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These pumpkin brownie bites are packed with rich dark chocolate flavor, filled with a perfectly spiced pumpkin puree, then topped with a creamy chocolate frosting. If you’re looking for a festive fall pumpkin chocolate dessert to serve on Thanksgiving, you can’t go wrong here.
pumpkin and chocolate
Ah….fall. The season of warm spices and pumpkin spiced treats. The crunching of leaves as you walk down the street, the smell of fires heating the neighborhood houses. And a pumpkin brownie in your hand. Does it get any better?
The flavors in the spiced pumpkin puree and rich chocolate brownie, combined with the creamy chocolate frosting go together perfectly in these heavenly brownie bites.
tools used to make these pumpkin brownie bites
- Mini muffin tin – Get one like this one that holds 24 mini muffins in one tin.
- 1 Tbsp scooper – This style doubles as an ice cream scoop and a cookie/brownie scooper.
- Piping kit (optional) – Use a spoon and knife, or a piping kit for the frosting. Grab a starter piping kit like this one if you’re in the market.
- Serving tray – use a tiered tray like this one at your holiday party.
- Ingredients in the recipe below
How to make Mini pumpkin brownie bites?
If you’re looking for a show-stopping delicious dessert to bring to Thanksgiving this year, follow these simple steps to impress your guests.
- Make the mini brownies with a hole in the middle (pictures of the entire process below)
- Make the pumpkin spice puree & chocolate frosting
- Fill the brownies & top with frosting
Step 1: Make the mini brownies
Make your brownie recipe, as you would normally do. Here’s a link to the brownie recipe you’ll see in the pictures below.
Next, take your scooper (or a normal spoon) and flatten the top of the brownies.
Now, if you’ll be filling your brownies (which I highly recommend), grab a wooden spoon or anything with a round, flat end and poke a hole in the brownie batter. If you want the hole bigger, just wiggle the spoon handle around a bit until you get it the size you want it.
Bake them in your oven according to your recipe (350 (F) if you’re using mine). Pull them out of the oven when the top is set.
Let them cool completely before lifting them out of the tin. We want them to stay together, and they are more likely to crumble apart when they’re warm.
Step 2: Make the pumpkin spice puree & chocolate frosting
While the brownies are baking, it’s time to mix up the pumpkin spice puree and the chocolate frosting.
Pumpkin Spice Puree
Mix all the ingredients together and set aside until you’re ready for it.
Grab your immersion blender or food processor to mix up the chocolate frosting. If you use my recipe (I highly recommend it), you’ll need a couple avocados, cocoa powder, honey, and a pinch of salt. Super simple. Super healthy. SO delicious.
Step 3: Fill the brownies with pumpkin puree, top with frosting
If you’re making these ahead of time, it’s best to wait and fill/frost them until the day you’ll be serving them. Just keep the brownies in a container in your fridge until the day of.
When the brownies are cool, remove them from the muffin tin by lifting the parchment paper. And now it’s time to fill them!
When you’re ready to fill them and frost them, you have a choice to use a piping kit or just a spoon/knife. The piping kit will make your dessert look more professional (even if you don’t really know how to use a piping kit *ahem….that would be me*).
Either way, fill the hole of the brownie with your spiced pumpkin puree, then add an additional layer of pumpkin. If you’re piping, just make concentric circles for a pumpkin layer.
Notice how NOT perfect mine look in the pictures at this step, and yet they still look great and taste amazing when they’re finished. They’re still a show stopper, even if you’re a newbie at the piping thing like me.
For the pumpkin puree, I used the small circular opening (Wilton number 3). It doesn’t have to look great because we’ll cover it up with the chocolate frosting in the next step.
Save a little bit of pumpkin puree in your piping bag for a finishing pumpkin touch.
Now that we have the pumpkin layer done, let’s add the chocolate frosting topping. Again, I used my piping kit (new bag, new tip). I’m a newbie but I still think these turned out looking awesome.
I used the Wilton 104 tip and did a zig-zag (I’m sure there’s a more technical term for it). Then I dotted the top with pumpkin puree.
