22 Delicious Pumpkin Cream Cheese Recipes Amazing

Now that the leaves are turning and there’s a crispness in the air, it’s the perfect time to cozy up with some pumpkin and cream cheese delights! Whether you’re craving a sweet treat or a savory snack, our roundup of 22 delicious recipes has something to satisfy every pumpkin lover. From fluffy muffins to creamy dips, get ready to fall in love with these autumnal flavors. Let’s dive in!

Pumpkin Cream Cheese Muffins

Just like the crisp fall air, these Pumpkin Cream Cheese Muffins bring a comforting warmth to your morning routine. Perfectly spiced and irresistibly moist, they’re a seasonal must-bake.

Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice (or make your own blend)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs (room temperature)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 tsp vanilla extract
• 4 oz cream cheese (softened)
• 1/4 cup powdered sugar (adjust to taste)

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
3. In another bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Avoid overmixing.
5. Divide batter evenly among muffin cups, filling each about 2/3 full.
6. Beat cream cheese and powdered sugar until smooth. Drop a teaspoonful onto each muffin batter.
7. Use a toothpick to swirl cream cheese into the batter for a marbled effect.
8. Bake for 20-22 minutes, or until a toothpick inserted into the muffin part comes out clean.
9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Soft and fluffy with a creamy swirl, these muffins are a delightful contrast of textures. Serve them slightly warm to highlight the gooey cream cheese center, or enjoy them as a sweet start to your day.

Pumpkin Cream Cheese Bread

Baking this Pumpkin Cream Cheese Bread brings the cozy flavors of fall into your kitchen with minimal effort. Perfect for breakfast or a snack, it’s moist, flavorful, and irresistibly creamy.

Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice (adjust to taste)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature)
• 1 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 8 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1 large egg yolk (room temperature)
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, mix pumpkin puree, oil, eggs, granulated sugar, and brown sugar until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined. Tip: Overmixing leads to dense bread.
5. In another bowl, beat cream cheese, 1/4 cup granulated sugar, egg yolk, and vanilla until smooth.
6. Pour half the pumpkin batter into the prepared pan. Spoon cream cheese mixture over batter, then top with remaining batter.
7. Use a knife to swirl the layers together. Tip: Don’t over-swirl to maintain distinct layers.
8. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Tip: Cover with foil if top browns too quickly.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Now you have a loaf with a tender crumb, rich pumpkin flavor, and a creamy swirl. Serve slices slightly warmed with a dollop of whipped cream for extra indulgence.

Pumpkin Cream Cheese Pancakes

Pumpkin cream cheese pancakes bring a cozy fall twist to your breakfast table. Perfectly spiced and irresistibly fluffy, they’re a must-try.

Ingredients

• 1 cup all-purpose flour (sifted for lighter pancakes)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or make your own blend)
• 1 cup milk (whole milk recommended for richness)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg (room temperature blends better)
• 2 tbsp melted butter (or any neutral oil)
• 4 oz cream cheese (softened, for easier mixing)
• 2 tbsp sugar (adjust to taste)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. In a large bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
2. In another bowl, mix milk, pumpkin puree, egg, melted butter, and vanilla until smooth.
3. Gradually add wet ingredients to dry, stirring just until combined. Tip: Overmixing leads to tough pancakes.
4. Fold in softened cream cheese and sugar gently, leaving streaks for marbled effect.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease.
6. Pour 1/4 cup batter per pancake. Cook until bubbles form and edges look set, about 2-3 minutes.
7. Flip carefully and cook another 1-2 minutes until golden. Tip: Adjust heat if browning too fast.
8. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.

Creamy pockets of cheese contrast the spiced pumpkin base, offering a delightful texture. Serve stacked high with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Pumpkin Cream Cheese Swirl Brownies

Zesty flavors meet in this decadent dessert, combining rich chocolate and spiced pumpkin for a fall favorite. Perfect for sharing or savoring solo, these brownies are a must-try.

