Serve these Pumpkin Pie Bombs all season long — they’re quick, crowd-pleasing, and full of cozy fall flavor. In under 30 minutes you’ll enjoy a creamy pumpkin-and-cream-cheese center wrapped in flaky crescent dough, finished with cinnamon-sugar and a light icing drizzle.
With cooler days and crisp evenings, pumpkin recipes like these Pumpkin Pie Bombs feel like fall in every bite. They’re essentially bite-sized pumpkin pies—no rolling pin required and perfect for breakfast, dessert, or party plates.
These treats work well for harvest parties, class gatherings, Thanksgiving, holiday entertaining, book clubs, or any time you want a portable, comforting dessert. The combination of a rich pumpkin filling, warm pumpkin pie spices, cinnamon-sugar topping, and a sweet icing drizzle makes them irresistible.
Ingredients
This recipe uses simple pantry ingredients and ready-made dough for fast assembly.
- Non-stick cooking spray
- 1 can refrigerated crescent rolls (Pillsbury Grands recommended for size)
- ½ cup (123 g) canned pumpkin puree
- 3 oz (85 g) cream cheese, softened
- ½ cup (100 g) granulated sugar, divided
- ¼ cup (55 g) brown sugar
- 1 egg
- ¼ teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice (blend of cinnamon, ginger, nutmeg, allspice)
- 1 tablespoon butter, melted
- 1 teaspoon ground cinnamon
Icing
- ½ cup (60 g) powdered sugar
- 1 teaspoon milk (add more if needed)
- Pinch of salt
Step-by-Step Instructions
Using ready-made crescent roll dough keeps this recipe quick and foolproof. The filling combines pumpkin puree and cream cheese for a smooth, spiced center that bakes up inside the dough pockets.
Step 1 – Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly coat eight cavities of a muffin tin with non-stick cooking spray and set the pan aside.
Step 2 – Make the Filling
In a medium bowl, use a hand mixer to beat the softened cream cheese with ½ cup granulated sugar minus 1 tablespoon (reserve that tablespoon), and the brown sugar until fully combined. Mix in the pumpkin puree, a pinch of salt, and the pumpkin pie spice. Beat in the egg and the vanilla until smooth and evenly blended.
Step 3 – Prepare the Dough
Open the crescent roll can, unroll the dough, and press to seal the perforations between triangles. Separate the sheet into four rectangles, then cut each rectangle in half to make eight even squares. Stretch each square slightly into a round shape to make filling and sealing easier.
Step 4 – Fill and Shape
Place about 1 to 1½ tablespoons of the pumpkin filling in the center of each dough square. Gather the corners and pinch them together tightly to seal, then roll gently between your palms to form a smooth ball. Take care to seal seams well so the filling stays inside while baking. Place each ball seam-side down into the prepared muffin tin.
Step 5 – Cinnamon Sugar and Bake
Melt the butter. In a small bowl combine the reserved 1 tablespoon granulated sugar with 1 teaspoon ground cinnamon. Brush each dough ball with melted butter, then sprinkle with the cinnamon-sugar mixture.
Bake 13–15 minutes until the tops are golden and the centers feel set. Remove from oven and let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Step 6 – Icing
Combine the powdered sugar, milk, and a pinch of salt in a small bowl. Stir until smooth; add more powdered sugar if the glaze is too thin. Drizzle the icing over the warm Pumpkin Pie Bombs and serve.
Expert Tips & Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
- Bring cream cheese to room temperature so the filling mixes smoothly.
- Pillsbury Grands crescent rolls are a convenient size; other large crescent sheets will work similarly.
- Place each ball seam-side down in the muffin tin to prevent leaking during baking.
- Store leftovers in the refrigerator for 3–4 days. Reheat briefly in the microwave or oven before serving.
Freezing and Reheating
Pumpkin Pie Bombs freeze well. Flash-freeze individually on a tray, then transfer to an airtight container or freezer bag for up to three months. Thaw in the refrigerator overnight and rewarm in the microwave in 30-second intervals or in a low oven. Be cautious—the center can get very hot when reheated.
Equipment
- Muffin pan (8-cavity)
- Mixing bowl
- Hand mixer or whisk
- Small bowl for icing
Nutrition (Approximate)
Per serving: Calories ~166 kcal, Carbohydrates ~31 g, Protein ~2 g, Fat ~4 g, Sugar ~28 g. Values vary based on brands and exact measurements.
If you try this Pumpkin Pie Bombs recipe, consider leaving a rating or comment to share how it turned out — your feedback helps others find simple, delicious fall recipes.