Friday, December 15, 2017

Pumpkin Pie Bombs


This is my copy-cat version I got from delish.com. The hard part is making the crescent roll dough, it takes a long time. However if you just wanted to buy a pre-made one, it would be easy. I also use my homemade pumpkin puree for this recipe and my family like it.

Ingredients
  • 1 tube crescent rolls
  • 1 c. canned pumpkin puree
  • 3 oz. cream cheese, softened to room temperature
  • 1 egg
  • 2/3 c. sugar, divided
  • 3 tsp. pumpkin pie spice, divided
  • 1 tsp. vanilla extract
  • pinch of kosher salt
  • 2 tbsp. melted butter
  • 1/2 c. powdered sugar
  • 1 tbsp. milk

Directions


  1. Preheat oven to 375 and line a large baking sheet with parchment paper.
  2. In a large bowl using a hand mixer, mix pumpkin, cream cheese, egg, 1/3 c sugar, 2 tsp pumpkin pie spice and vanilla. Mix until smooth and season with a pinch of salt.
  3. Unroll crescent rolls and pinch the perforations together to create one solid sheet. Cut into 8 squares.
  4. Dollop a rounded tablespoon of pumpkin mixture onto each square. Pinch all corners together and seal to create a ball.
  5. In a small bowl, mix sugar with 1 teaspoon pumpkin pie spice. Brush balls with melted butter and roll in the sugar mixture.
  6. Place balls on a baking sheet, leaving about 2” space between each ball. Bake until balls are golden and puffy, about 10-15 minutes.
  7. While the balls are baking, make glaze: in a medium bowl, mix powdered sugar and milk until smooth, adding more powdered sugar or milk for desired consistency. Serve slightly cooled balls with glaze for dipping.

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