Ingredients

– 1 cup pumpkin puree (not pie filling)
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1 large egg
– 1 1/2 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter, melted
– 1 1/2 cups brown sugar, packed
– 2 tsp pumpkin pie spice
– 2 large eggs
– 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking pan.
2. In a medium bowl, mix pumpkin puree, cream cheese, granulated sugar, 1 tsp vanilla, and 1 egg until smooth. Set aside.
3. In a large bowl, whisk flour, cocoa powder, baking powder, and salt.
4. Stir melted butter and brown sugar in another bowl until combined. Add 2 eggs and 1 tsp vanilla; mix well.
5. Gradually fold dry ingredients into wet until just combined.
6. Spread 2/3 of brownie batter into prepared pan. Dollop pumpkin mixture over top.
7. Swirl with a knife for a marbled effect.
8. Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs.
9. Cool completely before cutting.

Creamy pumpkin and rich chocolate create a moist, fudgy texture. Serve warm with a scoop of vanilla ice cream for an extra treat.

Pumpkin Cream Cheese Pie

Nothing says fall like a Pumpkin Cream Cheese Pie. This twist on the classic combines creamy cheese with spiced pumpkin for a decadent dessert.

Ingredients

• 1 9-inch pie crust, pre-baked (homemade or store-bought)
• 8 oz cream cheese, softened (for smoother blending)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tsp pumpkin pie spice (or make your own blend)
• 2 eggs, room temperature (for even mixing)
• 1 cup heavy cream (for whipping)
• 2 tbsp powdered sugar (for sweetening the cream)

Instructions

1. Preheat oven to 350°F. Ensure cream cheese is soft for easy mixing.
2. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, granulated sugar, vanilla, and pumpkin pie spice. Mix well.
3. Add eggs one at a time, beating after each addition until fully incorporated.
4. Pour filling into pre-baked pie crust. Smooth the top with a spatula.
5. Bake for 40-45 minutes, or until the center is set but slightly wobbly. Cool on wire rack.
6. While pie cools, whip heavy cream and powdered sugar to stiff peaks. Chill until serving.
7. Once pie is completely cooled, top with whipped cream before serving.

Outrageously creamy with a perfect spice balance, this pie shines when served chilled. Try garnishing with a sprinkle of cinnamon or caramel drizzle for extra flair.

Pumpkin Cream Cheese Cookies

Now is the perfect time to bake these Pumpkin Cream Cheese Cookies, blending seasonal flavors with creamy richness.

Ingredients

• 1 cup pumpkin puree (not pie filling)
• 1/2 cup cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (adjust to taste)
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat cream cheese, butter, and sugar until light and fluffy, about 3 minutes.
3. Add egg and vanilla extract to the bowl. Mix until fully incorporated.
4. Stir in pumpkin puree until the mixture is smooth.
5. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
6. Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
7. Drop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are lightly golden. Cool on wire racks.

Great for sharing, these cookies offer a soft texture with a hint of spice. Serve them slightly warm for a gooey cream cheese center.

Pumpkin Cream Cheese Roll

Whip up this Pumpkin Cream Cheese Roll for a festive treat that’s as fun to make as it is to eat. Perfect for autumn gatherings or a cozy night in.

Ingredients

• 3/4 cup all-purpose flour (sifted for lighter texture)
• 1 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp ground cinnamon (or pumpkin pie spice for extra flavor)
• 1/4 tsp salt
• 3 large eggs (room temperature blends better)
• 1 cup granulated sugar
• 2/3 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp lemon juice (balances sweetness)
• 8 oz cream cheese (softened for smooth filling)
• 1 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tbsp butter (unsalted, for greasing pan)

Instructions

1. Preheat oven to 375°F. Grease a 15×10-inch jelly roll pan with butter, then line with parchment paper.
2. In a bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
3. In another bowl, beat eggs and granulated sugar until thick and pale, about 5 minutes. Tip: Use a stand mixer for ease.
4. Fold in pumpkin puree and lemon juice gently to maintain airiness.
5. Gradually add dry ingredients to wet, mixing just until combined. Avoid overmixing.
6. Spread batter evenly into prepared pan. Bake for 13-15 minutes, until cake springs back when touched.
7. While warm, turn cake onto a clean towel dusted with powdered sugar. Carefully peel off parchment. Tip: Roll cake with towel from short end to set shape.
8. Let cool completely, about 1 hour. Unroll carefully to avoid cracks.
9. Beat cream cheese, powdered sugar, and vanilla until smooth. Spread over unrolled cake.
10. Re-roll cake without towel. Chill for at least 1 hour before serving. Tip: Chill overnight for cleaner slices.

