Pumpkin Pie Biscuit Bombs
Soft, warm, and bursting with pumpkin spice flavor, these Pumpkin Pie Bombs are a quick way to enjoy the taste of pumpkin pie without the hassle of making a crust. Perfect for fall gatherings or a cozy afternoon treat.
Servings 8
Calories 348kcal
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.
Nutrition
Calories: 348kcal | Carbohydrates: 60g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 551mg | Potassium: 262mg | Fiber: 3g | Sugar: 30g | Vitamin A: 8320IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 3mg | Net Carbohydrates: 57g
