Pumpkin Caramel Monkey Bread Recipe
If you’re ready to treat yourself and your loved ones to the coziest, dreamiest autumn breakfast or dessert, let me introduce you to Pumpkin Caramel Monkey Bread. Sweet, tender biscuit pieces are coated with warming pumpkin spices, layered with real pumpkin puree, drowned in gooey caramel, and finished with buttery pecans. Every bite is a burst of melt-in-your-mouth comfort, perfect for gatherings or decadent mornings in. This is one recipe that guarantees smiles—whether you serve it for brunch or as a crowd-pleasing dessert.
Ingredients You’ll Need
Nothing fancy here—just a handful of delicious, easy-to-find ingredients that work together to create all the flavor and irresistible pull-apart texture you expect from homemade Pumpkin Caramel Monkey Bread. Every component plays a special role, so don’t skip a thing!
- Refrigerated biscuit dough: The shortcut star here! Biscuits provide fluffy, tender layers that soak up all the pumpkin caramel goodness.
- Granulated sugar: Gives sweetness and a crispy edge to every bite—an essential finishing touch for true monkey bread magic.
- Pumpkin pie spice: That classic autumn blend delivers cozy warmth and signature fall flavor to the whole loaf.
- Unsalted butter, melted: Melds the flavors together and helps create a rich, caramelized crust as the monkey bread bakes.
- Packed light brown sugar: Brings depth, moisture, and a soft, molasses-like sweetness that’s irresistible.
- Pumpkin puree: The heart of the recipe! It keeps the bread moist and makes every bite taste unmistakably like pumpkin.
- Vanilla extract: Adds a lovely aromatic finish that ties the whole dish together.
- Caramel sauce: Adds oozing ribbons of candy-like deliciousness, making the monkey bread extra rich and sticky.
- Chopped pecans (optional): For a crunchy, nutty finish that contrasts beautifully with the soft, sweet bread. Sprinkle as much (or as little) as you love!
How to Make Pumpkin Caramel Monkey Bread
Step 1: Prep Your Pan and the Oven
Start by setting the mood—preheat your oven to 350°F (175°C). Grease your 12-cup Bundt pan generously to make sure every morsel releases beautifully when it’s time for the big reveal. A nonstick spray or a good rub of butter will do the trick. This is essential for easy unmolding and perfect presentation.
Step 2: Cut and Coat the Biscuits
Cut each biscuit into quarters for perfect, bite-sized nuggets. In a large zip-top bag, combine the granulated sugar and pumpkin pie spice. Add the biscuit pieces in batches, seal up the bag, and give it a good shake—think of it as the easiest (and most fun) way to coat those little pillows in sweet spice. It’s this step that gives Pumpkin Caramel Monkey Bread its iconic flavor in every single bite.
Step 3: Whisk Together the Pumpkin Caramel Sauce
In a medium bowl, whisk together the melted butter, light brown sugar, pumpkin puree, and vanilla extract until everything is fabulously smooth and creamy. This luscious sauce is the secret to the monkey bread’s gooey texture and incredible pumpkin-caramel flavor—it seeps into all those nooks and crannies for maximum fall goodness.
Step 4: Layer the Goodness in the Bundt Pan
Now comes the fun part: building layers of flavor! Spread half of the coated biscuit pieces into your prepared Bundt pan. Drizzle with half of the pumpkin caramel mixture, spoon over half the caramel sauce, and sprinkle with half the pecans (if using). Repeat the process with the remaining ingredients, creating mouthwatering layers that bake into a glorious pull-apart loaf.
Step 5: Bake and Serve with a Flourish
Bake your Pumpkin Caramel Monkey Bread in the preheated oven for 35–40 minutes, until golden, bubbling, and gloriously aromatic. Let it cool in the pan for 10 minutes—this helps the caramel set a bit so you can invert it without losing any sticky goodness. Flip onto a serving plate and, if you’re feeling extra, drizzle on more caramel. Dive in while it’s warm, letting everyone pull apart their own sweet, gooey piece!
How to Serve Pumpkin Caramel Monkey Bread
Garnishes
A drizzle of warm caramel sauce just before serving is always a good idea—after all, is there such a thing as too much caramel? For extra flair, add a scattering of chopped pecans on top for crunch, or dust with a little more pumpkin pie spice for color and aroma. A dollop of whipped cream or a scoop of vanilla ice cream is a swoon-worthy touch if you’re feeling fancy.
