Pumpkin Pie Biscuit Bombs

These Pumpkin Pie Bombs are a fast way to enjoy all the flavors of pumpkin pie wrapped in warm, fluffy biscuits. Filled with spiced pumpkin and cream cheese, baked until golden, and finished with a sweet cream cheese drizzle, they are my go-to for cozy fall mornings or easy desserts when I want something special without spending hours in the kitchen.

Ingredients

• Canned biscuit dough: choose a homestyle butter variety for best flavor and softness look for Pillsbury Butter Tastin or similar
• Pumpkin puree: go for pure pumpkin rather than pumpkin pie filling for control over the sweetness and spice
• Cream cheese: full fat melts best and gives the filling a slight tang
• Pumpkin pie spice: check for freshness by smelling your spice jar the aroma should be warm and strong
• Granulated sugar: adds sweetness to both the filling and the cinnamon sugar topping
• Cinnamon: select a high quality ground cinnamon for a robust and fragrant finish
• Butter: use unsalted and melt just before brushing for glossy golden tops
• Powdered sugar: needed for that dreamy cream cheese icing
• Milk: thins out the icing and helps it drizzle gracefully
• Vanilla extract: a splash takes both filling and icing over the top opt for pure vanilla if possible

Step-by-Step Instructions

Flatten the Biscuits:

Gently press each biscuit disk out into a four inch round using either your hands or a rolling pin this makes enough space for filling without tearing the dough

Make the Pumpkin Filling:

Blend pumpkin puree cream cheese sugar and pumpkin pie spice together until very smooth this can be done by hand or with a mixer for extra creaminess

Fill and Seal Each Bomb:

Spoon about one heaping tablespoon of pumpkin filling onto the center of each dough round then fold the dough over the filling pinch seams tightly and turn them so the seam side faces down

Arrange in Skillet:

Butter a cast iron skillet generously for golden crisp bottoms arrange the bombs with some space between so they can puff up while baking

Cinnamon Sugar Topping:

Mix sugar and cinnamon well then brush each bomb with melted butter and sprinkle a thick blanket of cinnamon sugar over the tops

Bake:

Slide the skillet onto the center rack in a preheated three hundred seventy five degree oven bake sixteen to eighteen minutes or until the tops are deeply golden and the sides of each bomb are set

Mix Cream Cheese Icing:

Beat softened cream cheese with powdered sugar vanilla and milk until silky smooth adjust with more milk for a thinner drizzle if needed

Drizzle and Serve:

While the bombs are still warm from the oven spoon or pipe the icing over the tops serve immediately for ultimate gooeyness

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Storage Tips

Pumpkin Pie Bombs are their best right after baking I have tried to reheat leftovers the next day but the biscuits lose their fluffiness If you need to prep in advance prepare the pumpkin filling earlier and keep it chilled Once assembled plan to bake and eat them within the hour

Ingredient Substitutions

You can swap in any brand of canned biscuit dough although the results will be slightly different If you want a dairy free filling try a plant based cream cheese and a dairy free butter for the drizzle For a sweeter flavor bump up the sugar in the filling slightly or add a touch of maple syrup

Serving Suggestions

Serve Pumpkin Pie Bombs as a sweet addition to a fall breakfast spread with scrambled eggs and crisp bacon or as a dessert with coffee or spiced tea They also work perfectly for holiday get togethers and potlucks Everyone loves grabbing one warm from the plate

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Cultural Historical Context

Pumpkin desserts are deeply rooted in American autumn traditions These pumpkin bombs bring together the nostalgic comfort of classic pumpkin pie and the familiar ease of canned biscuit recipes something families have enjoyed at quick breakfasts and impromptu gatherings for decades

Commonly Asked Questions

→ What type of biscuits work best for these treats?

For best texture and flavor, use Pillsbury Homestyle Butter Tastin’ refrigerated biscuits, as their buttery crumb bakes up fluffy and complements the pumpkin filling.

→ Can I make the pumpkin filling in advance?

Yes, the pumpkin-cream cheese filling can be prepared ahead and refrigerated until you’re ready to assemble the bombs for baking.

→ How do I prevent the filling from leaking out during baking?

Carefully seal each biscuit around the filling by pinching the edges tightly and placing the seam side down in your baking pan to keep the filling tucked inside.

→ Is the cream cheese drizzle necessary?

While optional, the sweet cream cheese drizzle adds extra flavor and a touch of tang that pairs beautifully with the pumpkin and spices.

→ Can these be reheated or made ahead?

These are best served warm and fresh. Assembled bombs can be kept in the fridge for up to an hour before baking, but they don’t reheat well once baked.