Skillet Pumpkin Monkey Bread is soft pillows of pumpkin bread that are dipped in butter, then in warm fall spices, and baked. This is the perfect recipe to serve on Thanksgiving or any fall morning.
This skillet pumpkin monkey bread is a real treat. My family loves it when fall rolls around, and I make this easy monkey bread recipe.
Serve these delicious pull-apart buns with a cup of ice-cold milk or a steaming cup of hot coffee. It is a recipe that the whole family will love. I love the combination of fall spices and the soft, small pillows of bread. They are perfect to serve on holiday mornings or anytime during the fall when you want a pumpkin treat.
Helpful Tips
- The time it takes the dough to rise may vary, depending on the type of yeast that is used. For this recipe, I used instant yeast.
- This is a little trick that I learned from my mom years ago. If your room is cool, set your bowl of bread dough in the sink or a larger bowl that has a little warm water. It will help your dough rise faster.
- To keep the monkey bread from sticking to the skillet, grease the skillet sides and bottom well.
- Try and keep the size of the dough balls even.
- This monkey bread freezes well. Place in an airtight container and freeze for up to 3 months
Ingredients
- Sugar – this is used for the bread dough and also for coating the bread balls.
- Yeast
- Salt
- Milk
- Butter – this is used for the bread dough and also for the bread balls.
- Pumpkin Puree – do not use pumpkin pie filling as a substitute
- Cinnamon
- Ginger
- Nutmeg
- Cloves
Steps for making this pumpkin monkey bread recipe
Steps one, two, and three
Add sugar, salt, and yeast to a large bowl. Heat the milk and butter in the microwave until the temperature reaches 120 degrees F. Add the milk and butter to the sugar mixture and mix together.
Steps four and five
Add the egg and pumpkin and mix in. Start gradually adding the flour to the mixture.
Steps six and seven
Add enough of the flour to make a soft dough. Form into a ball. Grease the bottom of the bowl and turn the ball over to grease both sides. Set the bowl in a warm area and let it rise until doubled.
Steps eight and nine
Just before making the dough into balls, make the sugar and spice mixture. Add the sugar and spices to a medium bowl and mix. In a microwave-safe bowl, melt the butter.
Steps ten and eleven
First, roll the balls in the melted butter. Then move them to the sugar and spice and roll them until they are well coated.
Steps twelve and thirteen
Place the balls in a well-greased skillet. Bake at 375 degrees F. for 25 to 27 minutes.
More dessert bread recipes
If you make this skillet pumpkin monkey bread, I would love to hear about it! Please leave me a comment and a rating.
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Skillet Pumpkin Monkey Bread
Ingredients
- 2 1/4 teaspoons yeast
- 1 1/4 cup sugar divided
- 1 teaspoon salt
- 2/3 cup milk
- 7 tablespoons butter divided
- 1 large egg
- 3/4 cup pumpkin puree
- 3 – 3 1/2 cups flour
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/8 teaspoon cloves
Instructions
- Heat the milk and 3 tablespoons of butter until warm (110 to 120 degrees F).
- In a large bowl combine the yeast, 1/4 cup sugar, and salt. Add the heated milk and melted butter mixture and mix in with a wooden spoon
- Mix in the pumpkin puree. Gradually knead in enough of the flour to make a soft dough. Continue to knead the bread until the dough is smooth and elastic.
- Grease the bottom of the bowl and turn the dough to grease both sides. Cover and place in a warm place for 1 hour or until the dough is double in size.
- Prepare the cinnamon mixture. Combine the remaining 1 cup of sugar, cinnamon, nutmeg, ginger, and cloves. Set aside.
- Melt the remaining 4 tablespoons of butter.
- Grease a 14" cast-iron skillet
- Once the bread is doubled in size divide the dough and roll it into 22 balls.
- Dip/roll each ball in the melted butter and then the sugar mixture. Place the balls in the prepared skillet. If any of the sugar mixture is left you can sprinkle it over the balls. Let the balls rest for 1/2 hour.
- Place the skillet in a preheated oven that has been preheated to 375 degrees F.
- Bake for 25 to 27 minutes. Remove from the oven cool slightly before serving.
Notes
- The time it takes the dough to rise may vary depending on the type of yeast that is used. For this recipe, I used instant yeast.
- This is a little trick that I learned from my mom years ago. If your room is cool, set your bowl of bread dough in the sink or a larger bowl that has a little warm water. It will help your dough rise faster.
- To keep the monkey bread from sticking to the skillet, grease the skillet sides and bottom well.
- Try and keep the size of the dough balls even.
- This monkey bread freezes well. Place in an airtight container and freeze for up to 3 months.
Nutrition
This recipe was originally published on November 20, 2018, and it has been updated with new content and pictures on October 30, 2025.
This looks amazing with that sugar mixture! An excellent recipe, Dawn.
Making cinnamon rolls on Thanksgiving and Christmas mornings has been a family tradition ever since I was a kid. I might have to mix it up and make this pumpkin monkey bread version this year. These look delicious, Dawn!
What a marvelous monkey bread! Perfect weekend breakfast all through the fall!
Delicious looking monkey bread, and I love even more that it is all made with pumpkin…thanks for the recipe Dawn…have a great week ahead!
Monkey bread always looks (and tastes!) so great, doesn’t it? Never had a pumpkin one, though — terrific idea. Thanks!
I love this recipe. The bread turns out super soft and delicious.