Pumpkin Pie Bombs

Products Used

Ingredients

Cinnamon Sugar Topping

Cream Cheese Icing

Directions

  1. Preheat oven to 375°F. Grease a 10-inch cast iron skillet with 1 tablespoon butter. Set aside.
  2. In a medium bowl, beat cream cheese, granulated sugar, and brown sugar until smooth.
  3. Add egg, pumpkin, vanilla, and pumpkin pie spice until smooth. Set aside.
  4. Using your hands or a rolling pin, flatten each biscuit into a 4-inch round.
  5. Place a couple of tablespoons of pumpkin filling in center of biscuit. Wrap dough around pumpkin filling, pressing edges to seal.
  6. Place seam side down in prepared iron skillet, leaving a little room for spreading.
  7. Continue until all biscuits have been filled.
  8. For cinnamon sugar topping, in a small bowl, whisk together granulated sugar and cinnamon; set aside.
  9. Melt butter and pour evenly on top of biscuits. Sprinkle top of biscuits with cinnamon sugar mixture.
  10. Bake for 16 to 18 minutes, or until golden brown. Let rest 5 minutes and make cream cheese icing.
  11. Beat cream cheese until creamy. Add in powdered sugar and vanilla. Add 3 tablespoons milk and mix on high until smooth.
  12. If glaze is still too thick, add more milk (one teaspoon at a time), until you reach desired consistency for drizzling.
  13. Drizzle tops of warm pumpkin pie bombs and serve immediately.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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