Pumpkin Gruyere Monkey Bread: This is my new favorite pumpkin item. It's the perfect blend of savory and sweet. Easy to eat, but hard to share! | macheesmo.com

Savory Pumpkin Monkey Bread

This savory pumpkin monkey bread is my new favorite pumpkin item. It's the perfect blend of savory and sweet with Gruyere and coated with chili sugar.


Savory Pumpkin Monkey Bread

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Pumpkin Gruyere Monkey Bread: This is my new favorite pumpkin item. It's the perfect blend of savory and sweet. Easy to eat, but hard to share! | macheesmo.com

I did it. I made it through October without posting anything “pumpkin spice”! Generally, when I want to cook with pumpkin, I like to think of slightly savory things because people always forget how delicious savory pumpkin can be. That’s why this Savory Pumpkin Monkey Bread is a total stunner of a baked dish.

This Pumpkin Monkey Bread is, surprisingly, a great beginner baking project because the dough is really flexible and easy to make and work with. It’s a fun one, layering the little cheese-stuffed balls in a bundt pan. And, even if you overbaked it by 10 minutes, it’d still be good.

Surprisingly, my kids even loved this stuff (although I’ll admit that my three year old was basically just picking off the icing from the top). I’ll call it a win.

This would be the definition of a show stopper at any brunch though. It’s made to share, although you won’t want to once you try it.

  • This recipe was updated on November 2, 2019 to include new descriptions and images.

Pumpkin Gruyere Monkey Bread

Serves 6-8.
Prep Time:
Cook Time:
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Rated 5 out of 5
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Pumpkin Gruyere Monkey Bread: This is my new favorite pumpkin item. It's the perfect blend of savory and sweet. Easy to eat, but hard to share! | macheesmo.com
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Helpful Equipment:

KitchenAid pan

This is my new favorite pumpkin item. It’s the perfect blend of savory and sweet. Easy to eat, but hard to share!



2 tablespoons unsalted butter, melted
1 cup milk, warm
1 cup pumpkin puree
2 Tbsp. maple syrup
2 teaspoons instant yeast
2 teaspoons kosher salt
4-4.5 cups all-purpose flour, plus extra for rolling
2 cups Gruyere cheese, grated

Butter coating:

8 tablespoons unsalted butter, melted
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon black pepper

Show Directions

1) Butter pan with 1 tablespoon softened butter and set aside for later.

2) In a bowl for a stand mixer, mix together milk, melted butter, syrup and yeast. Let sit until yeast is active and bubbly. Then stir in pumpkin and salt. Add flour by the cup and start to mix with dough hook. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. If at any point dough is very sticky, add more flour by the tablespoon.

If you don’t have a mixer, just mix the ingredients in a bowl with a wooden spoon until the dough forms a rough ball. Then turn out onto a floured surface and knead the dough until it forms a smooth ball, about 5-6 minutes.

3)Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with a sprinkle of flour. Place dough in bowl cover bowl with plastic wrap and let rise until dough doubles in size, about an hour.

4) For the filling, grate cheese.

5) To finish bread, remove the dough from the bowl, and roll into a large 10×14 rectangle. Sprinkle cheese mixture on half of the dough and fold it over. Then roll out again to a square. Using a bench scraper or knife, cut dough into tiny 1 inch pieces.

6) Melt butter for dipping and stir sugar, chili powder, salt, garlic powder, and pepper in a small bowl.

7) Dip each dough piece into the melted butter, then dip into the sugar mixture. No need to cover the whole dough ball. Then layer balls in the Bundt pan. Try to stagger the balls so they form a single thing. Occasionally sprinkle balls with extra sugar chili mixture.

8) Cover the Bundt pan tightly with plastic wrap and let rise for another hour until the balls are about 2 inches from the top of the pan (at least an hour).

9) Preheat oven to 350 degrees. Unwrap the pan and bake until the top is deep brown, about 35-40 minutes. Cool in the pan for 5 minutes, then turn out onto a late and allow to cool slightly, about 10 minutes.

