Your New Favorite Fall Treat: Pumpkin Cheesecake Cupcakes!

Hello, my friend, and welcome back to the kitchen! Can you smell that? It’s officially in the air. That crisp, cozy, slightly-spiced aroma that just whispers (or maybe shouts!) that fall is here. It’s my absolute favorite time to preheat the oven, tie on my favorite—and yes, perpetually messy—apron, and fill the house with the scents of cinnamon, nutmeg, and something deliciously baking.

And if you’re anything like me, your mind instantly goes to two iconic desserts this time of year: the rich, creamy perfection of a classic cheesecake and the warm, spiced comfort of a pumpkin pie. But what if I told you you don’t have to choose? What if I told you there was a way to have the best of both worlds, in a perfectly portioned, incredibly easy-to-make, and downright show-stopping little package?

Friends, meet your new baking obsession: Pumpkin Cheesecake Cupcakes. These little bites of joy feature a buttery graham cracker crust, a luxuriously smooth filling that’s swirled with spiced pumpkin purée, and they’re topped with a cloud of whipped cream. They’re elegant enough for your Thanksgiving dessert table but simple enough for a casual Tuesday night treat. So, grab your mixing bowl and let’s make some magic together!

A Happy Kitchen Accident

I have to confess, this recipe was born from a happy little kitchen accident a few years ago. I was hosting my first big Friendsgiving and, in classic Olivia fashion, I had wildly overestimated how much two dozen people could possibly eat. I had a giant vat of pumpkin pie filling and an entire unbaked cheesecake staring me down, but only one oven and zero time.

In a moment of panic-induced genius (or sheer desperation!), I looked at the muffin tin sitting on the counter and had a thought: “What if…?” I quickly pressed some leftover graham cracker crumbs into liners, swirled the two batters together haphazardly, and crossed my fingers. The result? Pure gold. They baked in half the time, didn’t crack, and were the absolute hit of the party. Everyone got their own perfect little dessert, and I got to be the hero who “planned it that way.” Now, it’s a tradition I look forward to every single year, and I’m so thrilled to finally share the *proper*, non-panicked version with you!

Gathering Your Pumpkin Cheesecake Cupcake Ingredients

One of the best things about this recipe is how simple and approachable the ingredient list is. You likely have most of these pantry staples on hand already! Here’s what you’ll need:

For the Graham Cracker Crust:

• 1 cup graham cracker crumbs: You can buy these pre-crushed or make your own by pulsing whole sheets in a food processor or placing them in a zip-top bag and rolling them with a rolling pin. Chef’s Insight: For a deeper flavor, try using ginger snaps or Biscoff cookies instead!
• 2 tablespoons sugar: Just a little bit to sweeten the crust and help it crisp up. Granulated white sugar is perfect here.
• 4 tablespoons melted butter: This is the glue that holds our crust together. Use unsalted butter so we can control the salt level. Substitution Tip: For a dairy-free version, melted coconut oil works beautifully.

For the Pumpkin Cheesecake Filling:

• 8 oz (one block) cream cheese, softened: This is non-negotiable! Please, please ensure your cream cheese is at room temperature. This is the #1 secret to a silky-smooth filling with no lumps. Take it out of the fridge at least an hour before you start.
• ½ cup canned pumpkin purée: Not pumpkin pie filling! We want pure, unseasoned pumpkin purée. Chef’s Insight: If you have homemade purée, that’s fantastic! Just make sure it’s thick and not watery.
• ⅓ cup sugar: We don’t need a ton of sugar because the flavors are so rich. This creates a perfectly balanced sweetness.
• 1 large egg: This helps set the filling and gives it structure. Make sure it’s at room temperature as well to ensure easy mixing.
• 1 teaspoon vanilla extract: The flavor backbone that makes everything taste warmer and more homemade.
• ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger: Our cozy spice trio! Feel free to add a pinch of cloves or allspice if you’re feeling adventurous. Substitution Tip: No individual spices? One heaping teaspoon of pumpkin pie spice will do the trick.
• Pinch of salt: Never forget the salt! It enhances all the other flavors and keeps the dessert from tasting flat.

Optional Toppings (Highly Recommended!):

• Whipped cream: The classic pairing. Use store-bought for ease or make your own with a little powdered sugar and vanilla.
• Crushed graham crackers: A little sprinkle for a cute, crunchy finish.
• Caramel drizzle: This takes them over the top. A salted caramel sauce is pure magic here.

How to Make Pumpkin Cheesecake Cupcakes: Step-by-Step

Okay, team! Let’s get baking. Follow these steps for foolproof, gorgeous cupcakes every single time.

