Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe) Recipe
Delicious pumpkin pie bombs made with a pumpkin-stuffed rolls recipe. These delightful treats are perfect for fall gatherings or as a sweet snack any time of year.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 bombs
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pumpkin Filling:
- 3 tablespoons cream cheese, softened
- 1/3 cup powdered sugar
- 1/3 cup light brown sugar, packed
- 1 large egg
- 1/2 cup pure pumpkin puree
- 1 1/4 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
For the Rolls:
- 12 white dinner roll dough balls, thawed
- 2 tablespoons unsalted butter, melted
- Flour for dusting
For the Glaze:
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 3 tablespoons heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F. Thaw the dinner roll dough balls.
- Prepare the Pumpkin Filling: In a bowl, mix cream cheese, powdered sugar, brown sugar, egg, pumpkin, vanilla, pumpkin spice, and cinnamon until smooth.
- Assemble the Bombs: Roll out the dough balls, add pumpkin filling, seal, and place in a baking dish. Brush with melted butter and sprinkle brown sugar on top.
- Bake: Bake for 30-35 minutes until golden brown.
- Make the Glaze: Mix powdered sugar, vanilla, and heavy cream until smooth.
- Glaze and Serve: Let the bombs cool slightly, then top with the glaze before serving.
Notes
- These pumpkin pie bombs are best served warm.
- Store any leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 bomb
- Calories: 230
- Sugar: 24g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
