Baked Pumpkin Spice Yogurt Melt Puffs are the perfect seasonal toddler and baby-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 yogurt melt 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, 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 Pumpkin Spice Yogurt Melt Puffs
- No freezing, so no mess: baked low and slow until light and puffy.
- Made with just five ingredients!
- 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 Pumpkin Spice Yogurt Melt Puffs
Here's what you'll need for these Pumpkin Spice Yogurt Melt Puffs.
- 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.
- Vanilla Greek yogurt: adds protein, plus a touch of natural sweetness and creaminess that balances out the whipped egg whites.
- Pumpkin puree: brings the pumpkin flavour, plus a little boost of fibre and vitamin A. Canned puree is thick enough to go in as-is - no cooking down required, unlike the fruit purees in my other puffs.
- Cornstarch: helps stabilize the mixture so it holds its shape when piped and firms up as it bakes, instead of spreading flat or weeping liquid.
- 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.
See recipe card for quantities.
How to Make Pumpkin Spice Yogurt Melt Puffs
These bake the same way as my other yogurt melt puffs - using whipped egg whites to give them that light, classic puff texture!
Start with a clean, dry metal or glass bowl - even a little grease or moisture will stop the egg whites from whipping properly!
Beat the egg whites with an electric mixer on high speed until stiff peaks form, about 5 minutes.
In a separate bowl, add the vanilla Greek yogurt, pumpkin puree, cornstarch, and pumpkin pie spice.
Stir until smooth and completely combined.
Add the pumpkin-yogurt mixture to the side of the whipped egg whites.
Gently fold in the pumpkin yogurt mixture into the whipped egg whites with a spatula. Be very gentle! It won't look completely combined and that's okay.
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 about 1 hour, 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 yogurt 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
- Vanilla Greek yogurt: swap for plain full-fat Greek yogurt (recommended for babies to avoid the added sugar).
- Pumpkin puree: must be 100% pure pumpkin puree, not pumpkin pie filling.
- Pumpkin pie spice: swap for cinnamon if that's all you have.
Variations
These are part of my growing yogurt melt puff collection! If you love this pumpkin spice version, try my Baked Apple Cinnamon Yogurt Puffs, Baked Blueberry Yogurt Melts or Baked Strawberry Banana Yogurt Melts for more flavours your little one can pick their favourite from.
Equipment
- Electric hand mixer (with whisk)
- Metal or glass 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!
Toddler Tip
These are such a fun seasonal snack for babies and 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
Yes, these can be a fun finger food for babies who have started solids and are developmentally ready for finger foods. They're a great way to practice their pincer grasp. Always test one yourself first to make sure it breaks apart and softens easily for your baby. This recipe contains egg and milk, both common allergens, so ideally both should already have been introduced separately. For babies, use plain, full-fat Greek yogurt instead of vanilla to avoid added sugars.
No! Unlike a lot of homemade yogurt melts, these are slowly baked until light and dry, so they won't melt! They still need to be stored in the refrigerator because they contain yogurt and egg whites.
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.
Recipe
Baked Pumpkin Spice Yogurt Melt Puffs
Equipment
- Electric hand mixer
- Metal or glass mixing bowl
- Small mixing bowl
- Spatula
- Piping bag or zip-top bag
- Baking sheet and parchment paper
Ingredients
- 2 egg whites
- 1½ tablespoons vanilla Greek yogurt thick, full fat
- 1 tablespoons pumpkin puree not pumpkin pie filling; no reduction needed
- 1½ tablespoons cornstarch
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 200°F and line a baking sheet with parchment paper.
- In a clean, dry metal or glass bowl, beat the egg whites with an electric mixer on high speed until stiff, glossy peaks form, about 5 minutes.
- In a separate bowl, stir together the vanilla Greek yogurt, pumpkin puree, cornstarch, and pumpkin pie spice until smooth.
- Add the pumpkin-yogurt mixture to the side of the whipped egg whites (not on top!). Gently fold together with a spatula - 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, 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.
Notes
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