Pumpkin Cheesecake Bites Recipe – Easy Cinnamon Sugar Snack

Sweet, creamy, and a little bit spicy—the moment you pop one of these pumpkin cheesecake bites in your mouth, you’ll know you’re in for a treat. The aroma of cinnamon sugar drifting through my kitchen always gets me in the autumn spirit (even if it’s July—let’s be honest, I’ll find any excuse). I first whipped up these pumpkin cheesecake bites during a holiday baking marathon, desperate for something that wasn’t just another pumpkin pie or cookie. After a few rounds of tinkering (and a couple of sticky mishaps), I finally landed on a recipe that tasted like the perfect snuggly sweater in dessert form.

What’s so magical about these pumpkin cheesecake bites? It’s the tender, tangy cheesecake center, wrapped in a golden, slightly crisp cinnamon sugar coat. You get that classic pumpkin spice kick, but with a texture that’s creamy, not dense. They’re easy to make (no water bath, no fuss), totally snackable, and if you bring them to a party, trust me—they’ll vanish faster than you can say “pass the pumpkin.”

Whether you want a cozy snack for movie night, a make-ahead treat for Thanksgiving, or just something sweet for your coffee break, this pumpkin cheesecake bites recipe does the trick. As a longtime home baker (and self-proclaimed pumpkin fanatic), I’ve tested these a dozen different ways to get the balance just right—so you get all the fall flavor, none of the hassle. If you love pumpkin, cheesecake, and anything rolled in cinnamon sugar, you’re in the right place!

Why You’ll Love This Pumpkin Cheesecake Bites Recipe

• Quick & Easy: Whip these up in under an hour—perfect for last-minute dessert cravings or surprise guests.
• Simple Ingredients: No need for a fancy grocery run; you probably have most of what you need already.
• Perfect for Any Occasion: These pumpkin cheesecake bites are awesome for fall gatherings, Halloween parties, or just a cozy night in.
• Crowd-Pleaser: Kids, adults, and picky eaters all seem to fall under their spell (I’ve watched a whole tray disappear at a family potluck).
• Unbelievably Delicious: The creamy pumpkin cheesecake center wrapped in that crunchy cinnamon sugar? Next level. You’ll want to eat them warm—and cold!

I’ve tested and tweaked this recipe more times than I can count. My secret? Beating the cream cheese until it’s super smooth before adding anything else. That way, your bites come out silky instead of lumpy. I also go heavy on the cinnamon in the sugar coating for that bakery-style finish. It’s a little detail, but it honestly makes these bites addictive.

This isn’t just another pumpkin dessert—it’s the perfect marriage of classic pumpkin cheesecake flavor with a playful, finger-food twist. No forks, no plates, just happy snacking. Plus, you can make a batch ahead of time, freeze them, and enjoy a sweet pick-me-up whenever you need a taste of fall. These bites are pure comfort, with a little extra fun—and if you’re like me, you’ll love that they feel nostalgic and new all at once.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold pumpkin flavor and ultra-creamy texture—without any complicated steps. You’ll likely have most of these on hand, and I’ll share some easy swaps if you’re missing something.

• Cream Cheese (8 oz / 225g, softened): I use full-fat Philadelphia for the creamiest result, but any block-style cream cheese works.
• Canned Pumpkin Puree (1/2 cup / 120g): Make sure it’s pure pumpkin, not pumpkin pie filling. Libby’s is my go-to.
• Granulated Sugar (1/2 cup / 100g): You’ll use this in both the cheesecake mix and the cinnamon sugar coating.
• Brown Sugar (2 tbsp / 25g, packed): Adds a rich, caramel-y depth.
• Large Egg (1): Brings everything together for a luscious texture.
• All-Purpose Flour (2 tbsp / 16g): Just enough for structure—swap for a 1:1 gluten-free blend if needed.
• Pumpkin Pie Spice (1 tsp): Or use a mix of cinnamon, ginger, nutmeg, and clove to taste.
• Pure Vanilla Extract (1 tsp): For that warm, bakery flavor.
• Salt (1/4 tsp): Balances the sweetness and brings out the pumpkin flavor.
• Cinnamon (1 tbsp / 8g): Used in the coating for maximum autumn vibes.
• Melted Butter (2 tbsp / 28g): Helps the cinnamon sugar stick.

Optional Add-Ins:

• Mini chocolate chips (fold in for a little crunch)
• Chopped pecans or walnuts (for a nutty twist)
• Maple extract (swap a splash for vanilla for cozy maple flavor)

Substitution Tips: If you need dairy-free, use vegan cream cheese and plant-based butter. For a lower sugar version, try a granulated sugar substitute (like Swerve or monk fruit). Gluten-free? A 1:1 baking blend works fine. I’ve tested with Bob’s Red Mill and had great results.

Equipment Needed

• Hand Mixer or Stand Mixer: Makes the filling silky-smooth. A sturdy whisk and some elbow grease will work in a pinch, but trust me, electric is easier.
• Mixing Bowls: You’ll want at least two—one for the filling, one for the cinnamon sugar.
• Small Cookie Scoop or Tablespoon: For portioning out even bites. I’ve used a melon baller, too—works just as well!
• Baking Sheet: Lined with parchment for easy cleanup.
• Oven: Nothing fancy, just make sure it’s preheated properly.
• Parchment Paper or Silicone Baking Mat: Keeps the bites from sticking and helps them cook evenly.

If you don’t have a cookie scoop, two spoons will do the trick (it just gets a little messy—embrace it!). For clean-up, silicone mats are a dream, but parchment gets the job done. I always keep a roll on hand for sticky bakes like these. If you’re on a budget, you don’t need anything special—just make sure your mixer can handle thick batter, and you’re set!

How to Make Pumpkin Cheesecake Bites

1. Prep Your Ingredients and Equipment
   Line a baking sheet with parchment paper or a silicone mat. Preheat your oven to 350°F (175°C). Set out your cream cheese so it’s nice and soft—this makes mixing a breeze.
2. Mix the Cheesecake Filling
   In a large mixing bowl, beat 8 oz (225g) cream cheese with a hand or stand mixer on medium speed until super smooth—about 2 minutes. Scrape down the sides. Add 1/2 cup (100g) granulated sugar and 2 tbsp (25g) packed brown sugar; beat again until creamy and fluffy.
3. Add Pumpkin and Flavorings
   Mix in 1/2 cup (120g) pumpkin puree, 1 large egg, 1 tsp pumpkin pie spice, 1 tsp vanilla extract, and 1/4 tsp salt. Beat until everything is just combined. Don’t overmix—you want a silky, not runny, batter.
4. Thicken with Flour
   Sprinkle in 2 tbsp (16g) all-purpose flour. Mix on low until just absorbed. The batter should be thick but scoopable (a little sticky is normal).
5. Scoop and Shape
   Using a small cookie scoop or tablespoon, portion out the batter and drop onto your lined baking sheet. You should get about 18-22 bites. Don’t worry if they look a bit rustic—they’ll puff and set while baking.
6. Bake
   Bake at 350°F (175°C) for 15-18 minutes, or until the edges look set but the centers are just a bit wobbly. They’ll firm up as they cool. Let cool on the tray for 10 minutes, then transfer to a wire rack.
7. Make the Cinnamon Sugar Coating
   In a small bowl, mix 1/4 cup (50g) granulated sugar with 1 tbsp (8g) cinnamon. Melt 2 tbsp (28g) butter in another bowl.
8. Coat the Bites
   Once the bites are cool enough to handle, brush each with melted butter, then roll generously in the cinnamon sugar. For extra crunch, roll twice!
9. Cool and Chill
   Let the bites finish cooling. They’re delicious at room temp, but I love them even more chilled—pop them in the fridge for an hour for the best cheesecake texture.

Troubleshooting Tips: If your batter’s too runny, add a bit more flour (start with a teaspoon at a time). If the bites spread too much, chill the dough for 15 minutes before baking. If the coating isn’t sticking, let the bites cool a little more so the butter doesn’t melt off.

Sensory Cues: The bites should be soft to the touch but not gooey. They’ll smell like a cinnamon roll and pumpkin pie had a baby—trust me, it’s as good as it sounds. If you hear sizzling, your oven might be too hot (drop the temp by 10 degrees).

Cooking Tips & Techniques

• Beat the Cream Cheese Thoroughly: Lumps in the cream cheese will show up in the final bites. I always let it sit on the counter for at least 30 minutes before mixing.
• Don’t Overmix After Adding Egg: Overbeating can make your bites a bit tough, so mix just until blended.
• Chill the Batter if It’s Too Sticky: On a warm day, pop the batter in the fridge for 10-15 minutes before scooping.
• Don’t Overbake: The bites should still jiggle just a little in the center when you pull them out. They’ll finish setting as they cool.
• Double Roll for Extra Crunch: After the first sugar roll, let them sit a minute, then dip again for a bakery-style cinnamon crust.

I once tried to make a triple batch and skipped the chilling step—ended up with pancake-flat bites. Lesson learned: a little patience goes a long way. If you want all your bites to be the same size, use a cookie scoop and level off each portion. Multitasking? While the bites bake, prep your coating and set up your cooling rack. That way, you can coat them while they’re still warm (the sugar sticks better!).

