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Pumpkin Pie Bombs


Pumpkin Pie Bombs



  • 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




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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