13 Pumpkin and Cream Cheese Recipes for Cozy Fall Baking

Pumpkin and cream cheese recipes work because pumpkin brings moisture and gentle sweetness, while cream cheese adds a sharp, creamy edge that keeps desserts from turning one-note. The pair swirls beautifully into batters, fillings, and frostings. Here are versions that take it through breakfast, dessert, and a savory dinner.

Start with the Classic Pumpkin Cream Cheese Muffins for a bakery-style crumb, try the No-Bake Pumpkin Cream Cheese Pie when you are short on time, or bake the Pumpkin Cream Cheese Cinnamon Rolls for a weekend brunch. If you want dinner, the Savory Pumpkin Cream Cheese Stuffed Shells is the one.

Which Pumpkin and Cream Cheese Recipes Should You Make?

Classic Pumpkin Cream Cheese Muffins

This is the bakery-style muffin you want on a Saturday morning, with a thick ribbon of tangy cream cheese running through the center. I go heavier on the cinnamon than most recipes do, because it stands up to the cream cheese.

Ingredients (makes 12 muffins)

• Pumpkin puree, room temperature: 245 g (1 cup)
• Cream cheese, softened: 226 g (8 oz)
• All-purpose flour: 250 g (2 cups)
• Brown sugar, packed: 100 g (1/2 cup)
• Large eggs: 2
• Vegetable oil: 80 ml (1/3 cup)
• Baking powder: 2 tsp
• Ground cinnamon: 2 tsp
• Salt: 1/2 tsp
• Vanilla extract: 2 tsp

Instructions

Step 1: Heat your oven to 200C (400F) and line a 12-cup muffin tin with paper liners. In a small bowl, stir the 245 g (1 cup) pumpkin puree, 226 g (8 oz) softened cream cheese, and 100 g (1/2 cup) brown sugar together until smooth. You want no streaks of cream cheese left, but a few tiny lumps are fine because they melt into the crumb.

Step 2: Whisk the 250 g (2 cups) flour, 2 tsp baking powder, 2 tsp cinnamon, and 1/2 tsp salt in a separate bowl. Make a well in the center and pour in the 80 ml (1/3 cup) oil, 2 eggs, and 2 tsp vanilla. Stir just until the batter comes together, about 20 turns, and you will see it go from shaggy to thick.

Step 3: Spoon half the batter into your prepared tin, using about 1 tablespoon per cup. Add a heaping teaspoon of the cream cheese mixture to each center, then top with the remaining batter so every cup is two-thirds full. You should see a small bump of filling peeking through.

Step 4: Bake for 18 to 20 minutes, until a toothpick inserted near the edge comes out clean and the tops spring back when you press them. The center may look a little wet from the filling, but the edges will be golden.

Step 5: Cool the muffins in the tin for 5 minutes, then move them to a rack and serve warm with coffee, if you can resist one straight away.

Pumpkin Cream Cheese Swirl Bread

This loaf bakes up tall and tender, with a soft cream cheese ribbon that runs through every slice. The pumpkin keeps it moist for days, which makes it the one I take to neighbors.

Ingredients (makes 1 loaf, about 10 slices)

• Pumpkin puree: 245 g (1 cup)
• Cream cheese, softened: 170 g (6 oz)
• All-purpose flour: 240 g (2 cups)
• Granulated sugar: 150 g (3/4 cup)
• Large eggs: 2
• Vegetable oil: 60 ml (1/4 cup)
• Baking powder: 2 tsp
• Pumpkin pie spice: 2 tsp
• Salt: 1/2 tsp
• Vanilla extract: 2 tsp

Instructions

Step 1: Heat your oven to 180C (350F) and grease a 9×5 inch loaf pan. In a small bowl, blend the 170 g (6 oz) cream cheese, 50 g (1/4 cup) of the sugar, and 1 tsp vanilla until smooth. You can use a fork if the cheese is soft enough.

Step 2: Whisk the 240 g (2 cups) flour, 2 tsp baking powder, 2 tsp pumpkin pie spice, and 1/2 tsp salt in a large bowl. In another bowl, stir the 245 g (1 cup) pumpkin, 60 ml (1/4 cup) oil, 2 eggs, the remaining 100 g (1/2 cup) sugar, and the rest of the vanilla until you get a thick, smooth caramel-like batter.

