Cheesecake Pumpkin Spice Cupcakes

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If you’re looking for a fall dessert that feels a little more special than a standard cupcake, these Cheesecake Pumpkin Spice Cupcakes are exactly the kind of recipe to keep on repeat.

Soft pumpkin cake, a creamy surprise tucked inside, and a fluffy cream cheese frosting on top? It’s a combination that’s hard to beat for fall!

What Makes a Great Cheesecake Pumpkin Spice Cupcake?

They’re perfect for holiday gatherings, bake sales, or honestly just because you’re craving pumpkin season in cupcake form. The cheesecake center keeps every bite rich and creamy without making the cupcakes feel heavy. Trust me, they’re the kind of treat people ask about after the first bite.

The Cheesecake Filling

The hidden cheesecake filling is what makes these cupcakes so fun. Instead of swirling it through the batter, it’s tucked right into the middle, creating a creamy surprise when you bite in.

The filling isn’t overly sweet either, which helps balance the warm spices in the cupcake. Honestly, it’s probably the best part.

What You’ll Need for the Cheesecake Filling

• 5 ounces cream cheese, softened, creates a rich, creamy center
• 1/4 cup granulated sugar, lightly sweetens the filling
• 1 teaspoon vanilla extract, adds smooth flavor
• 1/2 teaspoon pumpkin pie spice, ties everything together
• 1 teaspoon cornstarch, helps keep the filling nice and creamy while baking

The Pumpkin Cupcake Batter

Pumpkin naturally keeps baked goods soft and tender, so these cupcakes stay moist for days. The blend of spices gives them that classic cozy flavor without overwhelming the pumpkin itself.

A little brown sugar adds extra depth while oil keeps the crumb incredibly soft. Not gonna lie, they’re pretty amazing even before the frosting goes on.

What You’ll Need for the Pumpkin Cupcakes

• 1 1/4 cups all-purpose flour, forms the base
• 1 teaspoon baking powder, gives lift
• 1/2 teaspoon baking soda, keeps the texture light
• 1 teaspoon pumpkin pie spice, brings classic fall flavor
• 1/2 teaspoon ground cinnamon, adds warmth
• 1/4 teaspoon ground ginger, brightens the spice blend
• 1/4 teaspoon fine salt, balances the sweetness
• 3/4 cup pumpkin puree, keeps everything moist
• 1/2 cup granulated sugar, sweetens the batter
• 1/4 cup light brown sugar, adds caramel notes
• 1/3 cup neutral vegetable oil, creates a tender crumb
• 2 large eggs, provide structure
• 1 teaspoon vanilla extract, rounds out the flavors
• 2 tablespoons milk, loosens the batter slightly for an extra soft texture

The Cream Cheese Frosting

Every pumpkin cupcake deserves a creamy topping, and this frosting delivers exactly that. It’s smooth, slightly tangy, and just sweet enough without stealing the spotlight from the pumpkin cake.

Whipping the butter and cream cheese until extra fluffy makes a huge difference. Soooo good.

What You’ll Need for the Cream Cheese Frosting

• 8 ounces cream cheese, softened, makes the frosting creamy
• 6 tablespoons unsalted butter, softened, adds richness
• 1 teaspoon vanilla extract, enhances the flavor
• 2 1/2 cups powdered sugar, creates a smooth frosting
• 1 pinch salt, keeps the sweetness balanced

How to Make Cheesecake Pumpkin Spice Cupcakes

Make the Cheesecake Filling

Beat the softened cream cheese until smooth before mixing in the sugar, vanilla, pumpkin pie spice, and cornstarch. The mixture should look silky with no lumps hiding in it.

Pop it into the refrigerator while you prepare the cupcake batter so it firms up slightly.

Mix the Dry Ingredients

Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and pumpkin pie spice.

Giving everything a quick whisk helps distribute the spices evenly so every cupcake gets the same cozy flavor.

Combine the Wet Ingredients

In another bowl, whisk together the pumpkin puree, both sugars, oil, eggs, vanilla, and milk until smooth.

The mixture should look glossy and well blended before adding the dry ingredients.

Bring the Batter Together

Fold the dry ingredients into the pumpkin mixture just until everything comes together.

Don’t overmix here. A few tiny streaks are perfectly fine and help keep the cupcakes soft.

Fill the Cupcake Pan

Preheat the oven to 340°F and line a standard muffin pan with paper liners.

1. Fill each liner about halfway with batter.
2. Add a generous spoonful of the chilled cheesecake mixture to the center
3. Then cover with another layer of batter until each cup is roughly three-quarters full.

Bake Until Perfect

Bake for about 20 to 22 minutes, or until the tops spring back lightly when touched.

The cupcakes should have gently domed tops with the cheesecake tucked neatly inside.

Let them cool in the pan for several minutes before transferring them to a wire rack.

Whip the Frosting

Beat the butter until creamy before adding the softened cream cheese.

Mix in the vanilla, then slowly add the powdered sugar until the frosting becomes smooth and fluffy.

If it feels too soft, chill it for 15 minutes before piping.

Frost and Finish

Once the cupcakes are completely cool, pipe or spread the frosting generously over each one.

