You know that weird limbo between late September and early October—when it’s definitely pumpkin spice season, but the weather still feels like summer? That’s where these Pumpkin Pie Ice Cream Bites come in. They’re creamy, cozy, and perfectly spiced with fall flavors, but served cold for that refreshing, frozen treat vibe we still kind of need. Best of both worlds.
These little bites are cold, creamy, perfectly spiced, and come together with just a few simple ingredients you probably already have. Plus, they’re lighter – around 50 calories each – so they’re the kind of treat you can keep in your freezer and grab whenever you need a little pumpkin pick-me-up.
Making Healthy Pumpkin Pie Ice Cream Bites
The base is a simple mix of Cool Whip, a touch of pumpkin purée, warm pumpkin spice, a splash of vanilla, and just a little sugar-free vanilla pudding mix to help everything come together. It’s sweet, fluffy, and has that unmistakable “pumpkin pie meets ice cream” flavor that makes these bites so addicting. Once everything’s mixed up and smooth, I scoop the mixture out onto a parchment-lined plate – just rough little blobs, nothing fancy. A cookie scoop works perfectly here, but a spoon gets the job done too.
Then comes the part that makes them feel extra special – the topping. A quick drizzle of melted chocolate mixed with a little coconut oil gives you that glossy finish and a bit of richness, and a sprinkle of crushed graham cracker crumbs on top ties the whole thing together. It’s like the crust from a pumpkin pie met hot fudge sauce and decided to join the party.
The hardest part? Waiting for them to freeze. You’ll want to give them a solid 4–6 hours in the freezer until they’re firm enough to pick up and bite into. I usually make them in the evening so they’re ready the next day – although I’ve definitely been guilty of sneaking one early with a spoon.
Once frozen, you can pop them into a container and keep them on hand for whenever a craving hits. They hold up really well in the freezer, and I actually love how satisfying they are straight out of the cold – creamy, a little chewy, with just the right amount of crunch and spice.
If you’re in full-on pumpkin mode like I am, these Pumpkin Pie Ice Cream Bites are the perfect way to embrace the season without even turning on your oven. They’re fun to make, easy to customize, and honestly kind of magical in that “how is this so simple and so good?” kind of way. I’ve already made a double batch to stash in my freezer, and I have zero regrets.
More Pumpkin Spice Treats
And if you’re looking for more no-bake fall treats, I’ve got you – because we all deserve desserts that taste like autumn and feel like a breeze to make. Try my Pumpkin Fluff Dip, Creamy Pumpkin Pie Dip, or Pumpkin Spice Icebox Cake.
Pumpkin Pie Ice Cream Bites
Equipment
- Mixing Bowl
- Parchment paper
- Airtight Container
Ingredients
- 1 cup Cool Whip Reduced fat
- 2 tbsp pumpkin puree no sugar added
- 1/2 tsp pumpkin spice 1 tsp if you like it stronger
- 1/2 tsp vanilla
- 1 tbsp sugar free vanilla pudding mix
- 2 tbsp crushed graham crackers for topping
- 2 tbsp chocolate chips
- 1/4 tsp coconut oil to melt with the chocolate
Instructions
- In a mixing bowl, combine Cool Whip with pumpkin purée, pumpkin spice, pudding mix, and vanilla. Mix well until uniform.
- Line a plate with parchment paper, and scoop your pumpkin mixture into even size blobs. You can use a cookie scoop to make this even.
- Melt chocolate with coconut oil in 30 second increments in the microwave, stirring in between so it doesn’t burn. Drizzle chocolate over your pumpkin ice cream bites, top with crushed graham cracker, and freeze until completely solid, 4 to 6 hours. Enjoy!