Light and moist, this roll boasts a creamy center with a hint of spice. Serve slices with a dusting of powdered sugar or a dollop of whipped cream for extra decadence.

Pumpkin Cream Cheese Dip

Absolutely perfect for fall gatherings, this Pumpkin Cream Cheese Dip combines creamy textures with warm spices. It’s a crowd-pleaser that pairs well with crackers or apple slices.

Ingredients

• 8 oz cream cheese, softened (use full-fat for best texture)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup brown sugar, packed (adjust to sweetness preference)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice (or make your own blend)
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth, about 2 minutes.
2. Add the pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt to the bowl.
3. Beat the mixture on medium speed until all ingredients are fully incorporated and the dip is smooth, about 3 minutes. Scrape down the sides of the bowl as needed.
4. Transfer the dip to a serving bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
5. Serve chilled with your choice of dippers like graham crackers, pretzels, or sliced apples.

The dip is luxuriously creamy with a perfect balance of sweet and spicy. For an extra touch, drizzle with caramel sauce or sprinkle with chopped pecans before serving.

Pumpkin Cream Cheese Frosting

Baking season calls for this Pumpkin Cream Cheese Frosting, a creamy blend perfect for autumn treats. Simple to make, it pairs well with cakes, cookies, or even as a dip.

Ingredients

• 8 oz cream cheese, softened (use full fat for best texture)
• 1/2 cup unsalted butter, softened (room temperature blends easier)
• 1 cup powdered sugar (sift to avoid lumps)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1/2 tsp cinnamon (adjust to taste)
• 1/4 tsp nutmeg (freshly grated preferred)

Instructions

1. Beat cream cheese and butter together in a large bowl until smooth, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
2. Add powdered sugar gradually, beating after each addition until fully incorporated.
3. Mix in pumpkin puree, vanilla extract, cinnamon, and nutmeg until combined. Tip: Taste and adjust spices if needed.
4. Beat on medium-high speed for another 2 minutes until fluffy. Tip: Do not overmix to maintain a thick consistency.

Here’s a frosting that’s luxuriously smooth with a hint of spice. Try it layered between gingerbread cookies or as a topping for cinnamon rolls.

Pumpkin Cream Cheese Bars

Autumn’s favorite flavors come together in these Pumpkin Cream Cheese Bars. Perfect for any fall gathering or a cozy night in.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar cookie crumbs)
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 8 oz cream cheese, softened (full fat for best texture)
• 1/2 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp pumpkin pie spice (or make your own blend)

Instructions

1. Preheat oven to 350°F. Grease an 8×8 inch baking pan with butter.
2. Mix graham cracker crumbs and melted butter in a bowl until combined. Press firmly into the bottom of the prepared pan.
3. Bake crust for 10 minutes. Let cool slightly.
4. Beat cream cheese and sugar in a bowl until smooth. Tip: Scrape down the sides to ensure no lumps.
5. Add eggs one at a time, mixing well after each addition. Stir in vanilla and pumpkin pie spice.
6. Spread pumpkin mixture over the cooled crust. Smooth the top with a spatula.
7. Bake for 25-30 minutes, or until the center is set. Tip: A toothpick inserted should come out clean.
8. Cool completely in the pan on a wire rack. Chill in the refrigerator for at least 2 hours before serving.

With a creamy pumpkin layer atop a buttery crust, these bars are a delightful mix of textures. Serve chilled with a sprinkle of cinnamon or a dollop of whipped cream for extra indulgence.

Pumpkin Cream Cheese Danish

Warm up your mornings with this Pumpkin Cream Cheese Danish, a perfect blend of spicy pumpkin and creamy cheese wrapped in flaky pastry.

