These sweet Pumpkin Pie Bombs are canned biscuits stuffed with pumpkin pie filling, baked with a cinnamon sugar topping and served with a cream cheese drizzle!
Wondering what a Pumpkin Pie Bomb is? Oh, it’s just the most delicious warm pumpkin treat you can make in 30 minutes!
Pumpkin Pie Bombs are a sweet dessert (or fun breakfast!) made with canned biscuits that are stuffed with a homemade pumpkin pie filling and then topped with melted butter and cinnamon sugar.
We bake those sweet stuffed biscuits until they are perfectly golden brown and serve them warm with a drizzle of cream cheese icing.
If you enjoy these Pumpkin Pie Bombs, make sure and check out my other bombs — both sweet and savory: Apple Pie Bombs, Meatball Bombs and Broccoli Cheese Bombs!
Pumpkin Pie Bomb Ingredients
The filling for these Pumpkin Pie Bombs takes just a few minutes to whip up and a handful of ingredients, most of which you probably already have on hand.
We use a combination of pumpkin and cream cheese for the filling, but pumpkin is still the top note flavor.
For the biscuits, I recommend a very specific canned biscuit: Pillsbury Homestyle Butter Tastin’ refrigerated biscuits.
They are just the right biscuit texture and taste to make the perfect sweet biscuit bombs.
How to make Pumpkin Pie Bombs
The first important step is flattening the biscuits. There are a couple of ways to flatten them:
- Using a rolling pin, you can gently roll the biscuit into about a 4 round.
- You can also just use your fingers to press the biscuit dough until it’s flattened.
- Lastly, if you have a tortilla press, you can gently press the biscuit dough.
Then you can fill them with a spoonful of pumpkin pie filling (store bought or homemade) and press them closed.
We arrange them with space for spreading in a buttered cast iron skillet and sprinkle them with cinnamon sugar.
And then into the oven they go, for about 16 to 18 minutes, until perfectly golden brown!
Can you prep/make these Pumpkin Pie Bombs ahead of time?
Sadly, you can not prep these pumpkin pie bombs very far ahead of time and they are not good reheated either.
They are best made and served fresh, but there are a couple of tips I can give you if you need some wiggle room.
- You can make the homemade pumpkin pie filling ahead of time so that’s ready to go and you just have to assemble the pie bombs.
- If you really need to, you can put these pumpkin pie bombs together and then cover them with saran wrap and keep them in the fridge for an hour. Any longer and you really risk the biscuits not rising as well.
Cream Cheese Icing
Similar to something like a cinnamon roll, these Pumpkin Pie Bombs are taken to the next level with a sweet creamy cheese drizzle on top.
It is not necessary, but it is 100% recommended! Plus, it’s so easy to make, there’s no reason to skip it!For the cream cheese drizzle you only need 4 easy ingredients: cream cheese, powdered sugar, vanilla and milk.
Whisk the ingredients together until smooth and drizzle it over the freshly baked, warm Pumpkin Pie Bombs.
Once you try this Pumpkin Pie Bombs, please leave a review or comment below letting me know how it turns out for you!
They are one of our new favorite pumpkin flavored desserts and I am excited to share them with all of you.
Pumpkin Pie Bombs
Ingredients
- 1 tablespoon unsalted butter
- 4 oz cream cheese, softened
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 egg
- ½ cup canned pumpkin puree
- ½ teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 can (12 oz) Pillsbury Homestyle Butter Tastin’™, refrigerated biscuits
Cinnamon Sugar Topping
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter
Cream Cheese Icing
- 4 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons milk
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Instructions
- Preheat oven to 375°F. Grease a 10-inch cast iron skillet with 1 tablespoon butter. Set aside.
- In a medium bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
- Add egg, pumpkin, vanilla, and pumpkin pie spice until smooth. Set aside.
- Using your hands or a rolling pin, flatten each biscuit into a 4-inch round.
- Place a couple of tablespoons of pumpkin filling in center of biscuit. Wrap dough around pumpkin filling, pressing edges to seal.
- Place seam side down in prepared iron skillet, leaving a little room for spreading.
- Continue until all biscuits have been filled.
- For cinnamon sugar topping, in a small bowl, whisk together granulated sugar and cinnamon; set aside.
- Melt butter and pour evenly on top of biscuits. Sprinkle top of biscuits with cinnamon sugar mixture.
- Bake for 16 to 18 minutes, or until golden brown. Let rest 5 minutes and make cream cheese icing.
- Beat cream cheese until creamy. Add in powdered sugar and vanilla. Add 3 tablespoons milk and mix on high until smooth.
- If glaze is still too thick, add more milk (one teaspoon at a time), until you reach desired consistency for drizzling.
- Drizzle tops of warm pumpkin pie bombs and serve immediately.
Nutrition
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