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Pumpkin Cookie Bites (4-ingredients!)

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I make these easy chocolate chip pumpkin cookie bites for treat bags and Thanksgiving snacks. Made with just a few simple ingredients (cookie mix + butter + frosting).

pumpkin chocolate chip bites with frosting
so gooey and scrumptious

I make these simple treats for Halloween parties and friendly autumn gatherings with leftover pumpkin chocolate chip cookies. Just like our pumpkin fritters, they’re simple to make and they do not last in our house!

Pumpkin chocolate chip ingredients
cookie mix + butter + pumpkin puree (and optional frosting)

Ingredients for pumpkin chocolate chip bites

You’ll need the following ingredients for this simple recipe:

  • Chocolate chip mix (I used Betty Crocker)
  • butter
  • pumpkin purée
  • frosting of your choice (I used whipped cream cheese frosting)

How to make chocolate chip pumpkin bites

Follow the ingredients for cookies and remove when still soft in the center.

Roll up cookies into mini balls and cover with frosting, similar to cake pops.

Refrigerate for at least 2 hours and serve.

pumpkin ball with icing

Substitutions

Instead of frosting, you may use:

  • caramel and sea salt as a topping
  • chocolate drizzle and nuts
frosting with pumpkin chocolate chip balls
only a few simple ingredients needed to make these
  • chocolate
  • buttercream
  • butterscotch/caramel
  • white
  • chocolate melts (any color)
frosting on pumpkin balls
heat frosting and drizzle using a fork or popsicle stick

FAQ

What to do with leftover pumpkin bites

Store in an air-tight container for up to 3 days, or 7 days in the refrigerator.

Or, add leftovers to your favorite vanilla ice cream!

Can I freeze these pumpkin bites?

Yes, these may be frozen ahead of time and thawed overnight in the refrigerator. I like to eat them cold on warm autumn days.

Freeze any leftovers in a zippered, air-tight bag for up to 3 months.

pumpkin bite showing the gooey inside after taking a bite

Tips for the perfect pumpkin bites

  • Be careful to not over-bake the cookies, it will make the pumpkin bites fall apart/crumble. 
  • Refrigerate after rolling into balls and prior to frosting.
  • If you do over-bake, I recommend using the cookies as-is, with frosting.
pumpkin chocolate chip bites with frosting

Pumpkin Cookie Bites

Make these simple pumpkin chocolate chip bites in under 30 minutes with easy cookie mix, butter, and pumpkin puree. The easy autumn snack for autumn festivities!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
8 minutes
Total Time: 13 minutes
Servings: 7
Calories: 134kcal
Author: Amber

Ingredients

  • 7.5 oz package Betty Crocker cookie mix (or preferred brand, with no eggs required)
  • ½ stick butter melted and cooled
  • 3 tbsp pumpkin purée

Instructions

  • Preheat oven to 375°F. Line pan with parchment paper.
  • Mix all ingredients in a bowl using a whisk.
  • Using an ice cream scoop, add balls to a pan, about 2 inches apart.
  • Bake for 8-10 minutes and remove when center is just solidified (still a bit gooey).
  • While still warm, squeeze and mold cookies into balls. Place back on pan and refrigerate for an hour- 2 hours. Drizzle with melted frosting.

Notes

 Careful to not over bake the cookies, it will make the pumpkin bites fall apart. 
If you do over-bake, I recommend using the cookies as-is, with frosting.
Freeze leftovers in a zippered bag for up to 3 months. Store in an air-tight container for up to 3 days, or 7 days in the refrigerator.

Nutrition

Calories: 134kcal | Carbohydrates: 24g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 27mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1001IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
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