Go Back
- 1 cup pumpkin puree - 2 oz cream cheese, softened - 1/2 cup sugar - 1/2 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/2 cup unsweetened cocoa powder - 2/3 cup all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 3/4 cup granulated sugar - 1/2 cup melted butter - 2 large eggs - 1 teaspoon vanilla extract (for brownie mix) You’ll need just the right amounts to make these treats shine. - Pumpkin puree: 1 cup gives a rich flavor. - Cream cheese: 2 oz creates a creamy texture. - Sugar: You’ll use 1/2 cup for the cheesecake and 3/4 cup for the brownie mix. - Vanilla extract: 1/2 teaspoon for the cheesecake, plus 1 teaspoon for the brownie mix. - Ground cinnamon: Just 1/2 teaspoon adds warmth. - Ground nutmeg: A pinch of 1/4 teaspoon enhances the spice. - Cocoa powder: 1/2 cup provides that deep chocolate flavor. - All-purpose flour: Use 2/3 cup for a good base. - Baking powder and salt: 1/2 teaspoon each helps the texture. - Melted butter: 1/2 cup adds richness. - Large eggs: 2 eggs help bind everything together. For the best taste, I recommend using high-quality ingredients. - Pumpkin puree: Canned options like Libby's work well. You can also use homemade puree. - Cream cheese: Philadelphia is a classic choice. If you need a dairy-free option, use cashew cream. - Sugar: Granulated sugar is best, but you could try coconut sugar for a twist. - Vanilla extract: Pure vanilla extract is ideal. I avoid imitation for better flavor. - Cocoa powder: Look for unsweetened varieties like Hershey's or Ghirardelli. - Flour: All-purpose flour is great, but you can use gluten-free flour for a swap. First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. While your oven heats, line a mini muffin tin with paper liners. You can also grease it well if you prefer. This makes it easy to remove the bites later. In a mixing bowl, combine 1 cup of pumpkin puree, 2 ounces of softened cream cheese, and 1/2 cup of sugar. Add 1/2 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Mix these ingredients until the mixture is smooth and creamy. Set this filling aside; it will add rich flavor to your bites. In a large bowl, whisk together 1/2 cup of melted butter and 3/4 cup of granulated sugar. This step helps blend the ingredients well. Add 2 large eggs and 1 teaspoon of vanilla extract. Whisk until everything is fully mixed. Next, sift in 1/2 cup of unsweetened cocoa powder, 2/3 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Stir gently until the mixture is just combined. Be careful not to over-mix it! Now it’s time to fill the muffin tin. Spoon about 1 teaspoon of brownie batter into each muffin cup. Then, add 1 teaspoon of the pumpkin cheesecake filling on top. Finally, cover with another teaspoon of brownie batter. Make sure the cheesecake filling is partially covered. This layering creates a delightful surprise in each bite. Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center. It should come out mostly clean. Once baked, allow the brownie bites to cool in the tin for 10 minutes. After that, transfer them to a wire rack to cool completely. For a special touch, you can dust them with powdered sugar or add a dollop of whipped cream on top. Enjoy your delicious treats! To make pumpkin cheesecake brownie bites with the right texture, focus on the batter. Mix the brownie batter until just combined. Over-mixing can make them tough. When making the cheesecake filling, ensure the cream cheese is soft. This helps it blend smoothly with the pumpkin puree. A smooth mixture gives a creamy, rich filling. You can add more flavors to your bites. Consider mixing in chocolate chips for extra sweetness. A pinch of ginger or cloves can give a warm spice note. You might also try different extracts, like almond or maple, for a unique taste. These flavors work well with pumpkin and cream cheese. One common mistake is not preheating the oven. Always ensure your oven is hot before baking. This helps the bites rise properly. Another mistake is filling the muffin cups too much. Only fill them halfway to allow room for rising. Finally, do not rush the cooling process. Letting them cool in the tin first helps them hold their shape better. {{image_2}} You can easily make these bites gluten-free. Use a gluten-free flour blend instead of all-purpose flour. This swap keeps the texture nice without losing flavor. Many brands offer great gluten-free options. Just check for a blend that includes xanthan gum for the best results. To jazz up your brownie bites, add spices or chocolate chips. A pinch of ginger or allspice can add warmth. You could also mix in semi-sweet or dark chocolate chips. This extra touch brings out the rich flavors of pumpkin and chocolate. Serving these bites with festive toppings makes them even more special. Dust them with powdered sugar for a sweet touch. A dollop of whipped cream on top adds creaminess. For a fun twist, drizzle caramel or chocolate sauce over them. These toppings not only taste great but also make your dessert look stunning! To keep your pumpkin cheesecake brownie bites fresh, store them in an airtight container. This helps prevent them from drying out. Place parchment paper between layers to avoid sticking. If you have leftovers, they will stay soft and tasty this way. Always let the bites cool completely before storage. In the fridge, your brownie bites will last about five days. They may lose some flavor after that. If you store them at room temperature, they stay good for about three days. Avoid direct sunlight and heat. For the best taste, eat them within the first few days. Freezing these bites is simple and perfect for later cravings. First, let them cool completely. Then, wrap each bite in plastic wrap. Place the wrapped bites in a freezer bag or container. Label them with the date. They can last up to three months in the freezer. To enjoy, just thaw them in the fridge overnight. Yes, you can use fresh pumpkin. Just cook the pumpkin, then mash it until smooth. Make sure to remove any excess water. This will keep your brownie bites from getting too wet. Check them after 18 minutes. Insert a toothpick in the center of a bite. If it comes out mostly clean, they are done. The edges should look firm, and the center should be slightly soft. You can use Greek yogurt or mascarpone cheese. Both options will give a creamy texture. If you want a dairy-free choice, try silken tofu blended until smooth. They can be made to fit various diets. To make them gluten-free, use a gluten-free flour blend. For a dairy-free version, substitute the cream cheese and butter with plant-based options. Always check ingredient labels for allergens. We explored the key ingredients for your brownie bites, including quantities and brands. I shared step-by-step instructions for making them, from prepping the tin to baking. I offered tips for perfect texture and flavor, plus common mistakes to avoid. Then, we discussed fun variations and smart storage practices. In summary, these brownie bites are easy, tasty, and perfect for any occasion. Enjoy making them your own!

Pumpkin Cheesecake Brownie Bites

Indulge in the perfect fall treat with these Pumpkin Cheesecake Brownie Bites! This delightful recipe blends rich chocolate brownies with creamy pumpkin cheesecake for a flavor explosion in every bite. Easy to make and perfect for gatherings, these bites will impress your guests and satisfy your sweet tooth. Click to explore the full recipe and enjoy baking these autumnal delights! #PumpkinCheesecake #FallBaking #DessertRecipes #PumpkinSpice
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree

2 oz cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup unsweetened cocoa powder

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1/2 cup melted butter

2 large eggs

1 teaspoon vanilla extract (for brownie mix)

Instructions
 

Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it well.

    Make the cheesecake filling: In a mixing bowl, combine the pumpkin puree, cream cheese, sugar, vanilla extract, cinnamon, and nutmeg. Mix until smooth and creamy. Set aside.

      Prepare the brownie batter: In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs and vanilla extract; whisk until fully integrated.

        Sift in the cocoa powder, flour, baking powder, and salt. Stir until just combined, being careful not to over-mix.

          Fill the muffin tin: Spoon a small amount (about 1 teaspoon) of brownie batter into each muffin cup, followed by 1 teaspoon of the pumpkin cheesecake filling. Top with another teaspoon of brownie batter, ensuring the cheesecake filling is partially covered.

            Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out mostly clean.

              Allow the brownie bites to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

                For an extra touch, dust with powdered sugar or serve with a dollop of whipped cream on top.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24 bites