20 Delicious Pumpkin Cream Cheese Recipes for Fall

Fall is here, and that means it’s pumpkin season—time to cozy up with all the warm, spiced flavors we love! Whether you’re craving a decadent dessert or a breakfast treat, these 20 pumpkin cream cheese recipes are the ultimate way to celebrate autumn. From fluffy muffins to creamy dips, each one is a deliciously irresistible twist on seasonal favorites. Ready to get baking? Let’s dive in!

Pumpkin Cream Cheese Swirl Muffins

These moist pumpkin muffins with a tangy cream cheese swirl are the perfect balance of cozy spice and rich indulgence—great with your morning coffee or as an afternoon treat.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a bowl, whisk together 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp pumpkin pie spice.
3. In another bowl, mix pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/3 cup oil, eggs, and 1 tsp vanilla until smooth. Fold dry ingredients into wet until just combined.
4. For the swirl: Beat 4 oz cream cheese, 2 tbsp sugar, and 1/2 tsp vanilla until creamy.
5. Divide muffin batter evenly among cups. Dollop cream cheese mixture on top, then swirl gently with a toothpick.
6. Bake for 20–22 minutes, until a toothpick inserted into the pumpkin portion comes out clean. Cool 5 minutes before serving.

The cream cheese swirl bakes into a slightly tangy ribbon that contrasts beautifully with the spiced pumpkin—no frosting needed!

Tip: For extra flair, sprinkle the tops with chopped pecans before baking.

Pumpkin Cream Cheese Dip with Cinnamon Chips

This creamy, spiced pumpkin dip is the ultimate crowd-pleaser—sweet, tangy, and perfect for scooping up with homemade cinnamon sugar chips.

Ingredients:

• For the dip: 1 (8 oz) block cream cheese, softened
• 1 cup canned pumpkin puree
• 1/4 cup packed brown sugar
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• Pinch of salt
• For the chips: 4 large flour tortillas
• 2 tbsp melted butter
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

Instructions:

1. Make the dip: In a bowl, beat the cream cheese until smooth. Add the pumpkin puree, brown sugar, powdered sugar, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, and a pinch of salt. Mix until fully combined. Chill for 30 minutes.
2. Make the chips: Preheat oven to 350°F. Brush tortillas with 2 tbsp melted butter. Mix 2 tbsp sugar and 1 tsp cinnamon, then sprinkle evenly over tortillas. Cut into wedges and bake for 10–12 minutes until crisp.
3. Serve the dip chilled with warm cinnamon chips. The contrast of cool, creamy pumpkin and crispy, spiced tortillas is irresistible!

Tip: For extra flair, drizzle the dip with caramel sauce or a sprinkle of chopped pecans before serving.

Pumpkin Cream Cheese Stuffed French Toast

This indulgent French toast is like a cozy hug on a plate—stuffed with spiced pumpkin cream cheese and cooked to golden perfection.

Ingredients:

• 8 oz cream cheese, softened
• 1/4 cup canned pumpkin puree
• 2 tbsp powdered sugar
• 1 tsp pumpkin pie spice
• 4 thick slices brioche or challah bread
• 2 large eggs
• 1/4 cup whole milk
• 1/2 tsp vanilla extract
• 1 tbsp unsalted butter
• Maple syrup, for serving

Instructions:

1. In a bowl, beat the cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice until smooth.
2. Spread half the pumpkin cream cheese mixture onto two bread slices, leaving a small border. Top with the remaining slices to make sandwiches.
3. Whisk together the eggs, milk, and vanilla extract in a shallow dish.
4. Melt the butter in a large skillet over medium heat. Dip each sandwich into the egg mixture, letting it soak for 10 seconds per side.
5. Cook the French toast for 3–4 minutes per side, until deeply golden and crispy. Serve warm with maple syrup.

The contrast of the creamy, spiced filling with the crisp, custardy bread makes this a breakfast showstopper—no one will guess it comes together in minutes!

Tip: For extra decadence, dust with powdered sugar or top with candied pecans.

Pumpkin Cream Cheese Pancakes with Maple Syrup

Fluffy pumpkin pancakes swirled with tangy cream cheese and drizzled with maple syrup—this is the cozy breakfast upgrade you didn’t know you needed.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ¾ cup buttermilk
• ½ cup canned pumpkin puree
• 1 large egg
• 1 tbsp melted unsalted butter
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• Maple syrup, for serving

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt.
2. In another bowl, mix ¾ cup buttermilk, ½ cup pumpkin puree, the egg, and 1 tbsp melted butter. Fold wet ingredients into dry until just combined (small lumps are okay).
3. Beat 4 oz cream cheese and 2 tbsp powdered sugar until smooth. Dollop teaspoons of the mixture onto pancakes as they cook on a greased skillet over medium heat (about 2-3 minutes per side). Swirl lightly with a knife.
4. Serve warm with a generous pour of maple syrup.

The cream cheese melts into velvety pockets, balancing the spiced pumpkin batter perfectly. Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Pumpkin Cream Cheese Roll Cake

This spiced pumpkin roll swirls with tangy cream cheese filling for a showstopping dessert that’s easier than it looks—just roll with it!

Ingredients

• 3/4 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp unsalted butter, softened
• 1/2 tsp vanilla extract

Instructions

1. Prep: Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment; grease lightly.
2. Batter: Whisk flour, baking soda, pumpkin pie spice, and salt. In another bowl, beat eggs and granulated sugar until pale. Mix in pumpkin puree and 1 tsp vanilla, then fold in dry ingredients. Spread evenly in pan.
3. Bake: Bake 12–14 minutes until springy. Immediately invert onto a kitchen towel dusted with powdered sugar. Roll cake + towel from the short end; cool completely.
4. Filling: Beat cream cheese, powdered sugar, butter, and 1/2 tsp vanilla until smooth. Unroll cake, spread filling, then re-roll (without towel). Chill 1 hour before slicing.

The magic? Rolling the cake warm ensures a crack-free spiral, while the cream cheese adds a cool contrast to the spiced pumpkin.

Tip: Use room-temperature eggs for maximum volume when beating—they incorporate air better!

Pumpkin Cream Cheese Frosted Cupcakes

These Pumpkin Cream Cheese Frosted Cupcakes are the ultimate cozy treat—spiced pumpkin cake topped with a tangy swirl of cream cheese frosting that’s just sweet enough.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ½ tsp salt.
3. In another bowl, mix pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, vegetable oil, eggs, and 1 tsp vanilla until smooth. Fold in dry ingredients until just combined.
4. Divide batter evenly among liners (about ¾ full). Bake for 20–22 minutes, or until a toothpick comes out clean. Cool completely.
5. For frosting, beat 8 oz cream cheese and ¼ cup butter until fluffy. Gradually add 2 cups powdered sugar and 1 tsp vanilla, beating until smooth. Pipe onto cooled cupcakes.

The magic here? The cream cheese frosting isn’t overly sweet, letting the spiced pumpkin flavor shine. Tip: For extra flair, sprinkle a pinch of cinnamon on top before serving!

Pumpkin Cream Cheese Stuffed Pretzels

Soft, chewy pretzels stuffed with a sweet-and-tangy pumpkin cream cheese filling? Yes, please—this is the ultimate fall treat with a fun twist!

Ingredients

• 1 cup warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1 tbsp granulated sugar
• 3 cups all-purpose flour
• 1 tsp salt
• 4 oz cream cheese, softened
• 1/4 cup pumpkin puree
• 2 tbsp brown sugar
• 1/2 tsp pumpkin pie spice
• 1/3 cup baking soda
• 1 large egg, beaten (for egg wash)
• Coarse salt, for sprinkling

Instructions

1. In a bowl, whisk together warm water, yeast, and granulated sugar. Let sit for 5 minutes until foamy.
2. Stir in flour and salt until a dough forms. Knead for 5 minutes until smooth, then cover and let rise for 1 hour.
3. Meanwhile, beat cream cheese, pumpkin puree, brown sugar, and pumpkin pie spice until smooth. Chill for 20 minutes.
4. Divide dough into 8 pieces. Roll each into a 6-inch circle, spoon 1 tbsp filling into the center, then pinch edges to seal. Roll into a rope and twist into a pretzel shape.
5. Preheat oven to 425°F. Boil 6 cups water with baking soda. Boil each pretzel for 30 seconds, then transfer to a baking sheet.
6. Brush with egg wash, sprinkle with coarse salt, and bake for 12–15 minutes until deep golden brown.

