1. 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.

2. 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.
3. In a separate bowl whisk together the sourdough discard, pumpkin puree, buttermilk or heavy cream, and vanilla extract.
4. 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

1. Line a 8×8 inch baking pan with parchment paper.
2. 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.
3. Divide the dough into 16 equal portions (I use a food scale for accuracy) and roll each piece into a ball.
4. Dip each dough ball into the melted butter, allowing any excess to drip off.
5. Roll generously in the cinnamon sugar mixture until completely coated.
6. 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

1. 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.

2. 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.
3. Allow to cool for about 10 minutes before glazing.

Make the maple cream cheese glaze

1. 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.
2. Add the softened cream cheese, butter, maple syrup, powdered sugar, vanilla, and pinch of a salt to bowl.
3. Beat with a hand mixer until smooth and creamy, scraping down the sides of the bowl as needed.
4. If the glaze is too thick, add a little more milk until it reaches your desired consistency.
5. Drizzle over the cooled pumpkin biscuit bombs and enjoy!