Pumpkin Cheesecake Cupcakes

A Mini Dessert Perfect for Thanksgiving

Fall is the season of cozy sweaters, warm spices, and pumpkin everything. While pumpkin pie always takes center stage at the holiday table, sometimes you want something a little different. That’s where these Pumpkin Cheesecake Cupcakes come in. They’re creamy, spiced, and bite-sized—perfect for serving at Thanksgiving parties, potlucks, or even as a simple make-ahead treat for family nights.

These cupcakes combine the rich creaminess of cheesecake with the classic flavor of pumpkin pie. Each little cake is topped with whipped cream for a festive finish, making them one of the cutest and most practical Thanksgiving baked desserts you can bring to a gathering.

Why You’ll Love These Cupcakes

• Perfect for parties – bite-sized, easy to serve, and no messy slicing.
• Make-ahead friendly – prepare them a day or two before the holiday.
• Balanced flavor – creamy cheesecake base with just the right pumpkin spice.
• Festive and fun – a creative twist on traditional pumpkin pie.

They’re one of those simple Thanksgiving food ideas that look impressive but require only basic ingredients and steps.

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• 3 tbsp granulated sugar
• 5 tbsp unsalted butter, melted

For the Pumpkin Cheesecake Filling

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• Pinch of cloves
• 2 tbsp all-purpose flour

For Topping

• Whipped cream
• Extra cinnamon for dusting

How to Make Pumpkin Cheesecake Cupcakes

Step 1 – Make the Crust

Mix graham cracker crumbs, sugar, and melted butter. Press about a tablespoon into each lined muffin cup. Bake at 325°F (160°C) for 5 minutes.

Step 2 – Make the Filling

Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, pumpkin puree, spices, and flour until combined.

Step 3 – Fill and Bake

Spoon filling over each crust, about ¾ full. Bake at 325°F (160°C) for 18–20 minutes, or until centers are just set.

Step 4 – Chill

Cool completely, then refrigerate for at least 2 hours (overnight is even better).

Step 5 – Top and Serve

Before serving, add a swirl of whipped cream and a light dusting of cinnamon.

Tips & Variations

• Thanksgiving Party Ready: Serve with mini forks or place them on a tiered tray for a cute presentation.
• Meal for Two Idea: Bake half the recipe if you’re cooking a smaller Thanksgiving meal for two.
• Caramel Drizzle: Add caramel sauce on top for extra indulgence.
• Gingersnap Crust: Swap graham crackers for crushed gingersnaps for a spicier flavor.

They’re one of the best things to make for Thanksgiving dessert because they look elegant but are much easier than a full cheesecake.

Why This Recipe Works

Traditional pumpkin pie can be heavy, and cheesecake usually needs hours to bake and set. These mini cheesecakes solve both problems. They bake faster, cool quicker, and you don’t need to worry about cracks like with a large cheesecake.

If you’ve been searching for easy Thanksgiving party food that doubles as dessert, this recipe is a guaranteed hit. It’s also a great way to try new Thanksgiving recipes appetizers cute—guests will love having individual portions they can grab and enjoy.

Serving & Storage

• Serve Chilled: They taste best cold with a fresh dollop of whipped cream.
• Fridge: Store covered for up to 4 days.
• Freezer: Freeze without whipped cream topping for up to 2 months. Thaw overnight in the fridge before serving.

FAQ – Pumpkin Cheesecake Cupcakes

Can I make these ahead of time?
Yes, they’re even better the next day after chilling.

What’s the best topping?
Whipped cream is classic, but you can also add caramel sauce or crushed pecans.

Can I use pumpkin pie mix instead of puree?
It’s better to use puree so you can control the sweetness and spices.

Can I make these gluten-free?
Yes, just use gluten-free graham crackers for the crust.

Final Thoughts

These Pumpkin Cheesecake Cupcakes are creamy, spiced, and festive. Perfect for baking for Thanksgiving, they’re small enough for portion control but rich enough to satisfy. Bring them to your next holiday gathering and watch them disappear quickly.

They’re proof that you don’t need a big cheesecake or pie to wow your guests—sometimes the cutest desserts make the biggest impression.