If you’re craving a cozy fall treat that brings all the warm spices and comforting pumpkin flavor in a fun, bite-sized form, you’re going to adore this Pumpkin Cookie Dough Bites Recipe. These delightful morsels combine the creamy, spicy pumpkin purée with sweet, chewy cookie dough texture and mini chocolate chips for the perfect balance of flavor, all made egg-free and safe to eat raw thanks to a simple flour heat-treatment step. They’re an irresistibly easy snack or dessert that’s perfect for sharing or sneaking a few whenever the craving hits!
Ingredients You’ll Need
Gathering the ingredients for this Pumpkin Cookie Dough Bites Recipe is straightforward, but each one plays a crucial role in creating the perfect blend of taste, texture, and color. From the rich pumpkin purée that defines the flavor to the mini chocolate chips that add little bursts of sweetness, every component contributes to making these bites just right.
- 1/2 cup canned pumpkin purée: The star ingredient that provides moisture, vibrant color, and authentic pumpkin flavor.
- 1/4 cup unsalted butter (softened): Adds richness and helps bind the cookie dough together for a creamy texture.
- 1/4 cup brown sugar (packed): Provides deep caramel notes and moisture.
- 1/4 cup granulated sugar: Balances sweetness and enhances texture.
- 1/2 teaspoon vanilla extract: Lifts the flavor with warm, aromatic undertones.
- 1/2 teaspoon pumpkin pie spice: Infuses all the beloved cozy spices in every bite.
- 1/4 teaspoon cinnamon: Amplifies the warm spice profile with subtle heat.
- 1/4 teaspoon salt: Enhances and balances all the sweet and spicy flavors.
- 1 cup all-purpose flour (heat-treated): The base of the cookie dough, made safe to eat with heat treatment.
- 1/2 cup mini chocolate chips: Adds melty chocolate pockets that perfectly complement the pumpkin spice.
How to Make Pumpkin Cookie Dough Bites Recipe
Step 1: Heat-Treat the Flour
To ensure these cookie dough bites are safe to eat raw, we begin by heat-treating the all-purpose flour. Spread the flour evenly on a baking sheet and bake at 350°F (175°C) for about 5 to 7 minutes. Let the flour cool completely before mixing it into the dough. This step eliminates any potential bacteria while keeping the flour ready for no-bake consumption.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, combine the softened unsalted butter, canned pumpkin purée, brown sugar, and granulated sugar. Beat these ingredients together until smooth and creamy, which helps ensure your cookie dough bites have that perfect soft and luscious consistency.
Step 3: Add the Flavorings
Next, stir in the vanilla extract, pumpkin pie spice, cinnamon, and salt. This is where the magic happens—the aromatic spices and vanilla mingle with the pumpkin and sugars to create that familiar, comforting fall flavor that makes this Pumpkin Cookie Dough Bites Recipe so special.
Step 4: Incorporate the Flour and Chocolate Chips
Gradually add the cooled, heat-treated flour to the wet mixture. Mix it gently but thoroughly until you have a cohesive dough. Finally, fold in the mini chocolate chips, distributing them evenly so every bite delivers a delightful chocolate surprise.
Step 5: Shape and Chill
Using a small scoop or spoon, form the dough into 1-inch balls and place them on a parchment-lined baking sheet or plate. Pop them into the refrigerator for at least 30 minutes to chill and firm up. Chilling helps the flavors meld and gives the bites their perfect, satisfying texture.
How to Serve Pumpkin Cookie Dough Bites Recipe
Garnishes
For an extra touch of elegance or fun, consider dusting your bites lightly with cinnamon or a sprinkle of pumpkin pie spice right before serving. You could also drizzle some melted dark chocolate on top or roll the bites in finely chopped nuts for added crunch and appeal.
Side Dishes
These bites shine on their own as a sweet snack, but pairing them with a hot cup of spiced chai tea or a creamy latte elevates the experience beautifully. They also make a lovely after-dinner treat alongside vanilla ice cream or a scoop of cinnamon-spiced whipped cream.
