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Pumpkin Pie Bombs

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  • Prep 20 min
  • Total 45 min
  • Servings 12
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This Thanksgiving dessert is the bomb! It's as fun to make as it is to eat.
Created Sep 18, 2019
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  • 1/2 cup granulated sugar, divided
  • 2 table spoons light brown sugar
  • 1/4 cup cream cheese, softened to room temperature
  • 1 egg yolk
  • 3/4 cup canned pumpkin puree, excess moisture squeezed out
  • 2 tablespoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 (8oz) can refrigerated Pillsbury Grand Crescent rolls
  • 1 (340g) tub Betty Crocker Cream Cheese Whipped Frosting
  • 1/3 cup whole pecans


  • 1
    Preheat oven to 375F. In a bowl add 1/4 cup cream cheese with 1/4 cup of granulated sugar, 2 tablespoons brown sugar, egg yolk, 1/2 teaspoon vanilla extract and 2 tablespoons pumpkin pie spice, beat until smooth. Add pumpkin puree and mixing well.
  • 2
    Unroll crescent rolls and separate into 2 large rectangles. Pinch the perforations together and gently roll over the pastry with a rolling pin to seal it and extend rectangles 1 inch longer and wider. Cut each rectangle into 6 squares.
  • 3
    Dollop a rounded tablespoon of pumpkin mixture onto each square. Pinch all corners together and seal to create a ball. Place balls into an 8” round baking tin. Bake for 25 minutes until golden brown.
  • 4
    Spread the icing over the warm pumpkin pie bombs, using the back of a spoon to create swirls. Sprinkle over candied pecans and serve.

Nutrition Information

No nutrition information available for this recipe
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