Step back and admire what you’ve created. And then take a bite…surprise! Pumpkin filled brownie bites!
How to make these ahead of time?
During the holidays it’s helpful to find parts and pieces of the food you’re serving that you can make ahead of time. For this recipe, I recommend making everything ahead of time (the brownies, pumpkin puree, and the chocolate frosting). Then wait to fill and frost them until the day of your event.
Keep everything in the fridge if you’re making them ahead of time, and bring them to room temperature to serve.
Do I have to Use this Brownie Recipe?
No, probably not. You need a brownie that will hold together and not crumble. The brownie recipe I recommend here will do the trick. It’s also gluten free and dairy free, so any of your guests with gluten or dairy food food allergies or sensitivities can eat these with no problem.
Plus, these brownies taste amazing and are so rich and packed with chocolate flavor.
What about the frosting?
I used my secret-ingredient go-to chocolate frosting recipe (it’s labeled on this site as chocolate pudding) to frost these brownies, and I recommend you do the same!
Of course you can use a different chocolate frosting if you’d rather, but this recipe won’t disappoint your taste buds (it’s dairy free, too).
How to serve them?
I think displaying your brownie bites on a tiered tray like this one would be awesome! Although they’ll look great no matter how to show them off.
- 1 cup almond butter
- 1/4 cup coconut oil (melted)
- 1/2 cup honey
- 1/2 cup applesauce (OR 1/4 cup coconut milk)
- 2 tsp vanilla extract
- 3/4 cup cacao powder (can sub cocoa powder)
- 3/4 cup almond flour
- 3/4 tsp salt
- 1/2 tsp baking powder (*** see notes for Paleo or if sensitive to corn starch)
- 1 can pumpkin puree (15 oz)
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp cloves
- 3 tsp honey
- 1 tsp ground ginger
- 1/4 tsp salt
- 1/4 cup coconut milk
- 2 large ripe avocados
- 1/2 cup cocoa powder
- 1/2 cup honey
- 1 pinch of sea salt
- Preheat the oven to 350 (F)
- Using a mini muffin tin, cut 1/2 inch wide, 3" long parchment strips and line the muffin tin.
- Make your brownie batter:
- Melt coconut oil in microwave or in a pot on the stove and mix all wet ingredients in mixing bowl.
- Mix all dry ingredients in a separate bowl. Combine dry ingredients with wet ingredients and stir until combined. The mixture will be thick.
- Using a 1 Tbsp scoop, scoop the brownie batter into the mini-muffin tin.
- Flatten the brownies with the back of the scooper, or a spoon.
- Using the handle end of a wooden spoon, poke a hole in the brownie batter about half way down and wiggle it until it's the size you want your pumpkin filled hole to be.
- Bake the brownies in the oven until set. This recipe takes about 10-12 minutes in the oven.
- While the brownies are baking, make the pumpkin puree by mixing the pumpkin puree ingredients together with a spoon.
- Make the frosting using an immersion blender or a food processor by blending the avocados, cocoa powder, and honey together. Add a pinch or two of salt, to taste.
- When the brownies are done cooking, let them cool completely before removing them from the muffin tin.
- Using a piping kit or a spoon, fill the hole with pumpkin puree, and add a thin layer of spiced pumpkin puree to the top of the brownie.
- Add the chocolate frosting to the top with piping kit or a spoon.
- Decorate with the remaining pumpkin puree by making small dots on top of the chocolate frosting. (optional)
- If the corn starch in typical baking powder is an issue, substitute (1/8 tsp baking soda + 1/4 tsp cream of tartar) for the baking powder in the brownie recipe.
- This recipe makes a lot of the pumpkin spice puree and the chocolate frosting. You might have extra if you go light on the filling/frosting. If you have extra, I HIGHLY recommend eating the frosting like pudding and layering the pumpkin spice puree in. A reward for your hard work. OR...add the pumpkin spiced puree to your morning coffee...homemade pumpkin spice latte, anyone?
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 117mgCarbohydrates: 22gFiber: 4gSugar: 14gProtein: 5g