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pumpkin cheesecake brownie cupcakes
It’s officially fall, y’all! Last night, as we opened those big sliding glass doors, a crisp breeze finally made its way into our cozy home, carrying that unmistakable scent of autumn. It’s moments like these that inspire me to get into the kitchen and bake—something about the cooler weather just makes me crave all things pumpkin, spiced, and chocolatey. From pumpkin bread to apple pies, there’s something magical about how these flavors bring people together.

Since fall is one of our favorite seasons, and because who doesn’t love a combination of pumpkin, chocolate, and cheesecake?—Brayden and I decided to share another fun Kitchenwise creation with you all! These little Pumpkin Cheesecake Brownie Bites are pure autumnal perfection.

Oh, don’t forget to stick around until the end—I think the bloopers might just be the highlight of this video!


Sidenote: He’s my little munch, and he’s just too cute not to mention. Here he is helping out in the kitchen.

cooking with braydencooking with brayden 2
Pumpkin Cheesecake Brownie Bites

Yields: 24 brownie bites

Ingredients:

  • ½ cup melted butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 can (15 oz) pumpkin puree
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 teaspoon pumpkin pie spice
  • 1 box (3.4 oz) cheesecake instant pudding mix (dry, not cooked)

Instructions:

Preheat your oven to 350°F (175°C). Grease and lightly flour a 24-count mini muffin tin.

In a mixing bowl, combine the butter, sugar, eggs, vanilla, cocoa powder, flour, and salt. Mix until smooth, then carefully spoon the batter evenly into the prepared muffin cups. Bake for approximately 15 minutes or until a toothpick inserted into the center comes out clean.

Meanwhile, while the brownies are baking, prepare the cheesecake filling. In a large bowl, whisk together the canned pumpkin, thawed whipped topping, pumpkin pie spice, and dry cheesecake pudding mix until you achieve a mousse-like consistency. Once the brownie bites have cooled completely, transfer the mousse mixture into a piping bag and frost each brownie bite generously. Serve immediately or store in the refrigerator until ready to enjoy.

These bites are absolutely divine—they’re soft, gooey, and full of rich flavor. Honestly, they’re so good, I can’t stop eating them!

pumpkin cheesecake brownies

Oh my gosh, they’re amazing!

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Hope you give these a try—it’s definitely worth the effort! Let me know what you think in the comments below. Happy baking, and here’s to a season filled with warmth, laughter, and delicious treats!

Source: Allrecipes and Shaken together

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