Pumpkin Swirl Brownie Bites ~ Forget portion control when it comes to these brownie bites. These chocolaty brownies with the pumpkin cream cheese swirl will have you popping one after another.
Pumpkin Swirl Brownie Bites
Fall is here and I’m pumpkin crazy. This year, I don’t know if it’s made worse by the fact that I have a blog and want to share and chronicle all my pumpkin recipes or it’s the shortage that has me rushing to make as many things as I can.
Either way or either excuse, I’m happy to say I got the last three cans of pumpkin puree on the shelf. That means next up is Pumpkin Pie Bars with my secret ingredient. But don’t worry, I promise to sprinkle a few other recipes in before I hit those.
A few notes:
- I used pastry bags to dispense the brownie mix and pumpkin mix to minimize the mess and for ease. If you don’t have pastry bags, use a Ziploc or a spoon.
- For an alternative to the swirl topping, try drizzling top with caramel or butterscotch sauce once the brownie bites are done baking or sprinkle mini chocolate chips on top of the pumpkin layer prior to baking.
- Keep Pumpkin Swirl Brownie Bites covered and refrigerated to maintain freshness for up to 3-5 days.
Pumpkin Swirl Brownie Bites
Yields 48 mini bites
Prep: Heat oven to 350 degrees. Cover both mini muffins pans with bake spray.
Ingredients:
Brownie Portion:
- 8 tablespoons unsalted butter
- 4oz. unsweetened chocolate
- 1 ¼ cups sugar
- 1 teaspoon vanilla extract
- ¼ salt
- 2 large eggs
- ½ cup all-purpose flour
Pumpkin Mix Portion:
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1 egg
- 1/2vanilla extract
- 1 tablespoon pumpkin pie spices
- 1/4 teaspooon salgt
- 1/3 cup of sugar, plus two tablespoon
- 2 tablespoon flour
Instructions:
Brownie Portion:
- Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted.
- Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next.
- Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute.
Brownies Adapted from Alice Medrich
Pumpkin Mix Portion:
- Combine all ingredients and beat until blended.
Assembly:
- Fill mini muffin pans 2/3 of the way up with brownie mix. Reserve 1/3 cup of brownie and set aside. Next gently pour a spoonful of pumpkin mix on top. Place small dots of reserved brownie on top of pumpkin mix then using a skewer or a toothpick, lightly swirl brownie dot into pumpkin mix.
- Bake at 350 for about 10-12 minutes. Start checking for doness at 10 minutes by inserting a toothpick in the center. If it comes out clean the brownies are ready.
- Allow Pumpkin Swirl Brownie Bites to cool in pan for five minutes on a cooling rack before removing.
Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. 
This recipe seems awesome. How much pumpkin did you add in the pumpkin swirl part? It doesn’t appear in the ingredients list…
Naomi replied: — September 27th, 2010 @ 3:46 pm
Hi Megan,
It’s 1/2 cup of pumpkin puree.
Naomi
I’ll be honest, I say the more pumpkin the better. I can control myself around brownies but anything pumpkin? There’s just no way. these look amazing! At least if they’re bite sized it means if I eat three it’s not as bad as if they were whole brownies. Right?
This sounds delicious. I just picked up 3 cans of puree for my mom – she can’t find it in any town near her. Yikes!
They sound divine and look gorgeous! I love the two colours swirled together – yum!
Great recipe! this goes to my Halloween post
Would let you know once I try it and if it comes out as gorgeous as this one then I’d die I guess!
How neat are these!? I love the way they look, great idea.
I love pumpkin everything! My husband was just asking me to make brownies more often. Maybe I’ll try these.
Pumpkin and chocolate sound like a wonderful combination, and they look so pretty. Great job!
*kisses* HH
These look too good to be true!
Portion control and the beauties do not belong in the same picture. These look dangerously delicious!
Wow, these little sweeties look amazing. I would love to grab one right out of the picture and stuff it into my mouth
Me and hubby bought pumkin on saturday and I am going to make puree out of them – and these brownies are definetely going to be the first things made out of it.
I just guess that I have never seen pumpkin pie spices around here in germany. Need to put in single spices, I think.
Well, have a nice day and thanks for sharing so many lovely recipes with us
I just can´t take my eyes off this picture.. need one of those bites.. neeeeedddddd….
I need to stock up on my pumpkin for the year and these will definitely be on my list to make. What a wonderful fall combo!!
looks so delicious!
have a nice time!
Paula
I think I might have to make these. I’m adding them to my pumpkin recipe roundup I posted yesterday for National Pumpkin Day!
These look delicious! I have never made pumpkin pie before, though, so would you mind being a little more specific on what the “pumpkin pie spices” are?
Naomi replied: — November 12th, 2010 @ 4:19 am
Hi Robin,
Pumpkin Pie Spice is actually already assembled and you can buy it in the spice section of your grocery store.
Naomi
Oh, that’s super convenient. Thanks!
Do you think this recipe would be okay in a square cake pan instead of a mini muffin pan? I’d like to cut these into bars..
Naomi replied: — November 19th, 2010 @ 7:22 am
Hi Kathy,
The recipe will work just fine in a square pan, just make sure to increase the bake time to about 40-45 minutes or until a toothpick inserted int the center ccomes out clean.
Naomi