Name: Pumpkin Caramel Monkey Bread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter; 1 cup loosely packed brown sugar; 1/2 cup heavy cream; 1/2 cup canned pumpkin puree (unsweetened); 1 teaspoon vanilla extract; A good pinch of kosher salt, to taste; One 16-ounce can refrigerated buttermilk biscuits; 1/2 teaspoon ground cinnamon; 1 tablespoon granulated sugar; 1/2 cup white chocolate chips; 1 tablespoon coconut oil

Introduction

This Pumpkin Caramel Monkey Bread is a cozy, pull-apart treat perfect for fall gatherings or a special breakfast. Soft, cinnamon-sugar coated biscuit pieces are drenched in a luscious pumpkin caramel sauce and baked to gooey perfection. A drizzle of white chocolate adds an indulgent finishing touch.

A close-up of a sticky caramel apple cake on a white plate with a round shape and uneven surface from the baked apple chunks. The cake is a warm golden-brown color with shiny caramel sauce poured over it from a white jug held by a woman's hand, the sauce pooling around the base and glistening in the light. The background has a soft white marbled texture, with some white dishes blurred in the back and a striped cloth napkin near the plate. The caramel sauce creates a glossy, textured layer on top of the moist-looking cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons unsalted butter

1 cup loosely packed brown sugar

1/2 cup heavy cream

1/2 cup canned pumpkin puree (unsweetened)

1 teaspoon vanilla

A good pinch of kosher salt, to taste

One 16-ounce can refrigerated buttermilk biscuits

1/2 teaspoon cinnamon

1 tablespoon granulated sugar

1/2 cup white chocolate chips

1 tablespoon coconut oil

Instructions

Step 1: Make the caramel by melting butter in a small saucepan. Add brown sugar, heavy cream, pumpkin puree, vanilla, and salt. Whisk the mixture until smooth, then bring to a low simmer. Let it bubble gently for 3-5 minutes until slightly thickened, being careful not to overcook. Remove from heat.

Step 2: Preheat your oven to 350 degrees Fahrenheit. Cut the refrigerated biscuits into six even pieces each by halving and then cutting each half into thirds.

Step 3: Toss the biscuit pieces in a bowl with cinnamon and granulated sugar. Transfer them evenly to a round 9-inch cake pan or baking dish.

Step 4: Pour most of the pumpkin caramel sauce over the biscuit pieces until they are mostly covered. Reserve about 1/4 to 1/2 cup of the caramel for topping later.

Step 5: Bake in the preheated oven for 20 minutes. Once done, remove from the oven and let it rest for 2-3 minutes before carefully inverting the pan onto a serving plate.

Step 6: For an optional topping, melt the white chocolate chips with coconut oil in the microwave in 15-second increments, stirring between each until smooth. Drizzle the melted white chocolate over the monkey bread, then drizzle with the reserved pumpkin caramel if desired. Serve warm.

Tips & Variations

For extra texture, add chopped pecans or walnuts to the biscuit pieces before baking.

Use canned pumpkin puree labeled “100% pumpkin” for the best flavor and consistency.

If you prefer a spicier flavor, add 1/4 teaspoon of pumpkin pie spice to the cinnamon and sugar mix.

To make it dairy-free, substitute butter with coconut oil and use dairy-free cream alternatives.

FAQs

Can I make this monkey bread ahead of time?

You can prepare the biscuit pieces coated in cinnamon sugar and the caramel sauce separately, then assemble and bake just before serving to keep it fresh and gooey.