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Pumpkin Pie Biscuit Bombs

Makes 6 servings

Pumpkin Pie Biscuit Bombs
Pumpkin Pie Biscuit Bombs
  • 1 package Mason Dixie Buttermilk Biscuits
  • 4 oz cream cheese, softened
  • 1/3 c brown sugar
  • 1/2 c pumpkin puree
  • 1 egg
  • ½ tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/3c granulated sugar
  • 1 tsp cinnamon
  • 2 Tbsp melted butter
  • ½ c powdered sugar
  • ¼ tsp vanilla
  • 1 Tbsp milk

How To Make

  • Thaw the biscuits overnight in the refrigerator or at room temperature for 30 minutes.
  • Preheat the oven to 375 degrees and spray a 8” or 9” baking dish with nonstick cooking spray.
  • In a large bowl beat together the cream cheese and brown sugar until fully mixed. Add the pumpkin puree, egg, pumpkin pie spice, vanilla and salt. Mix until smooth. Set aside.
  • Cut each thawed biscuit in half, making 12 pieces. Roll out each piece into a 5” diameter circle.
  • To the center of each circle, add 2 tablespoons of the pumpkin pie filling. Bring the sides of the dough up around the filling and pinch together to create a ball.
  • Place the balls into the prepared baking dish and brush the tops with all the melted butter.
  • In a small bowl combine the 1/3 cup granulated sugar and cinnamon. Once thoroughly mixed, sprinkle the cinnamon sugar mixture on top of the filled dough balls.
  • Bake for approximately 25 minutes or until golden brown.
  • For the glaze, mix the powdered sugar, vanilla, and milk together until smooth. Drizzle over the Pumpkin Pie Biscuit Bombs and enjoy warm.

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