Imagine a fluffy, golden bun infused with the subtle sweetness and vibrant color of pumpkin, exploding with melted mozzarella, savory chicken, and classic pizza flavors in every bite. These Ultimate Pumpkin Pizza Bombs combine the best of a stuffed pizza bun recipe and a homemade pumpkin bun, creating the perfect snack for game nights, potlucks, and birthday parties. With an easy pizza dough recipe enriched by pumpkin purée, you’ll craft mini pizza buns at home that rival any restaurant style pumpkin pizza bun. Whether you bake them in the oven or crisp them up in an air fryer, these pizza bun bombs deliver a soft interior, a crispy crust reminiscent of a crispy bun pizza recipe, and endless opportunities for customization—from a pumpkin cheesy chicken bun to a pizza bun burger recipe. Sprinkle them with sesame seeds for a sesame pizza bun recipe twist, or simply enjoy them plain. Follow along for step-by-step guidance on making the best stuffed pizza buns you’ve ever tasted.
Preparation & Cooking Times
Preparation Time: 30 minutes (including dough rest)
Cooking Time: 20–25 minutes in the oven or 12–15 minutes in an air fryer
Total Time: Approximately 1 hour
Yield & Cuisine
Yield: 16 medium-sized pizza bombs
Cuisine: Fusion—combining Italian pizza traditions with North American pumpkin baking
Ingredients
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300 g (2 cups) pumpkin purée (homemade or canned pumpkin purée, NOT pie filling)
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300 ml (1¼ cups) warm milk (about 40 °C/105 °F)
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2 tsp instant dry yeast (7 g)
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1 tbsp granulated sugar
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1 tsp fine salt
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2 tbsp olive oil, plus extra for brushing
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500 g (4 cups) all-purpose flour, plus more for dusting
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100 g (1 cup) grated Parmesan cheese (optional, for extra savory depth)
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150 g (1⅓ cups) shredded mozzarella cheese (plus extra for topping)
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200 g (1¼ cups) cooked chicken breast, shredded (seasoned with garlic powder, oregano, and paprika)
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100 g (¾ cup) pizza sauce or marinara
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100 g (¾ cup) diced pepperoni or calabrese sausage (optional)
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1 tbsp dried Italian herbs (oregano/basil blend)
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1 egg, beaten (for egg wash)
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2 tbsp sesame seeds (optional)
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Fresh basil leaves, for garnish
Directions
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Activate the Yeast & Mix Pumpkin Base
In a large bowl, whisk together warm milk, sugar, and yeast. Let stand 5 minutes until foamy. Stir in pumpkin purée, salt, and 2 tbsp olive oil until smooth. -
Form the Dough
Gradually add flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms. Add Parmesan (if using) and mix until incorporated. Turn onto a lightly floured surface and knead 8–10 minutes until the dough is soft and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes. -
First Rise
Shape dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap or a damp cloth. Let rise in a warm spot for 30–40 minutes or until doubled in size. -
Prepare the Filling
In a medium bowl, combine shredded chicken, pizza sauce, diced pepperoni or sausage (if using), 1 cup mozzarella, and 1 tsp Italian herbs. Stir until evenly coated. -
Shape the Pizza Bombs
Punch down the risen dough and turn onto a lightly floured surface. Divide into 16 equal pieces (about 60 g each). Flatten each piece into a 3–4 inch disk. Place about 2 tablespoons of filling in the center, then gather the edges and pinch to seal, forming a tight ball. Place seam-side down on a parchment-lined baking sheet, spaced 2 inches apart. -
Second Rise
Cover the shaped buns with a clean towel and let rest 15 minutes for a light second proof. -
Egg Wash & Toppings
Preheat the oven to 190 °C (375 °F). Brush each bun with beaten egg. Sprinkle extra mozzarella and sesame seeds on top if desired. -
Bake or Air Fry
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Oven Method: Bake 20–25 minutes until golden and puffed.
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Air Fryer Method: Arrange buns in a single layer (work in batches if needed) at 180 °C (350 °F) for 12–15 minutes, turning halfway for even crisping.
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Cool & Serve
Transfer to a cooling rack for 5 minutes. Garnish with fresh basil. Serve warm with extra pizza sauce or garlic butter for dipping.
