These Pumpkin Cheesecake Cupcakes combine two of my favorites, pumpkin and cheesecake. They have amazing flavor, and the recipe is easy to make.

Close up image of Pumpkin Cheesecake Cupcake on a wire rack
Want to save this recipe?

Once the fall weather hits, I love making all the Pumpkin Dessert Recipes. This recipe for mini pumpkin cheesecake cupcakes is one of my favorites. The cupcake recipe is made from scratch and then filled with cheesecake.

It is such a simple recipe as it combines two of my favorite flavors, pumpkin and cheesecake. Cupcakes are always a crowd favorite and perfect to serve for all your holiday dinners.

The cream cheese frosting really pulls all the flavors together and is easy to make. If you love making pumpkin recipes as much as we do, make this easy dessert for a crowd-pleasing treat. You will also love Easy Pumpkin Delight Recipe and Easy Pumpkin Cake Recipe. Let the kids help make Chocolate Acorns.

Why We Love This Cupcake Recipe

  • Simple Ingredients – These cupcakes are made with simple ingredients. If you are a baker, you probably already have the majority of these ingredients. Stock up now for all your holiday baking.
  • Single Serving Cupcakes – We love serving cupcakes especially when taking them to a holiday dinner. It makes it easy to serve and everyone loves to be able to grab and enjoy.
  • Easy to Make – If you love the flavors of pumpkin and cheesecake. Then you are going to love these quick and easy cupcakes. We love that these cupcakes are made from scratch which makes them taste better.

Ingredients

Pumpkin Cheesecake Cupcake Ingredients - flour, baking soda, pumpkin puree, brown sugar, pumpkin pie spice, butter, vanilla, cream cheese.

Cupcakes

  • All Purpose Flour. Spoon the flour into a measuring cup. Never scoop it because it isn’t measured as accurately.
  • Baking Soda. You can try the Best Baking Soda Substitutes.
  • Pumpkin Puree. Make sure to buy plain pumpkin puree and not pumpkin pie filling with spices.
  • Brown Sugar. The Best Brown Sugar Substitutes.

Filling

  • Cream Cheese. Softened at room temperature to make it easier to mix.

Frosting

  • Unsalted Butter. I like to use unsalted to make the frosting and it’s easier to control the salt content.
  • Powdered Sugar. Sift the powdered sugar so the frosting will be smooth.
  • Vanilla Extract. Use pure vanilla extract. I also recommend using clear vanilla so the frosting color will not be altered.

Scroll to the bottom of the page and get the complete list of ingredients.

Variations and Substitutions

  • Mini Cheesecakes – If you have a mini cupcake pan, make these cupcakes in this pan. This creates the perfect bite size dessert for the perfect treat to feed a crowd.
  • Graham Cracker Crust – You can easily add a graham cracker crust with graham cracker crumbs and melted butter. It gives the cupcakes a delicious layer and an easy addition.
  • Pumpkin Cupcakes – We love making these cupcakes from scratch. But if you prefer you can use a pumpkin cake mix to make the cupcake base. Then top with the cheesecake filling and the cream cheese topping. It will still be delicious and full of pumpkin flavor.

How to Make Pumpkin Cheesecake Cupcakes

  • Step 1 – Heat the oven and prepare the pan. – Preheat the oven to 350 degrees Fahrenheit. Then line a cupcake pan with 12 cupcake liners. 
Dry ingredients in a bowl.

Step 2. Combine the dry ingredients. In a large mixing bowl, whisk together the flour and pumpkin pie spice. Then add in the baking powder, cinnamon and salt. 

Wet ingredients in a bowl ready to be combined.

Step 3. Use a separate bowl and combine the wet ingredients. Stir together the pumpkin puree and sugar. Add in brown sugar, vegetable oil and eggs.  

Mixing bowl with wet and dry ingredients combined together.

Step 4. Mix Dry and Wet Ingredients until just combined.

Mixing bowl with cheesecake filling combined.

Step 5. In a separate bowl, beat together the filling ingredients. I used an electric mixer.

Batter in cupcake tins and topped with cheesecake filling.

Step 6. Pour batter into each cupcake tin.  Then top each one with 2 teaspoons of the filling mixture. 

More batter placed on top of the filling in each tin.

