Pumpkin Pie Biscuit Bombs (Printable Version)

# What You'll Need:

→ Pumpkin Pie Filling

01 - 115 g canned pumpkin puree
02 - 55 g cream cheese, softened
03 - 30 g granulated sugar
04 - 1 g ground cinnamon
05 - 1 g ground nutmeg

→ Biscuit Dough

06 - 1 package (450 g) refrigerated butter-flavored biscuit dough (8 biscuits)

→ Cinnamon Sugar Topping

07 - 30 g unsalted butter, melted
08 - 25 g granulated sugar
09 - 2 g ground cinnamon

→ Cream Cheese Icing

10 - 60 g cream cheese, softened
11 - 40 g powdered sugar
12 - 3 ml vanilla extract
13 - 15 ml milk

# Step-by-Step Directions:

01 - Combine pumpkin puree, softened cream cheese, sugar, cinnamon, and nutmeg in a mixing bowl. Whisk until smooth and fully incorporated.
02 - On a lightly floured surface, flatten each biscuit round to a 10 cm circle using a rolling pin or your fingers.
03 - Place a spoonful (about 15 g) of pumpkin pie filling in the center of each flattened biscuit round.
04 - Carefully wrap the biscuit dough around the filling and pinch the seams to seal. Place seam-side down.
05 - Lightly grease a cast iron skillet with butter. Arrange the filled dough balls in the skillet, leaving a little space between each.
06 - Brush the tops of the dough bombs with melted butter. Mix sugar with cinnamon and sprinkle evenly over each bomb.
07 - Bake in a preheated oven at 180°C for 16–18 minutes, or until golden brown and cooked through.
08 - While the bombs bake, whisk softened cream cheese, powdered sugar, vanilla extract, and milk in a bowl until smooth and pourable.
09 - Allow bombs to cool for 5 minutes before drizzling with the cream cheese icing. Serve warm for best texture.

# Helpful Notes:

01 - Best served freshly baked; assembled bombs can be refrigerated for up to one hour before baking if needed.

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