Pumpkin Bread Cookie Bites Recipe

Name: Pumpkin Bread Cookie Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks Unsalted Butter; 1/2 cups Sugar; 1 cup Packed Light Brown Sugar; 2 whole Eggs; 2 teaspoons Vanilla Extract; 1 can (16 Oz. Can) Pumpkin Puree; 3 cups All-purpose Flour; 2 teaspoons Baking Soda; 1/2 teaspoons Salt; 2 teaspoons Ground Cinnamon; 1 teaspoon Ground Ginger; 1/2 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Allspice Or Cloves; 6 ounces, weight Butterscotch Chips (1/2 Of 12oz Bag); 1 cup Pecans, Chopped

Servings: persons

2 sticks Unsalted Butter
1/2 cups Sugar
1 cup Packed Light Brown Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
1 can (16 Oz. Can) Pumpkin Puree
3 cups All-purpose Flour
2 teaspoons Baking Soda
1/2 teaspoons Salt
2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoons Ground Nutmeg
1/4 teaspoons Ground Allspice Or Cloves
6 ounces, weight Butterscotch Chips (1/2 Of 12oz Bag)
1 cup Pecans, Chopped

1
1. Preheat oven to 350F.
2
2. Cream butter and sugars until light and fluffy.
3
3. Beat in eggs one at a time, then beat in vanilla and pumpkin puree.
4
4. In a separate bowl, combine flour, baking soda, salt, and spices.
5
5. Add to the batter in 3 batches, mixing until just combined.
6
6. Mix in the chips and nuts.
7
7. Drop onto parchment-lined cookie sheets with a #60 scoop.
8
8. Bake for about 14 minutes, until cookies are slightly browned around the edges.
9
9. Cool on the sheet for 2 minutes, then remove to a rack to cool completely.
10
Yields about 8 dozen cookies.

1618

kcal

Calories

106

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 sticks Unsalted Butter, 1/2 cups Sugar, 1 cup Packed Light Brown Sugar, 2 whole Eggs, and more.

Yes, Pumpkin Bread Cookie Bites falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Bread Cookie Bites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions