7 Pumpkin Desserts With Cream Cheese You’ll Crave All Season

If pumpkin season is your personality now, welcome—you’re among friends. These seven pumpkin desserts with cream cheese are the cozy, fall-baked hug you’ve been waiting for. We’re talking plush breads, gooey bars, cloud-like cupcakes, and muffins that taste like a coffee shop fantasy—only better because you made them.

Each recipe is straightforward, big on flavor, and uses pantry-friendly ingredients. Expect silky cream cheese swirls, crackly streusel tops, and just the right amount of spice. Let’s bake something wildly good.

1. Ultimate Pumpkin Bread With Cream Cheese Swirl That Stays Moist for Days

This is the loaf you brag about. It’s plush, warmly spiced, and ribboned with a tangy cream cheese swirl that somehow makes every slice feel bakery-level. It’s perfect for brunch, gifting, or sneaking as a midnight snack—no judgment.

Ingredients:

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine sea salt
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 2 large eggs, room temperature
• 1 cup (240 g) pumpkin purée (not pumpkin pie filling)
• 1/2 cup (120 ml) neutral oil (canola or vegetable)
• 1/4 cup (60 ml) milk
• 2 teaspoons vanilla extract

Cream Cheese Swirl:

• 8 oz (225 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting.
2. Whisk flour, baking soda, baking powder, spices, and salt in a bowl.
3. In a large bowl, whisk granulated sugar, brown sugar, eggs, pumpkin, oil, milk, and vanilla until smooth.
4. Add dry ingredients to wet and stir just until combined—no overmixing.
5. Make the swirl: Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
6. Pour half the pumpkin batter into the pan. Dollop half the cream cheese mixture, swirl gently with a knife. Repeat with remaining batter and cream cheese.
7. Bake 55–65 minutes, until a tester comes out with a few moist crumbs. Tent with foil at 45 minutes if browning too quickly.
8. Cool 20 minutes in pan, then transfer to a rack to cool completely before slicing.

Serve it: Slightly warm with butter, or cold (the swirl sets beautifully). Add chocolate chips to the batter, or swap milk for maple syrup for extra fall vibes. Store covered at room temp for 2 days or refrigerate up to 5.

2. Gooey Pumpkin Cheesecake Bars With Brown Sugar Streusel

These bars are dangerously good: buttery crust, creamy pumpkin cheesecake, and a crumble that melts into caramelized, cinnamon-laced bits. They slice like a dream and make the perfect bring-to-anything dessert.

Ingredients:

Crust:

• 1 1/2 cups (150 g) graham cracker crumbs
• 1/4 cup (50 g) granulated sugar
• 6 tablespoons (85 g) unsalted butter, melted
• Pinch of salt

Cheesecake Layer:

• 16 oz (450 g) cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup (240 g) pumpkin purée
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice (or equal mix of nutmeg/ginger/cloves)
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Streusel Topping:

• 1/2 cup (65 g) all-purpose flour
• 1/2 cup (100 g) brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 tablespoons (56 g) cold unsalted butter, cubed
• 1/2 cup (50 g) chopped pecans (optional)

Instructions:

1. Preheat oven to 325°F (165°C). Line a 9×9-inch pan with parchment.
2. Mix crust ingredients until sandy. Press firmly into the pan. Bake 8 minutes; let cool slightly.
3. Beat cream cheese and sugar until fluffy, 2 minutes. Add eggs one at a time. Mix in pumpkin, vanilla, spices, cornstarch, and salt until smooth.
4. Pour filling over crust and smooth the top.
5. Make streusel: Combine flour, brown sugar, cinnamon, and salt. Cut in butter until clumpy. Stir in pecans if using. Scatter evenly over filling.
6. Bake 35–40 minutes, until edges are set and the center has a slight jiggle.
7. Cool to room temp, then chill at least 3 hours before slicing.

Pro tip: For clean cuts, warm a knife under hot water and wipe between slices. Drizzle with maple glaze or serve with whipped cream. Keeps in the fridge up to 5 days.

3. Pumpkin Cream Cheese Muffins With Crunchy Cinnamon Sugar Tops

These are bakery-style muffins with the classic cream cheese center—tender, tall, and topped with a sparkling cinnamon sugar lid. They’re portable, freezable, and basically irresistible with coffee.

