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Best Pumpkin Patch Brownie Bites: Easy Fall Dessert

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Rich, fudgy brownie bites topped with orange cream cheese frosting and a pretzel stem, creating adorable miniature pumpkins. An easy, crowd-pleasing fall dessert that comes together in about 35 minutes.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Orange gel food coloring
  • Pretzel sticks, broken into small pieces (about 1/2 inch each)
  • Green candy melts or green frosting (optional)
  • Orange sanding sugar or sprinkles (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving some overhang on two sides. Lightly grease the parchment with cooking spray or a little butter.
  2. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined and slightly glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  3. Sift the cocoa powder, flour, salt, and baking powder directly into the wet mixture. Use a rubber spatula to fold everything together gently until no streaks of flour remain. Do not overmix.
  4. Pour the batter into the prepared pan and spread evenly. Bake for 18 to 22 minutes, until the edges look set and a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  5. While the brownies cool, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add the sifted powdered sugar and vanilla extract, beat on low until combined, then increase to medium and beat for another minute. Add orange gel food coloring one drop at a time until desired shade is reached.
  6. Once the brownies are completely cool, use a round cookie cutter (about 1.5 inches) to cut out circles. Press straight down and twist slightly to release. You should get about 16 to 20 rounds.
  7. Transfer the orange frosting to a piping bag or a zip-top bag with a small corner snipped off. Pipe a small swirl of frosting onto each brownie round, starting from the center and spiraling outward.
  8. Gently press a small piece of pretzel stick into the center of each frosting swirl to create the stem. Optionally, add a small green leaf using melted green candy melts or green frosting.
  9. Place the finished pumpkin patch brownie bites in the refrigerator for about 15 to 20 minutes to let the frosting set. Serve at room temperature or slightly chilled.

Notes

Do not skip the cooling step—warm brownies will crumble when cut. For a crackly top, beat eggs and sugar together for a full minute. Brownies continue to cook from residual heat, so pull them when the center still looks slightly underdone. Use a wet knife or cookie cutter for clean cuts. These taste even better the next day.

Nutrition

Keywords: pumpkin patch brownie bites, fall dessert, Halloween brownies, easy brownie recipe, cream cheese frosting brownies

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