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Creamy Pumpkin-Filled Biscuits

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


  • 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


  • 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.
  • 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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  • ljdeem
    Oct 16, 2011

    Absolutely Delish!!!

  • woolymittens
    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.

  • god'slillgirl
    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!

  • jessicalynnmorris
    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.

  • tkarinas
    Oct 16, 2009

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