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.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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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.
Notes
Nutrition
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.
Carine’s 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:
Any idea if these can be done in a normal muffin tin? I want to make them but don’t want to buy a new tin .
P.S. love your recipes!
I am sure yo can, I would add 2 tablespoons of batter per muffin hole, it might take a bit longer to bake, and since you add more batter per serve the batter won’t make as many bites too.
Thanks for your prompt reply, Carine. I can’t wait to try these later today.
Amazing!
If you plan to double the recipe you may not need to double the maple syrup. I doubled the ingredients and found them to be much too sweet for my taste.
I made the recipe as written several weeks ago and it was perfect. Fudge and chocolatey goodness!
That’s right, doubling a recipe can change the way you perceive sweetness. It’s because the baking chemistry is changed. The issue if you don’t double each ingredient is the texture. Maple syrup is a binder so less of it will make the bites less fudgy, even fragile.
Thanks so much for replying. I did not realize that decreasing the sweetener might change the texture. I would like to add that everyone loves them as is! Definitely a 10 out of 10!
Thank you! The liquid sweetener is a binder in the recipe, since there’s no eggs, so yes, I wouldn’t decrease too much if you don’t want to be disappointed by the texture.
These pumpkin brownie bites were quick and easy to make, and so fudgy – they’ll be a go-to for my late-night chocolate cravings, for sure! LOVE that they’re flourless and have just a few ingredients. I used crunchy almond butter (Trader Joe’s is the best!) instead of peanut butter, which added some texture. Next time, I might even add chopped walnuts and coconut sugar 72% chocolate baking chips. Another great recipe, thank you!
Thank you so much for this lovely feedback!
So easy and healthy for a little treat! Love that it only makes a dozen – so there are less to eat and I force myself to save some for the rest of the family.
Thank you so much!
Really good I used honey instead of maple syrup. Also baked about 25 minutes in my oven. Great easy recipe!
Thank you! I am so happy to hear it work well with honey too.
These are delicious – I used almond butter and added the pumpkin pie spice. I baked them for 21 minutes to dry them out. However, the next day they were soggy – still delicious but gooey and wet, even after being stored in the fridge. Any suggestions?
Did you used canned pumpkin puree too? It can simply be too much moisture from a little too much pumpkin puree, or an homemade puree. Next time you can add 1/4 cup oat flour in the batter it will add fiber that absorb any extra moisture, and they will get less gooey the next day.
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 🙂