Pumpkin Cookie Dough Bites Recipe
If autumn had a mascot dessert, these Pumpkin Cookie Dough Bites would definitely win the vote! Imagine all the cozy flavors of classic pumpkin pie folded into a soft, snackable cookie dough that’s safe to eat straight from the bowl. With hints of cinnamon and pumpkin pie spice, melty chocolate chips, and a creamy, melt-in-your-mouth texture, these bites are the perfect treat to make (and eat!) when you’re craving something quick, fuss-free, and absolutely delicious.
Ingredients You’ll Need
The magic of Pumpkin Cookie Dough Bites is all about simple but purposeful ingredients! Each one brings its own delicious character, combining for the perfect balance of sweetness, spice, and chewy texture in every bite. Let’s take a look at what you’ll need and why they matter.
- Canned pumpkin purée: Brings moisture, beautiful orange color, and plenty of pumpkin flavor that shines in each bite.
- Unsalted butter (softened): Gives that rich, creamy mouthfeel and helps blend all the flavors together seamlessly.
- Brown sugar (packed): Adds deep caramel notes and a touch of chewiness that makes these bites so addictive.
- Granulated sugar: Balances sweetness and helps with the classic cookie dough texture.
- Vanilla extract: A little splash brings warmth and rounds out all the pumpkin spice flavors.
- Pumpkin pie spice: Instantly evokes everything we love about fall treats—think cinnamon, nutmeg, and cloves all in one!
- Cinnamon: Adds that extra layer of classic spice and warmth.
- Salt: Enhances all the other flavors and keeps the bites from being too sweet.
- All-purpose flour (heat-treated): The safety hero! Heat-treating flour makes it safe to eat raw while providing structure to the dough.
- Mini chocolate chips: These add little pockets of chocolatey goodness in every single bite. Mini chips mean more chocolate in every mouthful!
How to Make Pumpkin Cookie Dough Bites
Step 1: Heat-Treat the Flour
Start by spreading your all-purpose flour on a baking sheet, then baking it at 350°F (175°C) for 5–7 minutes. This simple step is essential for making the flour safe to eat—no skipping! Let the flour cool completely before adding it to your dough later. You can do this while gathering the rest of your ingredients for maximum efficiency.
Step 2: Cream Together the Wet Ingredients and Sugars
In a large mixing bowl, add the pumpkin purée, softened butter, brown sugar, and granulated sugar. Whip them together with a hand mixer or sturdy spoon until the mixture is smooth and creamy—this is the base that makes your Pumpkin Cookie Dough Bites so irresistible and fluffy.
Step 3: Add Flavorings and Spices
Now, stir in the vanilla extract, pumpkin pie spice, cinnamon, and salt. At this stage, you’ll notice the scent of autumn drifting up from the bowl! Mixing these in now helps all those warm spices infuse every bite.
Step 4: Mix in the Flour
Once your flour is nice and cool, gradually add it to your wet ingredients. Stir until you no longer see streaks of flour—the dough will be soft but should come together easily. Don’t overmix; just bring it together until smooth.
Step 5: Fold in the Chocolate Chips
With the dough ready, pour in your mini chocolate chips and gently fold them in. Using mini chips means there’s chocolate in every bite, and they mix into the soft dough beautifully without making things crumbly.
Step 6: Scoop and Chill
Using a small cookie scoop or a tablespoon, portion the dough into 1-inch balls and place them on a parchment-lined baking sheet or plate. Pop your tray in the refrigerator for at least 30 minutes—this firms up the bites and makes them extra satisfying to eat. After chilling, you’re ready to serve and share!
How to Serve Pumpkin Cookie Dough Bites
Garnishes
Make your Pumpkin Cookie Dough Bites pop with a sprinkle of extra mini chocolate chips on top, or a dash of cinnamon for extra spice. If you’re feeling festive, try a drizzle of white chocolate or a pinch of sea salt for the perfect sweet-salty finish.
Side Dishes
These bites are adorable on an autumn snack platter alongside sliced apples, spiced nuts, or a mug of hot apple cider. They also make a lovely little companion to coffee or tea for an afternoon pick-me-up.
Creative Ways to Present
Set out your Pumpkin Cookie Dough Bites on a pretty plate lined with autumn leaves, or package them in mini cupcake liners for a cute party treat. You can even stack them up in a jar and tie with ribbon for a homemade edible gift—just add a festive tag!
Make Ahead and Storage
Storing Leftovers
Pop any leftover bites in an airtight container and keep them in the fridge for up to 5 days. They’ll stay soft and flavorful, and are perfect straight from the fridge for a quick, cooling snack.
Freezing
If you want to make a big batch, these freeze like a dream! Freeze the Pumpkin Cookie Dough Bites in a single layer on a tray until solid, then transfer to a zip-top bag or freezer-safe container. They’ll be good for up to 2 months—just let them thaw for a few minutes before enjoying.
Reheating
While these are meant to be enjoyed chilled or at room temperature, if you prefer them a touch softer, let them sit out for a few minutes after removing from the fridge or freezer. No need for a microwave—these bites are perfectly creamy and scoopable just as they are.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure your fresh pumpkin purée is very smooth and well-drained, as extra moisture could make the dough too soft. Canned purée is just super handy and consistent for these bites.
Is heat-treating the flour really necessary?
Yes, for safety! Raw flour may contain bacteria, so heat-treating it ensures your Pumpkin Cookie Dough Bites are safe to eat raw, which is the whole fun of it!
Can I make these vegan?
Definitely! Swap the butter for a vegan alternative and use dairy-free chocolate chips. Check your sugars too, since some brands aren’t vegan.
Why are mini chocolate chips better in this recipe?
Mini chips disperse evenly through the dough and make sure you get a bit of chocolate in every single bite. Bonus: they help hold the dough together, too!
Can I double the recipe?
Go for it! This recipe easily doubles or triples, perfect for parties or holiday gifting. Just make sure to give the dough a little extra chilling time if you’re making a larger batch.
Final Thoughts
I can’t wait for you to whip up a batch of Pumpkin Cookie Dough Bites—the kind of sweet, cozy treat that brightens up any autumn day and brings a smile to everyone who tries them. Grab your ingredients and make these little bites of pumpkin-spiced joy for yourself, your friends, and your family!
Print
Pumpkin Cookie Dough Bites Recipe
- Total Time: 17 minutes (plus chilling time)
- Yield: 20 bites 1x
- Diet: Vegetarian
Description
These Pumpkin Cookie Dough Bites are a delightful no-bake treat perfect for fall. Made with pumpkin puree, warm spices, and mini chocolate chips, these egg-free cookie dough bites are safe to eat raw and make a delicious snack or dessert.
Ingredients
Dough:
- 1/2 cup canned pumpkin purée
- 1/4 cup unsalted butter (softened)
- 1/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup heat-treated all-purpose flour
- 1/2 cup mini chocolate chips
Instructions
- Heat-Treat Flour: Spread flour on a baking sheet, bake at 350°F (175°C) for 5–7 minutes, and let cool.
- Prepare Dough: Cream pumpkin purée, butter, brown sugar, and granulated sugar. Add vanilla, spices, salt. Mix in cooled flour and chocolate chips.
- Shape Dough: Scoop into 1-inch balls, place on parchment-lined sheet, and chill for at least 30 minutes.
Notes
- These cookie dough bites are egg-free and safe to eat raw due to the heat-treated flour.
- Store in the fridge for up to 5 days or freeze for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 7 minutes (for flour)
- Category: Snack, Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 6g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
