Pumpkin pie bombs are warm, gooey, and so easy to put together! Make this dessert bread recipe in under an hour for the perfect fall treat.
Pies have become a staple for holiday desserts, but they can be a little finicky and a lot of work.
Dessert bread is an easy way to get all of the flavors you love in an easy, poppable bite! Try these pecan pie bombs that pack all the flavors you love!
Pumpkin Slab Pie is another easy alternative to a traditional pie. It has a tender crust and the same rich filling, but you don’t need a fork to eat it! Also, this no bake pumpkin cheesecake and pumpkin spice crinkle cookies are super easy and delicious.
If you’re not a fan of pumpkin, try my Caramel Apple Pie Bombs. They can be made with your favorite variety of apples or even pie filling.
And when you need an easy holiday morning meal, make my Slow Cooker Cinnamon Roll Pull Apart Bread!
How To Make Pumpkin Pie Bombs
These are so easy to make, they are sure to become a holiday favorite!
First, take the frozen dinner rolls out and let them thaw on the counter. Then, proceed with the recipe as follows.
- Make The Pumpkin Pie Filling
Using a hand mixer, blend the cream cheese until smooth. Add part of the powdered sugar and mix until incorporated.
Next, add the egg, pumpkin, part of the brown sugar and vanilla, and the spices and mix until well combined.
- Form The Dessert Bombs
One the bread is thawed, lightly dust a cutting board or your counter with flour and roll out the dough into rounds.
Add about a tablespoon of the filling to the center.
Pinch the dough closed around the filling, then roll into a ball.
Continue until all of the dough is filled and place the balls in a greased baking dish.
- Add Topping And Bake
Next, brush the tops of the dough balls with butter and sprinkle with the remaining brown sugar.
Bake until golden brown, then let them cool slightly before adding the glaze.
- Make The Glaze
While the pumpkin bombs are in the oven, whisk together the glaze ingredients until smooth. Sifting the powdered sugar first can help prevent lumps.
Finally, drizzle the glaze over the dessert bread and serve!
Kitchen Equipment/Tools for Pull Apart Bread
- 8×8 Pan – Really, any 2-quart baking dish will work just fine.Or use a baking sheet if you want individual bites instead.
- Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
- Small wooden dowel rolling pin – Perfect for small jobs like making TSRI’s bombs! It’s also great for noodles, dumplings, and turnovers, and it even has a ruler on the rolling pin.
Recipe Notes + FAQ
Storage and Reheating
Any of my bomb recipes are best straight out of the oven, but they can be refrigerated for 3 to 5 days in a tightly covered baking dish.
They can also be frozen for up to 6 months. Just be sure to thaw them in the refrigerator before reheating.
Reheat in the microwave using half power in bursts or in the oven at 325 until warmed through.
What kind of dinner rolls should I use?
I use Rhodes frozen rolls to make my bombs and dessert bread, but feel free to use a different brand. Even refrigerated tubes of dough for biscuits, crescents, or pizza will work!
You could also make fresh dough if you’d like. Using frozen just saves extra time and effort.
Can I make pull apart bread in advance?
Absolutely! Just assemble the pumpkin pie bombs, place them in your baking dish, and cover with plastic wrap.
Refrigerate until you’re ready to bake, up to 24 hours in advance.
With love from our simple kitchen to yours.
Pumpkin Pie Bombs Recipe Video
To see us make the recipe from start to finish, watch the video at the top of this post.
Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe)
- 12 white dinner roll dough balls, thawed
- 3 tablespoons cream cheese, softened
- 1 1/3 cups powdered sugar, divided
- 1/3 cup + 4 tablespoons light brown sugar, packed, divided
- 1 large egg
- 1/2 cup pure pumpkin puree
- 1 1/4 teaspoons vanilla extract, divided
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 3 tablespoons heavy cream
- Flour for dusting
- Preheat the oven to 350°F. Take the frozen dinner rolls out to thaw. Place the cream cheese in a medium-sized bowl and mix on medium speed with a hand mixer until creamy, 1 minute. Add ⅓ cup of the powdered sugar and mix in to combine. Add ⅓ cup of the brown sugar, egg, pumpkin, 1 teaspoon vanilla, pumpkin spice, and cinnamon, mix until combined fully and smooth, set aside.
- Grease an 8×8 baking dish with cooking spray and set aside. Once the dough is thawed, lightly dust a clean work surface and roll out or use your hands to form the dough balls into a flat circle about 4 inches wide. Add about 1 tablespoon of the pumpkin filling. Gather the dough around the filling and pinch the seams together. Gently roll into a ball and place it into the baking dish seam side down. Repeat with the remaining dough balls and filling. Brush the tops with the melted butter. Sprinkle the remaining 4 tablespoons of brown sugar on top. Bake for 30-35 minutes until golden brown.
- While the bombs are baking, make the glaze. Place the remaining 1 cup of powdered sugar into a medium-sized bowl with ¼ teaspoon of vanilla, and heavy cream. Whisk to combine until smooth.
- Let the bombs cool slightly and top with the glaze to serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2020
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