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Creamy Pumpkin-Filled Biscuits

Total Time

Prep/Total Time: 30 min.


8 servings

I use convenient refrigerator biscuits to create delicious pie-inspired treats. This warm and creamy pumpkin filling invites you to take bite after bite. —Michelle Kester, Cleveland, Ohio
Creamy Pumpkin-Filled Biscuits Recipe photo by Taste of Home


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup cold 2% 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


  1. In a small bowl, beat the first 6 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.

Nutrition Facts

1 each: 507 calories, 36g fat (10g saturated fat), 33mg cholesterol, 843mg sodium, 40g carbohydrate (17g sugars, 2g fiber), 7g protein.

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