This weekend, I tried out a new recipe for my friends and family and they loved it! Pumpkin Cream Cheese Monkey Bread is definitely a yummy treat for these crisp Fall days. Serve with your favorite cup of coffee or tea and you are all set. This would also be a great i
tem to have baking in the oven on Christmas morning!
Pumpkin Cream Cheese Monkey Bread
INGREDIENTS:
1 cup packed brown sugar
1/2 cup granulated sugar
3 oz. cream cheese
1/3 can of pumpin (not pumpkin pie filling)
4 cans 7.5 oz. biscuits (I used 2 cans of Pillsbury Grands as that is what I had on hand)
1/2 cup butter
2 tbsps. Pumpkin Pie Spice (I used cinnamon since I did not have the Pumkin Pie Spice and it was fine)
INSTRUCTIONS:
Preheat oven to 350 degrees. Spray a fluted 6 inch cake pan with no-stick spray. (I actually used a square 8×8 dish and it turned out just fine)
In a large Food Storage bag, mix together the Granulated sugar and Pumpkin Pie Spice.
Cut up the biscuits into quarters and place into the sugar pumpkin pie spice mixture. Do this gradually and don’t add all the pieces at one time as they may clump together. If you need more sugar mixture, just make another batch.
In a saucepan, heat the butter, brown sugar, cream cheese and canned pumpkin until melted evenly. Whip together with a whire whisk to ensure that all the cream cheese gets incorporated.
Pour the mixture over the biscuit pieces. You may want to place your baking dish on a cookie sheet as this does “expand” while it cooks in the oven.
Bake for 30-35 minutes until nice and golden brown and
set.
Enjoy! You won’t be able to eat just one piece! 
(recipe adapted from Pillsbury)
