Pumpkin Cheesecake Brownie Bites
Fall flavors meet fudgy chocolate in these irresistible Pumpkin Cheesecake Brownie Bites with a surprising savory turkey bacon twist!
Servings: 12 servings
Ingredients
Pumpkin Cheesecake Mixture
- 1/2 cup cream cheese softened
- 1 cup pumpkin puree not pumpkin pie filling
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Brownie Batter
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- pinch salt
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup cooked turkey bacon crumbled
- 1/2 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease your 12-cup muffin tin or line it with paper liners to prevent sticking.
Make Pumpkin Cheesecake Mixture
- In a medium bowl, beat together the softened cream cheese, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and creamy. Set aside.
Make Brownie Batter
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and a pinch of salt. Add eggs, granulated sugar, and vanilla extract, mixing until just combined. Gently fold in crumbled turkey bacon and chocolate chips.
Assemble Bites
- Fill each muffin cup halfway with brownie batter. Add a spoonful of pumpkin cheesecake mixture on top of the batter in each cup. Use a toothpick or skewer to swirl the cheesecake mixture into the brownie batter creating a marbled effect.
Bake and Cool
- Bake for 20-25 minutes or until a toothpick inserted in the brownie part comes out with a few moist crumbs. Avoid overbaking to keep brownies fudgy and cheesecake creamy.
- Allow bites to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or chilled.
Equipment
- Muffin Tin
- Mixing Bowls
- Electric Mixer or Whisk
- Spatula
- Measuring cups and spoons
- Toothpick or skewer
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Avoid overmixing the batter to keep brownies light and fudgy.
- Try adding chopped pecans or walnuts for extra crunch and flavor.
- Store leftovers in an airtight container in the refrigerator up to 5 days or freeze for up to 3 months.
- Reheat gently to restore the creamy cheesecake texture.