Fudgy Brownie Cherry Bombs

5 star Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 12 brownies
Recipe Created By: April Timboe


1 15 oz can pumpkin puree
1/2 cup canola oil
1 tsp vanilla extract
1 1/2 cups sugar
1 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 cup cherry pie filling or cherry preserves
3 Tbsp fresh squeezed orange juice
1 tsp fresh orange zest
3/4 cup powdered sugar
cooking spray, for spraying pan


Preheat an oven to 350°F.

In a large mixing bowl, combine the pumpkin, oil, vanilla, sugar, flour, cocoa powder, baking soda and baking powder. Stir until well combined.

Spray a cupcake pan with the cooking spray. Scoop about 1/4 cup batter into cupcake cup. This will yield 12 fudge brownies.

Bake the brownies at 350°F for 20 minutes or until done and a toothpick inserted comes out with just a few moist crumbs.

Remove brownies from pan and carefully spoon 1 teaspoon of the cherry pie filling or cherry preserves onto the top of each brownie. Slightly press filling into the center. Allow the brownies to cool.

In a medium sized bowl, whisk together the orange juice, zest and powdered sugar until smooth.

Place the brownies on a platter and drizzle with the orange glaze. Serve and Enjoy.


Canned pumpkin is the hidden secret to make these oh so fudgy brownies. Cherry filing and a fresh orange glaze make this a delicious and “safe” dessert to serve and satisfy that sweet tooth!


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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