Go Back
–+ servings
Pumpkin cookie dough bites 1

Pumpkin Cookie Dough Bites

These pumpkin cookie dough bites deliver all the comforting flavors of traditional pumpkin cookies but in a convenient, no-bake form that's perfect for satisfying sweet cravings any time of day. Made with real pumpkin and warm spices, these delicious bites capture the essence of autumn while providing a wholesome alternative to processed treats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 14 bites
Calories 110 kcal

Equipment

  • Mixing Bowls
  • Measuring Spoons and Cups
  • Tablespoon or Small Cookie Scoop

Ingredients
  

Dry Ingredients

  • 1 cup almond flour substitute: oat flour for nut allergies
  • 3 tablespoons coconut flour adds structure and absorbs moisture
  • 1 1/2 teaspoons pumpkin pie spice the soul of these bites - cinnamon, nutmeg, cloves, ginger
  • 1/4 teaspoon salt balances sweetness and enhances flavors
  • 1 tablespoon ground flaxseed optional, for added nutrition and texture

Wet Ingredients

  • 1/4 cup pumpkin puree not pumpkin pie filling - the vibrant, earthy pure stuff
  • 3 tablespoons maple syrup substitute: honey or date syrup
  • 2 tablespoons almond butter substitute: sunflower seed butter for nut-free option
  • 1 teaspoon vanilla extract the real kind brings warm, aromatic notes

Mix-Ins

  • 1/3 cup mini chocolate chips substitute: cacao nibs for less sugar or chopped dried cranberries

Instructions
 

  • In a medium bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, salt, and ground flaxseed (if using). Breaking up any clumps now prevents lumpy bites later.
  • In a separate bowl, stir together the pumpkin puree, maple syrup, almond butter, and vanilla extract until smooth and well incorporated.
  • Add the dry ingredients to the wet ingredients and stir until fully combined. The dough will start to come together with a slightly sticky but moldable consistency. If your dough seems too wet, add an additional tablespoon of coconut flour.
  • Gently fold in the mini chocolate chips, distributing them evenly throughout the dough.
  • Cover the bowl and refrigerate the dough for about 30 minutes. This crucial step allows the coconut flour to absorb excess moisture and makes the dough easier to handle.
  • Once chilled, use a tablespoon or small cookie scoop to portion the dough. Roll between your palms to form balls approximately 1-inch in diameter.
  • Optional: For an extra special finish, roll the formed bites in crushed pecans, a sprinkle of cinnamon, or even a few extra mini chocolate chips pressed into the surface.

Notes

For an even more nutritious twist, try these alternatives:
  • Replace chocolate chips with raw cacao nibs to reduce sugar while maintaining chocolate flavor
  • Add 1 tablespoon of chia seeds for omega-3 fatty acids and extra fiber
  • Use stevia-sweetened chocolate chips and reduce maple syrup to 2 tablespoons for a lower-sugar option
  • For a protein boost, add 2 tablespoons of unflavored or vanilla protein powder and increase pumpkin puree by 1 tablespoon for moisture
Storing Tips:
  • Refrigerator: Store in an airtight container for up to 1 week. Separate layers with parchment paper to prevent sticking.
  • Freezer: These bites freeze beautifully for up to 3 months. Thaw individual bites at room temperature for 15 minutes before enjoying.

Nutrition

Calories: 110kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 2gSodium: 45mgPotassium: 70mgFiber: 2gSugar: 5gVitamin A: 750IUCalcium: 30mgIron: 0.7mg
Keyword Pumpkin, No-Bake, Cookie Dough, Healthy Snack, Fall Recipe
Tried this recipe?Let us know how it was!