Nothing says fall like pumpkin, and these pumpkin yogurt bagels are the coziest little bake for the season. Soft, chewy, and spiced just right, they’re toddler-sized and ready in about 30 minutes without using any yeast or boiling! I love making a batch on a crisp morning and serving them warm with cream cheese, yogurt spread, or nut butter. They’re just as perfect for a fall snack plate as they are tucked into a lunchbox.
Why You and Your Toddler Will Love These Pumpkin Yogurt Bagels
- freezer + family-friendly – toddlers, big kids, and parents all love them
- mini size – soft, chewy, and perfect for little hands
- pumpkin twist – cozy flavor + vitamin A boost in every bite
- quick + simple – no yeast, no boiling, ready in ~30 minutes
- customizable – gluten-free, egg-free, nut-free, or dairy-free
Jump to:
- Why You and Your Toddler Will Love These Pumpkin Yogurt Bagels
- Ingredients You'll Need
- How To Make Your Pumpkin Yogurt Bagels
- Hint
- Substitutions
- Variations
- How To Serve Pumpkin Yogurt Bagels To Toddlers
- Equipment
- Storing Your Pumpkin Yogurt Bagels
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Pumpkin Yogurt Bagels (easy, toddler-friendly)
Ingredients You'll Need
Here's what you'll need to make these pumpkin yogurt bagels:
- all-purpose flour (or gluten-free 1:1 blend) – gives structure and chew
- baking powder – makes the bagels rise without yeast
- salt – balances flavors
- plain Greek yogurt – adds protein + keeps bagels tender
- pumpkin puree – gives that fall flavor, color, and nutrients
- pumpkin pie spice or cinnamon – cozy pumpkin flavor in every bite
- optional egg wash or olive oil spray – for golden tops
See recipe card for quantities.
How To Make Your Pumpkin Yogurt Bagels
- Step 1: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, whisk flour, baking powder, salt, and pumpkin pie spice.
- Step 2: Add in yogurt and pumpkin puree. Combine wet and dry until a dough forms, sprinkling in extra flour if sticky.
- Step 3: Divide dough into 12 pieces. Roll each into a 6-inch rope and pinch ends together to form circles, or roll in a ball and poke your pinky finger through to make a hole. Place on baking sheet and brush tops with egg wash or milk.
- Step 4: Bake 15–18 minutes until golden and firm. Cool 5–10 minutes before serving. I like slicing and popping in the toaster for best texture!
Hint
If the dough feels sticky, sprinkle in extra flour just 1 tablespoon at a time until it’s easy to roll. Or if they seem too dry add 1 tablespoon of yogurt or pumpkin puree in until it forms a nice dough. Too much flour makes them dense, so start small!
Substitutions
These pumpkin bagels are already gluten-free if using gluten-free all-purpose flour, but here are some other substitutions you can try:
- egg-free: just spray with oil or brush with butter
- dairy-free: swap with a thick non-dairy Greek-style yogurt
- gluten-free: use a 1:1 gluten-free flour blend
- flavor boost: stir in vanilla or a drizzle of maple syrup for a touch of sweetness
Variations
Feel free to add in some fun mix-ins to these pumpkin yogurt bagels for added flavor!
- cinnamon crunch pumpkin bagels: sprinkle cinnamon + brown sugar + melted butter mixture over the top of bagels
- chocolate chip pumpkin bagels: mix a handful of mini chocolate chips with the dough
Check out these cinnamon yogurt donut holes that you could totally shape into bagels!
How To Serve Pumpkin Yogurt Bagels To Toddlers
- slice in half with cream cheese spread, nut butter, or hummus
- pair with scrambled eggs + fruit for a balanced breakfast
- cut into bite-sized chunks for younger toddlers
- pack into lunchboxes with cheese cubes and apple slices
- add to a snack plate with veggies + dip
Equipment
You don’t need much for these pumpkin bagels! A large mixing bowl and spoon are enough to bring the dough together, and a whisk helps blend the dry ingredients. A parchment-lined baking sheet ensures they bake evenly without sticking, and a sharp knife or bench scraper makes dividing the dough quick and easy. If you want a golden finish, keep a pastry brush handy for the egg wash or milk wash before baking.
Storing Your Pumpkin Yogurt Bagels
Store cooled pumpkin bagels in an airtight container at room temp for 2 days or in the fridge up to 5 days. To freeze, place in a freezer bag for up to 2 months. Reheat in the toaster or oven for a quick breakfast or snack.
Tiff's Dietitian Tip
Pumpkin isn’t just for flavor! It’s loaded with vitamin A, which supports your toddler’s vision and immune system. This is also a great way to introduce "orange" foods in a shape that your picky toddler is familiar with!
FAQ
Yes! Just use a mix of cinnamon and nutmeg, or leave it out for plain yogurt bagels.
They’re soft and chewy, and I prefer slicing and then toasting them for a little crunch!
The pumpkin yogurt bagels should be golden on top and firm to the touch. A toothpick should come out clean.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these pumpkin yogurt bagels:
Pumpkin Yogurt Bagels (easy, toddler-friendly)
Ingredients
- 1 cup all-purpose flour or gluten-free 1:1 blend (oat flour also works) *add ½ cup for folding & if dough is too sticky
- 2 ½ teaspoon baking powder
- ¼ teaspoon salt can omit for littles <12 mo
- ½ cup plain Greek yogurt or dairy-free alternative or more pumpkin puree
- ½ cup pumpkin puree
- 2 teaspoon pumpkin pie spice or cinnamon
- 1 beaten egg wash or olive oil spray for before baking
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk together flour, baking powder, salt, and pumpkin pie spice. Stir in yogurt and pumpkin puree until a dough forms, adding a little more flour if sticky.
- Divide dough into 8-12 pieces. Roll each into a 6-inch rope and pinch ends together to form circles or roll in a ball and place a pinky finger inside to form circles. Place on baking sheet.
- Brush with egg wash or oil if using. Bake 15–18 minutes until golden and firm. Cool 5–10 minutes before serving.
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