Pumpkin Pie Bombs
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.
Servings: 8 crescent bombs
- 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
Preheat your oven to 350 degrees f.
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.
If your pan is older, please spray it with nonstick.
Open the crescent dough roll (this part scares me) and unwrap each triangle.
Place dough 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.
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.
Serving: 1crescent bomb | Calories: 157cal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 237mg | Potassium: 43mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2432IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg