Pumpkin Spice Brownie Bites are the indulgent treat you NEED this Fall! These chocolate pumpkin combo mini brownies are perfect to make ahead and stash in the freezer for a quick dessert – works great with your favorite flour!
I love making desserts at home because I know exactly what goes into them. Still full of calories and sugar and whatever else I choose, but none of the preservatives and all of the love that homemade desserts have ❤️
Plus, I can make my own substitutions and play around with ingredients. Two and a half years ago, I put sweet potato into brownie bites and these Sweet Potato Brownie Bites became a common freezer resident in my house.
This year, I was making a batch of said brownie bites (I do actually make stuff from my own website all the time!!), and simultaneously trying to figure out what to do with a whole bunch of leftover pumpkin puree. Then it struck me, and obviously, we now have Pumpkin Spice Brownie Bites.
What’s in these pumpkin spice brownie bites?
Here are the ingredients in my favorite new dessert of the season: Pumpkin Spice Brownie Bites 😍
- pumpkin puree – not pumpkin pie filling, just pumpkin
- creamy peanut butter – I used peanut butter that only had peanuts and salt on the ingredients list. If you use sweetened PB, you might want to reduce the granulated sugar. I’ve decided that nut butter in brownies is my favorite brownie discovery of the 2010’s.
- granulated sugar – you can use coconut sugar or just plain old white granulated sugar
- milk of choice – I used unsweetened plain almond milk because I always have it on hand, but regular milk or another nut milk would also work.
- vanilla extract – because baked goods are just better with that hint of vanilla in the background
- flour – I’ve made this recipe with both all-purpose flour and Bob’s Red Mill Paleo Baking Flour, both worked great! I did not compare side by side but I couldn’t tell the difference
- natural cocoa powder – make it chocolatey, and you need some acid to balance out the baking soda
- baking soda & salt – because baking!
- pumpkin pie spice – I always add a bit of pumpkin pie spice to pumpkin baked goods because I must!
- chocolate chips – I used semi sweet, but milk chocolate would be good too.
Can I substitute a different flour in the brownie bites?
Yes! I’ve made this recipe with both all-purpose flour and Bob’s Red Mill Paleo Baking Flour, both worked great! If you try another flour in this recipe, please let me know how it works out. I do think all purpose or a paleo blend would work best.
Can I substitute a different milk in the brownie bites?
Yes! I made this recipe with unsweetened plain almond milk, but regular milk or any kind of nut milk would work too.
How do you make the pumpkin spice brownie bites?
Mix up the wet ingredients and dry ingredients separately, then mix them together and add your chocolate chips.
I prefer to use a Zeroll Purple Scooper (affiliate link!) – though any portion control scooper, or even a spoon, will work – to evenly divide the batter into 24 mini brownies. Top with extra chocolate chips, and then bake for around 22-26 minutes, or until a toothpick comes out clean from the center of a brownie bite.
Let the brownie bites cool in the mini muffin pan for 5-10 minutes, then place them on a cooling rack until they’re about room temperature. Obviously you can eat them whenever you want because no one can really stop you, right?
What equipment do I need to make the pumpkin spice brownie bites?
- Required: 24-Count Mini Muffin Tin – I purchased this Silicone Mini Muffin Pan (affiliate link!) from Amazon several years ago, and it still works wonders for mini desserts. I’ve used this thing for everything from mini cupcakes to mini banana cream pies. And of course, mini brownies.
- Advised: A half sheet pan (affiliate link!) so you can easily lift the silicone muffin tin in and out of the oven easily.
- Advised: A small portion scooper – I own multiple sizes of this brand! I used the Zeroll Purple Scooper (affiliate link!) which is about 1.5 inches wide, but you can technically use any kind of spoon or scooper!
What can I use leftover pumpkin puree for?
My favorite thing to use a small amount of leftover pumpkin puree for is my Pumpkin Spice Whipped Greek Yogurt. That recipe calls for only 1/3 of a cup of pumpkin puree, so it’s perfect to for using up small leftover amounts of pumpkin puree.
How should I store the pumpkin spice brownie bites?
I prefer to store these brownie bites in a sealed container in the fridge or freezer because I prefer them cold. They’ll last up to 7 days in the fridge, or 3 months in the freezer, but they NEVER last that long.
You can also store them in an airtight container on the counter for up to 5 days.
Can I freeze these pumpkin spice brownie bites?
YES. You definitely can freeze these Pumpkin Spice Brownie Bites and in fact I encourage it. From the freezer, they taste like little fudge bites. These brownie bites aren’t quite as dense as the original Sweet Potato Brownie Bites, but they still taste delicious straight from the freezer.
I like to make these kinds of treats ahead of time and store them in the freezer so I don’t eat them all at once. Out of sight, out of mind! If I store them in the fridge or on the counter, I eat one basically every time I see them. Not okay!
P.S. If you’re looking for one huge chocolatey dessert instead of small individual ones, try the Sweet Potato Brownie Skillet!
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Pumpkin Spice Brownie Bites
Pumpkin Spice Brownie Bites are the indulgent treat you NEED this Fall! These chocolate pumpkin combo mini brownies are perfect to make ahead and stash in the freezer for a quick dessert – works great with all-purpose or paleo baking flour!
- Total Time35 minutes
- Yield24 brownie bites 1x
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 3/4 cup natural creamy peanut butter
- 2/3 cup granulated sugar
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/4 cup + 1 tablespoon flour (all-purpose or paleo baking flour)
- 1/4 cup + 2 tablespoons unsweetened natural cocoa powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2/3 cup chocolate chips
Instructions
- Prep: Preheat the oven to 325F. In a large bowl (or stand-mixer), combine the wet ingredients. Mix until smooth and combined. In a small bowl, whisk all dry ingredients together except the chocolate chips. Add the dry ingredients to the wet ingredients and mix until combined. Add chocolate chips and mix once more (save a few chocolate chips for topping or add extra).
- Portion: Spray a 24 count mini muffin baking pan with non-stick cooking spray. Using a portion scooper or spoon, fill the muffin pan with brownie batter, one scoop in each space. Top each with a couple chocolate chips.
- Bake: Place in the oven for 22-26 minutes. The brownie bites are done when a toothpick inserted comes out clean. Wait about 5 minutes before removing the brownie bites from the baking pan, and then let them cool completely on a cooling rack.
- Store: Store these brownie bites in a sealed container in the fridge or freezer. They’ll last up to 7 days in the fridge, or 3 months in the freezer, but they NEVER last that long at my house. You can also store them in an airtight container on the counter for up to 4 days, but I prefer them chilled.
Notes
Flour: This recipe has been tested with all-purpose flour, and Bob’s Red Mill Paleo Baking Flour. Both worked great! I have not tested with other flours but if you make any substitutions, please let me know how they went in the comments below.
Based on the original Sweet Potato Brownie Bites Recipe. Nutrition information estimated with My Fitness Pal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sweets
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 brownie bites
- Calories: 228
- Fat: 12g
- Carbohydrates: 28g
- Protein: 6g
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Hope you enjoy this wonderful Fall treat! If you make these Pumpkin Spice Brownie Bites, please tag me so I can see your creation! Tag @projectmealplan on Instagram and use the hashtag #projectmealplan!