Ingredients:

Cream Cheese Filling:

• 6 oz (170 g) cream cheese, softened
• 3 tablespoons (36 g) granulated sugar
• 1/2 teaspoon vanilla extract

Muffin Batter:

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 2/3 cup (135 g) granulated sugar
• 1/3 cup (70 g) brown sugar
• 2 large eggs
• 1 cup (240 g) pumpkin purée
• 1/2 cup (120 ml) oil
• 1/4 cup (60 ml) milk or buttermilk
• 1 teaspoon vanilla extract

Topping:

• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with liners.
2. Beat cream cheese, sugar, and vanilla until smooth. Chill while you mix batter.
3. Whisk flour, baking powder, baking soda, salt, and spice in a bowl.
4. In another bowl, whisk sugars, eggs, pumpkin, oil, milk, and vanilla. Fold in dry ingredients until just combined.
5. Fill muffin cups halfway. Add a teaspoon-sized scoop of cream cheese in the center. Top with more batter to cover, filling each cup about 3/4 full.
6. Mix topping sugar and cinnamon; sprinkle generously over muffins.
7. Bake 5 minutes at 400°F, then reduce to 350°F (175°C) and bake 12–14 more minutes, until domed and springy.
8. Cool 10 minutes, then transfer to a rack.

Serving notes: These freeze beautifully. Add chocolate chips to the batter or swap cinnamon sugar for streusel. For extra tang, use buttermilk.

4. Cream Cheese–Frosted Pumpkin Cupcakes That Taste Like Fall Clouds

If a pumpkin spice latte became a cupcake and put on a fluffy cream cheese crown, this would be it. Soft crumb, big spice energy, and frosting that’s perfectly sweet-tangy. They’re easy enough for weeknights and fancy enough for parties.

Ingredients:

Cupcakes:

• 1 1/2 cups (180 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons pumpkin pie spice
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) brown sugar
• 2 large eggs
• 1 cup (240 g) pumpkin purée
• 1/2 cup (120 ml) neutral oil
• 2 teaspoons vanilla extract
• 1/4 cup (60 ml) milk

Cream Cheese Frosting:

• 8 oz (225 g) cream cheese, cold but pliable
• 6 tablespoons (85 g) unsalted butter, slightly softened
• 2 1/2–3 cups (300–360 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
2. Whisk flour, baking powder, baking soda, salt, and spice.
3. In a large bowl, whisk sugars, eggs, pumpkin, oil, vanilla, and milk. Fold in dry ingredients until just combined.
4. Divide batter among liners (about 3/4 full). Bake 18–22 minutes, until a tester comes out clean.
5. Cool completely before frosting.
6. Make frosting: Beat butter until creamy. Add cream cheese; beat until smooth. Gradually add powdered sugar, vanilla, and salt until fluffy.
7. Pipe or spread generously on cooled cupcakes.

Make it extra: Dust with cinnamon, add a maple drizzle, or crown with candied pecans. Store frosted cupcakes in the fridge up to 4 days; bring to room temp before serving.

5. Salted Caramel Pumpkin Cheesecake Bars With a Biscoff Cookie Crust

These bars are the luxe cousin of pumpkin pie. The Biscoff crust adds warm caramelized spice, the pumpkin cheesecake is ultra-smooth, and the salted caramel swirl takes it over the top. Great for holidays when you want applause.

Ingredients:

Crust:

• 2 cups (200 g) Biscoff cookie crumbs (or speculoos)
• 5 tablespoons (70 g) unsalted butter, melted
• Pinch of salt

Filling:

• 24 oz (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• 1 cup (240 g) pumpkin purée
• 1/2 cup (120 ml) sour cream
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1 tablespoon cornstarch
• 1/2 teaspoon salt

Swirl:

• 1/3 cup (80 ml) salted caramel sauce, plus more for drizzling

Instructions:

1. Heat oven to 325°F (165°C). Line a 9×13-inch pan with parchment, leaving overhang.
2. Stir cookie crumbs, butter, and salt. Press into the pan. Bake 8 minutes; cool slightly.
3. Beat cream cheese and sugar until very smooth, 2–3 minutes. Beat in eggs one at a time. Mix in pumpkin, sour cream, vanilla, spices, cornstarch, and salt until silky.
4. Pour filling over crust. Warm caramel slightly and dollop on top; swirl with a knife.
5. Bake 35–45 minutes, until edges are set and the center has a slight wobble.
6. Cool to room temp, then chill at least 4 hours before slicing.