Step 7. Then top with more pumpkin batter to cover the filling. Bake the cupcakes for 15-18 minutes or until a toothpick inserted in the pumpkin portion of the cupcakes comes out clean. 

Powdered sugar and butter combined in mixing bowl.

Step 8. While the cupcakes cool, make the frosting. Beat together the cream cheese and butter with a hand mixer or stand mixer until light and fluffy. We like to use the paddle attachment in a bowl of an electric mixer.

Vanilla added to cream cheese mixture.

Step 9. Lower the speed on the mixer to low. Then gradually add in the powdered sugar until combined. Then mix in the vanilla extract. 

Ingredients combined until smooth.

Step 10. Combine until smooth.

Cupcakes topped with frosting.

Step 11. Once the cupcakes have cooled completely, pipe the frosting onto each cupcake. 

Storage

Refrigerate the leftovers in an airtight container for up to 5 days.  

Close up image of Pumpkin Cheesecake Cupcake

Expert Tips

  • Room Temperature Ingredients – When preparing these recipe, make sure to start with room temperature ingredients. The cream cheese blends with the other ingredients better which makes it smooth and creamy.
  • Cupcake Liners – We recommend using cupcake liners in your muffin pan. This helps to easily fill the muffin tins with cupcake batter and easier to clean up. But you can still make this recipe if you do not have any cupcake liners.
  • Pumpkin Puree – When making this recipe, make sure to use pumpkin puree and not pumpkin pie filling. The results will not be the same.
  • Pumpkin Cupcakes – Adding the cheesecake filling is easy to do but dividing the pumpkin batter in half. This allows the cupcakes to have a delicious cheesecake filling in each bite.
  • Frosting the Cupcakes – Before topping the cupcakes with the cream cheese frosting, make sure the cupcakes are completely cooled.

More Easy Pumpkin Dessert Recipes

If you are looking for a new dessert to try this fall, add this cupcake recipe for a crowd-pleasing dessert. Once you make it, come back and leave a star rating and comment please.

Pumpkin Cheesecake Cupcakes

4.75 from 4 votes
These Pumpkin Cheesecake Cupcakes combine two of my favorites, pumpkin and cheesecake. They have amazing flavor, and the recipe is easy to make.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Cuisine American
Course Dessert
Calories 464

Ingredients

For the Cupcakes:

For the Filling:

  • 4 ounces Cream Cheese softened
  • 1/3 cup Sugar
  • 1/2 teaspoon Pumpkin Pie Spice

For the Frosting:

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Instructions

For the Cupcakes:

  • Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with 12 cupcake liners.
  • In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon and salt.  Set aside.
  • In a separate mixing bowl, stir together the pumpkin puree, sugar, brown sugar, vegetable oil and eggs.
  • Then stir the wet ingredients into the dry ingredients until just combined.  Set aside.
  • In a separate bowl, beat together the filling ingredients with a hand held mixer or stand up mixer.
  • Pour a spoonful of the pumpkin batter into each cupcake tin.  Top each one with 2 teaspoons of the filling mixture.  Then top with more pumpkin batter to cover the filling.
  • Bake for 15-18 minutes until a toothpick inserted in the pumpkin portion of the cupcakes comes out clean.
  • Remove from the oven and allow the cupcakes to cool completely on wire racks while you prepare the frosting.

For the frosting:

  • Beat together the cream cheese and butter with a hand held mixer or stand mixer until light and fluffy.
  • Reduce the speed on the mixer to low and gradually add in the powdered sugar until combined and smooth.
  • Then mix in the vanilla extract.
  • Once the cupcakes have cooled completely at room temperature, pipe the frosting onto each cupcake.  Serve and enjoy!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition Facts

Calories 464kcal, Carbohydrates 61g, Protein 4g, Fat 24g, Saturated Fat 10g, Polyunsaturated Fat 6g, Monounsaturated Fat 6g, Trans Fat 0.2g, Cholesterol 66mg, Sodium 263mg, Potassium 113mg, Fiber 1g, Sugar 51g, Vitamin A 3717IU, Vitamin C 1mg, Calcium 67mg, Iron 1mg

Pin This Now to Remember It Later

Pin Recipe

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

4.75 from 4 votes (4 ratings without comment)

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating