JUMP TO RECIPE. Pumpkin Monkey Bread: Sometimes a recipe just blows your mind at how good it is… this is one of those recipes. PUMPKIN MONKEY BREAD it’s even better than it sounds.
You start off by making a pumpkin caramel sauce, and the pumpkin is perfectly balanced, it isn’t overpowering the whole dish.
This is one of those recipes that'll make you question where it’s been your whole life. It instantly will become one of your go-to fall sweet treats.
It comes together pretty fast, make the pumpkin caramel, cut up some biscuits and pop it in the oven! It comes out of the oven bubbly and smelling like HEAVVENNNN!
Be careful as you flip it over onto a plate, and get ready for the wow-factor. Drizzle more of that delicious pumpkin caramel on top these are fluffy, gooey, pumpkiny and SO AMAZING!
When I make this everyone always goes back for seconds.
PUMPKIN MONKEY BREAD RECIPE:
Ingredients:
Pumpkin Caramel Sauce:
1 C packed brown sugar
6 T butter
1/2 C heavy cream
1/2 C canned pumpkin puree
½ teaspoon pumpkin pie spice
1ish t vanilla (I usually dump a little extra)
Pinch of kosher salt (to taste)
Monkey Bread:
1 16oz can refrigerated buttermilk biscuits
1 t cinnamon
1 T granulated sugar
Make the Caramel Sauce:
Melt butter in a saucepan.
Add brown sugar, heavy cream, pumpkin, vanilla, and salt.
Whisk until everything is smooth and creamy.
Simmer on low heat until the ingredients are combined and the sauce thickens slightly (about 3-5 minutes). Be careful not to overcook it or it'll get too thick.
Remove from heat.
Prepare the Dough:
Preheat your oven to 350°F (175°C).
Cut the biscuits into 6 even pieces.
Toss the biscuit pieces in a mixture of cinnamon and sugar.
Place the coated biscuit pieces in a round 9-inch pie dish or round baking dish.
Assemble and Bake:
Pour most of the caramel sauce over the biscuits.
Set aside a small amount of caramel for topping.
Bake for 30-40 minutes.
Let the baked dessert cool for a few minutes before inverting it onto a serving plate, drizzle with reserved caramel.
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