These Pumpkin Brownie Bites are ultra-fudgy flourless snacks packed with pumpkin flavors and perfect for a small snack. They are gluten-free, egg-free, dairy-free and ready in under 30 minutes.
Fall is my favorite season because I don’t need to explain to anyone why I put pumpkin in everything! I love the smell of pumpkin baked treats and pumpkin spices filling my home. I love it so much that I bake another pumpkin recipe every single day, like my Pumpkin Pie Cookies, Pumpkin Banana Cake, or Pumpkin Donut Holes.
These pumpkin brownie bites are a way to revisit brownies in a bite-sized version that is so easy to make in less than half an hour and with only 4 very basic ingredients.
Ingredients and Substitutions
This recipe requires only 4 base ingredients, but you can also use more add-ins, like pumpkin spice. Here’s how to pick them.
- Pumpkin Puree – Use 100% pure pumpkin puree, not pumpkin pie filling. Homemade puree works well too, but ensure it’s not too watery.
- Maple Syrup – Pure maple syrup provides the best flavor, but other liquid sweeteners like agave syrup or coconut nectar can be used. For a lower sugar option, try a sugar-free maple-flavored syrup.
- Peanut Butter – You need to use fresh, unsalted peanut butter for the best consistency and to control sodium levels. Almond butter or sunflower seed butter are great alternatives for different flavors or nut-free options.
- Unsweetened Cocoa Powder – Regular unsweetened cocoa powder works well. For a richer flavor, try using Dutch-processed cocoa. Cacao powder can be used for a less processed option with more antioxidants.
- Pumpkin Pie Spices – Use a store-bought pumpkin spice mix or make your own with cinnamon, nutmeg, ginger, and cloves for a more pronounced autumn flavor.
How to Make Pumpkin Brownie Bites
This recipe is really easy to make in just a few minutes. Here are pictures of the key steps.
Pour all the ingredients in a mixing bowl.
Stir the batter with a spatula until it’s just combined.
Use a cookie scoop to scoop out the batter.
Place the batter in a mini-muffin pan and bake the bites for 15 minutes.
Expert Tips
I’ve included below a few additional tips that couldn’t all fit in the recipe card to make sure you never fail this recipe!
- Ingredient Temperature – Ensure all ingredients are at room temperature for better mixing and even baking.
- Mixing Technique – Mix the ingredients just until combined to avoid overmixing, which can lead to tough brownies.
- Portioning – Use a small cookie scoop or tablespoon measure to ensure even-sized bites for consistent baking.
- Baking Time – Keep a close eye on the bites towards the end of baking. They’re done when the tops are dry but still slightly soft in the center for that perfect fudgy texture.
- Cooling – Allow the bites to cool in the pan for the recommended time before attempting to remove them. This helps them set properly and prevents breaking.
- Flavor Boost – For an extra flavor kick, try adding a sprinkle of sea salt on top of each bite before baking.
- Storage – Store the bites in an airtight container in the fridge for up to a week. These bites also freeze well for longer storage.
- Serving Suggestion – Warm slightly before serving for an extra gooey treat, or top with a small dollop of vegan whipped cream for added indulgence.
More Quick Pumpkin Snacks
If you like simple pumpkin recipes you can eat at any time of the day, you need to try these:
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Pumpkin Brownie Bites
Ingredients
- ½ cup Pumpkin Puree - (note 1)
- ⅓ cup Maple Syrup - (note 2)
- ½ cup Peanut Butter (Unsalted) - (note 3)
- ¼ cup Unsweetened Cocoa Powder - (note 4)
Optioanl for more flavors
- 2 teaspoon Pumpkin Pie Spices
- 1 teaspoons Vanilla Extract
- 1 pinch Salt
Instructions
- Preheat the oven to 350 °F (180 °C).
- Spray some cooking oil on a 12-hole mini muffin pan. Set it aside.
- In a mixing bowl, stir peanut butter, pumpkin puree, cocoa powder, and maple syrup. Stir in any optional ingredients.
- Stir for 1-2 minutes or until a smooth consistent batter forms.
- Fill each muffin hole with a tablespoon of batter.
- Bake the bites for 15-18 minutes at 350 °F (180 °C) until dry on top and a toothpick inserted in the center comes out with just a little crumb on it, meaning the bites are baked but still fudgy.
- Let them cool on a cooling rack for 15 minutes.
These are my new Favorites!* . I may become a more enthusiastic fan of pumpkin now – these brownie bites are not only yummy but also all-kid-friendly, chock-full of healthful ingredients, and sure to be great gifts for the holidays. Thank you lots!
* Tahini instead of peanut butter seemed to go well with the pumpkin (and the cocoa powder).
Thank you so much! Happy holiday to you too.
Perfect, decadent chocolate dessert bite. I made these many times in the last few weeks and they always come out perfectly. Then they magically disappear!
Glad you liked them!!!
Carine, this is the best recipe I’ve tried! So amazing, added dairy free choc chips and 2 table spoons almond flour to make them more cake like. Delish!
Thank you!!! Adding chocolate chips is a great variation!!
Will the taste be a lot different if I use almond butter
Not dramatically different. I love the taste of almonds, so I tend to like it a lot with almond butter 🙂
Can I use a 9×9 brownie pan instead?
Sure, it would work fine!