Homemade Pumpkin Spice Puffs are the perfect seasonal, no-mess, toddler-friendly snack for those autumn walks to the playground! These are baked, so they are portable with a light, crispy, melt-in-your mouth texture perfect for snacks on-the-go or pair with a few other foods for a more filling snack.
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These are the newest addition to my very popular puff collection, and this one is even easier as you don't have to reduce the pumpkin puree! If you're looking for other flavours for similar puffs-style recipes, check out my Apple Cinnamon Yogurt Puffs, these Blueberry Yogurt Melts, or my Strawberry Banana Yogurt Melts!
Table of Contents
Why You'll Love These Homemade Pumpkin Spice Puffs for Toddlers
- No freezing, so no mess: baked low and slow until light and puffy.
- Warm, cozy pumpkin spice flavour: tastes like fall in a bite-sized snack.
- Skips the cook-down step: the pumpkin puree goes in as-is, no extra pot to wash.
- Low-mess and portable: easy to pack into a reusable snack container.
Ingredients for Homemade Pumpkin Spice Puffs
Here's what you'll need for these Pumpkin Spice Puffs for toddlers.
- Egg whites: whipped to stiff peaks, these are what give the puffs their signature light, airy texture - they're really the structure of the whole recipe. They work even better if at room temperature.
- Cream of tartar: Just a tiny bit is used to help stabilize the egg whites.
- Pumpkin puree: brings the pumpkin flavour, plus a little boost of fibre and vitamin A.
- Maple syrup: A touch of maple syrup for a little sweetness.
- Vanilla: Vanilla always rounds up the flavour, especially with the pumpkin pie spice!
- Pumpkin pie spice: the blend of cinnamon, ginger, nutmeg and clove that gives these their warm, cozy fall flavour. You can also swap for cinnamon if that's all you have on hand.
- Chia seeds: I couldn't resist adding these in for a little added nutrition but you can omit them if you don't have on hand.
See recipe card for quantities.
How to Make Pumpkin Spice Puffs
These use the same baking method as my other puff recipes - using whipped egg whites to give them that light, classic puff texture!
Start with a clean, dry metal or glass bowl - even a tiny bit of grease or moisture will stop the egg whites from whipping properly!
Beat the egg whites with an electric mixer until they begin to froth.
Add the cream of tartar, maple syrup, and vanilla to the frothy egg whites.
Continue beating the egg whites on high speed until stiff peaks form (about 5 minutes).
In a separate small bowl, add the pumpkin puree, pumpkin pie spice and chia seeds.
Stir the pumpkin puree, pumpkin pie spice and chia seeds together until well combined.
Add the pumpkin mixture to the side of the whipped egg whites.
Gently fold in the pumpkin mixture into the whipped egg whites with a spatula (use a spatula, not a spoon!). Be very gentle! It won't look completely combined and that's okay, it will look a bit marbled.
Scoop the egg white pumpkin mixture into a ziplock or piping bag and cut a small hole in the corner.
Pipe small, even dollops onto the prepared baking sheet, then bake at 200°F for 1 hour and 30 minutes, until dry to the touch. Turn off the oven and let the puffs sit inside for another 20 to 30 minutes to finish crisping up.
Top Tips: Here are a few important tips to ensure success!
- Use a metal or glass bowl to whip the egg whites. The type of bowl does actually make a big difference for whipping the egg whites to stiff peaks! Don't use a plastic bowl, a metal or glass bowl is best.
- Fold gently: I can't stress this enough! Use a spatula to gently fold the pumpkin mixture into the egg whites. It won't look completely combined, that's okay! It will mix a bit more in the piping bag. You want to make sure you keep as much air in the whipped egg whites as possible.
Substitutions
- Pumpkin pie spice: swap for cinnamon if that's all you have.
- Chia seeds - you can omit if you don't have these.
Variations
These are part of my growing puff collection! If you love this pumpkin spice version, try my Baked Apple Cinnamon Yogurt Puffs, Baked Blueberry Yogurt Melts or these Strawberry Apple Puffs for more flavours your little one can pick their favourite from.
