pumpkin spice crunch bites (gluten free, vegan option)

Fall baking doesn’t always mean turning on the oven—sometimes the best treats are the no-bake ones! These Pumpkin Crunch Bites combine cozy pumpkin flavor with a crunchy rice cereal base, held together by nut butter, maple syrup, and melted white chocolate. The spiced white chocolate topping ties everything together for a festive, fall-ready treat.

They’re sweet, spiced, creamy, and crunchy all at once—the ultimate bite-sized pumpkin dessert.

Why You’ll Love This Recipe

• No-Bake & Easy → Just mix, scoop into balls, freeze in a mini muffin pan, and dip in white chocolate!
• Pumpkin-Infused Base → Pumpkin puree + white chocolate in the cereal layer for flavor and structure.
• Crunchy + Creamy → Crispy rice cereal + smooth white chocolate topping.
• Gluten-Free Friendly → Simple pantry staples, no oven required.

Pumpkin crunch bites

Pumpkin + crunch + a sweet white chocolate coating = the bite-sized treat you didn’t know you needed this fall 🍂✨ These Pumpkin Crunch Bites are gluten-free, dairy-free, and seriously irresistible 👀

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Prep Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Ingredients

  

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Pumpkin Crunch Base

• 1/2 cup nut butter, almond, cashew, or peanut butter
• 1/3 cup pure maple syrup
• 1/4 cup pumpkin puree
• 1/2 cup white chocolate chips, melted
• 2 cups gluten-free crispy rice cereal

White Chocolate Topping

• 1 cup white chocolate chips, dairy-free if needed
• 2 tsp coconut oil
• 1 tsp pumpkin pie spice, or cinnamon + nutmeg + ginger

Instructions

 

• Make the base: Melt nut butter, maple syrup, and pumpkin puree together in a small saucepan (or microwave-safe bowl) until smooth. Stir in the 1/2 cup melted white chocolate.
• Add crunch: Fold in the crispy rice cereal until fully coated.
• Shape: Spoon mixture evenly into a greased or lined mini muffin pan. Press down firmly to pack. Chill for 30–40 minutes, until set.
• Dip: Melt 1 cup white chocolate with coconut oil, then stir in pumpkin pie spice. Pop bites out of the pan and dip each one into the spiced white chocolate until coated. Place on a parchment-lined tray.
• Set: Refrigerate until the chocolate coating hardens, about 30–45 minutes.
• Enjoy: Store in the fridge and serve chilled for best texture!
• ⸻
• Storage
• Keep these in the fridge up to 5 days, or freeze for up to 1 month.

Author: Ali Jenkins

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