The magic here? The cream cheese stays lusciously creamy inside the toasty pretzel—like a cozy surprise in every bite.

Tip: For extra shine, brush baked pretzels with melted butter right out of the oven.

Pumpkin Cream Cheese Bread with Walnuts

This moist, spiced pumpkin bread gets a decadent upgrade with a swirl of tangy cream cheese and crunchy walnuts in every bite.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ¾ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 ½ tsp pumpkin pie spice in a bowl.
3. In another bowl, mix pumpkin puree, vegetable oil, 1 cup granulated sugar, eggs, and 1 tsp vanilla until smooth. Fold in dry ingredients until just combined.
4. Beat 4 oz cream cheese and ¼ cup powdered sugar until creamy. Swirl into pumpkin batter with a knife, then sprinkle ½ cup walnuts on top.
5. Bake for 55–60 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes before slicing.

The cream cheese ripple melts into the bread as it bakes, creating pockets of rich contrast against the warmly spiced crumb.

Tip: For extra nutty flavor, toast the walnuts in a dry skillet for 3–4 minutes before chopping.

Pumpkin Cream Cheese Danish Pastries

Flaky, buttery pastry meets spiced pumpkin and tangy cream cheese in these irresistible danishes—perfect for a cozy weekend brunch or holiday breakfast spread.

Ingredients

• 1 sheet (8 oz) frozen puff pastry, thawed
• 4 oz cream cheese, softened
• 1/4 cup canned pumpkin puree
• 3 tbsp granulated sugar, divided
• 1/2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 1 egg, beaten (for egg wash)
• 2 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, pumpkin puree, 2 tbsp granulated sugar, vanilla, and pumpkin pie spice until smooth.
3. Roll out puff pastry into a 10×10-inch square. Cut into 4 equal smaller squares.
4. Spoon 2 tbsp pumpkin-cream cheese mixture onto the center of each square. Fold opposite corners toward the center, slightly overlapping.
5. Brush pastries with beaten egg and sprinkle with remaining 1 tbsp granulated sugar. Bake for 18–20 minutes until puffed and golden.
6. Cool 5 minutes, then dust with powdered sugar.

The contrast of crisp pastry with the creamy, spiced filling makes these danishes feel extra special—like something from a bakery, but with half the effort.

Tip: For extra flair, drizzle with caramel sauce or add a pinch of cinnamon to the powdered sugar before dusting.

Pumpkin Cream Cheese Tart with Gingersnap Crust

This dreamy tart combines spiced pumpkin filling with a tangy cream cheese swirl, all nestled in a crunchy gingersnap crust—perfect for your next holiday centerpiece.

Ingredients:

• 1 1/2 cups gingersnap cookie crumbs (about 25 cookies)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup heavy cream

Instructions:

1. Prep crust: Mix 1 1/2 cups gingersnap crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter. Press into a 9-inch tart pan. Bake at 350°F for 10 minutes, then cool.
2. Make cream cheese layer: Beat 8 oz cream cheese, 1/4 cup granulated sugar, 1 egg, and 1 tsp vanilla until smooth. Spread over cooled crust.
3. Make pumpkin layer: Whisk 1 cup pumpkin puree, 1/2 cup brown sugar, 2 eggs, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp salt, and 1/2 cup heavy cream. Pour over cream cheese layer.
4. Bake: Bake at 350°F for 35–40 minutes until edges are set but center jiggles slightly. Cool completely before slicing.

The contrast between the velvety pumpkin, tangy cream cheese, and spicy crust makes every bite a little celebration. Tip: For clean slices, chill the tart for 2 hours before serving.

