Ingredients
- 1 tablespoon unsalted butter
- 4 ounces cream cheese, softened
- 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/3 cup Imperial Sugar Light Brown Sugar
- 1 egg
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 can (12 oz) Pillsbury Homestyle Butter Tastin’™ refrigerated biscuits
Cinnamon Sugar Topping
- 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk
Directions
- Preheat oven to 375°F. Grease a 10-inch cast iron skillet with 1 tablespoon butter. Set aside.
- In a medium bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
- Add egg, pumpkin, vanilla, and pumpkin pie spice until smooth. Set aside.
- Using your hands or a rolling pin, flatten each biscuit into a 4-inch round.
- Place a couple of tablespoons of pumpkin filling in center of biscuit. Wrap dough around pumpkin filling, pressing edges to seal.
- Place seam side down in prepared iron skillet, leaving a little room for spreading.
- Continue until all biscuits have been filled.
- For cinnamon sugar topping, in a small bowl, whisk together granulated sugar and cinnamon; set aside.
- Melt butter and pour evenly on top of biscuits. Sprinkle top of biscuits with cinnamon sugar mixture.
- Bake for 16 to 18 minutes, or until golden brown. Let rest 5 minutes and make cream cheese icing.
- Beat cream cheese until creamy. Add in powdered sugar and vanilla. Add 3 tablespoons milk and mix on high until smooth.
- If glaze is still too thick, add more milk (one teaspoon at a time), until you reach desired consistency for drizzling.
- Drizzle tops of warm pumpkin pie bombs and serve immediately.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.