Pumpkin Pie Bombs

Pumpkin Pie Bombs

Prep Time Prep: Cook Time Cook: Total Time Total:

www.bettycrocker.com

  • 1  tube crescent rolls
  • 1 c. canned pumpkin puree
  • 3 oz. cream cheese, softened to room temperature
  • 1  egg
  • 2/3 c. sugar, divided
  • 3 tsp. pumpkin pie spice, divided
  • 1 tsp. vanilla extract
  • pinch of kosher salt
  • 2 tbsp. melted butter
  • 1/2 c. powdered sugar
  • 1 tbsp. milk
  1. 1. Preheat oven to 375 and line a large baking sheet with parchment paper.
  2. 2. In a large bowl using a hand mixer, mix pumpkin, cream cheese, egg, 1/3 c sugar, 2 tsp pumpkin pie spice and vanilla. Mix until smooth and season with a pinch of salt.
  3. 3. Unroll crescent rolls and pinch the perforations together to create one solid sheet. Cut into 8 squares.
  4. 4. Dollop a rounded tablespoon of pumpkin mixture onto each square. Pinch all corners together and seal to create a ball.
  5. 5. In a small bowl, mix sugar with 1 teaspoon pumpkin pie spice. Brush balls with melted butter and roll in the sugar mixture.
  6. 6. Place balls on a baking sheet, leaving about 2” space between each ball. Bake until balls are golden and puffy, about 10-15 minutes.
  7. 7. While the balls are baking, make glaze: in a medium bowl, mix powdered sugar and milk until smooth, adding more powdered sugar or milk for desired consistency. Serve slightly cooled balls with glaze for dipping.

Ingredients

  • 1  tube crescent rolls
  • 1 c. canned pumpkin puree
  • 3 oz. cream cheese, softened to room temperature
  • 1  egg
  • 2/3 c. sugar, divided
  • 3 tsp. pumpkin pie spice, divided
  • 1 tsp. vanilla extract
  • pinch of kosher salt
  • 2 tbsp. melted butter
  • 1/2 c. powdered sugar
  • 1 tbsp. milk

Instructions

  1. 1. Preheat oven to 375 and line a large baking sheet with parchment paper.
  2. 2. In a large bowl using a hand mixer, mix pumpkin, cream cheese, egg, 1/3 c sugar, 2 tsp pumpkin pie spice and vanilla. Mix until smooth and season with a pinch of salt.
  3. 3. Unroll crescent rolls and pinch the perforations together to create one solid sheet. Cut into 8 squares.
  4. 4. Dollop a rounded tablespoon of pumpkin mixture onto each square. Pinch all corners together and seal to create a ball.
  5. 5. In a small bowl, mix sugar with 1 teaspoon pumpkin pie spice. Brush balls with melted butter and roll in the sugar mixture.
  6. 6. Place balls on a baking sheet, leaving about 2” space between each ball. Bake until balls are golden and puffy, about 10-15 minutes.
  7. 7. While the balls are baking, make glaze: in a medium bowl, mix powdered sugar and milk until smooth, adding more powdered sugar or milk for desired consistency. Serve slightly cooled balls with glaze for dipping.