Cooked to perfection in the air fryer and then brushed with butter and rolled in cinnamon sugar, the pumpkin pie bombs are so tasty, that you may find them addictive.
It’s fall, y’all, and you know what that means – pumpkin everything!!
Pumpkin pie bombs are a great dessert for fall. Using your air fryer and canned biscuit dough, it’s so easy to make this delicious and tasty treat in less than an hour. Cooked to perfection in the air fryer and then brushed with butter and rolled in cinnamon sugar, the pumpkin pie bombs are so tasty, that you may find them addictive.
What do these Pumpkin Pie Bombs taste like?
The biscuits are filled with pumpkin puree, brown sugar, granulated sugar, and pumpkin pie spice, then baked in the air fryer. After they are baked, they are brushed with butter and covered in cinnamon sugar. This dessert will take your love of pumpkin to a whole new level!
Can I double this recipe?
Yes! These Pumpkin pie bombs are the perfect fall dessert to serve to your family or when friends drop by. If you need more, you can double the recipe.
What if I don’t have an Air Fryer? Or what if I prefer to use a conventional oven?
Yes! Preheat the oven to 375 degrees, and place the pumpkin pie bombs on parchment paper on a baking sheet and bake for 15 minutes.
These bombs make great leftovers….if there are any! 🙂
Store any leftovers in the refrigerator in an airtight container for up to 4 days.
Can I freeze my leftovers?
They don’t taste as good as they would be fresh out of the air fryer or oven, but yes! Freeze pumpkin pie bombs individually, then store them in an airtight container. They can be frozen for up to 3 months.
To defrost, keep in the refrigerator overnight, then reheat them in the oven at 350 degrees until warmed through. They can be reheated in the microwave for 30 seconds at a time until warmed through.
“>Pumpkin pie spice – you can make your own if you prefer. Mix together 1/4 cup ground cinnamon, 4 teaspoons nutmeg, 4 teaspoons ground ginger. Keep in your pantry in an airtight container.
“>Salted Butter – you can use unsalted butter if you are wanting to cut back on your sodium intake!
Add purée, brown sugar, 1/4 cup granulated sugar, cornstarch, and pumpkin pie spice to a mixing bowl…
…and mix until completely incorporated.
Place 1 heaping tablespoon of pie filling on each dough.
Fold all the edges into the center completely entrapping the filling.
Place each bomb into the air fryer basket on parchment paper. Leave some space between bombs.
Cook at 375°f for 8 minutes or until the tops are golden brown and firm. Flip each bomb and continue cooking for 5 minutes until golden brown and firm. Remove and let sit for 20 minutes.
Mix the remaining sugar and cinnamon, and melt the butter. Brush the tops of the bombs with butter.
Roll the bombs in the cinnamon sugar.
My shopping list!
As mentioned before, you do not need an Air Fryer for this recipe. However, if you are searching for a new air fryer, this is the one our family has! It works well, is an 8 quart with a great size for our family of 4, and has a viewing window.
In addition to the ingredients, I used parchment paper to place inside my air fryer. They are not needed, nor necessary. Parchment paper does make for an easy clean-up, as well as easy, no-quick removal from the air fryer. This is my