Step 3: Pour half the pumpkin batter into the pan and drop spoonfuls of half the cream cheese mixture on top. Swirl with a butter knife, then repeat with the remaining batters. You will see the ribbon settle into pockets as it bakes.

Step 4: Bake for 55 to 60 minutes, until the top is deeply golden and a skewer inserted in the center comes out with only moist crumbs. If your bread browns too fast, lay a piece of foil over it for the last 15 minutes.

Step 5: Cool the loaf in the pan for 10 minutes, then turn it out onto a rack and slice. Serve warm with salted butter if you like.

Pumpkin Cheesecake Bars

These are for the person who wants the flavor of cheesecake without the water bath. You press a spiced graham crust into the pan, layer in pumpkin cheesecake, and bake it low and slow.

Ingredients (makes 16 bars)

• Graham cracker crumbs: 180 g (1 1/2 cups)
• Unsalted butter, melted: 113 g (1/2 cup)
• Cream cheese, softened: 452 g (16 oz, 2 blocks)
• Granulated sugar: 150 g (3/4 cup)
• Pumpkin puree: 245 g (1 cup)
• Large eggs: 3
• Vanilla extract: 2 tsp
• Pumpkin pie spice: 2 tsp
• Salt: 1/4 tsp

Instructions

Step 1: Heat your oven to 160C (325F) and line a 23 cm (9 inch) square pan with parchment. Mix the 180 g (1 1/2 cups) graham crumbs with the melted butter until it looks like damp sand, then press it into the bottom. You can use the back of a measuring cup for an even layer.

Step 2: Beat the 452 g (16 oz) cream cheese and 150 g (3/4 cup) sugar in a large bowl until completely smooth. Add the 245 g (1 cup) pumpkin, 2 tsp vanilla, 2 tsp pumpkin pie spice, and 1/4 tsp salt, then beat again just until blended. You do not want to whip in too much air or the bars will puff and crack.

Step 3: Crack in the 3 eggs one at a time, beating after each just until the yolk disappears. Pour the filling over your crust and tap the pan on the counter twice to release any large bubbles.

Step 4: Bake for 40 to 45 minutes, until the edges are set but the center still wobbles slightly when you shake the pan. The bars will continue to set as they cool, so that soft center is exactly right.

Step 5: Cool the pan on a rack for 1 hour, then refrigerate at least 3 hours. Run your knife under hot water between cuts and serve the bars cold.

Pumpkin Roll with Cream Cheese Filling

This is the classic rolled cake that shows up on fall tables, and it is easier than it looks. You bake a thin pumpkin sponge, roll it while warm, then fill it with a cream cheese mixture that sets firm in the fridge.

Ingredients (makes 1 roll, about 10 slices)

• Pumpkin puree: 180 g (3/4 cup)
• All-purpose flour: 90 g (3/4 cup)
• Granulated sugar: 150 g (3/4 cup)
• Large eggs: 3
• Baking powder: 1 tsp
• Pumpkin pie spice: 3 tsp
• Salt: 1/4 tsp
• Cream cheese, softened: 226 g (8 oz)
• Powdered sugar: 120 g (1 cup) plus extra for dusting
• Unsalted butter, softened: 60 g (1/4 cup)

Instructions

Step 1: Heat your oven to 190C (375F) and grease a 38×25 cm (15×10 inch) jelly roll pan, then line it with parchment. Dust the parchment lightly with flour.

Step 2: Beat the 3 eggs and 150 g (3/4 cup) granulated sugar on high speed until thick and pale, about 4 minutes. You will see the mixture fall in ribbons when you lift the beaters.

Step 3: Fold in the 180 g (3/4 cup) pumpkin puree, then sift the 90 g (3/4 cup) flour, 1 tsp baking powder, 3 tsp pumpkin pie spice, and 1/4 tsp salt over the top. Stir gently until just combined, and you should not see any dry streaks.

Step 4: Spread the batter evenly into your prepared pan and bake for 12 to 14 minutes, until the top springs back when touched. While it bakes, lay a clean kitchen towel on the counter and dust it with powdered sugar.

Step 5: Turn the hot cake out onto the towel, peel off the parchment, and roll it up from the short end with the towel inside. Let it cool rolled, so you do not get cracks later.