Finish with your favorite toppings (pecans are especially delicious)!

Easy Ways to Make Them Your Own

One of the best things about these cupcakes is how flexible they are. You can easily adjust the flavors depending on what you have in the pantry or what you’re craving that day.

Try a few of these ideas:

• Add mini chocolate chips to the batter
• Stir chopped pecans or walnuts into the cupcake mixture
• Use maple extract in the frosting
• Add a pinch of cloves for a stronger spice flavor
• Sprinkle cinnamon sugar over the frosting
• Swap pumpkin pie spice for your own homemade spice blend
• Add orange zest for a brighter finish

Toppings and Finishing Touches

The frosting is delicious on its own, but toppings add texture, color, and just a little extra personality. They’re also an easy way to dress these cupcakes up for Thanksgiving or holiday dessert tables.

Some favorite finishing touches include:

• Crushed graham crackers
• Chopped toasted pecans
• Cinnamon dusting
• White chocolate curls
• Caramel drizzle
• Pumpkin spice sprinkle
• Candied pepitas
• A light drizzle of maple glaze

Storing, Reheating, or Meal Prep

Because of the cheesecake filling and cream cheese frosting, these cupcakes should be stored in the refrigerator in an airtight container. They’ll stay fresh for up to 4 days, and the flavors actually become even better after a day.

For serving, let them sit at room temperature for about 20 to 30 minutes so the frosting softens and the cake becomes extra tender.

You can also freeze the unfrosted cupcakes for up to 2 months. Simply thaw overnight in the refrigerator, then frost before serving.

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Cheesecake Pumpkin Spice Cupcakes

Difficulty: Beginner Total Time 1 hr 22 mins

Cooking Temp: 340  F Servings: 12 Calories: 390

Description

These soft pumpkin spice cupcakes are filled with a creamy cheesecake center and topped with smooth cream cheese frosting. They’re perfect for fall gatherings, holiday dessert tables, or whenever you’re craving a cozy homemade treat.

Ingredients

Servings

Cheesecake Filling

• 5 ounces cream cheese, softened
• ¹⁄₄ cup granulated sugar
• 1 teaspoon vanilla extract
• ¹⁄₂ teaspoon pumpkin pie spice
• 1 teaspoon cornstarch

Pumpkin Cupcakes

• 1 ¹⁄₄ cups all purpose flour
• 1 teaspoon baking powder
• ¹⁄₂ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ¹⁄₂ teaspoon ground cinnamon
• ¹⁄₄ teaspoon ground ginger
• ¹⁄₄ teaspoon fine salt
• ³⁄₄ cup pumpkin puree
• ¹⁄₂ cup granulated sugar
• ¹⁄₄ cup light brown sugar, packed
• ¹⁄₃ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 ¹⁄₂ cups powdered sugar
• 1 pinch salt

Instructions

Prepare the Cheesecake Filling

1. In a medium mixing bowl, beat the softened cream cheese with the granulated sugar, vanilla extract, pumpkin pie spice, and cornstarch until completely smooth and creamy. Scrape down the sides of the bowl as needed so everything is evenly mixed. Cover the bowl and refrigerate for about 20 minutes to help the filling firm up before assembling the cupcakes.

Prepare the Oven and Pan

1. Preheat the oven to 340°F. Line a standard 12 cup muffin pan with paper liners so the cupcakes release easily after baking.

Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, ginger, and salt until evenly combined. This helps distribute the leavening agents and spices throughout the batter.

Mix the Wet Ingredients

1. In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk until smooth and glossy. The mixture should look well blended with no streaks of egg remaining.

Combine the Batter

1. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Mix just until no dry flour remains. The batter will be fairly thick, and this is completely normal. Avoid overmixing to keep the cupcakes tender.

Fill the Cupcake Liners

1. Spoon the batter into each cupcake liner until about halfway full. Add about 1 tablespoon of the chilled cheesecake filling to the center of each cupcake, then cover with more batter until each liner is about three quarters full. The cheesecake filling should be completely covered.

Bake the Cupcakes

1. Bake for 20 to 22 minutes, or until the tops are lightly golden and spring back when gently touched. A toothpick inserted into the cake portion should come out mostly clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the Cream Cheese Frosting

1. Using a large mixing bowl and an electric mixer, beat the softened butter until creamy. Add the cream cheese and vanilla extract, then beat until smooth. Gradually mix in the powdered sugar and salt until the frosting is thick, light, and fluffy.

Frost the Cupcakes

1. Make sure the cupcakes are completely cool before frosting. Pipe or spread the cream cheese frosting over each cupcake using an offset spatula or piping bag. Refrigerate the frosted cupcakes for about 15 minutes before serving if you would like the frosting to hold its shape more firmly.

Note

Store the cupcakes in an airtight container in the refrigerator for up to 4 days.

For the best flavor and texture, let the cupcakes sit at room temperature for about 20 minutes before serving.

The unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator before frosting.

If the cheesecake filling feels too soft to scoop, chill it for an additional 10 to 15 minutes before assembling the cupcakes.

Avoid overmixing the batter, as this can make the cupcakes less tender.

Keywords: fall,

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