Introduction

This Pumpkin Caramel Monkey Bread is a warm, gooey treat perfect for fall mornings or cozy gatherings. Soft biscuit pieces are coated in a spiced pumpkin caramel sauce and baked to golden perfection. A drizzle of white chocolate adds an irresistible finishing touch.

Pumpkin Caramel Monkey Bread with White Chocolate Drizzle Recipe - Recipe Image

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 the butter in a small saucepan. Add the brown sugar, heavy cream, pumpkin puree, vanilla, and salt. Whisk until smooth, then bring to a low simmer. Let it bubble gently for 3-5 minutes until slightly thickened, being careful not to overcook.
Step 2: Preheat the oven to 350 degrees Fahrenheit. Cut each biscuit into 6 even pieces (half first, then into thirds). Toss the biscuit pieces with cinnamon and granulated sugar, then transfer them to a round 9-inch cake pan or baking dish.
Step 3: Pour most of the pumpkin caramel over the biscuit pieces to coat them, reserving about 1/4 to 1/2 cup of caramel for topping.
Step 4: Bake the monkey bread for 20 minutes until golden and cooked through. Remove from the oven and let it rest for 2-3 minutes.
Step 5: Carefully invert the pan onto a serving plate to release the monkey bread.
Step 6: For the optional topping, melt the white chocolate chips and coconut oil together in the microwave in 15-second increments, stirring between each until smooth. Drizzle the melted white chocolate over the monkey bread along with the reserved caramel. Serve warm.

Tips & Variations

Use fresh pumpkin puree if you prefer, but be sure it is unsweetened to control the sweetness.
Add chopped pecans or walnuts for extra crunch mixed in with the biscuit pieces before baking.
Swap white chocolate chips for regular or dark chocolate for a richer flavor.
Make sure not to overcook the caramel so it stays pourable and coats the biscuits evenly.

Storage

Store any leftover monkey bread covered at room temperature for up to 2 days. Reheat gently in the microwave or oven until warm. This treat is best enjoyed the day it’s made for optimal softness and gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of canned?

Yes, homemade biscuit dough works well. Just cut it into small pieces and toss with cinnamon and sugar before baking.

What if I don’t have coconut oil for the white chocolate topping?

You can substitute with unsalted butter or omit it entirely. The coconut oil helps thin the chocolate for drizzling but is not essential.

Pumpkin Caramel Monkey Bread with White Chocolate Drizzle Recipe

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★★★★★

4.7 from 84 reviews

A deliciously warm and gooey Pumpkin Caramel Monkey Bread featuring tender buttermilk biscuit dough coated in a spiced pumpkin caramel sauce, baked to golden perfection and topped with melted white chocolate for an irresistible fall-inspired treat.

Author: zara
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Dough & Coating

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

Make the Caramel: Melt the unsalted butter in a small saucepan over medium heat. Add the brown sugar, heavy cream, canned pumpkin puree, vanilla extract, and a pinch of kosher salt. Whisk continuously until smooth. Bring the mixture to a low simmer and allow it to bubble gently for 3-5 minutes, until it is slightly thickened. Be careful not to overcook as it can get too thick. Remove from heat and set aside.
Prep the Dough: Preheat your oven to 350°F (175°C). Cut each biscuit into 6 even pieces by halving them and then cutting each half into thirds. In a mixing bowl, toss the biscuit pieces with ground cinnamon and granulated sugar until evenly coated. Place the coated biscuit pieces into a round 9-inch cake pan or baking dish.
Assemble: Pour most of the prepared pumpkin caramel sauce over the biscuit pieces, ensuring they are mostly covered. Reserve about 1/4 to 1/2 cup of caramel sauce for topping later. Spread evenly in the pan.
Bake: Place the pan in the preheated oven and bake for 20 minutes, until the biscuits are cooked through and the caramel sauce is bubbling. Once done, remove from the oven and let it rest for 2-3 minutes.
Invert and Serve: Carefully invert the cake pan onto a serving plate to release the monkey bread. It should come out in a sticky, caramel-coated mound.
Optional Topping: In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 15-second increments, stirring in between, until the mixture is melted and smooth. Drizzle the melted white chocolate over the monkey bread, then drizzle with the reserved pumpkin caramel sauce if desired. Serve warm for the best experience.

Notes

Use unsweetened pumpkin puree for the best flavor balance and to prevent overly sweet caramel.
Make sure not to overcook the caramel sauce to maintain a pourable consistency for easy coating of the dough.
Adjust the amount of reserved caramel topping based on your sweetness preference.
Serve immediately for the best gooey texture, but leftovers can be warmed gently before serving.
To make it dairy-free, substitute butter, heavy cream, and white chocolate chips with vegan alternatives.

Keywords: pumpkin caramel monkey bread, pumpkin dessert, caramel monkey bread, fall dessert, biscuit monkey bread, pumpkin caramel sauce, white chocolate topping