Step 6: Beat the 226 g (8 oz) cream cheese, 60 g (1/4 cup) butter, and 120 g (1 cup) powdered sugar until smooth. Unroll the cooled cake, spread the filling to the edges, then roll it back up without the towel. Chill for 1 hour before you slice and serve, dusting the top with powdered sugar.

Soft Pumpkin Cream Cheese Cookies

These drop cookies stay soft and puffy, with a little pocket of cream cheese folded right into the dough. I skip the glaze because the cookie is sweet enough on its own.

Ingredients (makes 24 cookies)

• Pumpkin puree: 120 g (1/2 cup)
• Cream cheese, cold: 85 g (3 oz)
• All-purpose flour: 250 g (2 cups)
• Brown sugar, packed: 150 g (3/4 cup)
• Unsalted butter, softened: 113 g (1/2 cup)
• Large egg: 1
• Baking powder: 1 tsp
• Baking soda: 1/2 tsp
• Ground cinnamon: 2 tsp
• Salt: 1/2 tsp

Instructions

Step 1: Heat your oven to 180C (350F) and line two baking sheets with parchment. In a large bowl, beat the 113 g (1/2 cup) butter and 150 g (3/4 cup) brown sugar until creamy, about 2 minutes.

Step 2: Mix in the 120 g (1/2 cup) pumpkin and the egg until smooth, then fold in the 85 g (3 oz) cold cream cheese cut into small cubes. You want the cheese to stay in little chunks, not blend away.

Step 3: Whisk the 250 g (2 cups) flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 tsp cinnamon, and 1/2 tsp salt in a separate bowl. Stir the dry mix into the wet mixture just until no flour pockets are visible, and you will see the dough come together thick.

Step 4: Drop rounded tablespoons of dough onto your lined sheets, spacing them about 5 cm (2 inches) apart. Bake for 10 to 12 minutes, until the edges are set and the centers look just underdone.

Step 5: Cool the cookies on your sheets for 5 minutes, then move them to a rack. Serve warm or pack them into lunchboxes once they are fully cool.

No-Bake Pumpkin Cream Cheese Pie

When the oven is already full or the weather is too hot for baking, this is the pie you make. It sets in the fridge and slices clean, with a silky layer between spiced pumpkin and a graham crust.

Ingredients (makes 8 servings)

• Graham cracker crust: 1 23 cm (9 inch) crust
• Pumpkin puree: 245 g (1 cup)
• Cream cheese, softened: 226 g (8 oz)
• Powdered sugar: 120 g (1 cup)
• Heavy cream, cold: 240 ml (1 cup)
• Pumpkin pie spice: 2 tsp
• Vanilla extract: 2 tsp
• Salt: 1/4 tsp

Instructions

Step 1: Beat the 226 g (8 oz) cream cheese and 120 g (1 cup) powdered sugar in a large bowl until smooth. Add the 245 g (1 cup) pumpkin, 2 tsp pumpkin pie spice, 2 tsp vanilla, and 1/4 tsp salt, then beat again until you can see no white streaks.

Step 2: Whip the 240 ml (1 cup) cold cream in a separate bowl until soft peaks form. Fold half of the whipped cream into the pumpkin mixture to lighten it, then fold in the rest gently so you keep the air.

Step 3: Pile the filling into the graham crust and smooth the top with an offset spatula. Refrigerate for at least 4 hours, or overnight, until the pie feels firm when you press the center.

Step 4: Just before serving, run a thin knife around the edge and slice. Serve the pie chilled, with extra whipped cream if you like.

Pumpkin Cream Cheese Pancakes

These pancakes get their fluff from buttermilk, and the cream cheese melts into soft pockets as they cook. I keep the batter slightly thick so the pancakes hold their shape on the griddle.

Ingredients (makes 12 pancakes, serves 4)

• Pumpkin puree: 120 g (1/2 cup)
• Cream cheese, cold: 113 g (4 oz)
• All-purpose flour: 240 g (2 cups)
• Buttermilk: 360 ml (1 1/2 cups)
• Large eggs: 2
• Unsalted butter, melted: 30 g (2 tbsp)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Pumpkin pie spice: 2 tsp
• Salt: 1/2 tsp

Instructions

Step 1: Cut the 113 g (4 oz) cold cream cheese into tiny cubes and set it aside. Heat your griddle or a large nonstick skillet over medium heat while you make the batter.

