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Homemade Pumpkin Pie Brownie Bites with Whipped Cream recipe photo
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Pumpkin Pie Brownie Bites with Whipped Cream

These Pumpkin Pie Brownie Bites with Whipped Cream are a festive, fudgy, and spiced treat perfect for fall gatherings and cozy nights.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Dessert
Cuisine: American
Keyword: Brownie, Easy, Fall, Pumpkin, Quick, Spiced, Whipped Cream
Servings: 24 servings

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup chocolate chips
  • 1 cup heavy whipping cream for whipped cream topping
  • 2 tablespoons powdered sugar for whipped cream
  • 1/2 teaspoon vanilla extract for whipped cream

Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners for easy removal.
  • In a large bowl, combine 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/4 cup brown sugar, and 1/2 cup vegetable oil. Whisk until smooth. Add the two large eggs and 1 teaspoon vanilla extract, then whisk again until fully incorporated.
  • In a separate bowl, sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.
  • Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Fold in the 1/2 cup chocolate chips.
  • Spoon the batter evenly into the prepared mini muffin pan, filling each cup about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  • Allow the bites to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before topping.
  • In a chilled bowl, pour 1 cup heavy whipping cream. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form.
  • Once the brownie bites are cool, dollop or pipe the whipped cream on top. Optionally sprinkle a pinch of cinnamon or cocoa powder on the whipped cream. Serve immediately or refrigerate until ready.

Equipment

  • Mini muffin tin or mini cupcake pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Electric mixer or hand whisk
  • Measuring Cups and Spoons
  • Cooling Rack

Notes

  • Do not overbake to keep the bites fudgy and moist.
  • Chill the mixing bowl and beaters before whipping cream to achieve soft peaks.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • For dairy-free, substitute heavy cream with canned coconut cream and use dairy-free chocolate chips.
  • Use liners or grease the pan well to prevent sticking.