When pumpkin season is in full swing, these bites belong in the freezer right alongside Low-Carb Cream Cheese Pumpkin Muffins and Pumpkin Keto Cheesecake Fluff as a make-ahead fall dessert.
Pumpkin Spice Bites hit that specific fall craving — cool and creamy straight from the freezer, warm with pumpkin pie spice and cinnamon, and finished with the crunch of a toasted pecan on top. Think pumpkin pie filling frozen into individual pieces, and you’re close.
These are built for making ahead. Mix the base, spoon it into the silicone mold, and let the freezer handle the rest. After about 4 hours, all 24 are set and ready to go. When you want one, pull it out and let it sit on the counter for a few minutes — it softens to a creamy texture that’s much better than eating it frozen solid. I keep mine in the freezer and thaw them individually all fall long.
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💛 Why you’ll love this recipe
- Real pumpkin pie flavor. Pumpkin puree, pumpkin pie spice, and cinnamon give every piece genuine fall flavor that holds up even straight from the freezer.
- Made for the freezer. Fill the mold, freeze for about 4 hours, and all 24 are ready to grab whenever you want one.
- Sweetened with monk fruit. Golden monk fruit sweetener in granular form means no refined sugar, and it blends smoothly into the batter without bitterness.
- Nut-free in one easy step. Skip the pecan toasting step and the rest of the recipe stays exactly the same.
- Short ingredient list. Coconut oil, cream cheese, pumpkin puree, sweetener, and two spices cover the whole recipe.
- Simple to assemble. Toast the pecans, mix the base with an electric mixer, fill the mold, and freeze. The 4-hour freeze is the only wait before they’re ready.
👉 Easy ingredient swaps
- Coconut oil → butter at a 1:1 ratio.
- Monk fruit sweetener → granulated Swerve at a 1:1 ratio.
- Monk fruit sweetener → Truvia at a 1:1 ratio — one reader swapped this way and loved the result.
- Monk fruit sweetener → stevia: since stevia brands vary widely in sweetness, start with a small amount, taste, and add more until it reaches your preferred level.
- Cream cheese → 2 cups of raw cashews soaked in water to soften, for a dairy-free version. Sara’s note: she hasn’t tested this in this specific recipe, but it’s her go-to cream cheese substitute.
- Pecans → skip entirely to keep the recipe nut-free; no other adjustments needed.
- Silicone mold → no mold? Drop the mixture by spoonfuls onto parchment paper instead. The shape won’t be uniform, but the bites will still set up in the freezer.
✨ Variations
- Nut-free: Skip the pecan step entirely. No other changes needed, and the bites set up just as well without the topping.
- No silicone mold: Drop spoonfuls onto a parchment-lined sheet and freeze flat. Less uniform in shape, but the texture and flavor are the same.
〰️ How to serve
- Pull one from the freezer and let it sit on the counter for a few minutes — it softens to a creamy texture that’s best when it’s not frozen solid.
- These work as an after-dinner treat, a midday pick-me-up, or served alongside a hot drink during pumpkin season.
- Build a fall dessert spread by pairing these with Low-Carb Cream Cheese Pumpkin Muffins — both use pumpkin and cream cheese and can be made days ahead.
- For a differently spiced frozen treat made with the same silicone mold method, try Chai Latte Fat Bombs.
💬 FAQs
Does this recipe use liquid or granular monk fruit sweetener?
It uses golden monk fruit sweetener in granular form — not liquid drops. You need ¼ cup. Sara links the exact brand in the recipe card. If you want to swap it out, granulated Swerve and Truvia both work at a 1:1 ratio. For stevia, start with a small amount and taste as you go, since different brands vary significantly in sweetness.
What if the cream cheese and coconut oil don’t fully combine when I heat them?
Heat them over medium-low just until the coconut oil is melted and the cream cheese is soft enough to stir. They may separate slightly at this stage — that’s expected and fine. Once you transfer the mixture to the mixing bowl and run the electric mixer, everything comes together. If the batter still looks a bit lumpy after mixing, it may be related to the power of your mixer, but the flavor and texture hold up regardless.
How do I store these, and how do I serve them?
Store them in the freezer. When you’re ready to eat one, pull it out and let it thaw on the counter for a few minutes — it softens to a creamy texture. Sara stores her batch in the freezer and thaws them individually as needed.
Can I make these without a silicone mold?
Yes. Drop the mixture by spoonfuls onto a parchment-lined surface and freeze. They won’t have a uniform shape, but they’ll set up in the freezer just the same. A silicone mold makes it easier to pop them out cleanly and gives a consistent look across the batch.
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Pumpkin Spice Bites
Ingredients
- Avocado oil cooking spray
- ½ cup pecans, omit for nut-free
- ½ cup coconut oil
- 4 ounces cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup golden monk fruit sweetener
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
Materials
- Electric mixer
- Silicone mold
Instructions
- In a small pan over medium heat, spray avocado oil cooking spray and toast pecans until fragrant. Remove from heat and set aside to cool. (For nut-free fat bombs, skip this step.)
- In a medium-sized pot over medium-low heat, heat coconut oil until melted and cream cheese until softened. Pour coconut oil and cream cheese mixture into mixing bowl. To mixing bowl, add pumpkin puree, golden monk fruit sweetener, and pumpkin pie spice. Using an electric mixer, mix mixture until smooth and incorporated.
- Spoon mixture into silicone mold cavities, top with 1-2 toasted pecan(s), and sprinkle with cinnamon. Place silicone mold in freezer and freeze until solid, about 4 hours, before popping fat bomb out from silicone mold cavities.
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