Ingredients

• 1 sheet puff pastry, thawed (keep cold until use)
• 4 oz cream cheese, softened (use full-fat for richness)
• 1/4 cup pumpkin puree (not pie filling)
• 2 tbsp granulated sugar (adjust to sweetness preference)
• 1/2 tsp pumpkin pie spice (or make your own blend)
• 1 egg, beaten (for egg wash)
• 1 tbsp powdered sugar (for dusting, optional)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a 10×10 inch square. Cut into 4 equal squares.
3. In a bowl, mix cream cheese, pumpkin puree, granulated sugar, and pumpkin pie spice until smooth.
4. Place a dollop of the cream cheese mixture in the center of each pastry square. Fold corners over the filling, pressing lightly to seal.
5. Brush the pastries with beaten egg for a golden finish.
6. Bake for 15-18 minutes, or until pastries are puffed and golden brown.
7. Cool on a wire rack for 5 minutes. Dust with powdered sugar before serving if desired.

Heavenly flaky layers contrast with the smooth, spiced filling. Serve warm with a drizzle of caramel for an extra indulgent treat.

Pumpkin Cream Cheese Fudge

Ready to dive into a fall favorite? This Pumpkin Cream Cheese Fudge blends creamy textures with seasonal flavors for a decadent treat.

Ingredients

• 1 cup pumpkin puree (not pie filling)
• 8 oz cream cheese, softened (use full-fat for richness)
• 3 cups white chocolate chips (high-quality melts better)
• 1/4 cup unsalted butter (cut into pieces for easy melting)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp pumpkin pie spice (adjust to taste)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a medium bowl, beat the cream cheese until smooth. Tip: Ensure no lumps for a silky fudge.
3. Add pumpkin puree and vanilla extract to the cream cheese. Mix until fully combined.
4. In a large microwave-safe bowl, combine white chocolate chips and butter. Microwave in 30-second intervals, stirring between each, until melted. Tip: Avoid overheating to prevent seizing.
5. Gradually fold the cream cheese mixture into the melted chocolate until uniform in color.
6. Stir in pumpkin pie spice until evenly distributed throughout the mixture.
7. Pour the mixture into the prepared pan, smoothing the top with a spatula.
8. Refrigerate for at least 4 hours, or until set. Tip: For cleaner cuts, chill overnight.
9. Use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch squares.

Absolutely creamy with a perfect balance of sweet and spice. Serve chilled with a sprinkle of cinnamon on top for an extra flavor boost.

Pumpkin Cream Cheese Cupcakes

Now is the perfect time to bake these Pumpkin Cream Cheese Cupcakes, blending autumn flavors with creamy richness.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lighter texture)
• 1 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp baking soda
• 1 tsp ground cinnamon (or pumpkin pie spice for deeper flavor)
• 1/2 tsp salt
• 1 cup canned pumpkin puree (not pie filling)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for even mixing)
• 1 tsp vanilla extract
• 8 oz cream cheese, softened (full fat for creamier texture)
• 1/4 cup powdered sugar (sifted to avoid lumps)

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring just until combined. Tip: Overmixing leads to dense cupcakes.
5. Fill cupcake liners 2/3 full with batter. Bake for 20-22 minutes, or until a toothpick comes out clean.
6. While cupcakes cool, beat cream cheese and powdered sugar until smooth. Tip: Softened cream cheese blends easier.
7. Once cupcakes are completely cool, pipe or spread cream cheese frosting on top. Tip: For a decorative touch, use a star tip.

Best enjoyed fresh, these cupcakes offer a moist, spiced base with a tangy cream cheese topping. Try garnishing with a sprinkle of cinnamon or crushed pecans for added crunch.

Pumpkin Cream Cheese Cheesecake

Never has a dessert combined the cozy flavors of fall with the creamy indulgence of cheesecake quite like this. Perfect for Thanksgiving or any autumn gathering, it’s a showstopper that’s surprisingly simple to make.

