Pumpkin Pie Bombs are perfectly spiced pumpkin pie filling is enveloped in buttery crescent dough and baked to a golden perfection. These pumpkin crescent dough pastries are then iced with Vanilla Cream Cheese Icing.
If you love easy to make crescent dough recipes, you are going to love these crescent dough bombs. It all started years ago when I made these Pepperoni Pizza Bombs, and then followed suit to make lots of other crescent dough foods in muffin tins.
I had never seen anyone else use this exact method so it was huge for me to have created such a delicious way to enjoy these crescent dough bombs.
These days, I have lots of crescent dough recipes which include not only bombs, but also danish, and turnovers. I just love that there is so much possibility to be has with this easy to use dough. In fact, I am even thinking of publishing a cookbook on all things crescent dough!
But today, for the fall it is all about these pumpkin pie bombs! These handheld ball of deliciousness are so easy to make. And, since I have made this recipe over, and over again with various fillings I can share all my tips for success!
Ingredients for Pumpkin Pie Bombs
These ingredients are for 8 pumpkin desserts, but you can easily multiply to get to your desired amount needed.
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 3 tablespoons brown sugar
- 1/2 tsp vanilla extract
- 1 tube crescent dough
How to Make Pumpkin Pie Bombs
The first step is to preheat your oven to 350 degrees f.
Mix all the pumpkin filling ingredients
If you are using a new, nonstick muffin tin you will only need 8 spaces. Do not worry about the empty spaces, as they will be just fine.
If your pan is older, please spray it with nonstick.
Open the crescent dough roll (this part scares me) and unwrap each triangle.
Place triangles over 8 muffin tin spots.
Add one tablespoon of filling to each.
Wrap bombs by bringing the shorter two triangle pieces in and over, and then the larger one. It is ok if there are holes or gaps. The dough fills in most and bakes up fluffy.
Bake for 10-12 minutes- I find muffin tins vary so check them at the 10 minute mark.
Enjoy warm as they are or add the cream cheese icing *see below*.
Cream Cheese Icing Ingredients
- 2 tablespoons of cream cheese softened
- 5 tablespoons of confectioners sugar
- 1/2 tsp vanilla bean sauce or vanilla extract
- 1 tablespoon of milk
How to Make Cream Cheese Icing
In a medium bowl, add 2 tablespoons of cream cheese (softened) 5 tablespoons of confectioners sugar, 1/2 tsp of vanilla bean sauce or vanilla extract, and 1 tablespoon of milk.
Use an electric mixer to blend until creamy. Icing should be thick. If it is too watery, simply mix in more powdered sugar (1 tablespoon at a time).
To ice pumpkin bombs, allow them to fully cool for 15 minutes. Ice with a fork dipped in icing and then swizzle each bomb.
These pumpkin pie bombs are so perfect for the fall season because they are handheld, and 3-bite size!! They are best served warm and on the same day, but others have had luck freezing them after cooling and warming in a toaster oven (un-iced).
Pumpkin Pie Bombs
Ingredients
- 8 oz crescent rolls package 8 count
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 3 tbsps Light Brown Sugar
- 1/2 tsp vanilla extract * can use vanilla bean sauce too
Cream Cheese Icing
- 2 tbsps cream cheese softened
- 5 tbsps Powdered Sugar
- 1/2 tsp vanilla extract
- 1 tbsps whole milk
Instructions
- Preheat your oven to 350 degrees f. Â
- Mix all the pumpkin filling ingredients; set aside.
- If you are using a 12 ct., new, nonstick muffin tin you will only need 8 spaces. Do not worry about the empty spaces, as they will be just fine. Â
- If your pan is older, please spray it with nonstick.Â
- Open the crescent dough roll (this part scares me) and unwrap each triangle. Â
- Place dough triangles over 8 muffin tin spots.Â
- Add one tablespoon of filling to each. Â
- Wrap bombs by bringing the shorter two triangle pieces in and over, and then the larger one. It is ok if there are holes or gaps. The dough fills in most and bakes up fluffy.
- Â Bake for 10-12 minutes- I find muffin tins vary so check them at the 10 minute mark.Â
- Allow pastries to cool for 15 minutes before icing.
Icing Pumpkin Pie Bombs
- In a medium bowl, add 2 tablespoons of cream cheese (softened) 5 tablespoons of confectioners sugar, 1/2 tsp of vanilla bean sauce or vanilla extract, and 1 tablespoon of milk.
- Beat until cream with an electric mixer to remove lumps.
- To drizzle bombs, dip a fork into icing and swizzle over the tops of your bombs, or you could dip them in.
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