1. Preheat and Prep: Preheat your oven to 325°F (160°C). This lower temperature is key for baking cheesecake gently without over-baking or cracking. Line a standard 12-cup muffin tin with cupcake liners. I like to use parchment paper liners—they peel away beautifully.
2. Make the Crust: In a medium bowl, stir together the graham cracker crumbs and 2 tablespoons of sugar. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand. Chef’s Hack: Use a fork to mix—it helps break up any clumps!
3. Press the Crust: Add about 1 tablespoon of the crumb mixture to the bottom of each prepared liner. Use a small glass, a measuring spoon, or your fingers to press it down firmly into an even layer. A firm pack now means a crust that holds together later!
4. Par-Bake the Crust: Pop the muffin tin into the preheated oven for 5 minutes. This quick bake helps set the crust so it doesn’t get soggy when we add the wet filling. Remove from the oven and set aside to cool slightly. Leave the oven on!
5. Start the Filling: In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer fitted with the paddle attachment until it is completely smooth, creamy, and free of lumps. This should take about 1-2 minutes. Scrape down the sides and bottom of the bowl. Chef’s Tip: This is the most important step! Lumpy cream cheese now means a lumpy filling later.
6. Add the Goodness: To the smooth cream cheese, add the pumpkin purée, ⅓ cup sugar, the egg, vanilla extract, cinnamon, nutmeg, ginger, and that all-important pinch of salt.
7. Mix to Combine: Beat on medium speed until everything is perfectly combined and the mixture is smooth and uniform. Stop once and scrape down the bowl again to ensure no hidden pockets of unmixed cream cheese are lurking. The batter will be relatively thick and luxurious.
8. Fill the Cups: Spoon the filling evenly over the par-baked crusts, filling each liner about ¾ of the way full. An ice cream scoop with a release mechanism is my best friend for this—it’s clean and ensures every cupcake is the same size!
9. Bake to Perfection: Bake for 18-22 minutes. The edges will look set, but the centers will still have a slight jiggle—like Jell-O—when you gently shake the pan. That’s exactly what you want! They will firm up as they cool. Chef’s Hack: Avoid over-baking! This is the #1 cause of cracking and a dry texture.
10. Cool and Chill: Remove the pan from the oven and let the cupcakes cool completely at room temperature. Then, transfer them to the refrigerator to chill for at least 2 hours, though overnight is even better. This patience is rewarded with the perfect creamy, set texture.

How to Serve Your Masterpieces

The beauty of these mini cheesecakes is in their presentation! Just before serving, top each chilled cupcake with a generous dollop of whipped cream. I like to use a piping bag with a star tip for a little extra elegance. Finish them with a tiny sprinkle of crushed graham crackers and a delicate drizzle of caramel sauce. They look like they came from a fancy bakery, but you and I know the happy, homemade truth! Arrange them on a beautiful platter and watch them disappear.

Delicious Recipe Variations to Try

Feel like mixing it up? This recipe is a wonderful canvas for creativity!

• Gingersnap Crust: Swap the graham crackers for gingersnap crumbs. The spicy snap pairs incredibly well with the pumpkin.
• Chocolate Swirl: Melt ¼ cup of chocolate chips and let it cool slightly. Drop small dollops onto the filled cups and use a toothpick to swirl it into the batter before baking.
• Maplicious: Replace the vanilla extract with maple extract. Top with maple-infused whipped cream and a candied pecan.
• Dairy-Free Delight: Use your favorite plant-based cream cheese and butter. The results are fantastic!
• Extra Pumpkin Spice: For the true spice lovers, add an extra ½ teaspoon of pumpkin pie spice to the filling.

Chef Olivia’s Notes

This recipe has come a long way from my Friendsgiving frenzy! Over the years, I’ve learned that the room-temperature ingredients truly make all the difference. I also used to try and swirl a separate plain cheesecake batter with the pumpkin batter, but I found that this all-in-one mixture is simpler, just as delicious, and far less fussy.

A funny story: I once, in a distracted moment, tried to speed up the cooling process by placing the warm muffin tin directly on a cold stovetop. The loud *CRACK* that echoed through the kitchen still makes me jumpy! Lesson learned: always let things cool gradually. The kitchen teaches us patience, one cupcake at a time.

Your Questions, Answered!

Q: My filling is lumpy! What did I do wrong?
A: Almost certainly, your cream cheese wasn’t soft enough. Before you do anything else, make sure to beat the room-temperature cream cheese by itself until it’s completely smooth. This is your foundation. If you still have a few small lumps, you can try pressing the finished batter through a fine-mesh sieve—it’s a bit of a hassle but can save the day!

