Pumpkin Pie Bombs are really fun and easy recipe and perfect way to
start fall baking season. Creamy Pumpkin pie filling wrapped in crescent
rolls with crunchy cinnamon sugar coating is delicious twist on
classic pumpkin pie.
This recipe uses canned crescent roll
dough and the filling is super simple to make. Just stir together
pumpkin puree, cream cheese, egg yolk, sugar and spices and the pumpkin
filling is ready to use. Wrap the dough around the filling, roll in
cinnamon sugar and bake 10-15 minutes.
You can drizzle these spicy little bombs with sugar icing but they are sweet and tasty enough even without that.
Ingredients :
- 1 (8 oz.) tube of crescent rolls
For Pumpkin Pie filling:
- 3/4 cup pumpkin puree (place pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture)
- 2 oz. cream cheese-slightly softened
- 2 tablespoon packed light-brown sugar
- 2 tablespoon granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon of nutmeg
- 1/8 teaspoon all spice
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For Coating:
- 1 Tablespoon unsalted butter-melted
- ½ cup sugar
- ½ teaspoon cinnamon
For Icing:
- 1/3 cup powdered sugar
- 2 teaspoon milk- or more to reach desired consistency
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