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    Home » Air-Fryer Recipe

    Air Fryer Pumpkin Pie Bombs

    Published: Sep 30, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    • Yummly
    These Air Fryer Pumpkin Pie Bombs are made with canned biscuit dough and filled with a simple pumpkin pie filling. They are baked in the air fryer until golden brown and coated with a buttery cinnamon sugar.
    Featured image for Air Fryer Pumpkin Pie Bombs.
    Pin image for Pumpkin Pie Bombs.

    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!

    A stack of cinnamon sugar coated pumpkin pie bombs on a white plate.
    The pumpkin pie filling is encased in a biscuit dough and baked to golden perfection!
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 🙋 FAQ's
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe

    ❤️ 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 for biscuit wrapped pumpkin pie.
    Just a few simple ingredients make a tasty snack pumpkin pie fans will love!
    Canned pumpkin in mixing bowl.
    Canned pumpkin is mixed with a few pantry staples to make a filling for the biscuit dough.
    Pumpkin pie filling on top of a flattened biscuit on a cutting board.
    The biscuit is flattened out and the pumpkin filling is placed in the center of the dough.
    Biscuit dough wrapped around the pie filling in a ball shape.
    Once the pie filling is in the center of the dough, the dough is wrapped around the filling and sealed.

    🥘 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.

    Biscuit dough balls on parchment paper in the air fryer basket.
    Place the pie bombs on parchment in the air fryer basket at least 1 inch apart to allow air circulation.
    Baked biscuit dough filled with pumpkin filling in the air fryer.
    Bake until golden
    Silicon brush brushing melted butter on baked pie bomb.
    Just a light brush of melted butter will help the cinnamon sugar to stick to the baked dough and give it great flavor!
    Air Fried Pumpkin Pie Bomb in a dish with cinnamon sugar.
    Once coated with butter, roll in cinnamon sugar.

    🔪 Instructions

    1. Preheat the air fryer oven to 375°f. Line air fryer basket or tray with parchment paper.
    2. 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.
    3. Remove biscuits from the can and flatten the dough with a rolling pin until ¼” thick.
    4. Place 1 heaping tablespoon pumpkin pie filling on each flattened dough and fold all the edges into the center completely enclosing the filling.
    5. 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.
    6. 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.
    7. Remove air fryer basket and let sit 20 minutes to cool.
    8. In a small bowl, mix the remaining sugar and cinnamon.
    9. Brush the tops of the bombs with melted butter and place balls in the bowl of cinnamon sugar mixture, rolling to coat.
    Upclose image of pumpkin filled biscuits.

    🥄 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.
    A white plate with baked pumpkin pie bombs stacked on it.
    These make a delicious quick snack for fans of pumpkin pie!

    💭 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

    Can you bake these pumpkin pie bombs in the oven instead of air fryer?

    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.

    Can you substitute crescent roll dough for the biscuit dough?

    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.

    A pumpkin pie bomb that has been cut in half being held by a hand.
    The pumpkin pie filling is encased in a biscuit dough and baked to golden perfection!

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for Air Fryer Pumpkin Pie Bombs.

    Air Fryer Pumpkin Pie Bombs

    Shelby Law Ruttan
    These Air Fryer Pumpkin Pie Bombs are made with canned biscuit dough and filled with a simple pumpkin pie filling. They are baked in the air fryer until golden brown and coated with a buttery cinnamon sugar.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 20 mins
    Cook Time 15 mins
    Resting time 20 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 348 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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.

    Nutrition

    Calories: 348kcalCarbohydrates: 60gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 4mgSodium: 551mgPotassium: 262mgFiber: 3gSugar: 30gVitamin A: 8320IUVitamin C: 2mgCalcium: 61mgIron: 3mgNet Carbohydrates: 57g
    Keyword Air Fryer Pumpkin Pie Bombs, Pumpkin Pie Bombs
    Tried this recipe?Let us know how it was!

    More Air-Fryer Recipe

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    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

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