Photo Credit: Pillsbury
Okay so today is not really a cookie as much as it is a treat! I think recipes like these are great for Saturday Mornings!
Pumpkin Monkey Bread:
INGREDIENTS:
1/2 cup granulated sugar
2 tablespoons pumpkin pie spice
4 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 cup packed brown sugar
3/4 cup butter
1/4 cup canned pumpkin (not pumpkin pie mix)
DIRECTIONS:
- Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
- In 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 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.
Thanks Pillsbury for this awesome recipe and Jamie for emailing it to me!
So did you like it? I still haven’t tried it, but have it printed and ready to go for some weekend.
I didn’t feel like it had enough pumpkin taste to it. I would have liked to double the amount of pumpkin that was in it. (that’s just me though….)