Side Dishes
This treat pairs beautifully with a hot cup of spiced chai, coffee, or even a tall glass of cold milk. Balance out the sweetness with a big bowl of fresh fruit or a simple Greek yogurt parfait for breakfast. If you’re serving it as a dessert, try adding a platter of seasonal berries or a velvety hot chocolate alongside.
Creative Ways to Present
Serve Pumpkin Caramel Monkey Bread on a cake stand for a wow-worthy centerpiece at brunch, or bake them in mini Bundt or muffin pans for adorable single servings. For parties, break it apart slightly before serving so guests can grab individual pieces—no utensils needed! This dish is also fantastic wrapped up as an edible gift for friends or neighbors who could use a sweet surprise.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply cover the monkey bread tightly with foil or plastic wrap and leave it at room temperature for up to 2 days. The flavors actually deepen overnight, and the texture stays lovely and tender.
Freezing
Pumpkin Caramel Monkey Bread freezes surprisingly well. Wrap any uneaten bread tightly in plastic wrap and place in a freezer bag. It should keep for up to 2 months. To serve, thaw at room temperature or gently warm it up in the oven for that fresh-baked flavor.
Reheating
For gooey, just-baked results, reheat individual portions in the microwave for about 20 seconds, or warm the whole loaf in a 300°F oven covered with foil until heated through. If you like, add a fresh drizzle of caramel sauce to wake up those flavors.
FAQs
Can I use homemade biscuit dough instead of refrigerated?
Absolutely! If you love baking from scratch, homemade biscuit dough works wonderfully. Just make sure to cut your dough into similar-sized pieces to ensure even baking and the classic monkey bread look and feel.
Is there a nut-free option for this recipe?
Yes, you can easily omit the pecans if you’re avoiding nuts. If you want the crunch without the nuts, try swapping in pumpkin seeds or simply leave them out; the bread will still be delicious and soft without them.
Can I assemble Pumpkin Caramel Monkey Bread ahead of time?
You sure can! Assemble the bread up to a day in advance and refrigerate, tightly covered. Let it come to room temperature while the oven preheats, then bake as directed. This makes it a perfect choice for holiday mornings or busy weekends.
What’s the best way to invert monkey bread so it doesn’t stick?
Greasing the Bundt pan well is key—use nonstick spray, butter, or even a little flour. After baking, let the bread rest in the pan for about 10 minutes before inverting onto a plate; this allows the caramel to thicken just a bit and helps with a cleaner release.
Can I double the recipe for a crowd?
If you’re feeding a hungry bunch, it’s better to make two separate Bundt pans rather than doubling in a single pan (which can affect baking time and texture). This also means you’ll have more glorious Monkey Bread to go around!
Final Thoughts
Whether you’re welcoming fall, hosting brunch, or craving a comforting treat, Pumpkin Caramel Monkey Bread brings everyone together around the table. Its warm spices, gooey caramel, and tender pull-apart bites are pure magic—so go ahead and make it part of your baking traditions. You’ll want to come back for just one more piece, every single time!
Print
Pumpkin Caramel Monkey Bread Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delicious flavors of fall with this Pumpkin Caramel Monkey Bread. Perfect for breakfast or dessert, this pull-apart bread is a delightful treat for any occasion.
Ingredients
- 2 cans (16.3 ounces each) refrigerated biscuit dough
- 3/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup chopped pecans (optional)
Biscuit Dough:
Sugar Spice Coating:
Pumpkin Mixture:
Additional Ingredients:
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 12-cup Bundt pan well.
- Prepare Biscuits: Cut each biscuit into quarters. In a large zip-top bag, combine granulated sugar and pumpkin pie spice. Add the biscuit pieces in batches, seal the bag, and shake to coat.
- Make Pumpkin Mixture: In a medium bowl, whisk together melted butter, brown sugar, pumpkin puree, and vanilla extract until smooth.
- Assemble the Bread: Layer half of the coated biscuit pieces in the prepared Bundt pan. Drizzle half of the pumpkin mixture and caramel sauce over the biscuits and sprinkle with half of the pecans if using. Repeat with the remaining ingredients.
- Bake: Bake for 35-40 minutes, or until golden brown and cooked through.
- Serve: Let cool in the pan for 10 minutes, then carefully invert onto a serving plate. Serve warm and enjoy!
Notes
- For extra decadence, drizzle with additional warm caramel sauce just before serving.
- Store leftovers covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 340
- Sugar: 21g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