Step 2: Whisk the 240 g (2 cups) flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 tsp pumpkin pie spice, and 1/2 tsp salt in a large bowl. In a second bowl, mix the 360 ml (1 1/2 cups) buttermilk, 120 g (1/2 cup) pumpkin, 2 eggs, and 30 g (2 tbsp) melted butter until smooth, and you will see it turn pale orange.

Step 3: Pour the wet ingredients into the dry and stir just until combined, about 12 turns. Fold in the cream cheese cubes, then let the batter rest for 5 minutes while your griddle heats.

Step 4: Grease the griddle lightly and ladle the batter by 60 ml (1/4 cup) amounts. Cook for 3 to 4 minutes, until bubbles form on top and the edges look dry, then you flip each one and cook for 2 more minutes.

Step 5: Keep the pancakes warm in a low oven if you are cooking in batches. Serve them hot with maple syrup and a little dust of cinnamon.

Pumpkin Cream Cheese Cinnamon Rolls

These are a weekend project, and they are worth every minute. The pumpkin dough bakes soft and tender, while the cream cheese glaze melts into the warm swirls.

Ingredients (makes 12 rolls)

• Pumpkin puree: 120 g (1/2 cup)
• Cream cheese, softened: 170 g (6 oz)
• All-purpose flour: 400 g (3 1/4 cups)
• Instant yeast: 7 g (2 1/4 tsp)
• Warm milk: 120 ml (1/2 cup)
• Brown sugar, packed: 150 g (3/4 cup)
• Unsalted butter, melted: 60 g (1/4 cup)
• Ground cinnamon: 3 tsp
• Salt: 1 tsp
• Powdered sugar: 120 g (1 cup)

Instructions

Step 1: Warm the 120 ml (1/2 cup) milk until it feels like bath water, about 43C (110F). Stir in the 7 g (2 1/4 tsp) yeast and 1 tbsp of the brown sugar, then let it sit for 5 minutes until you see foam on top.

Step 2: Combine the 400 g (3 1/4 cups) flour, the remaining brown sugar, 3 tsp cinnamon, and 1 tsp salt in a large bowl. Pour in the yeast mixture, 60 g (1/4 cup) melted butter, and the 120 g (1/2 cup) pumpkin, then knead on a floured counter for 8 minutes. You want a smooth, slightly tacky dough.

Step 3: Punch down the risen dough and roll it into a 40×30 cm (16×12 inch) rectangle. Spread 113 g (4 oz) of the softened cream cheese over the dough, leaving a 2 cm (1 inch) border, so you get a clean edge.

Step 4: Roll the dough from the long side into a tight log and cut it into 12 even pieces. Arrange them in a greased 23×33 cm (9×13 inch) pan, cover, and let rise for 30 minutes while you heat your oven to 180C (350F).

Step 5: Bake the rolls for 22 to 25 minutes, until golden and puffed. Beat the remaining 57 g (2 oz) cream cheese with the 120 g (1 cup) powdered sugar until smooth, then spread it over the warm rolls while you still have them in the pan.

Step 6: Let the rolls sit for 5 minutes so the glaze softens, then serve them warm, pulling them apart with your hands.

Pumpkin Cream Cheese Hand Pies

These little pies are the portable version of pumpkin pie, with a flaky crust and a thick cream cheese layer. You can eat them out of hand, which makes them good for a fall picnic.

Ingredients (makes 10 hand pies)

• Pumpkin puree: 150 g (2/3 cup)
• Cream cheese, softened: 113 g (4 oz)
• Refrigerated pie crusts: 2
• Brown sugar: 50 g (1/4 cup)
• Large egg: 1
• Vanilla extract: 1 tsp
• Pumpkin pie spice: 2 tsp
• Salt: 1/4 tsp
• All-purpose flour, for dusting: 30 g (1/4 cup)
• Vegetable oil or butter, for brushing: 15 ml (1 tbsp)

Instructions

Step 1: Heat your oven to 200C (400F) and line a baking sheet with parchment. In a small bowl, mix the 150 g (2/3 cup) pumpkin, 113 g (4 oz) cream cheese, 50 g (1/4 cup) brown sugar, 1 tsp vanilla, 2 tsp pumpkin pie spice, and 1/4 tsp salt until smooth.

