Description
These soft pumpkin bites combine creamy pumpkin puree with warm cinnamon and pumpkin spice for a delicious fall-inspired treat.
Their small size makes them perfect for snacking, breakfast, or serving alongside tea and coffee.
A sprinkle of seeds adds a subtle crunch and beautiful texture to every bite.
📝 Ingredients
Pumpkin Bites
- 1 cup pumpkin puree
- 1½ cups all-purpose flour
- ¼ cup granulated sugar or sugar-free sweetener
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons milk, if needed
- 2 tablespoons sesame seeds or poppy seeds, plus extra for topping
Note: Use pure pumpkin puree rather than pumpkin pie filling. If the dough feels very soft, add 1–2 tablespoons additional flour.
Directions
1. Prepare the oven
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
2. Mix the wet ingredients
In a large bowl, whisk together the pumpkin puree, egg, melted butter, vanilla, and sweetener.
Mix for about 1 minute, until smooth.
3. Combine the dry ingredients
In another bowl, combine the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
4. Make the dough
Gradually add the dry ingredients to the pumpkin mixture.
Stir gently until a soft, slightly sticky dough forms.
If the dough is too thick, add milk 1 tablespoon at a time.
5. Add the seeds
Fold in the sesame or poppy seeds.
They add the small speckled appearance visible in the photo and provide a little texture.
6. Shape the bites
Scoop approximately 1½ tablespoons of dough for each bite.
Roll gently between your palms and place on the baking sheet.
Lightly flatten each one to create a rounded, slightly thick shape.
7. Add the topping
Sprinkle a few additional seeds over each piece.
8. Bake
Bake at 350°F (175°C) for 15–18 minutes.
The outside should become lightly golden while the center remains soft.
9. Cool
Let the pumpkin bites rest on the baking sheet for 5 minutes, then transfer them to a cooling rack.
They will firm slightly as they cool while remaining soft inside.
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 15–18 minutes
Total Time: About 30–35 minutes
Servings: 16 pumpkin bites
Best Season: Fall & Winter
Calories: Approximately 90 calories per bite
Perfect For
These pumpkin bites are great for breakfast, afternoon snacks, lunchbox treats, fall parties, tea time, coffee breaks, and simple homemade desserts. They can also be prepared ahead for quick snacks during the week.
Why You’ll Love This Recipe
- Soft and tender — pumpkin keeps the inside moist.
- Easy to make — no complicated decorating or equipment is needed.
- Warm fall flavor — cinnamon and pumpkin spice give every bite a cozy aroma.
- Perfectly portioned — small individual bites make serving convenient.
- Customizable — nuts, seeds, or sugar-free chocolate chips can easily be added.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pure pumpkin puree can make the bites overly sweet and wet.
- Adding too much flour can make them dry and dense.
- Overbaking can remove the soft texture, so take them out when lightly golden.
- Making the dough too thin can cause the bites to spread excessively during baking.
Required Equipment
- Mixing bowls — makes wet and dry ingredient preparation simple.
- Baking sheet — provides an even surface for baking.
- Parchment paper — prevents sticking and makes cleanup easier.
- Cookie scoop — creates evenly sized pumpkin bites.
- Wire rack — allows the bites to cool without becoming soggy underneath.
Storage Instructions
Store completely cooled pumpkin bites in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 5 days.
To freeze, place the cooled bites in a freezer-safe container with parchment between layers and freeze for up to 2 months. Thaw at room temperature and warm for a few seconds if desired.
Nutrition Facts — Per Bite (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~90 kcal |
| Fat | ~3 g |
| Cholesterol | ~15 mg |
| Sodium | ~70 mg |
| Potassium | ~45 mg |
| Total Carbohydrates | ~13 g |
| Fiber | ~1 g |
| Net Carbs | ~12 g |
| Sugars | ~3 g |
| Protein | ~2 g |
| Calcium | ~25 mg |
Nutrition values are approximate and will vary according to the flour, sweetener, pumpkin puree, and seeds used.
Notes
- Use 100% pumpkin puree for the best texture.
- Add ¼ cup chopped pecans or walnuts for extra crunch.
- Sugar-free chocolate chips can be added for a chocolate-pumpkin version.
- For stronger spice flavor, add an extra ¼ teaspoon cinnamon.
- Contains wheat, egg, and dairy.
- For a dairy-free version, use plant-based milk and dairy-free butter.
Frequently Asked Questions
1. Can I use fresh pumpkin?
Yes, but cook and drain it well so the puree isn’t too watery.
2. Can I make these gluten-free?
Yes, replace the all-purpose flour with a suitable 1-to-1 gluten-free baking flour.
3. Can I add chocolate chips?
Yes, about ¼ cup of mini chocolate chips works very well with the pumpkin spice flavor.
4. Can I use pumpkin pie spice instead of the individual spices?
Yes, simply use about 1½–2 teaspoons pumpkin pie spice for a stronger seasonal flavor.
5. Can I freeze these pumpkin bites?
Yes, they can be frozen for approximately 2 months in an airtight freezer-safe container.
