Pumpkin Yogurt Bagels (easy, toddler-friendly)
These soft and chewy pumpkin yogurt bagels are the perfect fall breakfast! Toddler-sized, ready in about 30 minutes, and made with cozy pumpkin pie spice. No yeast or boiling required, just simple pantry ingredients.
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
Add a dash of vanilla extract and coconut sugar if you want to add a touch of sweetness!
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