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Pumpkin Pie Bombs

 

Pumpkin Pie Bombs


INGREDIENTS

 

  • 12 white dinner roll dough balls, thawed


  • 3 tablespoons cream cheese, softened


  • 1 1/3 cups powdered sugar, divided


  • 1/3 cup + 4 tablespoons light brown sugar, packed, divided


  • 1 large egg


  • 1/2 cup pure pumpkin puree


  • 1 1/4 teaspoon vanilla extract, divided


  • 1 teaspoon pumpkin pie spice


  • 1 teaspoon ground cinnamon


  • 2 tablespoons unsalted butter, melted


  • 3 tablespoons heavy cream


  • Flour for dusting

 

INSTRUCTIONS

 

There are four steps for preparing

One 1


Preheat the oven to 350°F. Take the frozen dinner rolls out to thaw. 


Place the cream cheese in a medium-sized bowl and mix on medium speed with a hand 


mixer until creamy, 1 minute.


Add ⅓ cup of the powdered sugar and mix in to combine.


Add ⅓ cup of the brown sugar, egg, pumpkin, 1 teaspoon vanilla, pumpkin 


spice, and cinnamon, mix until combined fully and smooth, set aside.

 

Two 2


Grease an 8x8 baking dish with cooking spray and set aside.


Once the dough is thawed, lightly dust a clean work surface and roll out or 

use your hands to form the dough balls into a flat circle about 4 inches wide.


Add about 1 tablespoon of the pumpkin filling.


Gather the dough around the filling and pinch the seams together. 


Gently roll into a ball and place it into the baking dish seam side down.


Repeat with the remaining dough balls and filling. Brush the tops with the 

melted butter.


Sprinkle the remaining 4 tablespoons of brown sugar on top.


Bake for 30-35 minutes until golden brown.

 

Three 3

While the bombs are baking, make the glaze.


Place the remaining 1 cup of powdered sugar into a medium-sized bowl with 

¼ teaspoon of vanilla, and heavy cream.


Whisk to combine until smooth.

 

Four 4

Let the bombs cool slightly and top with the glaze to serve.


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