Pumpkin Pie Bites
This post may contain affiliate links, read our disclosure policy.
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.
Save this recipe!
Save this recipe! Enter your email below and we’ll shoot it straight to ya!
I consent to receive email from this site 💌
Pumpkin Pie Bites
Pumpkin Pie Bites
Click the button above to save this recipe!
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.
Get our FREE Easy Casseroles Ebook!
Follow us below!Use #mamalovesfood on Instagram!
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?
Share it with me on Instaram and use the hashtag #mamalovesfood and follow on Pinterest for even more!
Pumpkin Pie Bites
Click the button above to save this recipe!
originally published 12-2011, 10-12-15, 08-02-18, 10-15-2021
Get Our Free Easy Casseroles ebook!
Recipes in your inbox
(your email will never be sold!)
Let’s Connect!
Tag #mamalovesfood on Instagram!
Have you tried making these ahead of time, maybe the day before and refrigerating overnight? Trying to reduce Thanksgiving day stress!
Yes, they’ll keep in the fridge for a few days!
Would it be possible to make these in a 9×13 pan? With doubled recipe?
I don’t see why not 🙂
Your link goes to cookie mix, but I’m wondering if the cake/cookie mix would be about the same thing?
Well, a cookie mix will make a cookie bottom and a cake mix will make a cake bottom. I’m not sure how a cake bottom would work as it’s not something I have recipe tested. You could perhaps try doing a cake mix cookie dough with the cake mix. You can find instructions for that here: https://www.mamalovesfood.com/chocolate-cake-mix-cookies/
Let us know if you try and how it works!
The BC Gingerbread Cake is also a cookie mix … the instructions are on the box … 1/4c water & 2T melted butter.
It doesn’t say what can of condensed milk.
14 ounces
What size can of condensed milk?
Have you tried this with your ginger cookies recipe? I found that the homemade ginger cookie dough floated midway through the bake so it mixed with the pumpkin.
I live where I cannot buy a cookie mix, and make my gingerbread cookie dough from scratch. If you could tell me how thick the cookie dough should be in the pan, I would know how much to use, and could make the remainder of the dough into regular gingerbread men. I am guessing it is a lot thicker than a regular cookie, in that it cooks for almost an hour. Thank you much.
Good morning..would the 8×8 square pan work..as you note 9×9… I think 9x 13 would be too big? Let me know your thoughts…I really don’t want to buy a new pan. Thank you
8×8 should work 🙂
You never answered, should you back the cookie crust for 7 or 8 minutes then bake the pumpkin top?
Would like to know if you made these and how you cooked item
I used you gingerbread cookie recipe and followed the recipe for the bites. While it was in the oven the cookie layer floated to the top and the pumpkin sank to the bottom! It is delicious but very hard to serve. I can’t imagine how this happened.
Oh no! I’m not sure why that would have happened!
My cookie base also floated up in places. Haven’t tried it yet as it is for a dinner party this evening.
The exact same thing happened to me. I wonder if her gingerbread cookie recipe yields more dough than the Betty Crocker bag? I love these bars and will continue to try and figure it out!
For those saying the cookie dough switches place with the pumpkin filling during baking, would partially-pre-baking the cookie dough crust work better?
I made this recipe exactly as instructed with VERY high hopes. I purchased the Betty Crocker gingerbread mix and mixed the pumpkin layer just as directed. My oven is fast so it was only in the oven x 50 minutes. First off all, it looks NOTHING like the photos. The two layers are intermingled and there’s only about a 1/4” layer of the pumpkin pie. And it’s incredibly dry! I’m happy I did a trial run because I was planning on bringing this to a friend’s house for Thanksgiving. Guess I’ll look for another recipe!
Hi Linda – Sounds like you need to get your oven checked. You say “my oven is fast” – there’s no such thing as a “fast” oven. This means it’s not calibrated correctly (likely cooking at a much higher temp than you set) and probably has to do with why the recipe didn’t turn out.
What size condensed milk? There are 2 sizes.
Is the center supposed to be soft ? Mine seems to be
Has anyone tried to bake this in a cupcake pan?
I just made this to test-run it on my family before the holidays and it was a big hit. I used the link for the gingerbread dough and it is delicious. I only had an 8×8 pan and it seemed like a lot of gingerbread cookie dough, so I split it between the 8×8 pan and a bread loaf pan. There was plenty of dough for both. With the pumpkin filling on top, it took the pan the full hour and the loaf pan about 55 minutes. I was worried when I went to cut it as the edges looked like there was barely any pie filling, but after trimming the edges the insides looked exactly like the picture. It is both a pretty dessert and a delicious dessert and I’m definitely making a batch to take to our family get-together.
I made exactly as directed and had the same issue as others, the dough rose to the top around the edges. It wasn’t photogenic and even layered as it was in the photo. The taste was absolutely amazing though. Would be good in a trifle. Presentation isn’t there though.