Pumpkin Pie Bombs

Prep Time:

12m

Bake/Cook Time:

16m - 18m

Yield:

8 servings

These Pumpkin Pie Bombs take your favorite Fall dessert to a whole new level. Biscuit dough is stuffed with a homemade spiced pumpkin pie filling, sprinkled with cinnamon sugar and baked in a cast iron skillet until golden. Drizzle them with a sweet cream cheese topping and serve warm!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

1 tablespoon unsalted butter
4 ounces cream cheese, softened
1/3 cup Dixie Crystals Extra Fine Granulated Sugar
1/3 cup Dixie Crystals Light Brown Sugar
1 egg
1/2 cup canned pumpkin puree
1/2 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1 can (12 oz) Pillsbury Homestyle Butter Tastin’™ refrigerated biscuits

Cinnamon Sugar Topping

1/3 cup Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon cinnamon
4 tablespoons butter

Cream Cheese Icing

4 ounces cream cheese, softened
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
3-4 tablespoons milk

Directions

Preheat oven to 375°F. Grease a 10-inch cast iron skillet with 1 tablespoon butter. Set aside.
In a medium bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
Add egg, pumpkin, vanilla, and pumpkin pie spice until smooth. Set aside.
Using your hands or a rolling pin, flatten each biscuit into a 4-inch round.
Place a couple of tablespoons of pumpkin filling in center of biscuit. Wrap dough around pumpkin filling, pressing edges to seal.
Place seam side down in prepared iron skillet, leaving a little room for spreading.
Continue until all biscuits have been filled.
For cinnamon sugar topping, in a small bowl, whisk together granulated sugar and cinnamon; set aside.
Melt butter and pour evenly on top of biscuits. Sprinkle top of biscuits with cinnamon sugar mixture.
Bake for 16 to 18 minutes, or until golden brown. Let rest 5 minutes and make cream cheese icing.
Beat cream cheese until creamy. Add in powdered sugar and vanilla. Add 3 tablespoons milk and mix on high until smooth.
If glaze is still too thick, add more milk (one teaspoon at a time), until you reach desired consistency for drizzling.
Drizzle tops of warm pumpkin pie bombs and serve immediately.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

Rate & Review

Sweetalk member

Nov 17, 2019

Hey Jessica these pumpkin pie bombs look so delicious and I plan on making them for thanksgiving and I was wondering to save time could I just make the pumpkin pie bomb filling the night before and throw it in the fridge and prepare the bombs on thanksgiving or would it ruin the dessert