Delicious Pumpkin Cheesecake Cupcakes with a creamy filling baked to perfection in a tender cupcake base. Perfect for fall, holidays, or any dessert craving.
Pumpkin Cheesecake Cupcakes are a delightful fall dessert that combines the rich, creamy texture of cheesecake with the warm flavors of pumpkin and spices. Baked in a tender cupcake base, these individual treats are perfect for holiday gatherings or any time you want a seasonal indulgence.
Easy to make and beautifully portioned, they’re sure to impress friends and family with both flavor and presentation.
If you love making pumpkin recipes as much as we do, make this easy dessert for a crowd-pleasing treat. You might also want to try Easy Pumpkin Delight Recipe and Easy Pumpkin Cake Recipe.
Table of contents
Why We Love This Cupcake Recipe
- Creamy and Rich – The cheesecake filling is smooth, velvety, and indulgent.
- Warm Fall Flavors – Pumpkin and spices like cinnamon, nutmeg, and cloves create a cozy, seasonal taste.
- Perfectly Portioned – Individual cupcakes are easy to serve and share.
- Easy to Make – Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Versatile Dessert – Great for holiday parties, fall gatherings, or a special treat any time.
Ingredients
Cupcakes
- All Purpose Flour – Spoon the flour into the measuring cup for accuracy; avoid scooping directly from the bag.
- Baking Soda – Helps the cupcakes rise; you can also use recommended Baking Soda Substitutes if needed.
- Pumpkin Puree – Use plain pumpkin puree, not pumpkin pie filling, to control the sweetness and spice in the recipe.
- Brown Sugar – Adds sweetness and moisture, Homemade Brown Sugar Recipe or store-bought options work well.
Filling
- Cream Cheese – Soften at room temperature for smooth, lump-free mixing and a creamy texture.
- Sugar – Sweetens the filling and balances the pumpkin flavor.
- Pumpkin Pie Spice – Adds warm, flavors like cinnamon, nutmeg, and cloves for a cozy, seasonal taste.
Frosting
- Unsalted Butter – Using unsalted butter allows better control of the overall saltiness in the frosting.
- Powdered Sugar – Sift before mixing to ensure a smooth, lump-free frosting.
- Vanilla Extract – Use pure vanilla extract for the best flavor; clear vanilla is recommended to keep the frosting color bright and unaltered.
Scroll to the bottom of the page and get the complete list of ingredients.
Variations and Substitutions
- Mini Cheesecakes – Use a mini cupcake pan to make bite-sized versions, perfect for parties or sharing.
- Graham Cracker Crust – Add a layer of graham cracker crumbs mixed with melted butter at the bottom for extra texture and flavor.
- Pumpkin Cupcakes – Make the cupcake base from scratch or use a pumpkin cake mix for convenience; either way, top with the cheesecake filling and frosting for a delicious treat.
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.
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.
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.
Step 4. Mix Dry and Wet Ingredients until just combined.
Step 5. In a separate bowl, beat together the filling ingredients. I used an electric mixer.
Step 6. Pour batter into each cupcake tin. Then top each one with 2 teaspoons of the filling mixture.
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.
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.
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.
Step 10. Combine until smooth.
Step 11. Once the cupcakes have cooled completely, pipe the frosting onto each cupcake.
Storage
Refrigerator – Store cupcakes in an airtight container for up to 3–4 days to keep the cheesecake filling and frosting fresh.
Freezer – Wrap individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Serving Tip – Bring refrigerated cupcakes to room temperature for a creamier texture, or enjoy straight from the fridge for a firmer bite.
Make-Ahead – You can prepare the cupcakes a day in advance; frost just before serving or keep frosted cupcakes refrigerated until ready to enjoy.
Expert Tips
- Room Temperature Ingredients – Make sure cream cheese, butter, and eggs are at room temperature for smooth mixing and a lump-free filling.
- Don’t Overmix – Gently fold the cheesecake filling into the cupcake batter to keep it light and creamy.
- Chill Before Serving – Refrigerate the cupcakes for at least an hour after frosting to help the filling and frosting set.
- Use a Piping Bag – For a neat and attractive frosting presentation, use a piping bag instead of spreading by hand.
- Mini Cupcake Option – Use a mini cupcake pan to make bite-sized treats, perfect for parties or sharing.
- Check for Doneness – The cheesecake filling should be slightly firm to the touch but not overbaked.
- Garnish Last – Add toppings like cinnamon, nutmeg, or chocolate shavings just before serving to maintain freshness and appearance.
More Easy Pumpkin Dessert Recipes
- Pumpkin Chocolate Chip Ice Cream Recipe
- Pumpkin Sheet Cake Recipe
- Easy Pumpkin No Bake Cookies
- Pumpkin Pudding
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
Ingredients
For the Cupcakes:
- 1 cup All Purpose Flour
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 cup Pumpkin Puree
- 1/2 cup Sugar
- 1/3 cup Brown Sugar
- 1/2 cup Vegetable Oil
- 2 Large Eggs
For the Filling:
- 4 ounces Cream Cheese softened
- 1/3 cup Sugar
- 1/2 teaspoon Pumpkin Pie Spice
For the Frosting:
- 8 ounces Cream Cheese softened
- 1/4 cup Butter
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
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!
