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Easy Pumpkin Pie Bombs Recipe with Cinnamon Sugar

Easy Pumpkin Pie Bombs

Soft refrigerated biscuits wrap around a lightly spiced pumpkin filling before baking until golden and coating with buttery cinnamon sugar. This simple dessert makes 8 warm pumpkin pie bombs in about 30 to 35 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Pie Bombs
  • 1 tube, about 16 ounces Refrigerated buttermilk biscuits, 8-count
  • 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
Topping
  • 3 tablespoons Unsalted butter, melted
  • 1/4 cup Granulated sugar
  • 1 teaspoon Ground cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 375°F and line a baking sheet with parchment paper.
  2. Stir the pumpkin purée, brown sugar, pumpkin pie spice, vanilla extract, and flour together until smooth.
  3. Separate the biscuits and flatten each one into a round approximately 4 inches wide.
  4. 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.
  5. Arrange the filled dough balls seam-side down on the prepared baking sheet and brush their tops with melted butter.
  6. Bake for 15 to 18 minutes, until the bombs are puffed and golden brown.
  7. 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.
  8. Serve warm, allowing a short cooling period because the pumpkin filling will be very hot immediately after baking.

Notes

Use pumpkin purée rather than pumpkin pie filling. Do not overfill; about 1 tablespoon per bomb helps the seams stay closed. If the filled dough becomes soft, chill it for 10 to 15 minutes before baking.