Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe) Recipe
Introduction
Pumpkin Pie Bombs are a delightful twist on traditional pumpkin pie, featuring soft dinner roll dough filled with a creamy pumpkin filling. These bite-sized treats are perfect for fall gatherings or a cozy dessert any time of year.
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 teaspoons 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
- Step 1: Preheat the oven to 350°F. Thaw the dinner roll dough balls. In a medium bowl, beat the softened cream cheese with a hand mixer on medium speed until creamy, about 1 minute. Add ⅓ cup powdered sugar and mix to combine. Stir in ⅓ cup brown sugar, egg, pumpkin puree, 1 teaspoon vanilla extract, pumpkin pie spice, and cinnamon until the filling is smooth and well combined. Set aside.
- Step 2: Grease an 8×8-inch baking dish with cooking spray. Lightly dust a clean work surface with flour. Roll each dough ball into a flat circle about 4 inches wide using your hands or a rolling pin. Place about 1 tablespoon of the pumpkin filling in the center of each circle. Gather the dough around the filling and pinch the edges closed, gently rolling into a ball. Place each filled dough ball seam side down in the prepared dish. Brush the tops with melted butter and sprinkle with the remaining 4 tablespoons brown sugar.
- Step 3: Bake the pumpkin bombs for 30-35 minutes until golden brown on top.
- Step 4: While baking, prepare the glaze by whisking together the remaining 1 cup powdered sugar, ¼ teaspoon vanilla extract, and heavy cream in a medium bowl until smooth.
- Step 5: Allow the pumpkin pie bombs to cool slightly, then drizzle or spread the glaze over the tops before serving.
Tips & Variations
- For a richer filling, add a pinch of nutmeg or a splash of maple syrup to the pumpkin mixture.
- Use canned pumpkin puree for convenience or fresh pumpkin puree for a homemade touch.
- Try rolling the dough balls in cinnamon sugar before baking for an extra crunchy coating.
- Serve warm with a scoop of vanilla ice cream for an indulgent treat.
Storage
Store any leftover pumpkin pie bombs in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 4 days; reheat gently in the microwave before serving. The glaze may thicken when refrigerated—add a little milk or cream and stir to loosen before drizzling again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these ahead of time?
Yes, you can assemble the pumpkin pie bombs and refrigerate them for a few hours before baking. Just allow a little extra baking time if baking from cold.
Can I freeze the pumpkin pie bombs?
Absolutely. Freeze the baked and cooled bombs in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before serving.
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Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe) Recipe
- Total Time: 50 minutes
- Yield: 12 pumpkin pie bombs 1x
Description
Pumpkin Pie Bombs are delightful pumpkin-stuffed dinner rolls filled with a spiced pumpkin cream cheese mixture, baked to golden perfection and finished with a sweet vanilla glaze. This treat combines the warm flavors of fall spices with a soft, fluffy roll, making it a perfect dessert or festive snack.
Ingredients
Dough
- 12 white dinner roll dough balls (thawed)
Filling
- 3 tablespoons cream cheese (softened)
- 1/3 cup powdered sugar
- 1/3 cup light brown sugar (packed)
- 1 large egg
- 1/2 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Topping
- 2 tablespoons unsalted butter (melted)
- 4 tablespoons light brown sugar (packed)
Glaze
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 3 tablespoons heavy cream
- Flour for dusting
Instructions
- Prepare the filling: Preheat the oven to 350°F. Place the softened cream cheese in a medium bowl and mix on medium speed with a hand mixer until creamy, about 1 minute. Add ⅓ cup powdered sugar and ⅓ cup brown sugar, then the egg, pumpkin puree, 1 teaspoon vanilla extract, pumpkin pie spice, and cinnamon. Mix until fully combined and smooth. Set aside.
- Shape the rolls: Grease an 8×8 baking dish with cooking spray and set aside. Once thawed, lightly dust a clean work surface with flour. Roll each dough ball into a flat circle approximately 4 inches wide using your hands or a rolling pin. Add about 1 tablespoon of the pumpkin filling into the center of each circle. Carefully gather the dough around the filling, pinch seams securely, and roll gently into a ball. Place each filled roll seam-side down in the prepared baking dish. Repeat with remaining dough and filling. Brush the tops with melted butter and sprinkle with the remaining 4 tablespoons of brown sugar.
- Bake the pumpkin bombs: Bake in the preheated oven for 30-35 minutes until the rolls are golden brown and cooked through.
- Prepare the glaze: While the rolls bake, whisk together 1 cup powdered sugar, ¼ teaspoon vanilla extract, and 3 tablespoons heavy cream in a medium bowl until smooth and well combined.
- Serve: Let the pumpkin pie bombs cool slightly before drizzling the glaze over the top. Serve warm for best flavor.
Notes
- Make sure the dough balls are fully thawed before rolling out for easier shaping.
- Use cream cheese softened to room temperature to ensure a smooth filling texture.
- You can add extra pumpkin pie spice or cinnamon in the filling if you prefer stronger spice flavors.
- These pumpkin bombs are best served warm but can be stored in an airtight container and reheated gently.
- To make shaping easier, dust your hands and work surface lightly with flour.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie bombs, pumpkin stuffed rolls, pumpkin cream cheese rolls, fall dessert, holiday treats