Pumpkin Cream Cheese Smoothie Bowl

This creamy, dreamy smoothie bowl tastes like pumpkin cheesecake in breakfast form—swirl in the cream cheese for a marbled effect that’ll make your mornings feel extra special.

Ingredients

• 1 cup frozen banana chunks
• ½ cup canned pumpkin puree
• ½ cup vanilla Greek yogurt
• ¼ cup milk (dairy or plant-based)
• 1 tbsp honey
• ½ tsp pumpkin pie spice
• 2 oz cream cheese, softened
• Granola and extra honey, for topping

Instructions

1. In a blender, combine frozen banana, pumpkin puree, Greek yogurt, milk, 1 tbsp honey, and ½ tsp pumpkin pie spice. Blend until smooth, scraping down the sides as needed.
2. Pour the smoothie into a bowl. Drop small spoonfuls of softened cream cheese on top, then use a knife to gently swirl it into the mixture for a marbled effect.
3. Top with granola and a drizzle of honey. Serve immediately with a spoon!

The cream cheese swirl melts just slightly into the cool pumpkin base, creating pockets of tangy richness in every bite.

Tip: For a thicker consistency, freeze the banana chunks overnight and reduce the milk to 2 tbsp.

Pumpkin Cream Cheese Stuffed Pancakes

Fluffy pumpkin pancakes hide a sweet cream cheese surprise in every bite—breakfast just got a whole lot more exciting!

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3/4 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tbsp melted butter
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup milk, 1/2 cup pumpkin puree, 1 large egg, and 1 tbsp melted butter. Pour into dry ingredients and stir until just combined.
3. For the filling, beat 4 oz cream cheese, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until smooth.
4. Heat a greased skillet over medium-low. Pour 1/4 cup batter, then dollop 1 tsp cream cheese mixture in the center. Cover with another 1/4 cup batter. Cook 3–4 minutes per side until golden.

The magic? Cutting into these pancakes reveals a creamy, spiced swirl that pairs perfectly with the fluffy pumpkin base—no syrup required!

Tip: Keep heat low to avoid burning before the center cooks through.

Pumpkin Cream Cheese Cheesecake Bars

These Pumpkin Cream Cheese Cheesecake Bars are the ultimate fall treat—swirled with spiced pumpkin and tangy cream cheese for a dessert that’s rich, creamy, and impossible to resist.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree
• 1 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the pan and bake for 8 minutes. Let cool slightly.
3. Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then 1 tsp vanilla. Reserve 1/2 cup of the mixture.
4. To the remaining batter, fold in pumpkin puree, 1 tsp pumpkin pie spice, and 1/4 tsp cinnamon. Pour over the crust.
5. Dollop reserved cream cheese mixture on top and swirl with a knife. Bake 30–35 minutes until edges are set but center jiggles slightly. Cool completely before chilling for 4 hours.

The magic here? The creamy pumpkin layer contrasts perfectly with the tangy swirls—no fork required, just grab and go!

Tip: For cleaner slices, dip your knife in hot water before cutting.

Pumpkin Cream Cheese Stuffed Cinnamon Rolls

These gooey cinnamon rolls get a cozy fall upgrade with a spiced pumpkin filling and tangy cream cheese swirl—perfect for lazy weekend mornings.

Ingredients

• 2 ¾ cups all-purpose flour, divided
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) instant yeast
• ½ tsp salt
• ½ cup whole milk, warmed to 110°F
• ¼ cup unsalted butter, melted
• 1 large egg
• ½ cup pumpkin puree
• 4 oz cream cheese, softened
• ¼ cup packed brown sugar
• 1 ½ tsp ground cinnamon
• ½ tsp pumpkin pie spice
• 1 cup powdered sugar
• 2 tbsp heavy cream

Instructions

1. Make the dough: Whisk 2 cups flour, granulated sugar, yeast, and salt in a bowl. Add warm milk, melted butter, and egg; mix until sticky. Knead in remaining ¾ cup flour for 5 minutes until smooth. Cover and let rise 1 hour.
2. Prepare filling: Mix pumpkin puree, cream cheese, brown sugar, cinnamon, and pumpkin pie spice until smooth.
3. Roll dough into a 12×9-inch rectangle. Spread filling evenly, leaving a ½-inch border. Roll tightly from the long edge, then slice into 9 rolls.
4. Arrange rolls in a greased 9-inch pan. Cover and let rise 30 minutes. Bake at 375°F for 22–25 minutes until golden.
5. Glaze: Whisk powdered sugar and heavy cream until smooth; drizzle over warm rolls.

