Get tricked or treated with these rich brownie bites, decorated with honey-sweetened pumpkin and cream cheese frosting. Save leftover frosting for spreading on toast or dipping fresh fruit.
Ingredients
- 1 (8.0-ounce) package cream cheese softened
- 3 tablespoons honey
- 1/4 cup pumpkin purée
- 1 (11.25-ounce) package mini brownies
- 1 tablespoon mini chocolate chips
- 6 dried apricots thinly sliced
Method
In a large bowl, beat cream cheese and honey with an electric mixer on medium speed until smooth, about 30 seconds. Transfer about 2 tablespoons of the mixture to a small, resealable plastic bag and set aside. Add pumpkin to remaining cream cheese mixture and beat again for 30 seconds. Transfer orange frosting to a second resealable plastic bag.
Snip off one corner from each bag of frosting (very small for white frosting). Pipe a generous layer of orange frosting over the top of each brownie. Pipe 2 small dots with white frosting to form eyes. Arrange a chocolate chip in the middle of each eye. For spiders, arrange the dried apricots as legs, sticking them into the frosting on either side.
Nutritional Info:
Per serving: 2 brownies, 290 calories (150 from fat), 17g total fat, 9g saturated fat, 45mg cholesterol, 160mg sodium, 35g carbohydrates (2g dietary fiber, 21g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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