Pumpkin Nugget Flavor Bombs

Insanely delicious little bites of crunchy on the outside, a soft flaky layer, and then all the pumpkin pie goodness on the inside dipped in caramel sauce.

Ingredients

For the pumpkin Filling:
• 3/4 cup pumpkin puree
• 2 oz. cream cheese-slightly softened
• 2 tablespoon packed light-brown sugar
• 2 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon pumpkin pie spice (I use McCormick)
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

For the outside:
• 1 can Buttermilk Flaky Biscuits
• 2 cups Panko crispy bread crumbs
• 1 egg
• 1 cup milk
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• Canola oil

For dipping
• 1 jar caramel or homemade caramel

Instructions

For the pumpkin pie filling
1. Stir together cream cheese, brown and white sugar.
2. Add pumpkin puree to cream cheese mixture along with cinnamon, vanilla and Pumpkin Pie Spice.
3. Stir well until everything is blended evenly.

Prepare the dough
1. Separate dough into 8 biscuits. Cut each into quarters; roll each flat.
2. Fill with 1/2 teaspoon pumpkin mixture and roll into balls and set aside.
3. Place bread crumbs in shallow dish. In another shallow bowl, beat egg, milk, flour, cinnamon and vanilla with whisk until well blended.
4. In a deep skillet, heat canola oil to 350°F. Place balls into egg mixture one at a time; coat evenly, then coat each with bread crumbs. Fry 6 or 7 at a time until golden brown on all sides.
5. Remove from oil to paper towels; cool completely.

Share this post