These Pumpkin Pie Biscuit Bombs are soft, golden bites flled with sweet pumpkin pie filling and rolled in cinnamon sugar. They're a quick and easy fall treat you can make in the air fryer in under 30 minutes.
I always like having a dessert or treat on hand for the family, and since everyone in my family loves pumpkin pie, these biscuit bombs are my easy way to give them that flavor without making a whole pie.
Quick Summary
- Soft biscuit bites filled with spiced pumpkin pie filling, 8 servings per batch.
- The canned biscuits I use and how to seal them so the filling stays inside.
- Air fryer or oven, so you can make them either way.
- They freeze before cooking, so you can keep a batch ready for whenever the family wants a treat.
Jump to:
Key Ingredients
- Canned pumpkin puree: gives a rich pumpkin flavor.
- Brown sugar: adds a deeper, caramel like sweetness.
- Pumpkin pie spice: brings the warm, classic fall flavor.
- Pillsbury jumbo canned biscuits: creates the soft, golden crust around the filling.
- Cinnamon sugar: adds a sweet, spiced coating after baking.
How to Make Pumpkin Pie Bombs
Stir the filling together, then flatten each biscuit with a rolling pin. Spoon some filling into the center, fold the edges in over it, and set the bombs in the parchment-lined air fryer basket with a little space between them.
Air fry until golden, flip them over, and finish cooking.
Let them cool, then brush with melted butter and roll in cinnamon sugar.
Ingredient Substitutions
- Use a sweet potato puree instead of pumpkin for a different flavor profile.
- Replace pumpkin pie spice with apple pie spice.
- Swap jumbo biscuits for crescent roll dough.
Recipe Variations
- Add cream cheese to the filling for extra richness.
- Sprinkle the tops with crushed pecans before air frying.
- Make mini versions using smaller biscuits for bite-sized treats.
Top Tips
- Seal the biscuit edges well so the filling doesn't leak.
- Let the bombs cool before coating to prevent the sugar from melting.
- Work in batches to avoid overcrowding the air fryer.
Storage
Store at room temperature in an airtight container up to 2 days, refrigerate up to 5 days and reheat in the air fryer at 350 degrees F for 2-3 minutes.
Serve With...
Serve warm with whipped cream or vanilla ice cream. They pair perfectly with a hot cup of coffee or my Fireball Apple Cider.
More Fall Recipes to Try
When I'm in the mood for more fall baking, these are a few of my favorites.
You May Be Wondering
Canned biscuit dough wrapped around a homemade pumpkin pie filling, then brushed with butter and rolled in cinnamon sugar.
Yes. Bake them at 375°F for 20 to 25 minutes instead of using the air fryer.
Yes. Freeze them before cooking, then air fry them straight from the freezer, adding a few minutes to the cook time.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Pumpkin Pie Biscuit Bombs
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Ingredients
- 15 ounces canned pumpkin purée
- ½ cup brown sugar , loosely packed
- ½ cup granulated sugar , divided
- 1 tablespoon cornstarch
- 16.3 ounces canned jumbo biscuits
- 1 teaspoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 tablespoon butter , melted
Instructions
- Preheat the air fryer oven to 375°F. Line air fryer basket or tray with parchment paper.
- In a large bowl stir together pumpkin purée, brown sugar, ¼ cup sugar, cornstarch, and pumpkin pie spice and stir until completely incorporated.
- Remove biscuits from the can and flatten the dough with a rolling pin until ¼" thick.
- Place 1 heaping tablespoon pumpkin pie filling on each flattened dough and fold all the edges into the center completely enclosing the filling.
- Place each pumpkin pie bomb in the air fryer basket on top of parchment paper leaving some about 1 inch space between each pie bomb.
- Air fry for 8 minutes, until the tops are golden brown and firm. Remove the basket from the air fryer and turn each pie bomb over. Return basket to the air fryer and continue cooking for 5-7 minutes, until golden brown and firm.
- Remove air fryer basket and let cool. In a small bowl, mix the remaining sugar and cinnamon.
- Brush the tops of the bombs with melted butter and place balls in the bowl of cinnamon sugar mixture, rolling to coat.
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