Pumpkin Pie Bites
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Pumpkin Pie Bites mix silky pumpkin pie with delicious gingersnap cookies to make a simple and tasty bite sized treat!
I have a deep fondness for pumpkin pie. I also have a deep fondness for cute bite sized desserts. These fun and easy Pumpkin Pie Bites combine my adoration of both. I love to serve these during the holidays alongside a roasted rack of pork, cranberry stuffing, and baked potato soup.
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Pumpkin Pie Bites
Pumpkin Pie Bites
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Pumpkin Pie Bite Ingredients
- Gingerbread cookie dough – prepared (I use Betty Crocker brand). You could also try our ginger cookie dough.
- Pure pumpkin – Make sure you’re getting pure pumpkin and not pumpkin pie filling.
- Sweetened condensed milk – This is NOT the same as evaporated milk.
- Eggs – Large.
- Spices – Cinnamon, nutmeg, ginger, salt.
How do you make pumpkin pie bites? (step-by-step)
⭐ First, press gingerbread cookie dough into the bottom of a parchment lined cake pan.
⭐ Then, in a bowl combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt. Beat with an electric mixer until smooth.
⭐ Next, pour pumpkin pie mix over gingerbread cookie dough and bake on center rack.
⭐ Finally, allow to cool, then cut and serve!
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Confessions & tips
I made these when my parents were visiting and my dad side-eyed at them and said they smelled good, but he was skeptical. Then he ate half the pan and asked if I would make them for Thanksgiving.
(Confession: I ate the other half of the pan.)
If you can’t find (or don’t want to make) gingersnap cookie dough, any flavor will work. We’ve made it with sugar cookie, snicker doodle, and even chocolate! I haven’t found a combination I didn’t like yet.
What to eat with pumpkin pie bites (serving suggestions)
We typically serve these around the holidays with a big meal that includes brown sugar glazed ham, roasted turkey, mashed potatoes, sweet potato casserole, and cranberry jello salad.
Other holiday desserts we like to serve are Dutch apple pie, pecan pie, homemade cheesecake, and chocolate chip cookies.
More pumpkin recipes we love
- Baked Pumpkin Oatmeal
- Pumpkin Chili Recipe
- Pumpkin Curry Soup
- Pumpkin Cheesecake Recipe
- Pumpkin Spice Ice Cream
- Classic Pumpkin Pie
- See all our pumpkin recipes!
Other awesome fall favorites
Recommended Tools & Ingredients
- Gingerbread Cookie Mix – you could totally make your own cookie mix for the bottom of these gingerbread pumpkin pie bites, but this is the mix I love. It’s seasonal, so if you’re wanting to do Christmas in July, make sure to stock up ahead.
- Libby’s 100% Pure Pumpkin – be sure you’re using pure pumpkin, not pumpkin pie mix. It’s an easy mistake to make but will make a big difference in the outcome of the recipe.
- Simply Calphalon Non-Stick Baking Pans – we got these pans for our wedding and are still using them!
- Ivory Ceramic Pumpkin Serving Platter – I loooooove a good platter. Do you?
- Happy Harvest Patterned Bakery Apron – see also: apron addiction.
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How to make pumpkin pie bites
Pumpkin Pie Bites
Ingredients
- 1 package gingerbread cookie dough mix prepared per package directions (I like the Betty Crocker brand)
- 1 can pure pumpkin 15 ounce
- 1 can sweetened condensed milk 14 ounces
- 2 eggs large
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon salt
Instructions
- Press gingerbread cookie dough into the bottom of a 9"x9" parchment lined cake pan.
- In a bowl combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt. Beat with an electric mixer until smooth.
- Pour pumpkin pie mix over gingerbread cookie dough and bake on center rack at 350 degrees for one hour.
- Allow to cool for 20 minutes, then cut and serve!
Notes
Nutrition
Did You Make This Recipe?
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Pumpkin Pie Bites
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originally published 12-2011, 10-12-15, 08-02-18, 10-15-2021
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looks great!
In the oven now! Now what to do with the other can of pumpkin? Search your side for a new idea!
OMG these look heavenly! I'm so exited it's that time of year where pumpkin treats are becoming "acceptable" to make I know what I'm making first! I would love for you to come link up with us over at Throwback Thursday's weekend party!
thanks Alli :-D!
