Pumpkin Caramel Pull-Apart Bread with White Chocolate Drizzle

Get ready for a gooey, sweet treat perfect for those cozy fall mornings. This Pumpkin Caramel Pull-Apart Bread takes buttery biscuits, coats them in cinnamon sugar, and smothers them in a rich pumpkin caramel sauce.

Topped with a white chocolate drizzle, this dessert will have everyone coming back for more. It’s quick to make, and the layers of flavor will leave you reaching for a second slice!

Photo byPinch of Yum

Ingredients:

Caramel Sauce:

• 6 tablespoons unsalted butter
• 1 cup light brown sugar, loosely packed
• 1/2 cup heavy cream
• 1/2 cup canned pumpkin puree (unsweetened)
• 1 teaspoon vanilla extract
• A pinch of kosher salt

For the Bread:

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

White Chocolate Drizzle:

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

Instructions:

1. Prepare the Caramel: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, pumpkin puree, vanilla, and salt. Whisk until the mixture is smooth and bubbling. Allow it to simmer gently for about 3-5 minutes, stirring occasionally. Once slightly thickened, take it off the heat.
2. Get the Dough Ready: Preheat your oven to 350°F. Cut the biscuits into six even pieces. Toss the biscuit pieces with cinnamon and sugar until evenly coated. Layer them in a 9-inch round cake pan or baking dish.
3. Assemble the Bread: Pour most of the pumpkin caramel sauce over the biscuit pieces, saving about 1/4 cup of the sauce to drizzle on later.
4. Bake: Place the pan in the oven and bake for about 20 minutes, until the biscuits puff up and turn golden brown. Let the bread cool for a couple of minutes before carefully inverting it onto a serving plate.
5. Add the Finishing Touch: For the white chocolate drizzle, melt the white chocolate chips and coconut oil in a microwave-safe bowl, heating in 15-second intervals. Stir between each heating until smooth. Drizzle the melted white chocolate over the warm bread, then finish with the reserved pumpkin caramel for an extra layer of indulgence.

Substitutions:

• Don’t have heavy cream? Whole milk works in a pinch, though the sauce will be a bit thinner.
• No coconut oil? Swap it for butter or another neutral oil for the white chocolate drizzle.
• Prefer something less sweet? Skip the white chocolate drizzle and simply top with a dusting of powdered sugar.

Storage Tips: Store any leftovers in an airtight container at room temperature for up to two days. Reheat slices in the microwave for about 15 seconds to restore their gooey, caramel goodness. For longer storage, wrap it tightly in foil and freeze for up to a month. To reheat, simply pop it in a 350°F oven until warmed through.

This Pumpkin Caramel Pull-Apart Bread is perfect for gatherings, and you can even prep it in advance. Serve it warm and watch it disappear!

https://pinchofyum.com/pumpkin-caramel-monkey-bread