Step 2: Roll the two pie crusts out on a lightly floured surface and cut ten 10 cm (4 inch) circles. You will need to press the scraps together and reroll once to get all ten.

Step 3: Spoon 1 tablespoon of the filling onto the center of five circles, then brush the edges with beaten egg. Lay the remaining circles on top and press the edges with a fork to seal, so your filling stays inside.

Step 4: Brush the tops with the remaining egg and cut a small slit in each pie so steam can escape. Bake for 18 to 20 minutes, until the crust is deep golden and you can see the filling bubble.

Step 5: Cool the pies on your baking sheet for 10 minutes before moving them to a rack. Serve warm or at room temperature, and pack any leftovers in a lunchbox.

Pumpkin Cream Cheese Swirl Brownies

Chocolate and pumpkin should meet more often. These brownies have a fudgy cocoa base, then you drag a knife through a spiced cream cheese layer to make the swirl.

Ingredients (makes 16 brownies)

• Pumpkin puree: 120 g (1/2 cup)
• Cream cheese, softened: 170 g (6 oz)
• Unsalted butter: 113 g (1/2 cup)
• Dark chocolate, chopped: 170 g (6 oz)
• Granulated sugar: 200 g (1 cup)
• Large eggs: 3
• All-purpose flour: 60 g (1/2 cup)
• Cocoa powder: 30 g (1/3 cup)
• Vanilla extract: 2 tsp
• Salt: 1/2 tsp

Instructions

Step 1: Heat your oven to 180C (350F) and line a 20 cm (8 inch) square pan with parchment. Melt the butter and dark chocolate together in a heatproof bowl over simmering water, stirring until smooth.

Step 2: Whisk the 200 g (1 cup) sugar, 3 eggs, and 1 tsp vanilla into the melted chocolate mixture. Fold in the 60 g (1/2 cup) flour, 30 g (1/3 cup) cocoa, and 1/2 tsp salt just until no dry patches remain.

Step 3: Beat the 170 g (6 oz) cream cheese, 120 g (1/2 cup) pumpkin, and remaining 1 tsp vanilla in a separate bowl until smooth. Spread two-thirds of the chocolate batter in the pan, then dollop the pumpkin mixture and remaining chocolate batter in alternating spoonfuls.

Step 4: Drag a knife through the batters in figure-eight motions, but do not overmix or you will lose the swirl. Bake for 25 to 30 minutes, until the edges are set and a toothpick comes out with moist crumbs.

Step 5: Cool the brownies in the pan on a rack, then lift them out using the parchment. Cut into 16 squares and serve with a glass of cold milk if you like.

Pumpkin Cream Cheese Dip

This is the one you make when the fruit platter needs a little more fun. It comes together in a bowl and holds well in the fridge for a few days.

Ingredients (makes about 2 cups, 8 servings)

• Pumpkin puree: 245 g (1 cup)
• Cream cheese, softened: 226 g (8 oz)
• Powdered sugar: 60 g (1/2 cup)
• Brown sugar: 40 g (3 tbsp)
• Vanilla extract: 2 tsp
• Pumpkin pie spice: 2 tsp
• Salt: 1/4 tsp
• Heavy cream: 60 ml (1/4 cup)
• Apple slices, graham crackers, or ginger cookies, for serving

Instructions

Step 1: Beat the 226 g (8 oz) cream cheese and both sugars in a medium bowl until the mixture looks fluffy and light, about 2 minutes. You want the sugar completely dissolved so the dip is not gritty.

Step 2: Add the 245 g (1 cup) pumpkin, 2 tsp vanilla, 2 tsp pumpkin pie spice, and 1/4 tsp salt. Stir until the color is uniform, scraping down the sides once, and you will see it turn a deep orange.

Step 3: Whip the 60 ml (1/4 cup) heavy cream in a small bowl until soft peaks form, then fold it into the pumpkin mixture in two additions. This keeps the dip light, so your apples do not break in it.