Creative Ways to Present
Present these bites in mini cupcake liners on a festive platter or stack them in a clear jar tied with a rustic ribbon for gifting. Another fun idea is to serve them on a charcuterie board alongside fall fruits, nuts, and cheeses for an unexpected sweet option.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Cookie Dough Bites can be stored in an airtight container in the refrigerator for up to 5 days. Keeping them chilled preserves their texture and flavor, so they stay fresh and ready for whenever you want a quick treat.
Freezing
If you want to keep these bites for longer, freezing is a fantastic option. Arrange them on a baking sheet in a single layer and freeze until firm, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months and make for an easy grab-and-go snack anytime autumn calls your name.
Reheating
Since these are no-bake bites, reheating isn’t usually necessary. If you prefer them slightly softened, simply let them sit at room temperature for 10 to 15 minutes or warm briefly in your hand before enjoying.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Fresh pumpkin can work, but you’ll need to cook it down until smooth and remove excess moisture to mimic the consistency of canned purée. Using canned pumpkin purée is much easier and ensures consistent texture for your cookie dough bites.
Is it necessary to heat-treat the flour?
Yes, heat-treating the flour is essential in edible cookie dough recipes to eliminate harmful bacteria, making the bites safe to eat without baking. It only takes a few minutes and is well worth the peace of mind.
Are these bites vegan or gluten-free?
This particular Pumpkin Cookie Dough Bites Recipe contains butter and all-purpose flour, so it’s not vegan or gluten-free as written. However, you can experiment with vegan butters and gluten-free heat-treated flour blends to adapt it to your dietary needs.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even dried cranberries make excellent additions. Just fold them in with the chocolate chips for added texture and flavor variety.
How do I know when the dough is ready to scoop?
The dough should be soft but firm enough to hold together. After adding the flour and mixing, it will feel slightly sticky but manageable. Chilling the dough helps it firm up, making scooping and shaping much easier.
Final Thoughts
I can’t recommend this Pumpkin Cookie Dough Bites Recipe enough if you want a simple, no-fuss treat that captures the essence of fall in every bite. It’s an absolute joy to make and even more delightful to eat—perfect for cozy afternoons, holiday gatherings, or simply satisfying your sweet tooth with wholesome, homemade goodness.
Print
Pumpkin Cookie Dough Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes (plus at least 30 minutes chilling)
- Yield: 20 bites
- Category: Snack, Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Pumpkin Cookie Dough Bites, a no-bake, egg-free treat perfect for fall snacking. Made with creamy pumpkin purée, warm spices, and mini chocolate chips, these bites offer a safe-to-eat raw cookie dough experience thanks to heat-treated flour. Refrigerate and enjoy a soft, flavorful snack that’s perfect for dessert or anytime indulgence.
Ingredients
Main Ingredients
- 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 all-purpose flour (heat-treated)
- 1/2 cup mini chocolate chips
Instructions
- Heat-treat the flour: Spread the all-purpose flour evenly on a baking sheet and bake it at 350°F (175°C) for 5 to 7 minutes to eliminate any bacteria. Once done, allow the flour to cool completely before using it in the recipe.
- Cream wet ingredients: In a mixing bowl, combine the canned pumpkin purée, softened unsalted butter, brown sugar, and granulated sugar. Use a hand mixer or spoon to cream these ingredients together until the mixture is smooth and homogenous.
- Add flavorings: Stir in the vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix thoroughly to ensure the spices are evenly distributed throughout the dough.
- Incorporate flour: Gradually add the cooled heat-treated flour into the wet mixture, stirring continuously until fully combined to form a dough base.
- Fold in chocolate chips: Gently fold the mini chocolate chips into the dough, making sure they are evenly spread throughout.
- Shape the bites: Scoop the dough into 1-inch balls using a spoon or cookie scoop. Place the formed balls on a parchment-lined baking sheet or a plate.
- Chill: Refrigerate the dough bites for at least 30 minutes to allow them to firm up before serving. Store leftovers in an airtight container in the fridge or freezer as noted.
Notes
- These cookie dough bites are egg-free and safe to eat raw because of the heat-treated flour.
- Store in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the dough bites and thaw before serving.
