Save Tender, bite-sized treats combining earthy matcha and sweet pumpkin for a unique, vibrant snack perfect for fall or anytime.
I first made these Matcha Pumpkin Muffin Cookie Bites for a cozy autumn gathering, and they vanished in minutes. The blend of matcha and pumpkin adds lovely color and flavor that always impresses guests.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Almond flour: 1/2 cup (60 g)
- Coconut sugar or brown sugar: 1/2 cup (100 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/4 tsp
- Matcha powder: 1 tbsp
- Ground cinnamon: 1/2 tsp
- Ground ginger: 1/4 tsp
- Pumpkin purée (unsweetened): 2/3 cup (150 g)
- Melted coconut oil or unsalted butter: 1/3 cup (80 ml)
- Egg: 1 large
- Pure vanilla extract: 1 tsp
- Mini chocolate chips or chopped white chocolate (optional): 1/3 cup (50 g)
- Chopped walnuts or pecans (optional): 1/4 cup (30 g)
Instructions
- Prepare oven:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, fine sea salt, matcha powder, cinnamon, and ginger.
- Mix wet ingredients:
- In a separate bowl, whisk together pumpkin purée, melted coconut oil, egg, and vanilla extract until well combined.
- Combine mixtures:
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Fold in add-ins:
- Fold in chocolate chips and nuts, if using.
- Shape bites:
- Using a tablespoon or small cookie scoop, drop spoonfuls of batter onto the prepared baking sheet, leaving some space between each.
- Bake:
- Bake for 13–15 minutes, until the bites are set and lightly golden at the edges.
- Cool:
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save These bites are especially loved by my family during chilly months. My kids enjoy adding extra chocolate chips before baking for an extra treat.
Required Tools
Mixing bowls, whisk, rubber spatula, baking sheet, parchment paper, cookie scoop or tablespoon, cooling rack
Allergen Information
Contains: Egg, tree nuts (almond flour, optional walnuts/pecans). May contain: Dairy (if using butter or regular chocolate). Always check ingredient labels if you have allergies.
Nutritional Information
Per bite (based on 18 bites with chocolate chips): 90 calories, 5 g total fat, 10 g carbohydrates, 2 g protein.
Save Enjoy these Matcha Pumpkin Muffin Cookie Bites fresh or freeze for up to 2 months. Their vibrant color and flavor will brighten any snack table.
Kitchen Guide
- → Can I use gluten-free flour for these bites?
Yes! Substitute a 1:1 gluten-free baking flour for all-purpose flour to make them gluten-free.
- → What is the best way to store them?
Allow to cool completely, then store in an airtight container at room temperature for up to 3 days or freeze up to 2 months.
- → Can I make these bites vegan?
Replace the egg with a flax egg and use dairy-free chocolate for a vegan-friendly version.
- → How do I enhance the flavor?
Add a dusting of matcha powder or drizzle with melted white chocolate for extra color and taste.
- → Are nuts required in this treat?
Walnuts or pecans are optional. Skip them for nut-free bites or substitute with seeds if preferred.
- → Can I change the chocolate type?
Use mini chocolate chips or chopped white chocolate, or omit entirely if you prefer a simpler treat.