Pumpkin Cheesecake Cupcakes

Delicious Pumpkin Cheesecake Cupcakes with a creamy cream cheese frosting. Moist, spiced, and perfect for any fall party or dessert craving!

This is the time of year I love to spend time in the kitchen baking. Nothing makes me happier than a delicious fall dessert or cozy fall recipe. During October and November, it’s all about the apple and pumpkin recipes for me! If you are the same, check out some of these highly-rated fall must-bake recipes: Glazed Chocolate Chip Pumpkin Bread, Apple Bundt Cake with Cream Cheese Swirl, Pumpkin Rolls, and Deep Dish Apple Crisp. Find more fall recipes here.

PUMPKIN CHEESECAKE CUPCAKES

These Pumpkin Cheesecake Cupcakes have become my family’s new favorite! They were the very first pumpkin treat I’ve made this year, and they were everything I was hoping for. Soft, moist, creamy, and full of that iconic pumpkin-spice flavor we all know and love this time of year.

Once you take a bite of these heavenly cupcakes you’ll find a nice cheesecake surprise right in the center. I topped them off with my famous cream cheese frosting (my kids say it’s famous), and it made these Pumpkin Cheesecake Cupcakes all the more dreamy.

I have a big list on my phone of new pumpkin recipes I want to make this fall season, but I’m SO glad I started with this cupcake recipe first! My family stood at the table and watched as I photographed them, so they could be first in line to try them out. Kale, my husband, inhaled his in 3 bites and grabbed another right after. That is the best compliment!

I ate one cupcake (but wanted five) and savored every bite. Right after I was finished, I grabbed a recipe card and wrote down the recipe exactly how I made it. Then I popped it right into my “famous recipes” box because this one is a keeper for sure. I know I’ll be making them again soon. Don’t forget to save this for later so you can continue this tradition with your family! This recipe is too delicious to forget. These cupcakes are perfect for a brunch spread, a grab-and-go breakfast, or for dessert after dinner.

Don’t forget to tag me in your pumpkin cheesecake cupcake creations on Instagram and Facebook @lifeinthelofthouse. Happy fall baking!

Why You’ll Love These Pumpkin Cheesecake Cupcakes:

• Easy to Make: No complicated steps or fancy equipment. Only simple pantry staple ingredients.
• Ultimate Fall Dessert: A moist, spiced pumpkin cupcake base made with real pumpkin puree and warm fall spices like cinnamon, nutmeg, and pumpkin pie spice.
• Classic Cheesecake Flavor: Each cupcake hides a luscious pumpkin-spiced cheesecake filling for the ultimate fall flavor combination.
• Bakery-Style Finish: Topped with rich, tangy cream cheese frosting that’s smooth, fluffy, and pipes beautifully.
• Crowd-Pleasing Party Dish: Ideal for Thanksgiving desserts, fall parties, bake sales, or cozy nights in.
• Make-Ahead Friendly: Cupcakes stay moist for days and can be stored in the fridge for a ready-to-go treat.

Ingredients

Cheesecake Filling

• 4 ounces cream cheese softened
• 1/3 cup granulated sugar
• 1/2 teaspoon pumpkin pie spice

Pumpkin Cupcakes

• 1 cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/3 cup light brown sugar packed
• 1/2 cup vegetable oil
• 2 large eggs

Cream Cheese Frosting

• 1 block (8 ounces) cream cheese softened
• 1/2 cup salted butter softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners; set aside.

For The Cheesecake Filling

In the bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and pumpkin pie spice on medium speed until combined and creamy; set aside.

For The Pumpkin Cheesecakes

In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt.

In a separate large bowl, stir/whisk together pumpkin puree, sugars, vegetable oil and eggs. Pour wet mixture over dry ingredients and stir until combined.

Scoop about 1/4 cup or slightly less batter into each muffin liner. Drop 2 teaspoons cream cheese filling into the center of each cup. Top with remaining batter to completely cover the filling. Place into oven and bake for about 18 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and cool completely before frosting.

For The Cream Cheese Frosting

In a large bowl, add cream cheese, butter, and vanilla. Beat with an electric hand-mixer on medium speed until well combined. Gradually blend in powdered sugar. Frost cooled cupcakes and enjoy!

Servings

Yields: 12 pumpkin cupcakes.

Storage

Store Pumpkin Cheesecake Cupcakes in an airtight container in the refrigerator for up to 4–5 days due to the cheesecake filling and cream cheese frosting. For longer storage, freeze unfrosted cupcakes for up to 2 months and thaw overnight in the fridge before frosting; frosted cupcakes can also be frozen, though the frosting texture may change slightly. These cupcakes are best enjoyed chilled or at room temperature—simply let them sit out for 20–30 minutes before serving. Avoid microwaving, as it can soften the cheesecake filling and melt the frosting.

Holly’s Tips for The Best Pumpkin Cheesecake Cupcakes:

• Use Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature before mixing. This ensures a smooth, creamy cheesecake filling and a tender, well-incorporated cupcake batter.
• Measure Flour Carefully: Too much flour can make the cupcakes dense. Spoon the flour into your measuring cup and level with a knife for accuracy.
• Don’t Overmix The Batter: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough cupcakes.
• Perfect The Center: Drop the cream cheese filling gently in the center of each cupcake and cover lightly with batter. This helps create a soft, creamy surprise in every bite without sinking to the bottom.
• Cool Completely Before Frosting: Let cupcakes cool completely to room temperature; frosting warm cupcakes can cause it to melt and become runny.
• Special Piping Tip: Use a Wilton 1A or similar round tip with a piping bag to create a professional-looking swirl on top of each cupcake.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Give my Pumpkin Cheesecake Bars a try!

Looking for another classic autumn treat? Try my cream cheese-stuffed Pumpkin Rolls.

Classic pumpkin pie fan? Try my Slow Cooker Pumpkin Pie Pudding aka all the best flavors of a pumpkin pie in a dish, minus the pie crust.

Craving something similar? My Pumpkin Spice Crumb Cake is a moist pumpkin spice cake with cinnamon and brown sugar crumb topping and vanilla glaze.

Looking for the perfect to bring to your next fall gathering? My Pumpkin Torte is a tiered pumpkin cake layered with whipped cream and topped with chewy caramel and toffee pieces.

Have you made this Pumpkin Cheesecake Cupcakes recipe? 🎃

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCheesecakeCupcakes #FallBaking #FallDesserts #LifeInTheLofthouse

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