I can’t get over how these Pumpkin Cheesecake Cupcakes pack creamy cheesecake, spiced pumpkin, and a sweet little crust into every bite. One tray disappears faster than I ever expect.
I’m obsessed with these Pumpkin Cheesecake Cupcakes because they hit that sweet spot between bakery treat and straight-up fridge raid dessert. The graham cracker crumbs give every bite that buttery crunch I want under creamy cheesecake, and the pumpkin puree brings the rich, spiced flavor without taking over the whole thing.
I love how they’re cute enough for a party but dangerous enough to eat standing at the counter. And yes, I always want the one with the biggest swirl.
No shame. They’re smooth, tangy, pumpkin-y, and the right size for pretending I’ll only have one.
But I never do.
Ingredients
- Graham cracker crumbs bring that buttery, cozy crunch you want under creamy cheesecake.
- Granulated sugar sweetens the crust just enough, without making it candy-level sweet.
- Melted butter holds the crust together and makes it taste like a cookie base.
- Cream cheese is the rich, tangy star.
Basically, it’s the whole cupcake mood.
- Egg helps the cheesecake set, so it’s creamy but not messy.
- Vanilla adds warmth and makes the filling taste a little more bakery-style.
- Flour gives the cheesecake a bit of structure, so it doesn’t slump.
- Pumpkin puree makes it soft, earthy, and honestly a little more fall-healthy.
- Cinnamon and ginger bring the cozy spice without taking over everything.
- Nutmeg and cloves add that classic pumpkin pie vibe in the background.
- Heavy cream makes the pumpkin layer smoother and a little more luxe.
- Plus whipped cream on top feels fun, light, and totally worth it.
Ingredient Quantities
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar (for cheesecake)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon all purpose flour
- Pinch of salt
- 1/2 cup pumpkin puree
- 2 tablespoons granulated sugar (for pumpkin layer)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 tablespoon heavy cream (or evaporated milk)
- 1/2 cup heavy cream (for whipped topping, optional)
- 1 tablespoon powdered sugar (for whipped topping, optional)
How to Make this
1. Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Make the crust: stir together 1 cup graham cracker crumbs, 2 tablespoons granulated sugar, and 4 tablespoons melted unsalted butter until evenly moistened; press about 1 to 1 1/2 tablespoons into the bottom of each liner.
3. Bake crusts 5 minutes while you prepare fillings, then remove and set aside.
4. Make the cheesecake layer: beat 8 ounces softened cream cheese with 1/3 cup granulated sugar until smooth, then mix in 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon all purpose flour, and a pinch of salt until fully combined and creamy.
5. Divide the cheesecake batter evenly among the prepared crusts, filling each about two thirds full.
6. Make the pumpkin layer: whisk together 1/2 cup pumpkin puree, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1 tablespoon heavy cream until smooth.
7. Dollop about 1 to 1 1/2 teaspoons of the pumpkin mixture onto each cheesecake cup and gently swirl with a toothpick or skewer to create a marbled effect without fully mixing.
8. Bake 18 to 22 minutes, or until the centers are mostly set with a slight jiggle; cool to room temperature in the pan, then chill in the refrigerator at least 2 hours to fully set.
9. Optional topping: whip 1/2 cup heavy cream with 1 tablespoon powdered sugar to soft or stiff peaks and pipe or dollop onto chilled cupcakes before serving.
Equipment Needed
1. Oven
2. 12-cup muffin tin
3. Paper liners for muffin tin
4. Mixing bowls (one small, one medium)
5. Electric mixer or hand mixer
6. Measuring cups and spoons
7. Rubber spatula and wooden spoon
8. Whisk and toothpicks or skewers for swirling
9. Cooling rack and a piping bag or small spoon for topping
FAQ
Pumpkin Cheesecake Cupcakes Recipe Substitutions and Variations
- Graham cracker crumbs: digestive biscuits crushed; vanilla wafers crushed; crushed gingersnaps for extra spice; gluten free graham or oat crackers for GF option
- Cream cheese: mascarpone for a richer, milder flavor; ricotta blended until smooth for lighter texture; Neufchâtel for slightly less fat; vegan cream cheese for dairy free
- Heavy cream (for whipped topping): chilled coconut cream (solid part) for dairy free whipped topping; whipped topping made from aquafaba for vegan option; chilled full fat Greek yogurt lightly sweetened for tangy topping
- Pumpkin puree: canned sweet potato puree (plain) for similar texture and sweetness; butternut squash puree roasted and blended; homemade pumpkin puree strained well to match consistency
Pro Tips
1) Let the cream cheese come fully to room temperature and scrape the bowl often while you beat it. That keeps the batter silky and lump free without having to overmix, which can introduce air and cause cracking.
