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I know how hard it is to get toddlers to eat something….well from my friends. My toddlers? Actual garbage disposals. Which is why I like to pack their snacks and meals with good protein, fiber and nutrients. If they are going to be eating all the time I want it to be filling but also nutritious and wholesome.

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Finding easy and nutritious recipes your children like can be hard. This one is the perfect blend of easy, grabbable, and also one you can prep for the week or freeze for easy go-to breakfasts. It’s simple and just as good warm out of the oven as it is reheated on a chaotic Tuesday morning.

Now, you have probably seen the high protein 3 ingredient bagels all over the internet. This is a very similar recipe, a few extra ingredients and a whole lot more fun and festive vibes.

Ingredients breakdown:

The first ingredient is plain Greek yogurt. This is the base as it is full of protein and helps create that soft chewy flavor. You can use a flavor like vanilla or honey and it will make this slightly sweeter but adds an element of sugar you may not want. Totally fine. Personally the slightly sour of plain Greek yogurt is not my favorite so I prefer vanilla for myself.

Next up is flour. I usually go for a mix of all purpose and whole wheat. All whole wheat tends to make these a little too dense and tough, especially for little mouths. Use whatever combo works for your family though.

And then the fun stuff, these are a fall flavor version so you will see pumpkin, pumpkin spice and some cream cheese sprinkled in here.

Why I love these:

• Great for toddlers AND a great grab-n-go snack for adults
• Packed with protein
• Freezer friendly
• Festive and fun for fall but you can switch up the flavor easily
• It’s a fun shape so your toddlers are more likely to grab it

Here are some optional add-ins:

• Chia seeds or flax meal to add fiber
• maple syrup or honey on top or on the side for dipping
• A homemade pumpkin whip on top (I’ll add a little recipe for this too)
• Add kids multivitamin protein powder for added nutrients The one we currently use

Finally what you came here for:

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Pumpkin Spice protein bagel bites

Protein bagel bites, great for kids and adults!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 Bagel bites

Author Amber Olson

Ingredients

• 1 cup plain Greek yogurt
• 1 cup all-purpose flour or half all-purpose, half whole wheat
• ¼ cup pumpkin puree
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• 3-4 Oz cream cheese cut into small cubes
• 1 tsp vanilla optional
• Optional: 1 egg beaten (for egg wash)

Instructions

• Preheat the oven to 375°.
• In a bowl, mix Greek yogurt, flour, pumpkin puree, pumpkin spice, and salt until a dough forms.
• Divide dough into small portions (about golf-ball size).
• Flatten each piece of dough, place a cube of cream cheese in the center, and wrap dough around it to form a sealed ball.
• Place seam-side down on the baking sheet.
• Optional: Brush tops with beaten egg for a shiny, golden finish.
• Bake for 15–18 minutes until puffed and golden (if all white flour) If ½ wheat I baked for more like 18-20 min.
• Let cool slightly before serving. Store in fridge or freeze for later!

Pumpkin Protein Bagel Balls (with Cream Cheese Filling)

Ingredients:

• 1 cup plain Greek yogurt
• 1 cup all-purpose flour (or half all-purpose, half whole wheat)
• ¼ cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract (optional)
• ¼ tsp salt
• 3–4 oz cream cheese, I actually got a pumpkin spice flavor too (cut into small cubes or about 1.5tsp)
• Optional: 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper
2. In a bowl, mix Greek yogurt, flour, pumpkin puree, pumpkin spice, vanilla and salt until a dough forms.
3. Divide dough into small portions (about golf-ball size).
4. Flatten each piece of dough, place cream cheese in the center, and wrap dough around it to form a sealed ball.
5. Place seam-side down on the baking sheet.
6. Optional: Brush tops with beaten egg for a shiny, golden finish.
7. Bake for 15-18 minutes if all white flour, If 1/2 wheat I baked for more like 18-20 minutes until puffed and golden.
8. Let cool slightly before serving. Store in fridge or freeze for later!

Some helpful notes:

• Sprinkle a little flour on the parchment paper before smashing the dough, its very sticky.
• After adding your cream cheese, when you go to roll up the dough dust your hands and fingertips with the flour and then roll. It helps them hold their shape and not stick to your hands.
• These can definitely be made into just simple mini bagels too, we just like the balls and its less messy for our toddlers.

If you want to do the pumpkin whip its super easy:

Pumpkin Whip Recipe

• 1 cup heavy whipping cream, cold
• ½ cup pumpkin puree (not pie filling)
• 2–3 Tbsp maple syrup or powdered sugar (adjust to taste)
• 1 tsp vanilla extract
• 1–1 ½ tsp pumpkin pie spice

Instructions

1. In a bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, stir together pumpkin puree, sweetener, vanilla, and pumpkin spice.
3. Gently fold the pumpkin mixture into the whipped cream until combined and fluffy.
4. Taste and adjust sweetness/spice. Chill 15–30 minutes before serving if you want it a little firmer.

Final thoughts

Whether you’re rushing through the morning or carving out a few extra moments to breathe before the day starts, these pumpkin protein bagel bites are the perfect way to kick off fall mornings.

They’re hearty enough to fuel little appetites, easy enough to prep ahead, and festive enough to feel like fall. Let me know if you try these with your family. What worked, what you tweaked, and how they held up in your busy mornings. And if you love fall flavors as much as I do:

Don’t forget to pin this recipe so you have it at the ready for chilly days and cozy breakfasts ahead.