Pumpkin Caramel Monkey Bread with White Chocolate Drizzle Recipe
This delicious Pumpkin Caramel Monkey Bread is a perfect fall treat featuring soft buttermilk biscuits coated in a rich pumpkin caramel sauce, baked to golden perfection, and finished with a drizzle of melted white chocolate and caramel. Its blend of warm spices and creamy pumpkin makes it an irresistible sweet snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 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 and Coating
- One 16-ounce can refrigerated buttermilk biscuits
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
Optional Topping
- 1/2 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Make the Caramel: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, heavy cream, pumpkin puree, vanilla extract, and kosher salt. Whisk continuously until the mixture is smooth. Bring to a low simmer and allow it to gently bubble for 3-5 minutes until it thickens slightly but remains pourable. Remove from heat and set aside.
- Prep the Dough: Preheat the oven to 350°F (175°C). Cut each biscuit into six even pieces by halving and then cutting each half into thirds. Toss the biscuit pieces in a bowl with ground cinnamon and granulated sugar until evenly coated. Transfer the coated biscuit pieces into a greased round 9-inch cake pan or baking dish.
- Assemble: Pour most of the pumpkin caramel sauce over the biscuit pieces to coat them generously, reserving approximately 1/4 to 1/2 cup of the caramel for topping. Make sure the biscuit pieces are mostly covered by the sauce.
- Bake: Place the pan in the preheated oven and bake for 20 minutes or until the biscuits are cooked through and the caramel is bubbly. Remove the pan from the oven and let it rest for 2-3 minutes.
- Invert and Serve: Carefully invert the monkey bread onto a serving plate so the caramel sauce is on the top. Be cautious as the caramel will be hot and may drip.
- Prepare Optional Topping: In the microwave, melt the white chocolate chips and coconut oil in 15-second increments, stirring after each until smooth and fully melted. Drizzle the melted white chocolate over the monkey bread, followed by the reserved pumpkin caramel if desired. Serve warm for best flavor.
Notes
- Do not overcook the caramel sauce to avoid it becoming too thick or grainy.
- Use freshly made biscuit dough or refrigerated biscuits for convenience.
- Let the monkey bread rest briefly before inverting to avoid burns and allow sauce to settle.
- Optional white chocolate drizzle adds a rich sweetness complementing the pumpkin flavor.
- To make ahead, assemble the biscuit pieces with caramel sauce and refrigerate, then bake just before serving.
Keywords: pumpkin caramel monkey bread, pumpkin dessert, monkey bread recipe, fall desserts, pumpkin spice, caramel sauce, biscuit dessert
