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.
This recipe is a fun twist on classic pumpkin pie, perfect for gatherings or when you're craving something sweet without the fuss of making a whole pie. If you enjoy my Air Fryer Apple Hand Pies, or this Maple Pumpkin Pie recipe, this one will be a new favorite.
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❤️ Why You'll Love Pumpkin Pie Bombs
- All the flavors of pumpkin pie in a quick, handheld treat.
- Ready in less than 30 minutes using store-bought biscuits.
- Made in the air fryer with no need to heat up the oven.
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.
- Jumbo biscuits: creates the soft, golden crust around the filling.
- Cinnamon sugar: adds a sweet, spiced coating after baking.
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...
Sere 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 you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 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 to a mixing bowl, 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 sit 20 minutes to 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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