Pumpkin-Caramel Monkey Bread

By joeyanne

A Pumpkin-Caramel, autumn inspired version of monkey bread. Serve with your favorite ice cream for a lovely dessert.

Ingredients

• 1/2 cup granulated sugar
• 2 tablespoons pumpkin pie spice
• 4 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits
• 1 cup brown sugar, packed
• 3/4 cup butter
• 1/4 cup canned pumpkin (not pumpkin pie mix)

Preparation

Step 1

Heat oven to 350°F. Spray a 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.

In a large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.

In a 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.

Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm and enjoy!