OPTIONAL: Drizzle monkey bread with a simple powdered sugar + water glaze.

Pumpkin Gruyere Monkey Bread

The dough for this monkey bread starts like any enriched dough. Warm milk, yeast, and sugar. Although in this case I like to use maple syrup which goes well with the pumpkin flavors.

Starting dough - Savory Pumpkin Monkey Bread

Once your yeast is bubbling, add in the pumpkin. This keeps the dough really moist and delicious. The flavor isn’t super strong, but the color and texture are awesome.

Adding Pumpkin - Pumpkin Monkey Bread

After you add in the flour, mix the dough with a dough hook for a few minutes (or you can knead by hand) and you’ll end up with a very soft and elastic dough. It’s okay if it’s a little sticky.

Dough done - Savory Pumpkin Monkey Bread
Very soft dough.

Shape this into a ball, using a lot of flour, and let it rise in a bowl until it doubles in size. You can make the pumpkin monkey bread dough the night before you want to make this and let it chill in the fridge overnight for a slow rise. Just pull it out an hour or so before you intend to shape it so it warms up a bit.

Ready to shape - Pumpkin Monkey Bread with Gruyere
At least doubled.

Roll the dough out into a big rectangle (again, lots of flour) and sprinkle with grated Gruyere cheese. YUM.

Gruyere added - Pumpkin Monkey Bread

Then fold it over, roll it out again, and chop it up into a million little pieces.

Chopped up - Pumpkin Monkey Bread
A million little pieces.

Take each piece and dip it in melted butter and then in the sugar and chili mixture. The chili topping is pretty strong so no need to cover the whole ball. Just one side dipped in is good.

Chili coating - Savory Pumpkin Monkey Bread
A dip.

Then stack your pumpkin monkey bread balls these in your bundt pan!

Stacked in - Pumpkin Monkey Bread
Ready to bake!

Cover that and let it rise a second time for about an hour. Then bake this beauty for 35-40 minutes at 350 degrees F. The final result is pretty amazing.

Pumpkin Gruyere Monkey Bread
Ummm… yes.

It doesn’t need it, but if you wanted to you could add a little powdered sugar + water glaze to it.

Pumpkin Gruyere Monkey Bread, people. Get it.

Savory Pumpkin Monkey Bread with Gruyere

Here are a few other Savory Pumpkin recipes!

17 Responses to “Savory Pumpkin Monkey Bread” Leave a comment

  1. This looks delicious! I’m making it for our Halloween get-together tomorrow. The 2 Tbsp of melted butter that goes into the batter, does it matter at what point I put that in? I’m not seeing it in the instructions. Do I put it with the yeast at the very beginning or maybe with the pumpkin?

    1. Hey Caroline! Yep. It goes in the dough mixture. I usually add mine along with the pumpkin after the yeast has activated. Good luck!

  2. Hi Nick,
    Technical issue for me – the page keeps jumping to the Lincoln ad while I’m trying to read and comment – Can you fix?


    1. UGH. Yea… it’s a real problem! Not sure what is happening but I contacted my ad network and hosting company about it.

  3. Hi Nick! I made it last Friday. I was really amaizing!! We had a birthday party with family and friends and everybody was delighted with your recipe. Thank you for your weekly newsletter!!!

  4. I completely get it how this would be hard to share! It has my favorite ingredient pumpkin. I tried this out yesterday for my small family get together and everybody just loved it! I am going to try your other recipes, too. Keep up the good work :)

    1. Ha! Give it a shot sir. It’s easier than you might think and a good dough that can be used for all kinds of things. ;)

  5. Absolutely love that this is cheesy and savory instead of sweet! This will definitely be my weekend project. It snowed here overnight so I’m in the mood for some comfort food :)

  6. This is one amazing recipe- savory, flavorful, and addictive. I tested this out weeks ago but now I’m making it for Thanksgiving dinner. This will become a tradition, no doubt!

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