You’re going to want to serve these Pumpkin Pie Bombs over and over again this season! In less than 30 minutes, you can bite into this delicious fall breakfast or dessert and enjoy the creamy pumpkin pie filling made with cream cheese and cinnamon sugar topping.
Hello, pumpkin season! With cooler days and crisp nights, it’s time to start thinking about fall recipes like these Pumpkin Pie Bombs! They are incredibly addictive, and no rolling pin is required!
They are like Pumpkin Pie Balls!
Fall is lovely because there are so many tasty pumpkin recipes to bake! Who doesn’t love an easy recipe bursting with pumpkin spice flavor! This time of year, we can’t get enough of these Pumpkin Spice Cookies and Pumpkin Pie Dip.
We can think of tons of reasons to make these bombs and share them with friends (because they are da bomb and way easier than pumpkin pie!):
The possibilities are endless!
We’re pretty sure in addition to the creamy pumpkin center that oozes with fall flavors, you’re gonna love the cinnamon sugar topping and drizzle of icing!
Related: Pumpkin Spice Muffins
It takes a few ingredients, but the Pumpkin recipe comes together easily.
- Non-stick cooking spray
- One can Pillsbury Grands Refrigerated Crescent Rolls - these make the perfect size bombs
- Canned pumpkin puree
- Cream cheese - regular or low fat, softened
- Granulated sugar (divided)
- Brown sugar
- One egg
- Pure vanilla extract
- Pumpkin pie spice - usually contains cinnamon, ginger, allspice, and nutmeg
- Ground cinnamon
The easiest way to make this pumpkin and cream cheese recipe is with canned crescent rolls. The dough is already rolled out, and you just need to fill it with the pumpkin filling, top it with cinnamon sugar, bake it, and then finish it with a sweet icing drizzle.
Step 1 - Preheat Oven and Make Your Filling
First, preheat your oven to 375 degrees F (190 degrees C) and spray a muffin tin with non-stick spray.
To make the pumpkin pie filling, you’ll start by using your hand mixer and a medium bowl and beating your room temperature cream cheese, granulated sugar, and brown sugar until well combined.
Now, mix your pumpkin puree and pumpkin pie spice into the cream cheese mixture. Finally, beat in the egg and vanilla extract until evenly combined.
Step 2 - Prep Your Dough
Next, pop open your crescent roll dough, roll it out and separate it into four rectangles. Seal the perforations between the triangles with your fingers and cut each rectangle in half to make eight fairly even squares. Spread out into somewhat of a circle.
Step 3 - Make Your Pumpkin Bombs
Place a little pumpkin pie filling in the center of each square of dough. Pick up the corners of the dough and pinch them together.
Try not to let filling spill out if you can. Seal all sides together and roll it gently between your palms to form a ball. Do this for all eight bites. Place in muffin cups seam side down.
Step 4 - Make Your Cinnamon Sugar Topping and Bake
Melt the butter in the microwave. In a small bowl, combine granulated sugar and cinnamon. Now, brush each bite with melted butter and sprinkle each ball with the cinnamon-sugar mixture.
Bake in the oven for 13-15 minutes until golden brown and the smell of pumpkin pie wafts through the house!
Let them cool for about 5 minutes, and then carefully remove your Crescent Roll Pumpkin Pies from the muffin tin and place them on a rack to cool fully.
Step 5 - Make Your Icing
Now it’s time to make the finishing touch - the sweet icing.
Combine the powdered sugar and milk in a small bowl. Drizzle the mixture over the Pumpkin Pie bombs and serve warm.
Wow! So good!
- Make sure you use pumpkin puree, not pumpkin pie filling, in this recipe.
- Don’t forget to remove your cream cheese from the refrigerator to let it soften before you need it for this fantastic dessert.
- We used Pillsbury Grands size crescent rolls for the dough, and they are a perfect size.
- Finally, place your pumpkin bites in the muffin cups seam-side down so that the filling doesn’t escape during baking.
More Pumpkin Recipes
Can You Freeze Pumpkin Pie Bombs?
Yes, this pumpkin bomb dessert recipe freezes well, so you can grab one (or two) from the freezer anytime this fall or winter and be completely satisfied with the burst of pumpkin spice flavor with a dash of cinnamon sugar.
Flash freeze your Pumpkin Bombs (freeze individually), and once frozen, place them in an airtight container until ready to use. They will last in the freezer for about three months.
To defrost, place in the refrigerator overnight. Then, reheat or place in microwave for 30-second intervals until defrosted. Caution: the center will be hot if you use this method.
Muffin Tin - makes the perfect baking well for placing your Pumpkin Pie Bombs.
Cutting Board - a good quality cutting board makes it easy to slice your dough. We like non-plastic ones.
Silicone Basting Brush - makes brushing butter or savory and sweet sauces a breeze.
Love this Pumpkin Pie Bombs recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
Pumpkin Pie Bombs Recipe
- muffin pan
- mixing bowl
- hand mixer
- Non-stick cooking spray
- 1 can Pillsbury Grands Refrigerated Crescent Rolls
- ½ cup canned pumpkin puree
- 3 ounces cream cheese (softened)
- ½ cup granulated sugar (divided)
- ¼ cup brown sugar
- 1 egg
- ¼ teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- 1 teaspoon milk
- pinch salt
- Preheat oven to 350 degrees. Coat 8 cavities of a muffin tin with non-stick cooking spray. Set aside.
- Using your hand mixer and a medium bowl, beat your cream cheese, ½ cup less 1 tablespoon granulated sugar, and brown sugar until well combined. Mix pumpkin puree, salt and pumpkin pie spice into the cream cheese mixture. Beat in egg and vanilla extract until evenly combined.
- Open a can of crescent rolls, roll it out and separate into 4 rectangles. Seal the perforations between the triangles with your fingers and cut each rectangle in half to make 8 fairly even squares.
- Place about 1- 1½ tablespoons of pumpkin pie filling in the center of each square of dough. Pick up the corners of the dough and pinch them together. Try not to let filling spill out. Seal all sides together and roll it gently between your palms to form a ball. Do this for all 8 bites — place in prepared muffin cups, seam side down.
- Melt butter in the microwave. In a small bowl, combine,1 tablespoon reserved granulated sugar and cinnamon. Brush each bite with melted butter and then sprinkle each ball with the cinnamon-sugar mixture.
- Bake for 13-15 minutes until golden brown. Let cool for 5 minutes, and then carefully remove from muffin tin and place on a rack to cool fully.
- To make icing, place powdered sugar and milk in a small bowl and mix to combine. If your icing is too runny, add more sugar until you reach desired consistency. Drizzle over Pumpkin Pie bombs and serve warm.
- Pumpkin Filling: Make sure you use pumpkin puree, not pumpkin pie filling, in this recipe.
- Prep: Don’t forget to remove your cream cheese from the refrigerator to let it soften before you need it for this fantastic dessert.
- Dough: we used the Grands size crescent rolls, and they seem to be a perfect size.
- Pro Tip: Make sure to place your bites in the muffin cups seam-side down so that the filling doesn’t escape during baking.
- Storing: Place leftovers in the fridge for 3-4 days. Heat briefly in the microwave to reheat.