These Pumpkin Pie Bombs are a delicious biscuit dough recipe filled with pumpkin pie filling and made in the air fryer. Once they are a nice golden brown color, the pumpkin bombs are brushed with melted butter and tossed in cinnamon sugar for a delicious treat the taste buds will love!
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❤️ Why you'll love it
- The creamy pumpkin pie filling is enclosed in a delicious golden brown biscuit with cinnamon sugar topping.
- When pumpkin season comes around, fans of pumpkin desserts will love this quick and easy treat made in the air fryer.
- You can have a tasty snack that will satisfy the sweet tooth with classic pumpkin pie flavor in just minutes!
🥘 Ingredients
Pumpkin purée: be sure to use pure pumpkin, not the pie filling.
Brown sugar: used to sweeten the pumpkin filling.
Granulated sugar: this is divided, part is used in sweetening the filling and the rest mixed with the cinnamon to coat the outside of the pumpkin bomb.
Cornstarch: to thicken the pumpkin mixture.
Jumbo biscuits: I recommend you stay away from no-name brands and use the Pillsbury Grands biscuits.
Pumpkin spice: If this is not available, make your own by using 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon allspice and ⅛ teaspoon cloves.
Ground cinnamon: mixed with granulated sugar to coat the outside of the pie bomb.
Butter: used to brush the baked pie bombs before rolling in the cinnamon sugar mixture.
🔪 Instructions
- Preheat the air fryer oven to 375°f. Line air fryer basket or tray with parchment paper.
- In a large bowl stir together pumpkin purée, brown sugar, ¼ cup sugar, cornstarch, and pumpkin pie spice to a mixing bowl, stir until completely incorporated.
- Remove biscuits from the can and flatten the dough with a rolling pin until ¼” thick.
- Place 1 heaping tablespoon pumpkin pie filling on each flattened dough and fold all the edges into the center completely enclosing the filling.
- Place each pumpkin pie bomb in the air fryer basket on top of parchment paper leaving some about 1 inch space between each pie bomb.
- Air fry for 8 minutes, until the tops are golden brown and firm. Remove the basket from the air fryer and turn each pie bomb over. Return basket to the air fryer and continue cooking for 5 minutes, until golden brown and firm.
- Remove air fryer basket and let sit 20 minutes to cool.
- In a small bowl, mix the remaining sugar and cinnamon.
- Brush the tops of the bombs with melted butter and place balls in the bowl of cinnamon sugar mixture, rolling to coat.
🥄 Equipment
Air fryer
Parchment paper
Rolling pin
🥫Storage
Store pumpkin pie bombs in an airtight container in the fridge up to 3 days. Warm pumpkin pie bombs in the air fryer for 2 minutes to remove the chill before serving.
📖 Variations
- Drizzle with your favorite cream cheese icing instead of the cinnamon sugar coating.
- Stir ½ teaspoon pure vanilla extract into the pumpkin filling to enhance flavors.
- Use the Pillsbury Cinnamon Roll in a can in place of the biscuits.
💭 Tips
- For an deep golden brown top, whisk 1 egg with 1 tablespoon of water and brush tops of pie bombs lightly with egg wash.
🙋 FAQ's
Yes! Just place pie bombs in a baking dish or mini muffin tin coated with nonstick cooking spray. Bake in a preheated oven for 11-15 minutes until golden brown.
Yes! I highly recommend using a sheet without perforated lines to prevent seepage.
📚 Related Recipes
The whole family loves this Maple Pumpkin Pie with Cinnamon Whip Topping!
These Pumpkin Muffins with Chocolate Chips are a great portable breakfast.
You will love this savory Pumpkin Soup with Sage Browned Butter.
Pumpkin Snickerdoodle Cookies are great for lunchboxes!
🍽 Serve with...
Serve these Pumpkin Pie Bombs with a scoop of your favorite fall flavored ice cream.
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📖 Recipe
Air Fryer Pumpkin Pie Bombs
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Ingredients
- 15 ounces canned pumpkin purée
- ½ cup brown sugar , loosely packed
- ½ cup granulated sugar , divided
- 1 tablespoon cornstarch
- 16.3 ounce canned jumbo biscuits
- 1 teaspoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 tablespoon butter , melted
Instructions
- Preheat the air fryer oven to 375°f. Line air fryer basket or tray with parchment paper.
- In a large bowl stir together pumpkin purée, brown sugar, ¼ cup sugar, cornstarch, and pumpkin pie spice to a mixing bowl, stir until completely incorporated.
- Remove biscuits from the can and flatten the dough with a rolling pin until ¼” thick.
- Place 1 heaping tablespoon pumpkin pie filling on each flattened dough and fold all the edges into the center completely enclosing the filling.
- Place each pumpkin pie bomb in the air fryer basket on top of parchment paper leaving some about 1 inch space between each pie bomb.
- Air fry for 8 minutes, until the tops are golden brown and firm. Remove the basket from the air fryer and turn each pie bomb over. Return basket to the air fryer and continue cooking for 5-7 minutes, until golden brown and firm.
- Remove air fryer basket and let sit 20 minutes to cool.In a small bowl, mix the remaining sugar and cinnamon.
- Brush the tops of the bombs with melted butter and place balls in the bowl of cinnamon sugar mixture, rolling to coat.
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