If you’re making these for a party, bake a test batch first to nail your oven timing—every oven is a little quirky. And don’t worry if they aren’t perfectly round; a little rustic charm adds to the homemade feel.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried Bob’s Red Mill and King Arthur with great results.
• Dairy-Free: Use a plant-based cream cheese and dairy-free butter. Miyoko’s and Earth Balance are two brands I trust for baking.
• Spiced Up: Add a pinch of cayenne or more ginger to the batter for a sweet-heat kick.
• Chocolate Drizzle: Melt dark chocolate and drizzle over cooled bites for extra indulgence.
• Nutty Crunch: Roll bites in finely chopped pecans or walnuts before the cinnamon sugar for texture and flavor.

For different cooking methods, you can air fry the scooped batter at 325°F (160°C) for 8-10 minutes—great if you don’t want to heat up the kitchen. For a holiday twist, roll in pumpkin spice sugar instead of plain cinnamon. I once mixed in mini chocolate chips for a bake sale—huge hit with the kids! If you have nut allergies, just skip the nuts or use seeds like sunflower for crunch. The recipe’s flexible, so make it yours.

Serving & Storage Suggestions

I love serving these pumpkin cheesecake bites slightly chilled, on a rustic wooden board with a sprinkle of extra cinnamon sugar on top. They look adorable nestled in cupcake liners for parties, or just piled high on a plate for snacking. Pair with hot coffee, chai, or even a pumpkin spice latte for the ultimate autumn treat!

Store leftovers in an airtight container in the fridge for up to 5 days. The flavors actually deepen after a day or two, making them even more irresistible. For longer storage, pop them in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the fridge, then roll in fresh cinnamon sugar before serving for best texture.

To reheat, microwave individual bites for 10-15 seconds for that “fresh from the oven” feel, or enjoy straight from the fridge for a cheesecake-like experience. If you’re making them ahead for a party, wait to roll in cinnamon sugar until just before serving so the coating stays crisp.

Nutritional Information & Benefits

Each pumpkin cheesecake bite is about 90-100 calories (depending on size and coating), with roughly 4g fat, 2g protein, and 8g carbohydrates. The pumpkin puree adds a boost of vitamin A and fiber, while cream cheese provides a little protein and calcium. If you go with a gluten-free or dairy-free version, the nutritional values shift slightly, but they’re still a lighter option compared to a big slice of cheesecake.

This recipe is nut-free (unless you add optional nuts) and can easily be made gluten-free. Keep in mind, it does contain dairy and egg. I love that I can get my pumpkin fix in a portion-controlled, poppable format—great for satisfying sweet cravings without going overboard. For me, these bites offer comfort, flavor, and just a hint of nostalgia, all in one little package!

Conclusion

If you’re looking for a sweet snack that’s cozy, portable, and just a little bit fancy, these pumpkin cheesecake bites are where it’s at. They’re easy to make, endlessly customizable, and every bite feels like a mini celebration of fall. I make these all season (okay, all year) long because they check every box—flavor, texture, and fun.

Don’t be afraid to put your own spin on this pumpkin cheesecake bites recipe. Add chocolate, nuts, more spice—whatever your taste buds crave! I love sharing these with friends and family (and sneaking a few for myself). If you try these, let me know in the comments how you adapted them, or tag me with your creations. Happy baking, and may your kitchen always smell like cinnamon sugar and pumpkin pie!

Frequently Asked Questions

How do I make sure my pumpkin cheesecake bites aren’t too soft or runny?

Be sure to use block-style cream cheese (not the tub kind), measure your pumpkin puree carefully, and don’t skip the flour—it helps set the bites. If the batter feels too loose, chill it for 15 minutes before scooping.

Can I make these pumpkin cheesecake bites ahead of time?

Absolutely! You can bake and chill them up to two days in advance. Wait to coat in cinnamon sugar until just before serving for the best crunch.

What’s the best way to freeze pumpkin cheesecake bites?

Place cooled bites in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Thaw in the fridge overnight and roll in fresh cinnamon sugar before eating.

Can I use homemade pumpkin puree?

You sure can! Just make sure it’s thick (not watery)—if it’s a bit loose, strain through cheesecloth before using. Homemade puree gives a slightly earthier flavor.

Are these bites suitable for gluten-free or dairy-free diets?

Yes, with simple swaps. Use a 1:1 gluten-free flour blend and dairy-free cream cheese and butter. They turn out just as delicious!

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