When the air turns crisp and the leaves crunch beneath your boots, there’s one flavor that calls louder than the rest: pumpkin. These Pumpkin Cheesecake Bites are the ultimate cozy treat, perfect for autumn gatherings, Thanksgiving dessert tables, or a quiet night in with tea and a blanket. Creamy, spiced, and perfectly portioned, they’ve quickly become one of the most loved recipes on Golden Gluten Free. Whether you’re a seasoned baker or new to the kitchen, this recipe is a breeze to follow and sure to impress. Let’s bring a little fall magic into your kitchen today.
Pumpkin Cheesecake Bites
Equipment
- Mini muffin tin
- Paper or silicone liners
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- spatula
Ingredients
- 1 cup gluten-free graham cracker crumbs
- 3 tablespoons melted unsalted butter
- 2 tablespoons maple syrup
- 8 oz cream cheese, softened
- 1/2 cup pumpkin purée
- 1/3 cup coconut sugar or brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 large egg
- Optional: Dairy-free whipped cream or coconut whip, crushed pecans, or cinnamon for topping
Instructions
- Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners or grease lightly.
- In a small bowl, combine graham cracker crumbs, melted butter, and maple syrup. Stir until mixture resembles wet sand. Spoon about 1 tablespoon into each muffin cup and press down firmly.
- In a mixing bowl, beat cream cheese until smooth. Add pumpkin purée, sugar, spices, and vanilla. Mix until combined. Add egg and beat just until incorporated.
- Spoon filling evenly over crusts. Bake 15–18 minutes, until centers are set and no longer jiggle. Cool completely, then refrigerate at least 2 hours.
- Top with whipped cream, cinnamon, or crushed pecans before serving.
Notes
Nutrition
Ingredients for Pumpkin Cheesecake Bites
These bite-sized cheesecakes are made with simple pantry ingredients and cozy fall spices. Each one delivers the perfect balance of creamy, tangy, and sweet.
For the crust:
- 1 cup gluten-free graham cracker crumbs
- 3 tablespoons melted unsalted butter
- 2 tablespoons maple syrup
For the filling:
- 8 oz cream cheese (softened)
- ½ cup pumpkin purée
- ⅓ cup coconut sugar (or brown sugar)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 large egg
Optional Topping:
- Dairy-free whipped cream or coconut whip
- A sprinkle of cinnamon or crushed pecans
You can also experiment with a nut-based crust or add a dollop of whipped cream for a cheesecake-style upgrade.
Step by Step Instructions
Making these Pumpkin Cheesecake Bites is simpler than you think! Here’s how to bake your way to a cozy kitchen moment.
1. Preheat and prepare.
Preheat your oven to 325°F (165°C). Line a mini muffin tin with paper liners or grease lightly with oil spray.
2. Mix the crust.
In a small bowl, combine the gluten-free graham cracker crumbs, melted butter, and maple syrup. Stir until the texture resembles wet sand. Spoon about 1 tablespoon of the mixture into each muffin cup and press down firmly to create the crust base.
3. Make the filling.
In a mixing bowl, beat the cream cheese until smooth. Add pumpkin purée, sugar, spices, and vanilla. Mix until fully incorporated. Add the egg and beat just until combined.
4. Fill and bake.
Spoon the filling evenly over the crusts. Bake for 15–18 minutes, or until the centers are just set and no longer jiggle. Let cool completely, then chill in the fridge for at least 2 hours.
5. Serve and enjoy.
Top with whipped cream or a dusting of cinnamon just before serving. These pair wonderfully with tea, cider, or Gluten-Free Apple Crisp.
Tips for Pumpkin Cheesecake Bite Success
Don’t skip chilling time.
Cooling fully is key to getting the right texture. Rushing this step can result in soggy or cracked bites.
Use room temperature ingredients.
Letting the cream cheese and egg come to room temperature helps create a smooth, lump-free filling.
Try silicone liners.
They make removing bites easier and keep their shape intact.
Add spice wisely.
Pumpkin spice blends vary. Taste and adjust to your liking, or make your own using cinnamon, nutmeg, ginger, and cloves.
Want more gluten-free baking tips? You’ll love this guide to Easy Gluten-Free Cupcakes.
Variations: Make It Your Own
1. Gluten-Free Streusel Topping
Add a crunchy oat streusel topping before baking for texture. Mix oats, almond flour, maple syrup, and butter.
2. Vegan-Friendly
Swap cream cheese for vegan cream cheese, use a flax egg (1 tbsp ground flax + 3 tbsp water), and top with coconut whip.
3. Chocolate Swirl
Drop a teaspoon of melted dark chocolate into the filling and swirl with a toothpick before baking.
4. Cookie Crust Option
Instead of graham crackers, try using Gluten-Free Chocolate Chip Cookies as the crust base for a richer twist.
5. Nut Crust Option
Use crushed pecans or walnuts mixed with maple syrup and butter for a grain-free crust.
Looking for more inspiration? Browse our full list of Gluten-Free Dessert Recipes for delicious ideas year-round.
How to Store Pumpkin Cheesecake Bites
These store beautifully, making them perfect for holiday prep or weekend batch baking.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Serving Tip: Serve chilled or let sit at room temperature for 10–15 minutes for a softer texture.
For longer storage tips on similar desserts, visit the No-Fail Gluten-Free Brownies post—it’s full of freezer-friendly insights.
FAQ – Pumpkin Cheesecake Bites
Can I make these ahead of time?
Yes! These bites are perfect for meal prep or parties. Chill them for up to 5 days or freeze for up to 2 months.
Can I use store-bought pumpkin pie filling?
It’s best to use plain pumpkin purée. Pumpkin pie filling is already sweetened and spiced, which can throw off the recipe balance.
Can I make it without a crust?
Absolutely. Just grease your pan well or use silicone liners. The bites will be more delicate but just as tasty.
Can I double the recipe for a crowd?
Yes, simply use a standard muffin pan and adjust the baking time to 20–24 minutes. Or double the batch and freeze half!
For a similar crowd-pleaser, check out these Gluten-Free Lemon Bars.
Final Thoughts
These Pumpkin Cheesecake Bites are everything you love about fall in one creamy, spiced, and cozy little bite. Whether you’re sharing them at a holiday gathering or enjoying one with your afternoon coffee, they’re a gluten-free treat that delivers joy with every bite. For more seasonal bakes, don’t miss the Gluten-Free Carrot Cake another community favorite!