Creamy Pumpkin-Filled Biscuits Recipe
Creamy Pumpkin-Filled Biscuits Recipe photo by Taste of Home

Creamy Pumpkin-Filled Biscuits Recipe

Read Reviews
5 5 5
Publisher Photo
Convenient refrigerator biscuits create these delicious pie-inspired treats. The warm and creamy pumpkin filling invites you to take bite after bite! — Michelle Kester, Cleveland, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup cold milk
  • 1/2 cup whipped topping
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 teaspoon pumpkin pie spice
  • 1 tube (16.3 ounces) large refrigerated flaky biscuits
  • Oil for deep-fat frying
  • Confectioners' sugar, optional

Nutritional Facts

1 biscuit (calculated without confectioners' sugar) equals 507 calories, 36 g fat (10 g saturated fat), 33 mg cholesterol, 843 mg sodium, 40 g carbohydrate, 2 g fiber, 7 g protein.


  1. In a small bowl, beat the first six ingredients until smooth; set aside. On a lightly floured surface, roll out each biscuit into a 6-in. circle. Spread 1/3 cup cream cheese mixture on half of each biscuit. Bring dough from opposite side over filling just until edges meet; pinch seams to seal.
  2. In a deep-fat fryer, heat oil to 375°. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar while warm if desired. Serve immediately. Yield: 8 servings.
Originally published as Creamy Pumpkin-Filled Biscuits in Simple & Delicious September/October 2008, p53

Reviews for Creamy Pumpkin-Filled Biscuits

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 16, 2011

"Absolutely Delish!!!"

Reviewed Oct. 15, 2011

"Very delicious. However, there was enough filling to fill twice as many large biscuits as the recipe states. Not a bad thing, but it's good I bought an extra tube of biscuits just in case."

Reviewed Nov. 9, 2010

"I loved this recipie so much! The only doenfall is that you need to eat them reght away & they make so many that you can't eat them all right away. Other than that everyone loved them & gave them a thumbs up!"

Reviewed Oct. 21, 2009

"these are very good i was a bit leary on the kind of bisquits it calls for wondering if it would really work and lo and behold it did. i didnt beat the cream cheese until smooth next time i will for appearance. i recomend mixing the chream cheese and pumpkin first so you can really get the cream cheese smooth or using whipped cream cheese. also the filling was a bit runny...maybe cutting the milk or not even using it next time over all these are very good easy and so easy to make."

Reviewed Oct. 16, 2009

"It looks like it would taste very good and I'd gladly make this recipe again."

Loading Image