Step 4: Scrape the dip into a serving bowl and chill for 30 minutes if you have time. Serve it with the apple slices, graham crackers, or ginger cookies.

Pumpkin Cream Cheese Truffles

These little bites are really a no-bake cheesecake in disguise. You roll the mixture into balls, chill them firm, and then dunk each one in melted white chocolate.

Ingredients (makes 24 truffles)

• Pumpkin puree: 60 g (1/4 cup)
• Cream cheese, softened: 170 g (6 oz)
• Powdered sugar: 240 g (2 cups)
• Graham cracker crumbs: 90 g (3/4 cup)
• White chocolate, chopped: 200 g (7 oz)
• Unsalted butter: 30 g (2 tbsp)
• Vanilla extract: 1 tsp
• Pumpkin pie spice: 2 tsp
• Salt: 1/4 tsp
• Cocoa powder or cinnamon, for coating: 2 tbsp

Instructions

Step 1: Beat the 170 g (6 oz) cream cheese, 60 g (1/4 cup) pumpkin, 1 tsp vanilla, 2 tsp pumpkin pie spice, and 1/4 tsp salt until smooth. Beat in the 240 g (2 cups) powdered sugar a little at a time until you get a stiff but sticky mixture.

Step 2: Fold in the 90 g (3/4 cup) graham cracker crumbs, then refrigerate the mixture for 30 minutes. You want it firm enough to roll without sticking to your palms.

Step 3: Scoop the mixture by rounded teaspoons and roll it into balls with your hands. Place them on a parchment-lined baking sheet and chill for 20 minutes while you melt the chocolate.

Step 4: Melt the 200 g (7 oz) white chocolate and 30 g (2 tbsp) butter in a heatproof bowl over simmering water, stirring until smooth. Drop each chilled ball into the chocolate, lift it out with a fork, and tap off the extra before you return it to the sheet.

Step 5: Dust the still-wet truffles with cocoa or cinnamon if you like, then refrigerate them for 15 minutes to set. Serve the truffles cold from the fridge.

Savory Pumpkin Cream Cheese Stuffed Shells

This is the savory version of pumpkin and cream cheese, and it makes a surprisingly cozy dinner. You stuff jumbo shells with a creamy pumpkin filling, then bake them under a blanket of tomato sauce and mozzarella.

Ingredients (makes 6 servings)

• Jumbo pasta shells: 250 g (about 24 shells)
• Pumpkin puree: 425 g (1 3/4 cups)
• Cream cheese, softened: 226 g (8 oz)
• Ricotta cheese: 250 g (1 cup)
• Fresh spinach, chopped: 60 g (2 cups)
• Tomato sauce: 700 ml (3 cups)
• Mozzarella cheese, shredded: 150 g (1 1/2 cups)
• Garlic, minced: 2 cloves
• Dried sage: 1 tsp
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat your oven to 190C (375F) and bring a large pot of salted water to a boil. Cook the 250 g (about 24) jumbo shells for 2 minutes less than the package says, then drain and rinse them so you can handle them.

Step 2: Mix the 425 g (1 3/4 cups) pumpkin, 226 g (8 oz) cream cheese, 250 g (1 cup) ricotta, 60 g (2 cups) spinach, 2 minced garlic cloves, 1 tsp dried sage, and the salt and pepper in a large bowl while the pasta cooks. You will see the mixture turn pale orange with green flecks.

Step 3: Spread half of the 700 ml (3 cups) tomato sauce in the bottom of a 23×33 cm (9×13 inch) baking dish. Fill each shell with a generous spoonful of the pumpkin mixture and arrange them in rows, so your filling does not spill out.

Step 4: Spoon the remaining tomato sauce over the shells, then scatter the 150 g (1 1/2 cups) mozzarella on top. Bake for 25 to 30 minutes, until the sauce bubbles at the edges and you can smell the sage.

Step 5: Let the dish rest for 10 minutes so you do not burn your mouth, then serve the shells hot, scooping up extra sauce from the bottom.

The one move that matters is softening the cream cheese properly. Beat it before adding anything else. Cold cream cheese leaves lumps, and overbeating turns it runny.

Pick the recipe that fits your craving today. The muffins, the hand pies, and the shells all start with a bowl of pumpkin and a block of cream cheese. Cook it your way.