Pumpkin Cheesecake Monkey Bread Step by Step Guide 

With every piece of our delicious Pumpkin Cheesecake Monkey Bread, you'll be able to embrace the comfort of the season and experience a burst of sweetness and spice!  

– 15 ounce Pillsbury Buttermilk Biscuits  – ½ cup white sugar – 2 teaspoon pumpkin pie spice – ½ cup brown sugar – ½ cup butter – ½ cup canned pumpkin – 3 ounce cream cheese



Preheat oven to 350℉. Spray bundt pan with cooking spray. Mix white sugar and pumpkin pie spice in a big ziplock bag.  


Place the biscuits in the bag, lock it, and shake it until they are completely coated with sugar/pumpkin pie spice.  


Open all biscuit cans and quarter each biscuit. Continue shaking until each piece is coated. Fill a bundt pan with pieces and lay aside.  


Add brown sugar, butter, pumpkin, and cream cheese to a medium sauce pan and stir occasionally until the butter melts.  


There may be some cream cheese particles in the batter, but whisk it until mostly smooth. Place biscuits in pan and pour mixture over them.  


To catch spills, place the pan on a cookie sheet. Bake 35–45 minutes till golden brown. Let the cake cool for a few minutes before transferring it to a platter.  

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