If you loved my Cinnamon Sugar Sourdough Biscuit Bombs or my Apple Pie Stuffed Sourdough Biscuit Bombs, you’re going to fall head over heels for this cozy pumpkin version!

These Pumpkin Spice Cinnamon Sugar Sourdough Biscuit Bombs are everything you love about those buttery, flaky biscuit bites, but with a warm pumpkin spice twist that’s perfect for fall. They’re rolled in a crunchy pumpkin spice cinnamon sugar coating while still warm, then finished with a luscious maple cream cheese glaze that takes them completely over the top. They’re quick to make, a great way to use up sourdough discard, and guaranteed to disappear just as fast as you can make them.

Why You’ll Love This Recipe

• The ultimate fall treat. Warm pumpkin spice, buttery biscuits, and maple cream cheese glaze make every bite taste like autumn.
• Perfect for sourdough discard. A delicious way to use up extra discard without any long fermentation.
• Quick and easy. Ready in under an hour with simple pantry staples.
• Soft inside, crisp outside. Fluffy biscuit centers coated in a crunchy pumpkin spice cinnamon sugar.
• Perfect for sharing. Great for holiday breakfasts, brunches, cozy weekends, or anytime you’re craving a comforting fall dessert.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes! Active sourdough starter works just as well in this recipe. Since the biscuits rely on baking powder for their rise, either active starter or unfed discard will give you great results.

Can I make these ahead of time?

These are best enjoyed warm and fresh, but you can bake them a day ahead and store them in an airtight container. Warm them slightly before serving and drizzle with the maple cream cheese glaze.

Can I freeze them?

Yes! Freeze the baked biscuit bombs (without the glaze) for up to 3 months. Thaw at room temperature, warm in the oven or microwave, then glaze just before serving.

Can I use homemade pumpkin puree?

Absolutely. Just make sure it’s well drained and has a similar consistency to canned pumpkin puree so the dough isn’t too wet.

Can I skip the maple cream cheese glaze?

Of course! They’re delicious with just the pumpkin spice cinnamon sugar coating, but the glaze adds an extra layer of cozy fall flavor.

How should I store leftovers?

Store leftover biscuit bombs in an airtight container in the refrigerator for up to 4 days because of the cream cheese glaze. Let them come to room temperature or warm them slightly before enjoying.

What is a biscuit bomb?

I first started seeing people take canned biscuit dough, you know, the Pillsbury kind and stuff it with cheese, bake it up golden, and call them “biscuit bombs.” And I thought… why not make a sourdough version?

This discard dough is so soft, buttery, and flaky, it makes the perfect base for holding melty cheese, savory meats, fresh herbs, you name it.

Honestly, now my brain’s swirling with more sweet ideas too after this pumpkin version.. Jam? Chocolate? More to come! 🙂

How to make pumpkin spice sourdough biscuit bombs: step-by-step

Ingredients

Biscuit dough

• 250 g all-purpose flour
• 30 g granulated sugar
• 8 g (2 teaspoons) baking powder
• 1/4 teaspoon fine sea salt
• 1½ teaspoons pumpkin pie spice
• 75 g cold unsalted butter, grated
• 200 g cold sourdough discard
• 80 g pumpkin puree
• 25–35 g cold buttermilk
• 1 teaspoon vanilla extract

Pumpkin Spice Sugar Coating

• 85 g unsalted butter, melted
• 100 g granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice

Maple cream cheese glaze

• 115 g cream cheese, softened
• 30 g unsalted butter, softened
• 90–100 g powdered sugar
• 30 g pure maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1–2 tablespoons milk, only if needed

Equipment

• Mixing bowl
• Food scale
• Cheese grater
•  1 8×8 inch baking pan (square or round works)
• Parchment paper

Instructions

Place the butter in the freezer for 15-20 minutes

• In a large bowl whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice.
• Grate the frozen butter into the mixture and use a fork or a dough scraper to cut the butter into the mixture until it resembles coarse crumbs.

• In a separate bowl whisk together the sourdough discard, pumpkin puree, buttermilk or heavy cream, and vanilla extract.

• Add the wet mixture to the dry and mix until a shaggy dough is formed. Dough should be soft, but not sticky.

Shape and coat the pumpkin spice sugar biscuit bombs

• Line a 8×8 inch baking pan with parchment paper.
• Before shaping the biscuit bombs, melt the butter and let it cool slightly. In a separate bowl, stir together the sugar and cinnamon, and pumpkin spice until well combined.

• Divide the dough into 16 equal portions (I use a food scale for accuracy) and roll each piece into a ball.

• Dip each dough ball into the melted butter, allowing any excess to drip off.
• Roll generously in the cinnamon sugar mixture until completely coated.

• Arrange the coated dough balls in the prepared baking dish so they’re just touching. Sprinkle any remaining cinnamon sugar over the top and drizzle with any remaining butter.

Bake the pumpkin spice sourdough biscuit bombs

• Preheat the oven to 400 degrees F and place the pumpkin spice sugar biscuit bombs in the freezer while the oven preheats.

Why do we chill the dough?  Refrigerating the dough allows the butter to harden creating beautiful flaky layers once baked.

• Bake for 25–30 minutes, or until the tops are deeply golden and the centers are cooked through. Pro tip: To ensure your biscuit bombs are baked through, aim for an internal temperature of 200–205°F (93–96°C) in the center.

• Allow to cool for about 10 minutes before glazing.

Make the maple cream cheese glaze

Not a fan of cream cheese? Simply whisk together 120 grams of powdered sugar, 2–3 tablespoons of maple syrup, and a splash of milk for an easy maple glaze instead.

• Add the softened cream cheese, softened butter, maple syrup, powdered sugar, vanilla, and salt to a medium bowl.
• Beat with a hand mixer until smooth and creamy, scraping down the sides of the bowl as needed.
• If the glaze is too thick, add a little more milk until it reaches your desired consistency.
• Drizzle over the cooled pumpkin biscuit bombs and enjoy!

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Warm individual portions in the microwave for 15–20 seconds before serving.

More sourdough pumpkin recipes

• Sourdough Pumpkin Scones (with a maple glaze)
• Sourdough Pumpkin Quick Bread
• Pumpkin Sourdough Donut Muffins
• Sourdough Pumpkin Cinnamon Rolls