2) Press the crust firmly and evenly with the back of a spoon or a small flat-bottomed measuring cup. That helps the cups hold together after baking and makes them easier to remove from the liner.
3) Be gentle when you add and swirl the pumpkin layer. Use small dollops and a toothpick moved in short, shallow strokes so you get a pretty marble without overmixing the two batters.
4) Cool slowly and chill thoroughly. Let the cups come to room temperature in the pan before refrigerating for at least two hours. Take them out about 10 minutes before serving so the texture is tender and the flavors are at their best.
Pumpkin Cheesecake Cupcakes Recipe
I can’t get over how these Pumpkin Cheesecake Cupcakes pack creamy cheesecake, spiced pumpkin, and a sweet little crust into every bite. One tray disappears faster than I ever expect.
8
servings
353
kcal
Equipment: 1. Oven
2. 12-cup muffin tin
3. Paper liners for muffin tin
4. Mixing bowls (one small, one medium)
5. Electric mixer or hand mixer
6. Measuring cups and spoons
7. Rubber spatula and wooden spoon
8. Whisk and toothpicks or skewers for swirling
9. Cooling rack and a piping bag or small spoon for topping
Ingredients
-
1 cup graham cracker crumbs
-
2 tablespoons granulated sugar (for crust)
-
4 tablespoons unsalted butter, melted
-
8 ounces cream cheese, softened
-
1/3 cup granulated sugar (for cheesecake)
-
1 large egg
-
1 teaspoon vanilla extract
-
1 tablespoon all purpose flour
-
Pinch of salt
-
1/2 cup pumpkin puree
-
2 tablespoons granulated sugar (for pumpkin layer)
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground ginger
-
1/4 teaspoon ground nutmeg
-
1/8 teaspoon ground cloves
-
1 tablespoon heavy cream (or evaporated milk)
-
1/2 cup heavy cream (for whipped topping, optional)
-
1 tablespoon powdered sugar (for whipped topping, optional)
Directions
- Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.
- Make the crust: stir together 1 cup graham cracker crumbs, 2 tablespoons granulated sugar, and 4 tablespoons melted unsalted butter until evenly moistened; press about 1 to 1 1/2 tablespoons into the bottom of each liner.
- Bake crusts 5 minutes while you prepare fillings, then remove and set aside.
- Make the cheesecake layer: beat 8 ounces softened cream cheese with 1/3 cup granulated sugar until smooth, then mix in 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon all purpose flour, and a pinch of salt until fully combined and creamy.
- Divide the cheesecake batter evenly among the prepared crusts, filling each about two thirds full.
- Make the pumpkin layer: whisk together 1/2 cup pumpkin puree, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1 tablespoon heavy cream until smooth.
- Dollop about 1 to 1 1/2 teaspoons of the pumpkin mixture onto each cheesecake cup and gently swirl with a toothpick or skewer to create a marbled effect without fully mixing.
- Bake 18 to 22 minutes, or until the centers are mostly set with a slight jiggle; cool to room temperature in the pan, then chill in the refrigerator at least 2 hours to fully set.
- Optional topping: whip 1/2 cup heavy cream with 1 tablespoon powdered sugar to soft or stiff peaks and pipe or dollop onto chilled cupcakes before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 105g
- Total number of serves: 8
- Calories: 353kcal
- Fat: 24.4g
- Saturated Fat: 13.5g
- Trans Fat: 1.5g
- Polyunsaturated: 1.25g
- Monounsaturated: 5g
- Cholesterol: 85mg
- Sodium: 197mg
- Potassium: 69mg
- Carbohydrates: 28.5g
- Fiber: 1.1g
- Sugar: 19.3g
- Protein: 4.5g
- Vitamin A: 1000IU
- Vitamin C: 0.4mg
- Calcium: 36mg
- Iron: 0.7mg
