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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Thank you, April! Wow! These turned out SO tasty! Will make again! 100%! Made with the exact ingredients and used your Ginger Cookies recipe.
For the prep I was a smidge concerned about the reported floating so just in case I modified using a 9×13 pan and prebaked the cookie dough base for 5 minutes. They sliced up picture perfectly after cooling completely overnight in the fridge. I snacked on the edges and kept snacking.
Thank you so much! Will make again!
Can this recipe be frozen? I’m looking for a couple of make-ahead desserts for fall! Thanks!
sounds great
I couldn’t find any ginger cookie mix so I bought a spice cake mix added molasses and ginger and a little more flour and turned it into a cookie dough. Using 9×12 metal cake pan I baked the cookie dough for 6 minutes. I then added the pumpkin mixture and baked it for 60 minutes. I used the exact measurements given for the pumpkin mixture. Worked perfectly 😋. Thanks for the recipe.