Ingredients

– 1 1/2 cups graham cracker crumbs (store-bought or homemade)
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted (plus extra for greasing)
– 16 oz cream cheese, softened (use full-fat for best texture)
– 1 cup granulated sugar
– 1 cup pumpkin puree (not pumpkin pie filling)
– 3 large eggs (room temperature blends easier)
– 1 tsp vanilla extract
– 1 tsp pumpkin pie spice (adjust to taste)
– 1/4 tsp salt

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan with butter.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined.
3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool.
4. Beat cream cheese and 1 cup sugar in a large bowl until smooth. Tip: Scrape the bowl sides to ensure even mixing.
5. Add pumpkin puree, eggs, vanilla, pumpkin pie spice, and salt. Mix until just combined. Tip: Overmixing can introduce air, causing cracks.
6. Pour filling over the crust. Smooth the top with a spatula.
7. Bake for 50-55 minutes until the edges are set but the center slightly jiggles. Tip: A water bath can prevent cracking.
8. Turn off the oven. Let the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours.

Expect a velvety texture with a perfect balance of tangy cream cheese and spiced pumpkin. Serve with a dollop of whipped cream or a drizzle of caramel for extra decadence.

Pumpkin Cream Cheese Stuffed French Toast

You won’t regret trying this indulgent breakfast twist. Perfect for cozy mornings or impressing guests.

Ingredients

– 8 slices thick-cut brioche bread (stale works best)
– 4 oz cream cheese, softened (use full-fat for richness)
– 1/2 cup pumpkin puree (not pumpkin pie filling)
– 1/4 cup granulated sugar (adjust to sweetness preference)
– 1 tsp pumpkin pie spice (or make your own blend)
– 2 large eggs
– 1/2 cup whole milk (substitute with half-and-half for extra creaminess)
– 1 tsp vanilla extract
– 2 tbsp unsalted butter (or any neutral oil for frying)
– Maple syrup and powdered sugar for serving (optional)

Instructions

1. In a medium bowl, mix cream cheese, pumpkin puree, sugar, and pumpkin pie spice until smooth.
2. Spread the pumpkin cream cheese mixture evenly on 4 slices of brioche. Top with the remaining slices to make 4 sandwiches.
3. In a shallow dish, whisk together eggs, milk, and vanilla extract until well combined.
4. Heat a large skillet over medium heat and add 1 tbsp butter, swirling to coat the pan.
5. Dip each sandwich into the egg mixture, allowing each side to soak for 10 seconds for even coating.
6. Place the dipped sandwiches in the skillet. Cook for 3-4 minutes per side until golden brown and crispy.
7. Repeat with remaining sandwiches, adding more butter as needed to prevent sticking.
8. Serve immediately with maple syrup and a dusting of powdered sugar if desired.

Delightfully creamy inside with a crispy exterior, this French toast is a fall favorite. Try topping with toasted pecans for added crunch.

Pumpkin Cream Cheese Stuffed Pancakes

Zesty mornings call for something special, and these Pumpkin Cream Cheese Stuffed Pancakes deliver. Perfect for fall or whenever you crave a cozy breakfast.

Ingredients

• 1 cup all-purpose flour (sifted for lighter pancakes)
• 1 tbsp sugar (adjust to taste)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (whole milk preferred for richness)
• 1/2 cup pumpkin puree (not pie filling)
• 1 large egg
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 4 oz cream cheese, softened (easier to mix)
• 2 tbsp powdered sugar (for cream cheese filling)
• 1/2 tsp vanilla extract (pure for best flavor)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, pumpkin puree, egg, and melted butter until smooth.
3. Pour wet ingredients into dry ingredients. Stir until just combined; lumps are okay.
4. Let batter rest for 5 minutes. This allows the baking powder to activate.
5. While batter rests, mix cream cheese, powdered sugar, and vanilla in a small bowl until smooth.
6. Heat a non-stick skillet over medium heat (350°F). Test with a drop of water; it should sizzle.
7. Pour 1/4 cup batter onto skillet. Dollop 1 tbsp cream cheese mixture in the center.
8. Cover with another 1/4 cup batter. Cook until edges look set and bubbles form, about 2 minutes.
9. Flip carefully. Cook for another 1-2 minutes until golden brown.
10. Repeat with remaining batter and filling. Keep cooked pancakes warm in a 200°F oven.

Delightfully fluffy with a creamy surprise inside, these pancakes are a fall favorite. Serve with maple syrup or a sprinkle of cinnamon for extra warmth.

Pumpkin Cream Cheese Bagels

Just when you thought bagels couldn’t get any better, these Pumpkin Cream Cheese Bagels come along. Perfect for fall mornings or anytime you crave something sweet and savory.

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 cups bread flour (plus extra for dusting)
• 1 tbsp sugar (adjust to taste)
• 1 tsp salt
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1/2 cup warm water (110°F)
• 4 oz cream cheese, softened (for filling)
• 1 tbsp honey (for glaze, optional)

Instructions

1. In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add pumpkin puree, flour, and salt to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 8 equal pieces. Shape each into a bagel.
6. Boil a large pot of water and cook each bagel for 1 minute per side.
7. Preheat oven to 425°F. Place bagels on a baking sheet and bake for 20 minutes until golden.
8. Mix softened cream cheese with honey for the filling. Slice cooled bagels and spread the filling inside.

Fresh out of the oven, these bagels have a chewy texture with a soft, creamy center. Try them toasted with a drizzle of maple syrup for an extra autumnal touch.

Pumpkin Cream Cheese Cinnamon Rolls

Absolutely perfect for a cozy morning, these rolls combine the warmth of pumpkin with the tang of cream cheese.

Ingredients

• 2 cups all-purpose flour (sifted for lighter rolls)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tbsp baking powder (ensure it’s fresh)
• 1/2 tsp salt
• 3/4 cup pumpkin puree (not pie filling)
• 1/4 cup milk (whole milk preferred)
• 4 tbsp unsalted butter, melted (cool slightly)
• 4 oz cream cheese, softened (for easy mixing)
• 1/4 cup brown sugar (packed)
• 1 tbsp ground cinnamon

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. Add pumpkin puree, milk, and melted butter to the dry ingredients. Stir until a dough forms. Tip: Don’t overmix to keep rolls tender.
4. On a floured surface, roll dough into a 12×9 inch rectangle.
5. Spread softened cream cheese evenly over the dough.
6. Sprinkle brown sugar and cinnamon over the cream cheese. Tip: Leave a 1-inch border for easier rolling.
7. Roll the dough tightly from the long side. Pinch seam to seal.
8. Cut into 9 equal pieces. Place on prepared baking sheet. Tip: Use dental floss for clean cuts.
9. Bake for 20-25 minutes, until golden brown.

Just out of the oven, these rolls are irresistibly soft with a gooey center. Serve warm with a drizzle of maple syrup for an extra touch of sweetness.

Pumpkin Cream Cheese Truffles

Ready to elevate your dessert game? These Pumpkin Cream Cheese Truffles blend seasonal flavors with creamy texture, perfect for fall gatherings.

Ingredients

• 1 cup pumpkin puree (not pie filling)
• 8 oz cream cheese, softened (use full-fat for best texture)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp cinnamon (adjust to taste)
• 1/4 tsp nutmeg (freshly grated preferred)
• 1 1/2 cups graham cracker crumbs (fine texture)
• 12 oz white chocolate chips (high quality melts smoother)
• 1 tbsp coconut oil (or any neutral oil)

Instructions

1. In a large bowl, mix pumpkin puree and cream cheese until smooth.
2. Add powdered sugar, vanilla, cinnamon, and nutmeg. Mix until fully incorporated.
3. Fold in graham cracker crumbs until the mixture is thick and holds shape.
4. Roll mixture into 1-inch balls. Place on a parchment-lined tray. Chill for 30 minutes.
5. In a microwave-safe bowl, melt white chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
6. Dip each chilled ball into melted chocolate using a fork. Tap off excess.
7. Return to parchment paper. Sprinkle with remaining graham cracker crumbs before chocolate sets.
8. Chill for 15 minutes until firm.

