This easy Pumpkin Pie Bombs recipe makes eight warm, golden pastries in about 30 to 35 minutes. Refrigerated buttermilk biscuits are filled with a smooth mixture of pumpkin purée, brown sugar, pumpkin pie spice, vanilla, and flour, then baked for 15 to 18 minutes and finished with buttery cinnamon sugar.
Every bite has a tender, fluffy biscuit exterior, a creamy pumpkin-pie-inspired center, and a sweet cinnamon coating. They are quick enough for a weeknight dessert, festive enough for a fall gathering, and especially delicious served warm with coffee, tea, or a scoop of vanilla ice cream.
Jump to RecipeWhy You’ll Love This Recipe
These pumpkin pie bombs deliver the comfort of pumpkin pie without waiting for a pastry crust to chill, roll, or bake for nearly an hour. Refrigerated biscuits do the heavy lifting, creating a tender shell that puffs around the filling in the oven.
The pumpkin center is smooth, warmly spiced, and sweet without being heavy. A final coating of cinnamon sugar adds a delicate crunch and makes each pastry look like a little autumn treat.
- Fast dessert: Prep takes about 15 minutes, and baking takes 15 to 18 minutes.
- Small batch: The recipe makes 8 individual treats.
- Simple ingredients: Everything is easy to find at a standard grocery store.
- Party-friendly: Guests can pick up and enjoy one without needing plates or forks.
If you love classic pumpkin desserts, you may also enjoy our pumpkin pie custard for another creamy fall option.
Ingredients You’ll Need
Use one 8-count tube of refrigerated buttermilk biscuits, about 16 ounces. Choose biscuits that are easy to separate and large enough to flatten into rounds approximately 4 inches wide.
For the filling, use plain pumpkin purée, not canned pumpkin pie filling. Pumpkin purée contains no added sugar or spices, which allows the brown sugar, pumpkin pie spice, and vanilla to provide the flavor balance.
- 1/2 cup pumpkin purée
- 1/4 cup packed light brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
The flour gives the pumpkin mixture a little more body, making it easier to portion and helping reduce the chance of runny filling escaping from the dough. For the topping, melted unsalted butter, granulated sugar, and ground cinnamon create the familiar sweet finish.
For another comforting dessert idea, take a look at this easy butterscotch pie when you are planning a seasonal dessert table.
How to Make It Step-by-Step
Step 1: Heat the oven to 375°F and line a baking sheet with parchment paper. The parchment helps prevent sticking and makes cleanup easier, especially if a little cinnamon sugar or filling escapes during baking.
Step 2: Add the pumpkin purée, packed brown sugar, pumpkin pie spice, vanilla extract, and flour to a medium bowl. Stir until the mixture is smooth and evenly blended, with no visible streaks of flour or dry spice.
Step 3: Separate the refrigerated biscuits and place them on a lightly floured work surface if needed. Flatten each biscuit into a round approximately 4 inches wide, keeping the center substantial enough to hold the filling.
Step 4: Spoon about 1 tablespoon of pumpkin filling into the center of each dough round. Keep the portion modest because excess filling can make the seams split while the bombs bake.
Step 5: Pull the dough edges up and around the pumpkin mixture, then pinch the edges firmly to seal. Gently roll each filled piece into a ball and place it seam-side down on the parchment-lined baking sheet.
Step 6: Melt the unsalted butter and brush the tops of the filled dough balls. If the dough feels soft or difficult to handle, chill the filled balls for 10 to 15 minutes before brushing and baking.
Step 7: Bake for 15 to 18 minutes, watching for a puffed shape and a golden-brown surface. The exact baking time can vary slightly between ovens, so begin checking near the 15-minute mark.
Step 8: While the bombs bake, stir the granulated sugar and cinnamon together in a shallow bowl. When the pastries come out of the oven, brush them with additional butter if desired, then roll or sprinkle them with the cinnamon-sugar mixture.
Step 9: Let the pumpkin pie bombs cool briefly before serving. The filling becomes extremely hot in the oven, so give everyone a moment before taking the first bite.
Pro Tips for Perfect Pumpkin Pie Bombs
The most important tip is to avoid overfilling. One level tablespoon per biscuit is enough to give every bomb a generous pumpkin center while leaving room to seal the dough securely.
Pinch the dough edges more firmly than you think necessary, paying special attention to any thin spots. Place each bomb seam-side down so the weight of the dough helps keep the closure in place while it bakes.
