heat and pour this mixture over layered biscuits. Bake 40 minutes. Let pan sit 5 minutes before inverting it onto platter to serve.
Easy as that!! Some of the pecans might stick a little in your pan, and that’s okay. Make sure you liberally spray it with cooking spray before you begin.
Let the season of pumpkin everything begin!