The truffles offer a creamy center with a crisp chocolate shell. Serve on a rustic platter for a festive touch or package as edible gifts.

Pumpkin Cream Cheese Ice Cream

Make this Pumpkin Cream Cheese Ice Cream for a creamy, spiced dessert that’s perfect for fall. It combines the tang of cream cheese with the warmth of pumpkin pie spice.

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 8 oz cream cheese, softened (use full-fat for creaminess)
• 1 cup heavy cream (chilled for best results)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tsp pumpkin pie spice (or make your own blend)

Instructions

1. In a large bowl, beat the softened cream cheese until smooth. Tip: Ensure no lumps for a silky texture.
2. Add the pumpkin puree, sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Mix until fully combined. Tip: Scrape the bowl sides to incorporate all ingredients evenly.
3. In a separate bowl, whip the heavy cream to stiff peaks. Tip: Chill the bowl and beaters for quicker whipping.
4. Gently fold the whipped cream into the pumpkin mixture until no white streaks remain. Be careful not to deflate the cream.
5. Transfer the mixture to a loaf pan or airtight container. Cover and freeze for at least 6 hours, or until firm. Tip: For easier scooping, let it sit at room temperature for 5 minutes before serving.

Light and creamy, this ice cream offers a perfect balance of sweet and spiced flavors. Serve it with a drizzle of caramel or a sprinkle of crushed graham crackers for added texture.

Pumpkin Cream Cheese Smoothie

This pumpkin cream cheese smoothie blends the cozy flavors of fall into a creamy, drinkable treat. Try it for a quick breakfast or a refreshing snack.

Ingredients

• 1 cup pumpkin puree (not pie filling)
• 4 oz cream cheese, softened (low-fat works)
• 1 cup milk (any kind)
• 2 tbsp maple syrup (adjust to taste)
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 1 cup ice cubes

Instructions

1. Add pumpkin puree, cream cheese, milk, maple syrup, vanilla extract, and pumpkin pie spice to a blender.
2. Blend on high speed for 30 seconds until smooth. Tip: Scrape down the sides if needed.
3. Add ice cubes and blend again for another 30 seconds until creamy. Tip: For a thicker smoothie, add more ice.
4. Pour into glasses and serve immediately. Tip: Garnish with a sprinkle of pumpkin pie spice on top for extra flavor.

The smoothie is luxuriously creamy with a perfect balance of sweet and spiced. Serve it in a hollowed-out mini pumpkin for a festive touch.

Pumpkin Cream Cheese Parfait

Zesty flavors meet creamy textures in this Pumpkin Cream Cheese Parfait. Perfect for fall mornings or dessert, it’s a no-bake delight.

Ingredients

• 1 cup pumpkin puree (not pie filling)
• 8 oz cream cheese, softened (microwave for 10 sec if needed)
• 1/2 cup powdered sugar (sift to avoid lumps)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp cinnamon (add more for spice lovers)
• 1 cup heavy cream (chill bowl and beaters for best whip)
• 1/2 cup graham cracker crumbs (store-bought or homemade)

Instructions

1. In a large bowl, beat cream cheese until smooth, about 2 minutes.
2. Add pumpkin puree, powdered sugar, vanilla, and cinnamon. Mix until fully combined.
3. In a separate chilled bowl, whip heavy cream to stiff peaks, about 3 minutes.
4. Gently fold whipped cream into pumpkin mixture until no white streaks remain.
5. Layer parfait glasses with graham cracker crumbs, then pumpkin mixture. Repeat.
6. Chill for at least 1 hour before serving to set layers.

Overnight chilling enhances the flavors. The parfait boasts a smooth, airy texture with a crunchy contrast from the crumbs. Serve with a drizzle of caramel for extra decadence.

Conclusion

Delightful doesn’t even begin to cover these 22 pumpkin cream cheese recipes! Whether you’re craving something sweet, savory, or somewhere in between, this roundup has you covered. We invite you to dive into these delicious creations, share your favorites in the comments, and spread the joy by pinning your must-try picks on Pinterest. Happy cooking!