last updated on October 1, 2026

These pumpkin snickerdoodle dough bites are almost too cute to eat! They are the perfect fall treat, and they will look so adorable sitting on your Thanksgiving dessert table. I served them in the cutest little bowl linked here.

I love cookie dough, but I don’t love the fear of getting sick. In this recipe, there are no eggs, and we heat-treat the flour, so you and your family can enjoy a stress-free snacking experience. They also only take 20 minutes to make… And that teeny little chocolate chip stem? I can’t even handle it, ah! This is sure to be a hit at any holiday party.

ingredients needed for this recipe

• 3/4 cup (98 grams) all-purpose flour
• 4 tablespoons (56 g) salted butter, melted
• 1/2 cup (108 g) brown sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin spice or cinnamon
• 1/2 teaspoon kosher salt
• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• 12 mini chocolate chips

how to make pumpkin snickerdoodle dough bites

1. Preheat the oven to 350F.
2. Heat treat the flour. Heat treating the flour (cooking it to an internal temperature of 160°F) kills any bacteria present in the flour. Sprinkle your flour onto a parchment paper-lined baking sheet. Spread the flour out evenly. Bake in the oven for 5 minutes. Remove from the oven and transfer to a bowl to cool completely.
3. Mix the wet ingredients. To a bowl, add the melted butter and brown sugar. Mix with a rubber spatula until well combined. Add in the milk and vanilla extract and mix again
4. Add in the dry ingredients. Pour in the cooled, heat-treated flour, pumpkin spice (or cinnamon), and kosher salt.
5. Make the cinnamon topping. In a small bowl, add the sugar and cinnamon. Mix together.
6. Make the dough bites. Use a small, 1 tbsp-sized cookie scoop to scoop out the dough. Roll the dough in your hands to form a smooth ball. Place the dough ball in the cinnamon-and-sugar mixture and roll it around until evenly coated.
7. Make the pumpkin lines. Use a toothpick to make the pumpkin lines. Starting at the top of the dough ball, gently press the toothpick into the dough until it leaves an indent. Press the toothpick from the top of the dough ball to the bottom to form a continuous line. Continue adding lines (about 5-6) 1/4″ apart from each other.
8. Make the stem. Add a mini chocolate chip on top of each cookie dough bite to serve as the stem. Enjoy!

pumpkin snickerdoodle dough bites

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Main Course

Servings 12 dough bites

ingredients

  

• 3/4 cup all-purpose flour 98 g
• 4 tablespoons salted butter, melted 56 g
• 1/2 cup brown sugar 108 g
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice or cinnamon
• 1/2 teaspoon kosher salt
• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• 12 mini chocolate chips

instructions

 

• Preheat the oven to 350F.
• Place the flour onto a lined baking sheet and spread it out evenly. Transfer to the oven and bake for 5 minutes. Remove from the oven and transfer to a bowl to cool completely.
• Add the melted butter and brown sugar to a medium bowl. Mix until well combined (just a rubber spatula works great). Add the milk and vanilla extract and mix again.
• Add the heat treated flour, pumpkin pie spice, and kosher salt.
• Add the granulated sugar and cinnamon to a small bowl and mix until combined.
• Use a small cookie scoop ( 1 tablespoon sized) to scoop out the dough. Roll the dough ball in your hands to form a smooth ball. Drop the ball into the bowl of cinnamon-sugar and roll until the entire surface is coated.
• Use a toothpick to make the pumpkin lines: starting at the top, gently press the toothpick in just slightly, until it makes an indent. Press the toothpick from the top to the bottom, so there is a continuous line.
• Continue to add lines, about 1/4″ inch apart, until the pumpkin shape is complete. Add a mini chocolate chip on the top of the pumpkin to look like a stem. Repeat with the remaining dough. Enjoy!