Instant Pot Pumpkin Bites

My holidays are never complete without these easy Instant Pot Pumpkin Bites. They are a cute and festive treat with rich pumpkin flavor and a creamy cheesecake-style center. I love that they only take a little over 30 minutes from start to finish, which makes them perfect for last-minute holiday snacking or dessert.

With all the pumpkin recipes I have been making over the last couple of weeks, including pumpkin pie and pumpkin pie dip, I have leftover pumpkin puree all over my fridge and freezer. So the other day, I decided to do a clean-up and put it to good use, and that is how these cute little pumpkin bites were born. My kids absolutely adore them, and now they are an easy way to use every last bit of pumpkin puree.

So if you are preparing a big holiday meal or even a simple dinner with friends, I recommend stopping at the store and picking up the few ingredients listed below to make these pumpkin bites. They are the perfect dessert because they are not too sweet, with just the right amount of creamy filling that lets the pumpkin shine. Kids love them, so you can easily get them involved in the cooking process which is great. We also enjoy that they are individually portioned, making them the perfect sweet bite to share.

Why you will love this recipe

• Pumpkin spice in a cute little package: I love that these bites pack real pumpkin flavor with cinnamon and nutmeg, and the cream cheese center makes them taste like tiny pumpkin cheesecakes.
• Ready before you know it: Thanks to the Instant Pot, I can make a whole batch in about 30 minutes, which means less time baking and more time actually enjoying time with my family. This recipe is perfect for last-minute plans or when you just want something sweet fast.
• Kid-friendly and party-approved: My kids love that these come in mini form so they can grab their own. I like serving them at gatherings because everyone gets their own little dessert, and there is no cutting or extra dishes.
• Uses what I already have: This recipe makes good use of leftover pumpkin puree, cream cheese, and pantry basics. It is a great way to turn extra ingredients into something that is homemade for the holidays.

What you will need

For the pumpkin batter:

• Pumpkin and sweeteners: I use leftover homemade pumpkin puree, but canned works just as well. For sweetness, a mix of brown sugar and pure honey.
• Oil and milk: Vegetable oil keeps the bites soft and moist, and whole milk adds richness. You can use canola or sunflower oil if that is what you already have.
• Vanilla and spices: Pure vanilla and pumpkin pie spice add the classic fall flavor I really love.
• Dry ingredients: A simple mix of all-purpose flour, baking powder, baking soda, and a pinch of salt is what I use.
• Egg: One large egg at room temperature keeps the batter tender.

For the filling:

• Cream cheese: I let the cream cheese soften at room temperature so it mixes smoothly. It is the base of a cheesecake-style center.
• Vanilla extract: I like to use pure vanilla.
• Sugar: I use regular white sugar to sweeten the filling.

How to make

1. Prep the filling and start batter: I start by mixing the cream cheese, sugar, and vanilla in a small bowl until it is smooth, then set it aside. In a separate large bowl, I whisk together the vanilla, spices, oil, honey, milk, brown sugar, egg, and pumpkin until everything blends into a smooth batter.

2. Combine the dry ingredients: Then I add the flour, salt, baking soda, and baking powder to the bowl and gently stir just until everything is mixed together.

3. Prepare and fill the molds: I spray the silicone egg bite molds with cooking spray, then add half of the pumpkin batter to each mold. After that, I spoon in the cream cheese filling and finish by covering it with the remaining batter.

4. Swirl and cook: I use a toothpick to gently swirl the batter and filling together in each mold. Then I cover the egg molds, stack them on the trivet, and pour one cup of water into the bottom of the Instant Pot. I lock the lid, set the valve to seal, and cook on high pressure for 10 minutes.

5. Release and serve: After cooking, I let the Instant Pot natural release for 10 minutes, then switch to quick release for the remaining pressure. I carefully lift out the trivet and let the molds rest for about five minutes. Finally, I pop out the pumpkin bites onto a plate and serve them warm or chilled.

Expert tip

Perfect creamy centers

I recommend letting the cream cheese soften fully at room temperature before mixing the filling. It blends so much easier that way and keeps the center creamy instead of clumpy once cooked. You will get that cheesecake-style middle you want, and it makes all the difference in texture and taste.

More tips to consider:

• If you do not have a silicone lid for your molds that are safe for the instant pot, use aluminum foil instead. 
• For a soft, gooey center, I cook the bites for 8 minutes and let them sit in the pot for 10 minutes. This gives them a doughy texture I love.
• If I want a firmer bite, I let them cool fully or chill them in the fridge for about 20 minutes. This helps the center set nicely.
• To keep extra moisture away, I place a paper towel over the mold before covering it with foil. It helps keep the tops from getting soggy.
• I always add one cup of water to the pot before cooking. It is the steam that makes these pumpkin bites cook perfectly in the Instant Pot.

Recipe variations and add-ins:

• Chocolate chip lovers: I stir in 1/2 cup of mini chocolate chips to the pumpkin batter before cooking. The bites come out sweet and extra fun for kids with little bits of chocolate in each one.
• Maple pecan bite: I add a 1/4 cup of chopped pecans into the batter and drizzle a bit of maple syrup on top before serving.
• Cinnamon sugar roll: After the bites cool, I roll them in a mix of 2 tablespoons of sugar and one teaspoon of cinnamon.
• Pumpkin latte: I mix in one teaspoon of instant espresso powder to the batter to make a coffee flavored version. It tastes like a pumpkin spice latte in mini form.
• Cranberry orange pop: I add 2 tablespoons of dried cranberries and some orange zest to the batter. The flavor comes out bright and cheerful, perfect for holiday tables.

Serving suggestions

Serving these pumpkin bites with a dollop of homemade whipped cream or a swirl of chocolate whipped cream on top is highly recommended. When I want to make them more indulgent, I drizzle them with the same glaze I use for my cranberry orange bread (or you can use the one in my recipe card), and it really takes the flavor up a notch.

When we are in full pumpkin mode, I like to serve these bites with warm pumpkin spice lattes for the kids. They grab their cups, sit at the counter, and snack while chatting about school or what movie we are watching next. For myself, I make a London fog latte and enjoy it right alongside them.

How to store leftovers:

• Store: After letting the pumpkin pie bites cool to room temperature, I place them in an airtight container and store them in the fridge. They stay fresh for up to 3 days.
• Freeze: When I have lots of leftovers, I wrap each bite in parchment paper, place them in a freezer bag, and stash them in the freezer. They keep well for about 3 months.
• Thaw: I thaw the frozen bites in the refrigerator overnight so they are ready to serve the next day.
• Reheat: These bites taste great chilled, but if I want them warm, I pop them in the microwave for about 30 seconds before eating.

Frequently asked questions

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