Nutritional Information (per bun)
Calories: 200 kcal | Protein: 8 g | Carbs: 26 g | Fat: 7 g | Fiber: 1.5 g | Sodium: 450 mg
Origin & Popularity
Pizza bombs likely evolved from Italian stromboli and calzone concepts—portable, stuffed dough pockets bursting with classic pizza fillings. The pumpkin twist taps into autumnal baking traditions and modern fusion trends, where bakers use vegetable purées to add color, moisture, and subtle sweetness to breads. Air fryer technology and the demand for mini pizza bun convenience have further boosted their popularity as quick, crowd-pleasing snacks.
Reasons to Love
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Versatility: Stuff with chicken, vegetables, or classic pepperoni—endless variations.
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Eye-Catching: Vibrant orange hue from pumpkin makes every bite Instagram-ready.
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Make-Ahead: Assemble and freeze uncooked bombs; bake straight from frozen for fresh snacks.
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Family-Friendly: Soft interior with gooey cheese delights both kids and adults.
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Party-Perfect: Bite-sized, handheld, and mess-free—ideal for buffets.
Health Benefits
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Pumpkin Power: Rich in beta-carotene, vitamin A, fiber, and antioxidants.
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Lean Protein: Chicken provides muscle-building protein with minimal fat.
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Homemade Goodness: Skip preservatives and control sodium by using fresh dough.
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Portion-Controlled: Individual buns help manage serving sizes.
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Herb-Fresh: Italian herbs add flavor without calories, boosting phytonutrient content.
Serving Suggestions
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Dip Trio: Offer pizza sauce, pesto, and ranch dressing for dipping variety.
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Side Salad: Pair with arugula salad dressed in lemon vinaigrette for contrast.
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Charcuterie Add-On: Accompany with cured meats, olives, and cheese for a full antipasto spread.
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Soup Pairing: Serve alongside tomato basil soup for a cozy meal.
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Brunch Twist: Include in a brunch buffet with fruit salad and mimosas.
Baking & Air Fryer Tips
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Even Heat: In the oven, rotate the pan halfway for uniform browning.
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Air Fry Crispiness: Lightly spray buns with oil before air frying for an extra-crispy crust.
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Don’t Overcrowd: Leave space between buns to allow hot air circulation.
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Check Early: Air fryers vary—monitor at 10 minutes to prevent over-browning.
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Frozen to Fresh: For make-ahead, freeze on the baking sheet until solid, then store in a sealed bag. Bake from frozen, adding 5 extra minutes.
Variations
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Pumpkin Cheesy Chicken Bun: Increase chicken and add cheddar for a richer filling.
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Sesame Pizza Bun Recipe: Top liberally with mixed sesame seeds and nigella for a nutty finish.
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Pizza Bun Burger Recipe: Slice finished bomb, fill with lettuce, tomato, and burger patty for a pizza-burger hybrid.
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Homemade Chicken Pizza Bun: Omit meat and sauté mushrooms and spinach for a vegetarian twist.
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Crispy Bun Pizza Recipe: Press mini bombs flat halfway through baking for a panini-like crispness.
Conclusion
These Ultimate Pumpkin Pizza Bombs strike the perfect balance between festive autumn flavors and beloved pizza ingredients. With a tender, pumpkin-enriched dough, gooey cheese, savory chicken, and customizable fillings, they’re destined to become your go-to best stuffed pizza buns for gatherings large and small. Bake or air fry them, serve with your favorite dips, and watch guests marvel at this clever, crowd-pleasing snack. Don’t wait for fall—enjoy them year-round and discover why they’re quickly topping party snack charts everywhere.
Frequently Asked Questions
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Can I use regular roll dough instead of pumpkin?
Yes—substitute equal weight of your favorite bread dough. -
How do I prevent dough from sticking when shaping?
Dust hands and work surface lightly with flour. -
Can I freeze assembled pizza bombs?
Absolutely—freeze on a tray then transfer to freezer bags for up to 1 month. -
What if I don’t have an air fryer?
Simply bake in a preheated oven at 190 °C for an extra 5 minutes. -
Can I make these vegan?
Use dairy-free cheese, plant-based milk, and egg replacer in the dough. -
How do I keep buns soft the next day?
Store in an airtight container with a slice of bread to maintain moisture. -
What’s the best filling ratio?
Aim for about 2 tablespoons of filling per 60 g dough ball for optimal balance. -
Can I use other purées?
Sweet potato or butternut squash purées work equally well. -
How do I get extra-crispy tops?
Broil for the last 1–2 minutes—watch closely to avoid burning. -
Is it possible to make mini versions?
Yes—divide into 24 smaller dough balls and reduce baking time by 5 minutes.