- Keep the biscuit dough chilled until you are ready to use it.
- Work efficiently so the dough does not become overly soft.
- Chill filled dough balls for 10 to 15 minutes if they feel loose or sticky.
- Use parchment paper for easier release and cleanup.
- Apply the cinnamon sugar while the bombs are still warm so it adheres to the buttered surface.
For a flaky, homemade crust project on another day, our easy pattycake pie crust is a helpful recipe to keep nearby.
Easy Variations
Crescent-roll dough can replace the biscuits if that is what you have available. Use one 8-ounce tube and cut the dough into 8 portions before filling and sealing each piece.
You can also use 1/2 cup of prepared pumpkin pie filling instead of the pumpkin purée, brown sugar, pumpkin pie spice, vanilla, and flour mixture. Prepared pie filling is already sweetened and spiced, so omit the added sugar and pumpkin spice when making that substitution.
For a different finish, cool the bombs and drizzle them with a simple powdered-sugar glaze. Stir 1/2 cup powdered sugar with 1 to 2 teaspoons milk until smooth, adding the milk gradually so the glaze remains thick enough to stripe across the pastries.
If you like a stronger spice profile, add 1/4 teaspoon cinnamon or a pinch of nutmeg to the pumpkin mixture. Keep the additions small so they support the pumpkin flavor rather than overpowering it.
Serving Suggestions
Serve these bombs warm on a platter with extra cinnamon sugar scattered around the base. They are excellent alongside coffee, chai, hot apple cider, or vanilla ice cream.
For a dessert buffet, arrange the pastries in a single layer and provide small napkins. Their individual size makes them easy to share, and guests can enjoy one without slicing a whole pie.
For a savory contrast at a larger gathering, you could serve them after a comforting meal that includes our easy chicken pot pie. The sweet pumpkin filling makes a cozy finish to a family-style dinner.
Storage and Reheating
These pumpkin pie bombs are best served warm on the day they are baked. If you have leftovers, allow them to cool completely, then store them in a covered container in the refrigerator.
Reheat individual bombs gently until warmed through, checking carefully before serving because the filling can become hot again. Add a fresh, light sprinkle of cinnamon sugar after reheating if the original coating has softened.
Do not leave the filled pastries sitting at room temperature for an extended period. Refrigeration is the better choice for leftovers because the filling contains pumpkin purée.
More Cozy Pie Inspiration
Pumpkin pie bombs are sweet, but pie night does not have to stop at dessert. Our easy taco pie offers a hearty, savory option for a casual family meal.
Keep this recipe in mind whenever you want a quick fall dessert with familiar pantry ingredients. The combination of flaky biscuit dough, spiced pumpkin, butter, and cinnamon sugar tastes like a miniature pumpkin pie with much less preparation.
Easy Pumpkin Pie Bombs
Ingredients
Method
- Heat the oven to 375°F and line a baking sheet with parchment paper.
- Stir the pumpkin purée, brown sugar, pumpkin pie spice, vanilla extract, and flour together until smooth.
- Separate the biscuits and flatten each one into a round approximately 4 inches wide.
- Place about 1 tablespoon of pumpkin filling in the center of each dough round. Pull the edges up around the filling and pinch firmly to seal.
- Arrange the filled dough balls seam-side down on the prepared baking sheet and brush their tops with melted butter.
- Bake for 15 to 18 minutes, until the bombs are puffed and golden brown.
- Mix the granulated sugar and cinnamon. Brush the hot bombs with additional butter if desired, then roll or sprinkle them with the cinnamon-sugar mixture.
- Serve warm, allowing a short cooling period because the pumpkin filling will be very hot immediately after baking.
Notes
Final Thoughts
Easy Pumpkin Pie Bombs are a delicious shortcut to pumpkin pie flavor. With eight refrigerated biscuits, a simple pumpkin filling, and a buttery cinnamon-sugar topping, you can have warm individual desserts on the table in about half an hour.
Remember to use pumpkin purée rather than pumpkin pie filling unless you are intentionally making the prepared-filling variation. Keep each portion near 1 tablespoon, seal the dough firmly, and allow the finished bombs to cool briefly before serving.
Whether you make them for a fall breakfast treat, a holiday dessert spread, or a simple weeknight indulgence, these golden pastries are sure to disappear quickly. Serve them warm and enjoy every sweet, spiced bite.