Pumpkin-Shaped Pizza Bombs I’m obsessed with how fun and cheesy these are

I’m obsessed with how fun and cheesy Pumpkin-Shaped Pizza Bombs are. They bring all the flavors of a classic pizza wrapped in pillowy dough, shaped like little pumpkins that are perfect for fall gatherings or anytime you want a festive, savory snack.

Why I Can’t Stop Making These Cookies

• Quick win: Ready in under 30 minutes, they’re perfect for busy nights or last-minute parties.
• Flavor twist: The mix of mozzarella and pepperoni with Italian spices creates a comforting, familiar taste with a playful shape.
• Pantry-friendly: Made from simple ingredients you likely have on hand—flour, cheese, dough, and sauce.
• Kid-friendly: Kids love both the shape and the gooey cheese inside, making them great for lunchboxes or after-school snacks.
• Seasonal appeal: These pumpkin-shaped bites are a festive favorite in the fall but tasty year-round.

What Type of Dough Should I Use?

For the best texture and shape-holding power, use fresh pizza dough or refrigerated store-bought dough. Fresh dough is ideal because it’s pliable and easy to shape, but if you have frozen dough, thaw it fully in the fridge overnight, then bring it to room temperature before shaping. Avoid dry or over-kneaded dough as it can crack when shaping the pumpkins.

If you want extra flavor, choose dough with a hint of herbs or garlic. Refrigerated dough can save time and still deliver softness. Just be sure to pat it dry if it feels too sticky.

Options for Ingredient Alternatives

• Butter: Use olive oil to keep the dough tender and add richness.
• Cheese: Swap mozzarella for cheddar, provolone, or a mix for sharpness or a smoky twist.
• Sauce: Marinara, pizza sauce, or even pesto works well.
• Meat: Pepperoni can be swapped with cooked sausage, ham, or make it vegetarian with mushrooms or olives.
• Herbs & spices: Add dried oregano, basil, or red pepper flakes for a flavor punch.
• Dough: Gluten-free dough can be used, but chill the dough before shaping to avoid tearing.

The Biggest Challenges While Baking

• Sealing the edges tightly is key. If edges aren’t sealed, cheese might leak during baking. Use a light water brush or press firmly with your fingers.
• Avoid overfilling. Use just enough cheese and toppings to keep the bomb puffy but intact.
• Dough temperature matters. Cold dough is harder to shape and can crack, while warm dough may become too sticky. Work with room temperature dough.
• Don’t overbake. These pizza bombs should be golden, not dry. Check them a few minutes early.
• If dough feels dry or crumbly, add milk 1 tablespoon at a time to soften it, then knead gently.

Storage & Freezing Instructions

You can store baked pizza bombs at room temperature for up to 2 days in an airtight container. For longer life, refrigerate them in a sealed container for up to 5 days. To freeze, layer them with parchment paper in a freezer-safe container or bag for up to 3 months.

You can also freeze shaped but unbaked dough. Arrange them on a baking sheet and freeze until firm, then transfer to a bag. When ready, thaw overnight in the fridge and bake as usual.

Estimated Nutrition

For the entire batch (makes about 12 pizza bombs): roughly 1,200 calories, 60 grams fat, 120 grams carbs, and 48 grams protein. Per serving (1 pizza bomb): about 100 calories, 5 grams fat, 10 grams carbs, and 4 grams protein. Nutrition can vary depending on ingredient substitutions.

Ingredients

• 1 package (about 1 lb / 450 g) pizza dough, fresh or refrigerated
• 1 cup shredded mozzarella cheese (113 g)
• 1/2 cup sliced pepperoni or your favorite pizza toppings (about 30 g)
• 1/4 cup pizza sauce or marinara (60 ml)
• 1 tsp dried Italian seasoning
• 1/4 tsp garlic powder
• 1 egg, beaten (for egg wash)
• Black sesame seeds or poppy seeds for “pumpkin” stems (optional)
• 1 tbsp olive oil (optional, for brushing)

Step-by-Step Instructions

1. Preheat your oven to 375 degrees F (190 C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, divide the dough into 12 equal pieces. Roll each piece into a ball.
3. Flatten each ball into a small disk about 3 inches wide (7.5 cm), then spoon about a teaspoon of pizza sauce onto the center.
4. Add a small pinch of mozzarella cheese, a few pieces of pepperoni, a sprinkle of Italian seasoning, and garlic powder into each disk.
5. Carefully fold the edges up and pinch them closed to fully encase the filling. Use your fingers or a toothpick to create indentations around the dough to form pumpkin “ribs.”
6. Place the shaped bombs on your baking sheet. Brush each with beaten egg for a golden finish. Add a small piece of dough or a black sesame seed to the top as the pumpkin stem.
7. Bake for 18–22 minutes or until golden brown. Allow to cool for 5 minutes before serving.

Tips, Variations & Serving Ideas

• Add a drizzle of melted butter mixed with garlic and parsley right after baking.
• Swap pepperoni for cooked sausage or veggies for variety.
• Serve with extra pizza sauce for dipping.
• Underbake slightly for a gooier cheese center.
• Use whole wheat or herb-infused dough to boost flavor.
• Freeze leftovers and reheat in the oven to keep crispness.
• Turn these into mini calzones by adding ricotta cheese or spinach inside.

FAQs

Q: Can I make these dairy-free?
A: Yes, use dairy-free cheese and olive oil instead of butter, plus vegan dough if needed.

Q: How long do they keep fresh?
A: Best eaten within 2 days at room temperature or up to 5 days refrigerated.

Q: Can I prepare these ahead of time?
A: Absolutely. Shape them, freeze on a sheet, then bake fresh when you want.

Save This for Later (Pinterest)

If you love easy, creative snacks, don’t forget to save these Pumpkin-Shaped Pizza Bombs on Pinterest. They’re a must-try for your next cozy night in or festive party!