Pumpkin Pie Bombs (Pumpkin Stuffed Rolls ) Recipe

Imagine biting into a warm, fluffy roll with a perfectly spiced, creamy pumpkin filling oozing from the center, all crowned with a sweet, glossy glaze. That’s exactly the magic of Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe). With every mouthful, you get tender dough, luscious pumpkin pie flavor, and a hint of luscious creaminess—all wrapped up in a handheld treat that’s easier than pie itself. Whether you’re thinking ahead to the holidays or just craving something cozy, these rolls capture the comforting flavors of pumpkin pie in the most irresistible way.

Ingredients You’ll Need

The best part about Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe) is how a handful of pantry staples come together to create something truly spectacular. Each component plays its part, giving you a melt-in-your-mouth, sweet-and-spiced delight that feels like a celebration.

• White dinner roll dough balls (12, thawed): Your shortcut to pillowy-soft, golden rolls without the fuss of making dough from scratch.
• Cream cheese (3 tablespoons, softened): Adds rich, tangy creaminess to the pumpkin filling, making it velvety smooth.
• Powdered sugar (1 1/3 cups, divided): Sweetens the filling and creates that signature drizzle on top—don’t skip it!
• Light brown sugar (1/3 cup + 4 tablespoons, packed, divided): Gives the filling and topping a deep caramelly note for richness.
• Large egg (1): Helps bind the filling and makes it extra luscious.
• Pure pumpkin puree (1/2 cup): Infuses the bombs with classic pumpkin flavor—make sure you grab 100% puree, not pumpkin pie filling.
• Vanilla extract (1 1/4 teaspoons, divided): Lends warmth and sweetness, unifying all the flavors.
• Pumpkin pie spice (1 teaspoon): The essential blend that brings cozy, autumnal warmth.
• Ground cinnamon (1 teaspoon): Intensifies the spice, making each bite irresistible.
• Unsalted butter (2 tablespoons, melted): Brushed on top for a beautiful golden finish and buttery aroma.
• Heavy cream (3 tablespoons): Turns the powdered sugar into a silky-smooth glaze.
• Flour for dusting: Keeps the dough from sticking as you work your magic.

How to Make Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe)

Step 1: Prepare the Pumpkin Filling

Start by getting that filling ready. In a medium bowl, use a hand mixer to beat the cream cheese until smooth—about one minute. Add in 1/3 cup powdered sugar, 1/3 cup brown sugar, the egg, pumpkin puree, 1 teaspoon vanilla, pumpkin pie spice, and cinnamon. Blend everything until it’s creamy and completely combined. Set this aside; the aroma alone will have you counting down the minutes until you can try the first bite.

Step 2: Shape and Fill the Dough

Lightly dust your counter with flour and flatten each thawed dough ball into a 4-inch circle. Place a generous tablespoon of pumpkin filling in the center. Carefully gather the dough edges and pinch to seal the filling inside—think of creating a little pouch. Give each one a gentle roll until smooth, then nestle them seam-side down in a greased 8×8-inch baking dish.

Step 3: Add the Buttery Topping

Once all your bombs are in the pan, brush the tops with melted butter to guarantee that golden, restaurant-worthy sheen. Sprinkle the remaining 4 tablespoons of brown sugar over the tops. This caramelizes in the oven for a dreamy, slightly crunchy crown.

Step 4: Bake to Perfection

Slide your dish into a preheated 350°F oven. Bake for 30-35 minutes, or until your Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe) are beautifully puffed and golden brown. You’ll know they’re ready when the kitchen smells like an autumn wonderland.

Step 5: Whip Up the Glaze

While the rolls bake, make the glaze. In a small bowl, whisk together 1 cup of powdered sugar, 1/4 teaspoon vanilla, and heavy cream until smooth. The consistency should be thick yet pourable—aim for that classic drizzly magic.

Step 6: Glaze and Serve

Let your baked rolls cool for a few minutes (torturous, I know), then lavish them with the creamy glaze. Serve warm to guarantee maximum gooey, melty perfection, and watch them disappear in no time!

How to Serve Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe)

Garnishes

A light dusting of cinnamon or nutmeg over the glaze adds the perfect flourish. For a more decadent touch, sprinkle with chopped toasted pecans or a swirl of whipped cream—just like a classic pumpkin pie, but more fun.

Side Dishes

Enjoy these bombs with hot coffee or spiced chai for a cozy fall breakfast or dessert. If serving for brunch, pair alongside fresh fruit, crisp bacon, or a savory egg bake for a well-rounded spread.

Creative Ways to Present

For festive gatherings, arrange the Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe) on a rustic wooden platter, or nestle each roll in a cupcake wrapper for easy sharing. You can even serve them in mini jars with extra glaze for dipping—watch those smiles appear!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (it’s rare!), store Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe) in an airtight container at room temperature for up to two days, or refrigerate for up to five days. The rolls stay surprisingly soft, and the filling remains just as creamy.

Freezing

These freeze like a dream. Let them cool completely, skip the glaze, and place in a freezer-safe container. When ready, thaw overnight in the fridge, then reheat and glaze just before serving for bakery-fresh goodness.

Reheating

To reheat, pop individual rolls in the microwave for about 20 seconds or warm a batch in a 300°F oven until heated through. Add the glaze after warming so it soaks in for that perfect finish.

FAQs

Can I use homemade dough instead of frozen rolls?

Absolutely! If you have a favorite yeast roll recipe, use it in place of store-bought dough balls. Just follow the same steps for flattening, filling, and shaping—the results will be even more impressive.

Is it okay to use pumpkin pie filling instead of pumpkin puree?

Pumpkin pie filling has extra sugar and spices, so it may make the bombs overly sweet and change the texture of the filling. For best results, stick with pure pumpkin puree and control the sweetness with your own additions.

Can I make Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe) ahead of time?

Definitely! Assemble the rolls up to the point before baking, cover tightly, and refrigerate overnight. In the morning, bring them to room temperature while you preheat the oven, then bake as directed.

What can I use if I’m out of cream cheese?

If you don’t have cream cheese, try using mascarpone or even a thick Greek yogurt as a substitute. The filling won’t be quite as tangy but will still be rich and creamy.

Do these need to be served warm?

They’re most magical fresh and warm with that gooey middle and soft dough, but leftovers are still delicious at room temperature. A quick warm-up perks them right back up if you want that fresh-baked experience.

Final Thoughts

There’s just something irresistible about Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe)—they’re comforting, festive, and always a hit with friends and family. Try them out the next time you need a little fall magic on your table, and don’t forget to share (or not, we won’t judge)!

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