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

Close up image of Pumpkin Cheesecake Cupcake on a wire rack
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Easy Pumpkin Cheesecake Cupcake Recipe:

Once the fall weather hits, I love making all the pumpkin desserts. These mini pumpkin cheesecakes cupcake is one of my favorites. The pumpkin cupcakes are made from scratch and then filled with a cheesecake filling.

We love this 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.

Close up image of Pumpkin Cheesecake Cupcakes on a wire rack

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.
Pumpkin Cheesecake Cupcake Ingredients

Ingredients: 

Serves: 12 

For the Cupcakes: 

  • All Purpose Flour 
  • Pumpkin Pie Spice 
  • Baking Powder 
  • Baking Soda 
  • Cinnamon 
  • Salt 
  • Pumpkin Puree 
  • Granulated Sugar 
  • Brown Sugar 
  • Vegetable Oil 
  • Large Eggs 

Make the Filling: 

  • Cream Cheese (softened) 
  • Sugar 
  • Pumpkin Pie Spice 

For the Frosting: 

  • Cream Cheese (softened) 
  • Unsalted Butter 
  • Powdered Sugar
  • Vanilla Extract 

How to Make Pumpkin Cheesecake Cupcakes: 

Make the Cupcakes: 

  • Step 1 – Heat Oven – Preheat the oven to 350 degrees Fahrenheit. Then line a cupcake pan with 12 cupcake liners. 
  • Step 2 – Combine Dry Ingredients – In a large mixing bowl, whisk together the flour and pumpkin pie spice. Add in baking powder, cinnamon and salt.  Set aside. 
  • Step 3 – Combine Wet Ingredients – In a separate mixing bowl, stir together the pumpkin puree and sugar. Add in brown sugar, vegetable oil and eggs.  
  • Step 4 – Mix Dry and Wet Ingredients – Then stir the wet ingredients into the dry ingredients until just combined.  Set aside. 
  • Step 5 – Mix Filling Ingredients – In a separate bowl, beat together the filling ingredients. Beat with a hand held mixer or stand up mixer. 
  • Step 6 – Fill Paper Liners – 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.  
  • Step 7 – Bake Cupcakes – Bake cupcakes for 15-18 minutes in muffin tins. Bake until a toothpick inserted in the pumpkin portion of the cupcakes comes out clean. 
  • Step 8 – Cool Cupcakes – Remove from the oven and allow the cupcakes to cool completely. Cool on wire racks while you prepare the frosting. 

How to Make Frosting: 

  • Step 1 – Beat Cream Cheese – Beat together the cream cheese and butter. Combine 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 2 – Reduce Speed – Reduce the speed on the mixer to low. Then gradually add in the powdered sugar until combined and smooth. 
  • Step 3 – Mix in Vanilla Extract – Then mix in the vanilla extract. 
  • Step 4 – Serve and Enjoy – Once the cupcakes have cooled completely at room temperature. Then pipe the frosting onto each cupcake.  Serve and enjoy.
Close up image of Pumpkin Cheesecake Cupcake

Cupcake Pumpkin Cheesecake Variations Ideas:

  • 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 cheese cake filling and the cream cheese topping. It will still be delicious and full of pumpkin flavor.
Close up image of Pumpkin Cheesecake Cupcake on a platter

What Else Can I Top This Cupcake With?

We love to top these cupcakes with the homemade cream cheese frosting. But you can also top with whipped cream or drizzle with caramel sauce.

You can also top with a dusting of powdered sugar if you do not like frosting.

Cheesecake Pumpkin Cupcakes Recipe 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.
Close up image of Pumpkin Cheesecake Cupcake

How to Store Leftovers:

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

Homemade Pumpkin Cheesecake Cupcakes:

Holiday baking is a special time that we love to get together and bake our favorite desserts. We start in October and make all things pumpkin and then end with all of our favorite Christmas desserts.

These Pumpkin Cheesecake Cupcakes are one of our favorites as it combines two of my favorites. If you are looking for a new dessert to try this fall, add this cupcake recipe for a crowd pleasing dessert.

Print Recipe for Pumpkin Cheesecake Cupcakes:

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 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:

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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

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More Easy Pumpkin Dessert Recipes:

These Pumpkin Cheesecake Cupcakes combine two of my favorites, pumpkin and cheesecake. They have amazing flavor and easy to make. 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. #dessertsonadime #pumpkincheesecakecupcakes #pumpkincheesecakes

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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!

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