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Easy Pumpkin Pie Bombs

Ridiculously easy, surprisingly quick, and packed with all the warm, spicy goodness you crave, these Pumpkin Pie Bombs deliver classic fall flavors without the fuss. Perfect for a cozy night in or a holiday party.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Filling
  • 1 cup pumpkin puree 100% pumpkin, not pumpkin pie filling
  • 0.25 cup granulated sugar for filling
  • 0.25 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon for filling
  • 1 tsp vanilla extract
  • 3 oz cream cheese softened, optional but highly recommended
For the Bombs & Coating
  • 1 can refrigerated biscuits or crescent roll dough 8-count, flaky kind
  • 0.25 cup melted butter
  • 0.5 cup granulated sugar for coating
  • 1 tbsp cinnamon for coating

Equipment

  • Medium-sized bowl
  • Baking Sheet
  • Parchment Paper
  • Shallow bowl

Method
 

  1. Step 1: Whip Up Your Filling: In a medium-sized bowl, combine pumpkin puree, ¼ cup granulated sugar, brown sugar, pumpkin pie spice, ½ tsp cinnamon, and vanilla extract. Stir until blended. For a cheesecake-like texture, gently fold in the softened cream cheese until smooth.
  2. Step 2: Assemble Your Bombs: Preheat oven to 375°F (190°C). Flatten each refrigerated biscuit or crescent roll dough piece into a small, even circle (don't make them too thin). Spoon 1-2 tablespoons of pumpkin filling into the center of each. Carefully bring the edges of the dough up and over the filling, pinching them together tightly at the top to form a compact ball, ensuring no gaps.
  3. Step 3: Time to Bake: Line a baking sheet with parchment paper. Place the formed pumpkin bombs seam-side down on the prepared sheet. Bake for 12-15 minutes, or until beautifully golden brown and puffy. Keep an eye on them as oven temperatures can vary.
  4. Step 4: Coat with Sweetness: While the pumpkin bombs are still warm from the oven, whisk together ½ cup granulated sugar and 1 tbsp cinnamon in a separate shallow bowl. As soon as the bombs come out, brush each one generously with melted butter, then immediately roll each buttered bomb in the cinnamon-sugar mixture until completely coated.

Notes

Customize your bombs by adjusting spices, adding chocolate chips or pecans to the filling, or topping with a cream cheese glaze or caramel sauce. Critical tips for success include not overfilling, sealing dough tightly, working quickly with the dough, and coating the bombs with cinnamon sugar while they are still warm. The pumpkin filling can be prepared 1-2 days in advance. Store Pumpkin Pie Bombs in an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days, especially if cream cheese is used in the filling. Reheat briefly in a microwave (10-15 seconds) or toaster oven for best results.