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Pumpkin Caramel Monkey Bread Recipe

★★★★★

4.5 from 142 reviews
  • Author: lilan
  • Total Time: 35 minutes
  • Yield: 8 servings 1x

Description

This Pumpkin Caramel Monkey Bread is a delightful autumn treat combining tender, fluffy buttermilk biscuit bites coated in a luscious pumpkin-spiced caramel sauce. Topped with a drizzle of melted white chocolate and coconut oil, this pull-apart bread is perfect for cozy mornings or festive gatherings.

Ingredients

Scale

Caramel Sauce

  • 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

Biscuit Dough

  • One 16-ounce can refrigerated buttermilk biscuits
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar

Topping

  • 1/2 cup white chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. Make the Caramel: Melt the butter in a small saucepan over medium heat. Add the brown sugar, heavy cream, pumpkin puree, vanilla extract, and kosher salt. Whisk continuously until smooth. Bring the mixture to a low simmer and let it bubble gently for 3-5 minutes until the caramel is incorporated and slightly thickened. Remove from heat, taking care not to overcook.
  2. Prep the Dough: Preheat the oven to 350°F (175°C). Cut each buttermilk biscuit into 6 even pieces by halving and then dividing each half into thirds. Toss the biscuit pieces with ground cinnamon and granulated sugar to evenly coat them.
  3. Assemble: Transfer the cinnamon-sugar coated biscuit pieces into a round 9-inch cake pan or baking dish, spreading them out evenly. Pour most of the pumpkin caramel sauce over the biscuit pieces, covering them mostly. Reserve about 1/4 to 1/2 cup of the caramel sauce for topping later.
  4. Bake: Place the pan in the preheated oven and bake for 20 minutes, until the biscuits are golden brown and cooked through. Remove from the oven and let the bread rest for 2-3 minutes to set slightly.
  5. Invert and Serve: Carefully invert the monkey bread onto a serving plate so the caramel sauce drizzles over the top. This will reveal the golden, sticky bread pieces.
  6. Optional Topping: In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 15-second intervals, stirring between each until smooth. Drizzle this white chocolate mixture over the inverted monkey bread. Optionally, drizzle the reserved pumpkin caramel sauce over the top for extra richness. Serve warm.

Notes

  • Be careful not to overcook the caramel sauce, as it will thicken too much and harden when cooled.
  • Using refrigerated buttermilk biscuits helps to create a light, tender texture quickly without making dough from scratch.
  • The white chocolate topping is optional but adds a decadent sweetness that complements the pumpkin caramel beautifully.
  • For a dairy-free variation, substitute butter with vegan butter and heavy cream with coconut cream, and omit white chocolate or use a vegan alternative.
  • Serve this monkey bread warm for best taste and texture—it can be reheated gently in the oven.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Pumpkin Caramel Monkey Bread, Pumpkin Dessert, Monkey Bread, Fall Baking, Sticky Caramel Bread, White Chocolate Topping

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Find it online: https://cooklilan.com/pumpkin-caramel-monkey-bread-recipe/