Equipment
- Electric hand mixer (with whisk)
- Metal mixing bowl
- Small mixing bowl
- Spatula
- Piping bag or zip-top bag
- Baking sheet and parchment paper
Storage
Let the puffs cool completely before transferring them to an airtight container. Store in the refrigerator and enjoy within 3 to 4 days. If they soften over time, pop them back in a 200°F oven for 10 to 15 minutes to recrisp. You can also freeze these puffs!
I do find the humidity can effect these puffs and make them go a bit soft! If yours do soften, don't worry, you haven't done anything wrong, just pop them back in the oven at 200°F for another 10-15 minutes and they will crisp right back up!
Toddler Tip
These are such a fun seasonal snack for toddlers! They aren't the most filling on their own, so I like to pair them with something more filling, like cheese and crackers or yogurt and fruit or some veggies and hummus. They're also a genuinely portable, low-mess snack - the kind of thing you can toss in a snack cup and pull out when needed.
FAQ
These puffs have a light, crispy texture that dissolves easily in the mouth. However, because they contain a small amount of maple syrup, I recommend them primarily for toddlers. Current guidance recommends avoiding added sugars for children under 2 when possible. They also contain egg, so be sure your child has been introduced to egg safely and is developmentally ready for finger foods.
No, and this is what makes this recipe a little different from the rest of the collection! Applesauce and blended berries hold a lot of moisture, so they need to be reduced on the stove first. Canned pumpkin puree is already fairly thick, so it can go in as-is.
Allow the puffs to cool completely, then store them in an airtight container in the refrigerator. Because moisture content can vary depending on the pumpkin purée, puff size and baking time, refrigeration is the more cautious storage option. For the best texture, keep the container tightly sealed and allow the puffs to come closer to room temperature before opening, which can help reduce condensation and softening. If they do soften, just pop them back in the oven at 200°F for 10 minutes and they will crispy right back up!
Cream of tartar helps stabilize the whipped egg whites so they hold their shape more easily when the pumpkin and other ingredients are folded in. It also helps create that light, airy texture once baked.
If your puffs softened as they cooled, they may have still had a little bit of moisture inside, or they may have absorbed moisture from the air (humidity can really impact these!). Pumpkin purée naturally adds moisture, and factors like puff size, baking time, oven temperature, and humidity can all affect the final texture. If this happens, not to worry! Just pop them back in the oven at 200°F for another 10-15 minutes and they'll crisp right back up and stay crispy now for longer.
Recipe
Homemade Pumpkin Spice Puffs (No-Mess Toddler Snack)
Equipment
- Electric stand or hand mixer
- Metal mixing bowl
- Small mixing bowl
- Spatula
- Piping bag or zip-top bag
- Baking sheet and parchment paper
Ingredients
- 2 egg whites room temperature
- ¼ teaspoon cream of tartar
- 2 teaspoon maple syrup
- 1 teaspoon vanilla
- 2 tablespoons pumpkin puree not pumpkin pie filling
- ½ teaspoon pumpkin pie spice
- 1½ teaspoon chia seeds
Instructions
- Preheat oven to 200°F and line a baking sheet with parchment paper.
- In a clean, dry metal bowl, beat the room temperature egg whites with an electric mixer on low speed until they begin to froth. Once frothy, add the cream of tartar, maple syrup, and vanilla. Turn the speed up to high and beat until stiff peaks form, about 5 minutes.
- In a separate bowl, stir together the pumpkin puree, pumpkin pie spice, and chia seeds until mixed together.
- Add the pumpkin mixture to the side of the whipped egg whites (not on top!). Gently fold together with a spatula (be very gentle!) - a few streaks are okay, it will still mix a bit more in the piping bag.
- Transfer the mixture to a piping bag or a zip-top bag with a small corner snipped off. Pipe small, even dollops onto the prepared baking sheet.
- Bake for about 1 hour and 30 minutes, until the puffs feel dry to the touch and lift easily from the parchment. Turn off the oven and let them sit inside for another 20 to 30 minutes to finish drying out. Enjoy!
Notes
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