Super Simple Pumpkin Pull Apart Bread or Pumpkin Monkey Bread

So, most of the recipes that I plan to post on this blog will be kinda crunchy. In other words, they’ll contain at least ONE organic ingredient ;-). This recipe however, has a crunchiness factor of ZERO. It’s simply an idea I came up with after seeing this recipe for Berries & Cream Cheese Monkey Bread. I needed something quick and Fall-ish to make for our Midwifery Family Social last Saturday. It was so easy and so tasty that I thought I’d share it in case anyone else wanted to give it a whirl. I AM BY NO MEANS A BAKING GODDESS. That’s my disclaimer! If anyone tries this recipe and creates some cool alterations to it, please post it in the comments section, I would love to know about it! Ok, so anywho, Here goes nothing…

*The Pumpkin Bread is not super sweet so you may want to make a frosting to accompany it. The frosting itself isn’t very sweet either so for those of you sweet teeth (hmmm, never had to pluralize that one before) out there, add more powdered sugar.*

Pumpkin Pull Apart Bread with Pumpkin Cream Cheese Frosting


2 Cans of Pillsbury Tin Pizza Crust Dough

14 oz. of Pumpkin Cream Cheese (This can be found at Trader Joes, delish!!)

3 tsp Pumpkin Pie Spice (or just Cinnamon would work too)

3/4 Cup Brown Sugar

Frosting (optional)

Remainder of Pumpkin Cream Cheese (approx. 4-5 oz)

1/2 Stick of Butter

1/2 Cup Powdered Sugar

  1. Preheat Oven to 350 degrees (If you plan on making the frosting, now would be a good time to pull out the butter and set it on the counter to achieve room temperature)
  2. Prepare a round pan.
  3. Combine Pumpkin Pie Spice and brown sugar in a small bowl
  4. Roll out one can of pizza dough onto a cookie sheet. 
  5. Spread approx. 4-5 oz of the Pumpkin Cream Cheese onto the dough
  6. Sprinkle 1/3 of the brown sugar mixture onto the dough
  7. Roll the dough jelly roll style
  8. If the ends of the roll are awkward, not containing much filling cut them off and set aside.
  9. Cut 1 inch slices of the roll and place each piece into a prepared round pie pan, starting at the outside and working your way in. This will be messy! You will not fill the whole pan yet.
  10. Repeat the process with the next can of dough. You should have some roll left over.
  11. Layer the remaining slices onto the middle of the first layer, creating a swirl like this:
  12. Sprinkle the entire thing with the remaining brown sugar mixture 
  13. Bake for 20-25 minutes or until edges are golden brown.


  1. Place the softened butter and remaining cream cheese in a bowl and mix on a low-med speed.
  2. Slowly add the powdered sugar and mix sparingly until nice and smooth.
  3. Top with a sprinkle of Pumpkin Pie Spice or Cinnamon. Set aside. 

I chose to serve the frosting on the side so that people could easily pull off the pumpkin bread pieces and then add frosting if they desired. However, I’m sure you could serve it directly on the bread and still have success! Hope you enjoy this as much as we did!


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