These Cinnamon Sugar Pumpkin Bites are the perfect little sweet snack for fall. They’re soft and fluffy inside with a crisp cinnamon sugar coating outside. You only need a handful of ingredients and less than 30 minutes from start to finish. These bites are like a cozy hug — warm, lightly spiced, and just sweet enough. I’ve made these for brunch, dessert, even as a “just because” treat with a hot coffee or chai. You’re gonna love them.
Why I Love This Recipe
There’s just something magical about the smell of cinnamon and pumpkin baking in the kitchen. This recipe takes me back to when I used to bake these in the early mornings before a fall road trip or a cozy movie night.
- Comes together super fast
- No mixer needed
- Bite-sized so perfect for sharing
- Smells incredible in the oven
- Lightly crisp outside, soft and warm inside
What You’ll Need
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 2 tablespoons melted unsalted butter
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted unsalted butter (for brushing)
Servings and Cook Time
Servings: Makes about 20 bites
Total Time: 25 minutes
Bake Time: 12–14 minutes
Prep Time: 10 minutes
Macros (Per 1 Bite – Approximate)
- Calories: 60
- Protein: 1g
- Carbs: 8g
- Fat: 3g
- Sugar: 4g
- Fiber: 1g
Substitutions and Variations
- Swap cinnamon for pumpkin pie spice
- Use brown sugar instead of white for richer flavor
- Add mini chocolate chips for a fun twist
- Drizzle with maple glaze
- Use coconut oil instead of butter for dairy-free
Tools Required
- Mixing bowl
- Spoon or spatula
- Measuring cups and spoons
- Pastry brush
- Baking sheet
- Parchment paper
Make Ahead Tips
You can mix the batter the night before and refrigerate it. Just let it sit at room temp for 15 minutes before scooping and baking. You can also bake them fully and reheat in the oven at 300°F for 5–6 minutes to crisp up again.
How to Make Cinnamon Sugar Pumpkin Bites
Step 1: Mix Wet Ingredients
In a large bowl, stir together 1 cup canned pumpkin purée, 1 large egg, 2 tablespoons melted unsalted butter, ¼ cup granulated sugar, and ½ teaspoon vanilla extract until smooth.
Step 2: Add Dry Ingredients
Add 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, and ¼ teaspoon salt to the wet mixture. Gently stir until just combined — don’t overmix.
Step 3: Scoop and Bake
Preheat your oven to 350°F. Line a baking sheet with parchment paper. Scoop tablespoon-sized amounts of dough onto the sheet (you should get about 20). Bake for 12–14 minutes until golden on the bottom.
Step 4: Make Cinnamon Sugar
While the bites bake, mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon in a shallow bowl.
Step 5: Brush and Roll
When the bites come out warm, brush each one with 2 tablespoons melted unsalted butter, then roll in the cinnamon sugar mix until fully coated.
Step 6: Serve
Let them cool slightly and serve warm on a round plate. They’re best fresh!
Leftovers & Storage
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven at 300°F for 5–6 minutes to crisp up. You can also freeze them for up to 2 months — thaw and reheat in the oven.
Why This Recipe Works (Quick Science)
Pumpkin purée keeps these bites moist while the baking powder gives them a gentle rise. The cinnamon sugar coating crisps up thanks to the melted butter brushed on at the end — giving that perfect texture contrast. Using real pumpkin (not pumpkin pie mix) helps control sweetness and spice.
Common Mistakes
- Using pumpkin pie filling instead of purée – it’s too wet and spiced
- Overmixing the batter – it makes them dense instead of fluffy
- Skipping the final sugar coating – that buttery crisp finish is key
- Not baking long enough – underbaking makes them gummy inside
What to Serve With
- Hot apple cider
- Vanilla ice cream (yep, even warm!)
- Chai or pumpkin spice latte
- Yogurt parfait for brunch
- Maple cream cheese dip
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s puréed and thick — not watery.
Can I air fry these?
Yes! Cook at 350°F for 8–10 minutes, flipping halfway.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend that includes xanthan gum.
How do I know when they’re done?
They’ll be golden on the bottom and a toothpick will come out clean.
Do these taste like donuts?
They do! But with a soft cake-like inside and crisp sugar outside.
Final Thoughts
I hope you love these Cinnamon Sugar Pumpkin Bites as much as I do. They’re cozy, simple, and just what you need for fall. If you make them, leave a comment below and let me know how they turned out or if you have any questions. Happy baking!