Q: Can I make these ahead of time?
A: Absolutely! In fact, I encourage it. These cupcakes need time to chill and set, and their flavor actually improves after 24 hours in the fridge. Make them up to two days ahead. Just wait to add the toppings until right before you serve them.

Q: Why did my cheesecakes crack on top?
A> The most common culprits are over-mixing (which incorporates too much air) or over-baking. Remember, we want that slight jiggle in the center when they come out of the oven. They will continue to set as they cool. Don’t worry, though—a dollop of whipped cream covers a multitude of sins!

Q: Can I freeze these pumpkin cheesecake cupcakes?
A: You bet! They freeze wonderfully. Place the cooled, chilled cupcakes (without toppings) in a single layer on a baking sheet to flash freeze for an hour. Then, transfer them to an airtight container or freezer bag. They’ll keep for up to 2 months. Thaw overnight in the refrigerator before serving and adding toppings.

Pumpkin Cheesecake Cupcakes

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• Author: OliviaBennett

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Description

These mini cheesecakes combine the creamy richness of cheesecake with the warm spices of pumpkin pie. Perfect for Thanksgiving, fall gatherings, or just a cozy treat, each bite has a buttery graham cracker crust, smooth spiced pumpkin filling, and a cloud of whipped cream on top.

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Ingredients

Scale 1x2x3x

For the Graham Cracker Crust:

• 1 cup graham cracker crumbs (or ginger snaps/Biscoff for variation)

• 2 tbsp sugar

• 4 tbsp melted unsalted butter (or coconut oil for dairy-free)

For the Pumpkin Cheesecake Filling:

• 8 oz cream cheese, softened to room temperature

• ½ cup canned pumpkin purée (not pie filling)

• ⅓ cup sugar

• 1 large egg, room temperature

• 1 tsp vanilla extract

• ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger

• Pinch of salt

Optional Toppings:

• Whipped cream

• Crushed graham crackers

• Caramel drizzle

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Instructions

Step 1: Preheat & Prep

• Preheat oven to 325°F (160°C).

• Line a 12-cup muffin tin with parchment liners.

Step 2: Make the Crust

• Mix graham cracker crumbs and sugar. Stir in melted butter until crumbs are evenly moistened.

• Press about 1 tbsp of the mixture into the bottom of each liner.

• Par-bake for 5 minutes. Cool slightly.

Step 3: Make the Filling

• Beat cream cheese until completely smooth.

• Add pumpkin, sugar, egg, vanilla, spices, and salt. Beat until uniform.

• Scrape down the sides to ensure no lumps remain.

Step 4: Fill & Bake

• Spoon filling over crusts, filling each about ¾ full.

• Bake 18–22 minutes. Centers should jiggle slightly when shaken.

• Cool to room temperature, then chill in the fridge at least 2 hours.

Step 5: Serve & Top

• Just before serving, add whipped cream, a sprinkle of crushed graham crackers, and optional caramel drizzle.

Notes

• No cracks: Avoid over-mixing and over-baking; a slight jiggle is perfect.

• Make-ahead: Bake and chill up to 2 days ahead; add toppings just before serving.

• Freezing: Freeze un-topped cupcakes in a single layer; up to 2 months. Thaw overnight before serving.

• Variations:

  • Gingersnap crust instead of graham

  • Chocolate swirl: Drop melted chocolate on top before baking

  • Maple: Replace vanilla with maple extract, top with candied pecan

  • Extra pumpkin spice: Add ½ tsp pumpkin pie spice to filling

  • Dairy-free: Use plant-based cream cheese and butter

Nutrition

• Calories: 180 cal Per Serving
• Sugar: 11g
• Fat: 11g
• Carbohydrates: 16g

Nutritional Information (Per Cupcake, without toppings)

Calories: ~180 | Protein: 3g | Fat: 11g | Carbohydrates: 16g | Sugar: 11g

Prep Time: 15 mins | Bake Time: 20 mins | Chill Time: 2 hours | Servings: 12 cupcakes

Final Thoughts: Your New Go-To Fall Treat

And just like that, you’ve created something truly magical. These Pumpkin Cheesecake Cupcakes are more than just a dessert; they’re a perfect little package of fall coziness, a solution to the eternal pie-versus-cheesecake debate, and proof that the best recipes often come from a little bit of happy chaos in the kitchen.

I hope this recipe brings you as much joy to make as it does to eat. It’s designed for real life—for the baker who wants something impressively delicious without the stress of a full-sized cheesecake. They’re a reminder that the most memorable dishes aren’t about perfection, but about the love and fun you stir into the batter.