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pumpkin chocolate chip bites with frosting
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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!
Course Dessert
Cuisine American
Prep Time 5 minutes
8 minutes
Total Time 13 minutes
Servings 7
Calories 134kcal

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