The cream cheese melts into the pumpkin filling, creating pockets of rich swirls in every bite. Tip: For extra fluffiness, let the dough rise overnight in the fridge and bake in the morning.

Pumpkin Cream Cheese Frosted Brownies

These decadent brownies get a cozy fall twist with a spiced pumpkin cream cheese swirl—perfect for when you want dessert to feel a little extra special.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 4 oz cream cheese, softened
• 1/3 cup canned pumpkin puree
• 1/4 cup powdered sugar
• 1/2 tsp pumpkin pie spice

Instructions

1. Preheat oven to 350°F. Line a 9×13″ baking pan with parchment paper.
2. Whisk melted butter and granulated sugar in a bowl. Add eggs one at a time, then stir in vanilla extract.
3. Sift in flour, cocoa powder, and salt, mixing just until combined. Spread batter into the prepared pan.
4. In another bowl, beat cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice until smooth. Drop dollops over the brownie batter, then swirl with a knife.
5. Bake for 30–35 minutes until edges pull away from the pan and a toothpick comes out with moist crumbs (not wet batter). Cool completely before slicing.

The cream cheese swirl bakes into a tangy, spiced ribbon that balances the fudgy chocolate—no frosting required!

Tip: For cleaner slices, chill the cooled brownies for 30 minutes before cutting.

Pumpkin Cream Cheese Dip with Graham Crackers

This creamy, spiced pumpkin dip is like fall in a bowl—sweet, tangy, and perfect for scooping up with graham crackers.

Ingredients:

• 8 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• Graham crackers, for serving

Instructions:

1. In a large bowl, beat the softened cream cheese with a hand mixer until smooth, about 1 minute.
2. Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix on medium speed until fully combined and fluffy, about 2 minutes.
3. Transfer to a serving bowl and chill for at least 30 minutes to let the flavors meld.
4. Serve with graham crackers for dipping.

The hint of cinnamon and pumpkin pie spice gives this dip a warm, cozy depth, while the cream cheese keeps it luxuriously smooth. It’s a crowd-pleaser that disappears fast!

Tip: For extra flair, drizzle with caramel sauce or sprinkle crushed graham crackers on top before serving.

Pumpkin Cream Cheese Stuffed Crepes

These dreamy crepes are like a cozy hug on a plate—silky pumpkin-spiced filling wrapped in tender, golden folds.

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 large eggs
• 2 tbsp melted butter, plus extra for cooking
• 1/4 tsp salt
• 4 oz cream cheese, softened
• 1/2 cup canned pumpkin puree
• 3 tbsp powdered sugar
• 1/2 tsp pumpkin pie spice
• Maple syrup, for serving

Instructions

1. Make the batter: Whisk together 1 cup flour, 1 1/4 cups milk, 2 eggs, 2 tbsp melted butter, and 1/4 tsp salt until smooth. Let rest 10 minutes.
2. Cook the crepes: Heat a nonstick skillet over medium. Lightly butter, then pour 1/4 cup batter, swirling to coat. Cook 1–2 minutes per side until golden. Repeat.
3. Prepare filling: Beat 4 oz cream cheese, 1/2 cup pumpkin, 3 tbsp powdered sugar, and 1/2 tsp pumpkin pie spice until fluffy.
4. Assemble: Spread 2 tbsp filling onto each crepe, fold into quarters, and drizzle with maple syrup.

The magic here? The contrast of tangy cream cheese against sweet, spiced pumpkin—it’s like cheesecake met breakfast.

Tip: Warm the maple syrup for 10 seconds to make it extra glossy.

