Spiced Pumpkin Monkey Bread

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Spiced Pumpkin Monkey Bread

A pick-apart dessert for the ages. Organic Valley® Unsalted Butter takes center stage in this chewy, sticky-sweet creation. Beat in ginger, cloves, nutmeg and cinnamon to add a little spice to the chewy goodness.

2 hrs 30 min Prep35 min Cook3 hrs 5 min Total
2 hrs 30 min Prep•35 min Cook•3 hrs 5 min Total
2 hrs 30 min Prep•35 min Cook
3 hrs 5 min Total
12 Servings
Spiced Pumpkin Monkey Bread
2 hrs 30 min Prep35 min Cook3 hrs 5 min Total
2 hrs 30 min Prep•35 min Cook•3 hrs 5 min Total
2 hrs 30 min Prep•35 min Cook
3 hrs 5 min Total
12 Servings

A pick-apart dessert for the ages. Organic Valley® Unsalted Butter takes center stage in this chewy, sticky-sweet creation. Beat in ginger, cloves, nutmeg and cinnamon to add a little spice to the chewy goodness.

Cooking Mode

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Ingredients

1 tablespoon active dry yeast (not rapid rise)
3 cup granulated sugar, plus 1 tablespoon for yeast, divided
1 cup canned pumpkin puree
4 ½ to 5 cups all-purpose flour
2 teaspoons salt
1 ½ teaspoon cinnamon, divided
¾ teaspoon ground nutmeg, divided
½ + ⅛ teaspoon ground ginger, divided 
¼ + ⅛ teaspoon ground cloves, divided
½ cup brown sugar

Directions

Dissolve yeast in 110 F milk in large bowl of electric mixer fitted with dough hook; let stand 10 minutes.
Add 1/2 cup sugar (substitute granulated sugar with brown sugar for a more caramelized look and flavor), pumpkin puree, 4 1/2 cups of the flour, 2 teaspoons salt, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves for bread. Beat at medium speed until a soft dough forms, about 2 minutes. If needed, add additional flour to form a smooth and moist (but not sticky) dough, beating an additional 3 to 4 minutes. Add softened butter and mix until just combined.
Place dough in a buttered, medium sized bowl, turning the dough to coat. Cover and let rise in a warm, draft-free place until dough has doubled in size, 45 minutes to 1 hour.
Meanwhile, combine 1 1/2 cups sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for Spiced Sugar in a shallow bowl; mix well.
After dough has risen to double in size, punch dough down and transfer to a lightly floured surface. Divide evenly into golf ball-sized pieces (1 1/2 ounces each). Roll each piece into a ball.
Butter a 10-inch Bundt pan or ring shaped cake pan or mold. Dip each ball of dough lightly into 1 stick of melted butter, then dip heavily in spiced sugar.
Place rolls evenly in prepared pan, stacking on top of one another. Pour any remaining butter over the rolls and sprinkle with a small amount of any remaining sugar mixture.
Cover and let rise in a warm, draft free place until doubled in size, 1 hour to 1 hour 20 minutes.
Heat oven to 350 F. Bake bread until puffed and light golden brown, about 35 minutes. Cool 5 minutes in pan.
Invert onto a serving plate. Serve warm or at room temperature.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Dissolve yeast in 110 F milk in large bowl of electric mixer fitted with dough hook; let stand 10 minutes.
Add 1/2 cup sugar (substitute granulated sugar with brown sugar for a more caramelized look and flavor), pumpkin puree, 4 1/2 cups of the flour, 2 teaspoons salt, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves for bread. Beat at medium speed until a soft dough forms, about 2 minutes. If needed, add additional flour to form a smooth and moist (but not sticky) dough, beating an additional 3 to 4 minutes. Add softened butter and mix until just combined.
Place dough in a buttered, medium sized bowl, turning the dough to coat. Cover and let rise in a warm, draft-free place until dough has doubled in size, 45 minutes to 1 hour.
Meanwhile, combine 1 1/2 cups sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for Spiced Sugar in a shallow bowl; mix well.
After dough has risen to double in size, punch dough down and transfer to a lightly floured surface. Divide evenly into golf ball-sized pieces (1 1/2 ounces each). Roll each piece into a ball.
Butter a 10-inch Bundt pan or ring shaped cake pan or mold. Dip each ball of dough lightly into 1 stick of melted butter, then dip heavily in spiced sugar.
Place rolls evenly in prepared pan, stacking on top of one another. Pour any remaining butter over the rolls and sprinkle with a small amount of any remaining sugar mixture.
Cover and let rise in a warm, draft free place until doubled in size, 1 hour to 1 hour 20 minutes.
Heat oven to 350 F. Bake bread until puffed and light golden brown, about 35 minutes. Cool 5 minutes in pan.
Invert onto a serving plate. Serve warm or at room temperature.

© Organic Valley 2026. All rights reserved.

© Organic Valley 2026. All rights reserved.