To serve: Drizzle more caramel and sprinkle flaky sea salt. For a nutty twist, add crushed toasted pecans to the crust. These bars hold up beautifully for make-ahead desserts.

6. Double Chocolate Pumpkin Cream Cheese Bread (Because Why Choose?)

Chocolate and pumpkin are best friends, and this loaf proves it. You get a fudgy cocoa base, melty chocolate chips, and a creamy vanilla swirl that keeps the crumb tender. It tastes like a brownie and a pumpkin loaf had a very delicious baby.

Ingredients:

Batter:

• 1 1/2 cups (180 g) all-purpose flour
• 1/2 cup (45 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon cinnamon
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) brown sugar
• 2 large eggs
• 1 cup (240 g) pumpkin purée
• 1/2 cup (120 ml) oil
• 1/3 cup (80 ml) milk
• 1 teaspoon vanilla extract
• 3/4 cup (135 g) semisweet chocolate chips

Cream Cheese Swirl:

• 8 oz (225 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Whisk flour, cocoa, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, whisk sugars, eggs, pumpkin, oil, milk, and vanilla. Fold in dry ingredients just to combine. Stir in chocolate chips.
4. Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
5. Spread half the chocolate batter in the pan, add half the cream cheese, swirl. Repeat with remaining batter and cream cheese.
6. Bake 55–65 minutes, tenting with foil if needed. A tester should come out with a few moist crumbs.
7. Cool fully before slicing for clean marbled slices.

Variations: Add espresso powder (1 teaspoon) to boost chocolate. Use dark chocolate chunks for drama. Serve warm with vanilla ice cream—trust me.

7. Maple-Glazed Pumpkin Cream Cheese Cupcakes With Crunchy Pecans

These cupcakes hide a creamy cheesecake center and wear a shiny maple glaze on top. They’re lighter than classic frosting but still sweet, sticky, and totally satisfying. Basically the classy cousin to your favorite muffin.

Ingredients:

Cream Cheese Centers:

• 6 oz (170 g) cream cheese, softened
• 2 tablespoons (24 g) granulated sugar
• 1/2 teaspoon vanilla extract

Cupcake Batter:

• 1 2/3 cups (200 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons pumpkin pie spice
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 2 large eggs
• 1 cup (240 g) pumpkin purée
• 1/2 cup (120 ml) oil
• 1/4 cup (60 ml) buttermilk or milk
• 1 teaspoon vanilla extract

Maple Glaze:

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons pure maple syrup
• 1 tablespoon milk or cream, as needed
• Pinch of salt

Topping:

• 1/2 cup (55 g) chopped toasted pecans

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. Beat cream cheese, sugar, and vanilla until smooth; chill.
3. Whisk flour, baking powder, baking soda, salt, and spice.
4. In another bowl, whisk sugars, eggs, pumpkin, oil, buttermilk, and vanilla. Fold in dry ingredients until just combined.
5. Fill liners 1/3 full with batter, add a heaping teaspoon of cream cheese, then cover with more batter to 3/4 full.
6. Bake 18–20 minutes, until set and lightly springy. Cool fully.
7. Whisk glaze ingredients, adjusting with milk for a pourable consistency. Dip cupcake tops into glaze; let excess drip off. Sprinkle with pecans.

Tip: For extra maple oomph, add 1/2 teaspoon maple extract to the glaze. Store glazed cupcakes in the fridge, but let them warm slightly before serving for the best texture.

Baker’s Pantry Notes

Use real pumpkin purée, not pie filling—big difference in sweetness and spice. If your cream cheese is too cold, it won’t blend smooth; too warm, it’ll get runny. Room temp is the sweet spot. And if your spices are older than last fall, refresh them—they lose potency fast.

Make-Ahead and Storage

• Most of these desserts keep chilled for 3–5 days. Loaves do well wrapped at room temp for 1–2 days, then refrigerated.
• Freezing: Muffins, cupcakes (unfrosted), and bars freeze up to 2 months. Thaw in the fridge overnight.
• For the neatest slices on bars and loaves, chill first, then use a hot, dry knife.

Ready to bake your way through pumpkin season? Pick one and go for it—your kitchen’s about to smell incredible. And when that first bite of creamy, spiced goodness hits, you’ll understand why these are on repeat, all fall long. Seriously, you’re going to love them.