Name: Pumpkin Cheesecake Cupcakes – Easy Dessert Recipes Everyone Will Love
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 (15 oz) can pumpkin puree; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp ground cinnamon; 1/2 tsp salt; 4 oz cream cheese, softened; 1/4 cup granulated sugar (for filling); 1 egg yolk; 1/2 tsp vanilla extract

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Every fall, my kitchen magically transforms into a pumpkin-scented haven—and these Pumpkin Cheesecake Cupcakes are 100% to blame. They’ve got that soft pumpkin spice cake base (like your favorite cozy sweater), plus a creamy, slightly tangy cheesecake swirl right in the center. One bite in, and you’re instantly walking through crunchy leaves with a cup of cider in hand. Whether you’re baking for friends, sneaking one before breakfast, or hoarding them in the freezer ‘for guests,’ these cupcakes check all the boxes for sweet easy recipes. They’re fast enough for quick and easy recipes, pretty enough for easy dessert recipes, and if you’re into homemade treats that feel fancy without actually being fussy? These are it. Even better if you’ve got a mini craving for air fryer desserts or a lineup of cozy bakes for dinner guests. Let’s bake, shall we?

1) Key Takeaways
2) Easy Pumpkin Cheesecake Cupcakes Recipe
3) Ingredients for Pumpkin Cheesecake Cupcakes
4) How to Make Pumpkin Cheesecake Cupcakes
5) Tips for Making Pumpkin Cheesecake Cupcakes
6) Making Pumpkin Cheesecake Cupcakes Ahead of Time
7) Storing Leftover Pumpkin Cheesecake Cupcakes
8) Try these Desserts next!
9) Pumpkin Cheesecake Cupcakes Recipe
10) Nutrition

1) Key Takeaways

Perfect balance of pumpkin spice and creamy cheesecake in each bite
Great option for easy dessert recipes during fall or holidays
Freezer-friendly, quick to prepare, and always a crowd favorite
Made with pantry staples and ready in about 30 minutes

2) Easy Pumpkin Cheesecake Cupcakes Recipe

Let’s talk about something warm, spiced, and straight from my oven to your heart. These pumpkin cheesecake cupcakes are the kind of treat you make once… and then make again the next weekend because everyone won’t stop asking about them. They’re rich in fall flavor, just sweet enough, and have that creamy swirl of cheesecake that makes people pause and say “wait, what’s in this?”

What I love most is how accessible this dessert is. It’s one of those easy dessert recipes that doesn’t ask for fancy equipment or hard-to-find ingredients. Just a bowl, a whisk, and your own hands. Trust me, once you’ve made them, they’ll become your go-to for potlucks, holidays, or just cozy Sunday afternoons.

Oh, and did I mention they’re surprisingly quick to whip up? That’s why they’ve earned a permanent spot in my recipe box of quick and easy recipes. Because, let’s be real, who has time to bake for hours on a Tuesday night?

3) Ingredients for Pumpkin Cheesecake Cupcakes

Pumpkin Puree: Not pumpkin pie filling. This is the real-deal canned pumpkin, and it gives that signature flavor we all crave in the cooler months.

Granulated Sugar: It sweetens the batter and pairs so well with the pumpkin and spices. Don’t skimp here, even if you think about it.

Vegetable Oil: Keeps the cupcakes moist and light. You could swap with melted coconut oil if you’re feeling adventurous.

Eggs: Two large ones will do. They bind the batter and help it bake into that perfect cupcake dome.

All-Purpose Flour: The base of the cupcake. Nothing fancy here, just good ol’ reliable flour to hold it all together.

Baking Powder + Baking Soda: This duo brings lift and fluff to each bite. Skipping one means flat sad cupcakes. No one wants that.

Ground Cinnamon: One of those flavors you smell and instantly feel like putting on fuzzy socks. Don’t leave it out.

Salt: A pinch balances everything. Trust me, it makes the sweet notes pop.

Cream Cheese: Softened, because fighting a cold block of cream cheese is not how we want to start this recipe. This is for the cheesecake swirl.

Egg Yolk: Just one, but it makes the cheesecake extra rich and luscious.

Vanilla Extract: Adds depth. I pour straight from the bottle and count “one Mississippi.”

4) How to Make Pumpkin Cheesecake Cupcakes

Step 1. Preheat your oven to 350°F. Line a muffin tin with cupcake liners and set it aside. If you’re like me, this is the moment when your dog starts sniffing around because they know magic is about to happen.

Step 2. In a large bowl, whisk together pumpkin, sugar, oil, and eggs. Once it’s smooth and a bit glossy, you’re good to go.

Step 3. Add the flour, baking powder, baking soda, cinnamon, and salt. Gently stir everything until just combined. Don’t beat it like it owes you money — a gentle fold works best here.

Step 4. In a small separate bowl, whip the softened cream cheese with the sugar, egg yolk, and vanilla. You’re aiming for smooth and creamy.

Step 5. Fill each cupcake liner about two-thirds full with the pumpkin batter. Then spoon a dollop of the cream cheese mix right on top. It doesn’t have to be perfect — we’re aiming for delicious, not magazine-cover symmetry.

Step 6. Bake for 18 to 20 minutes. You want the edges to spring back when lightly touched. The smell? Unreal. Your kitchen will thank you.

5) Tips for Making Pumpkin Cheesecake Cupcakes

Use room temperature cream cheese. Cold cream cheese resists being mixed. We want creamy, not chunky. If you’re short on time, a quick zap in the microwave (10 seconds at a time) helps.

Don’t overmix your batter. Once the dry ingredients hit the wet, stir just until combined. Overmixing leads to dense, chewy cupcakes — not what we’re after in this easy dessert recipe.

If you want extra flair, swirl the cheesecake layer into the pumpkin batter with a toothpick before baking. It makes a pretty marbled effect and people will think you’re a pro baker. Bonus points if you don’t tell them how easy it was.

6) Making Pumpkin Cheesecake Cupcakes Ahead of Time

Sometimes I bake these cupcakes the night before and refrigerate them. By the next day, the flavors have settled into each other like old friends catching up. The cheesecake sets more firmly, and the pumpkin spices mellow in the best way.

If you’re serving guests and want less stress, make them a day or two ahead. They store beautifully. Just don’t frost or top them with anything fancy until serving, if you decide to get extra with toppings.

This recipe is a keeper for those of us who like to prep ahead and not be stuck stirring batter 15 minutes before people arrive. One less thing to worry about when you’re also juggling drinks and trying not to burn the garlic bread.

7) Storing Leftover Pumpkin Cheesecake Cupcakes

I stash leftovers in an airtight container in the fridge. They hold up for about 5 days — but let’s be honest, they rarely last that long in my house.

If you’re planning to freeze them, wrap each one tightly in plastic wrap, then slide them into a freezer bag. They’ll keep for up to a month. Just thaw in the fridge overnight when the craving hits.

Pop them in the microwave for 10 seconds before eating and boom, that cheesecake center gets all creamy again. It’s like they just came out of the oven. Your future self will thank you.

8) Try these Desserts next!

9) Pumpkin Cheesecake Cupcakes Recipe