Pumpkin Cream Cheese Swirl Bread

This moist, spiced pumpkin bread gets a decadent upgrade with a tangy cream cheese swirl—every slice is a perfect balance of cozy and indulgent.

Ingredients

• For the bread: 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp pumpkin pie spice, 1 cup canned pumpkin puree, ½ cup vegetable oil, 2 large eggs, 1 cup granulated sugar, ¼ cup brown sugar
• For the swirl: 4 oz cream cheese (softened), ¼ cup granulated sugar, 1 large egg yolk, ½ tsp vanilla extract

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Dry mix: Whisk together 1 ¾ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 ½ tsp pumpkin pie spice in a bowl.
3. Wet mix: In another bowl, beat pumpkin puree, ½ cup oil, 2 eggs, 1 cup granulated sugar, and ¼ cup brown sugar until smooth. Fold in dry ingredients until just combined.
4. Swirl: Beat 4 oz cream cheese, ¼ cup sugar, 1 egg yolk, and ½ tsp vanilla until creamy. Pour half the pumpkin batter into the pan, dollop with cream cheese mixture, then top with remaining batter. Swirl gently with a knife.
5. Bake: 50–60 minutes, until a toothpick inserted in the pumpkin part comes out clean. Cool in pan 10 minutes, then transfer to a rack.

The cream cheese ripple bakes into a velvety ribbon, making each bite richer than your average pumpkin bread.

Tip: For clean slices, chill the loaf for 30 minutes before cutting.

Pumpkin Cream Cheese Frosted Donuts

These tender, spiced pumpkin donuts are topped with a tangy cream cheese glaze for the ultimate fall treat—perfect with your morning coffee or as a sweet afternoon pick-me-up.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup canned pumpkin puree
• 1/3 cup granulated sugar
• 1/4 cup milk
• 1 large egg
• 2 tbsp melted butter
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 tbsp milk (for glaze)

Instructions:

1. Preheat oven to 350°F. Grease a donut pan with nonstick spray.
2. Whisk together 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice in a bowl.
3. In another bowl, mix pumpkin puree, 1/3 cup granulated sugar, 1/4 cup milk, egg, and 2 tbsp melted butter until smooth. Fold dry ingredients into wet until just combined.
4. Pipe or spoon batter into the donut pan, filling each cavity 2/3 full. Bake for 10–12 minutes until springs back when touched. Cool completely.
5. For the glaze, beat 4 oz cream cheese until smooth. Gradually add 1 cup powdered sugar, 1/2 tsp vanilla, and 1 tbsp milk until thick but pourable. Dip cooled donuts into glaze and let set for 10 minutes.

The cream cheese glaze adds a delightful tang that balances the warm pumpkin spice—no one will guess these are baked, not fried!

Tip: For extra flair, sprinkle chopped pecans or a pinch of cinnamon on top before the glaze sets.

Pumpkin Cream Cheese Stuffed Waffles

These fluffy waffles hide a sweet, spiced cream cheese surprise inside—perfect for turning breakfast into something special.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1 cup pumpkin puree
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 2 tbsp brown sugar
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. Make the filling: Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Chill for 10 minutes.
2. Prep the batter: Whisk flour, baking powder, salt, and pumpkin pie spice in a bowl. In another bowl, mix pumpkin puree, milk, egg, melted butter, and brown sugar. Combine wet and dry ingredients until just blended.
3. Cook the waffles: Preheat waffle iron to medium-high. Pour 1/4 cup batter onto the iron, add 1 tbsp cream cheese filling to the center, then top with another 1/4 cup batter. Close and cook for 4–5 minutes until crisp and golden.

The magic? Cutting into these reveals a creamy, tangy swirl that balances the spiced pumpkin perfectly. No syrup needed!

Tip: For extra flair, dust with cinnamon or drizzle with caramel sauce before serving.

Conclusion

With 20 irresistible pumpkin cream cheese recipes, this roundup is your go-to guide for cozy fall baking! From muffins to cheesecakes, there’s something for every craving. We’d love to hear which recipes you try—drop a comment with your favorites, and don’t forget to share the pumpkin love on Pinterest. Happy baking!