Pumpkin Spice Bites with Cream Cheese Buttercream

pumpkin spice bites

These adorable pumpkin spice bites are the perfect little snack. Made with just two ingredients, they are super fast to whip up. Enjoy naked or with a dollop of cream cheese buttercream!

Jump to Recipe
pumpkin, spice, pumpkin spice, cookie, frosting, cream cheese

Ok, so basically these are the same recipe I published on Wednesday.  But here’s the thing.  Now they are bite sized and have frosting.  Better right?

The cool part is if you make a batch of these pumpkin spice muffins, all you have to do is leave a bit of batter at the bottom of your bowl and scoop it out onto a cookie sheet.  Frost them with that leftover frosting in your freezer.  (You do have leftover frosting in your freezer, right? I’m not the only baking weirdo who does that, am I?)  

Instant dessert/snack/breakfast/whatever floats your boat.  Or, you can make the whole batch into bites and have a million of these little guys floating around, begging you to pop one in your mouth.  Both are good choices.  It’s all about choices.


Pumpkin Spice Bites

Prep Time 10 minutes
Cook Time 20 minutes


  • 1 spice cake mix
  • 1-15 ounce can pumpkin


  • Stir together cake mix and pumpkin.
  • Drop by the teaspoonful onto a greased baking sheet.
  • Bake at 350 degrees for 15-20 minutes.

Cream Cheese Buttercream

Soft American style buttercream with extra tang from a healthy dose of cream cheese.
Course Dessert
Cuisine American
Keyword buttercream
Prep Time 15 minutes


  • 8 ounces cream cheese softened
  • 1 cup salted butter softened
  • 2 teaspoons vanilla extract
  • 8 cups powdered sugar


  • If using a stand mixer, fit with paddle attachment, cream together cream cheese and butter until smooth and well blended.  By well blended, I mean that there are no lumpy butter bits.
  • Add in the vanilla extract and beat until well blended.
  • SLOWLY (I cannot stress this enough-it will be like a snowstorm in your kitchen if you pour that powdered sugar in too fast) add in the powdered sugar, beating to combine.  


2 sticks butter=1 cup butter
8 cups powdered sugar=2 lb. bag powdered sugar
If the frosting is too thick, you can add water one tablespoon at a time to thin out to desired consistency.  Again, I’m not kidding about the one tablespoon at a time.  You can’t take the water back out once it’s in.

Love all things pumpkin? Maybe you want to try some cinnamon swirl yeasted pumpkin bread. Or for a latte in cupcake form, try these pumpkin spice latte cupcakes (with more cream cheese frosting!).

Happy Baking!