Did you add the 2T of flour to the gingerbread cookie mix or omit? I'm using the Betty Crocker as you recommended and it says omit for soft cookies. Thank you. Kathryn
I didn't add any flour @kathryn 😊
do you have to use the cookie mix or can you substitute the betty crocker gingerbread CAKE mix? i'm worried it wont be gooey then.
thank you
if you use cake mix, prepare the batter with 2 eggs and 1/2 cup oil (as you would for cake box cookies). i haven't tried it, but don't know why it wouldn't work 🙂
thank you so much:).
just in case I decide to keep looking: I cannot find that BC GB cookie mix anywhere – minus Amazon for $10 p/bag. any ideas? thanks again.
i buy it at target every year. it's usually on an end cap. pretty sure i've seen it at walmart too. hope that helps! 🙂
I used snickerdoodle cookie mix and added a generous amount of ginger, nutmeg and cinnamon to the cookie mix (lol sorry I didn’t measure it) I also pressed round chocolate melts (Gheridelli brand) into one side of the cookie mixture before adding the pumpkin filling. So delicious!
yum!
Can you use pumpkin pie spice instead of the ginger, cinnamon & nutmeg? If so, how much would you recommend using?
I've been cooking peppers and onions in the skillet on the grill a lot lately. I'll have to add jalapenos next time. Yum. I like cooking bacon that way too, although hot fat + open flame adds a nice element of danger. I used to get flank steak, but my husband got me to try the carne asada cut from our local market, and I prefer it. Not sure if it's thin-cut flank or skirt (I'll have to ask), but it looks like this
I made this tonight. Made my own cookie mix because I couldn’t find the other. The gingerbread came above the pumpkin around the sides. What did I Do wrong?
I’m not sure – maybe it had to do with what was in your cookie recipe? I’ve had mine creep up a little bit before, but not all around. Sorry to hear it didn’t come out perfectly. Hopefully still tasted delicious. And you can cut away the edges for taste testing 😉
I used the cookie recipe of the Betty Crocker Gingerbread cake & cookie mix and mine did the same thing. It tastes good but looks ugly. Could it be because I used a glass 9×9 pan?
I have to wonder if your oven runs a little hot and it baked faster than it should have? That’s really the only thing I can think of. I’m so sorry it didn’t turn out pretty. Glad it tasted good though! <3
Keep on working, great job!
Could these be any more luxe!?!? Seriously swooning over these sweet pumpkin pie bites!
I’m with you! I love pumpkin anything and having it in a bite-sized morsel is the perfect way to watch the calories. Of course, sometimes we sneak a few extra but the calories don’t count then, right? You made the pumpkin mixture just like I do and love that you cut out some time with the boxed cookie mix. I’m all for saving time. 🙂 Really, these look fantastic!
Ooooooohhhhhh, Mama! I absolutely LOVE the flavors of both gingerbread–cookies, cake, mousse, whatever–and pumpkin! Putting them together—whoa, ho, ho, my taste buds are all doing the Merengue AND the Happy Dance just at the thought of the first bite of these delights! As the old Campbell’s soup ads on tv used to say, Mmm-mmm-mmm-mmm-mmm-mmm!!!
DEE_LISH!!!! thank you soooo much 🙂
If it’s made the night before, does it need to be refrigerated over night?
Yes, pumpkin pie should always be refrigerated to prevent food borne illness 🙂
Do you think this would work in a 13×9 if baked for a little less time? These look just like a recipe I lost but the crust layer was thinner.
I do think that would work 🙂
Made this and used parchment paper so I could lift out easier so I could cut into bars. It stuck to the pan, would not come out. After fighting with every bite the bars looked more like mashed potatoes!
Very sad.
Hi Pamela – I’m not sure how it’s possible for it to have stuck to the pan if you lined with parchment paper? Are you sure it was parchment? I’m so sorry it didn’t turn out for you. 🙁
Hmmmm… I made this this morning and mine looks absolutely nothing like yours!! I am so hoping that the taste makes up for the appearance! I definitely need to cover it with a layer of whipped cream or something…
uh oh! i wonder what happened?! whipped cream is a great solution!
Delicious!! I’m hounded by friends & family to make for any gathering… not just Thanksgiving or Christmas!!
love to hear this! 🙂