Cream Cheese Filled Sweet Pumpkin Cakes: The Ultimate Fall Dessert

As soon as the leaves begin to turn and the air turns crisp, pumpkin-flavored everything takes over — and with good reason. But if you’re looking for something more indulgent than pumpkin bread and more exciting than pie, these Cream Cheese Filled Sweet Pumpkin Cakes are the perfect cozy treat.

Soft, spiced pumpkin cakes filled with a creamy, slightly tangy cream cheese center… they’re like little bites of pumpkin pie and cheesecake rolled into one heavenly dessert. Moist, flavorful, and perfect for fall parties, potlucks, or even Thanksgiving.

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Why You’ll Love These Pumpkin Cakes

🎃 Rich pumpkin spice flavor
🧁 Moist, tender cake texture
🧀 Surprise cream cheese filling in every bite
🍂 Perfect for fall gatherings, holidays, or gifting
🥄 Easy to make and freezer-friendly

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What Are Cream Cheese Filled Pumpkin Cakes?

These cakes are made from a spiced pumpkin batter that’s rich with cinnamon, nutmeg, and clove. Hidden inside is a luscious swirl or pocket of sweetened cream cheese filling. The result? A bakery-worthy treat with the cozy essence of fall and the creamy delight of cheesecake.

You can bake them in muffin tins for individual servings or in a loaf pan or cake pan for slicing.

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Ingredients

For the Pumpkin Cake Batter:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil or melted coconut oil
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 6 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract

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Optional Toppings:

• Powdered sugar dusting
• Cinnamon sugar sprinkle
• Cream cheese glaze or icing drizzle
• Chopped pecans or walnuts

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Tools You’ll Need

• Mixing bowls
• Hand mixer or whisk
• Muffin tin or mini cake molds
• Parchment paper or baking spray
• Ice cream scoop or spoon for layering

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How to Make Cream Cheese Filled Sweet Pumpkin Cakes

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Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease your preferred baking molds.

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Step 2: Make the Cream Cheese Filling

In a medium bowl, beat together:

• Cream cheese
• Sugar
• Egg yolk
• Vanilla

Mix until smooth and creamy. Set aside or refrigerate while you make the batter.

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Step 3: Make the Pumpkin Batter

In a large bowl, whisk together dry ingredients:

• Flour
• Baking powder
• Baking soda
• Salt
• Spices (cinnamon, nutmeg, clove)

In another bowl, mix:

• Pumpkin puree
• Oil
• Brown sugar
• Eggs
• Vanilla

Combine wet and dry mixtures until just combined — do not overmix.

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Step 4: Assemble the Cakes

Spoon a tablespoon of pumpkin batter into the bottom of each muffin cup. Add about 1 teaspoon of cream cheese filling into the center, then cover with another spoonful of pumpkin batter to conceal the filling.

Each cup should be about ¾ full.

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Step 5: Bake

Bake for 18–22 minutes, or until the tops are set and a toothpick inserted near the edge comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack.

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Step 6: Finish and Serve

Dust with powdered sugar, drizzle with glaze, or enjoy them warm as they are! These are delicious both fresh and chilled.

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Optional Glaze Recipe

For an extra indulgent touch, drizzle a simple cream cheese glaze over the cooled cakes:

• 2 oz cream cheese, softened
• 1 tbsp milk
• ½ tsp vanilla
• ½ cup powdered sugar

Whisk until smooth and drizzle over cooled cakes.

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Make-Ahead, Storage & Freezing

🧊 To store:
Keep in an airtight container at room temp for 2 days or in the fridge for up to 5 days.

🔥 To reheat:
Microwave for 10–15 seconds for a warm, gooey center.

❄️ To freeze:
Wrap cooled cakes individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or microwave gently.

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Variations & Twists

🍫 Chocolate Chip Pumpkin Cakes – Add chocolate chips to the pumpkin batter
🍏 Apple-Pumpkin Cakes – Fold in small bits of apple for extra fall flavor
🍋 Lemon Cream Cheese Filling – Add lemon zest to the filling for a fresh twist
🥥 Coconut Pumpkin Cakes – Mix shredded coconut into the batter
🍰 Pumpkin Cream Cheese Loaf – Pour half of the batter into a loaf pan, add cream cheese layer, top with remaining batter, and bake for 50–60 minutes

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What to Serve With Pumpkin Cakes

☕ Hot coffee or a pumpkin spice latte
🍎 Warm apple cider
🍨 Vanilla or maple ice cream
🍯 A drizzle of honey or caramel

Perfect as a breakfast treat, snack, or light dessert.

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Nutrition Information (Per Cake, Approx.)

• Calories: 210
• Fat: 12g
• Carbohydrates: 22g
• Sugar: 14g
• Protein: 3g
• Fiber: 1g

Nutrition may vary depending on serving size and toppings used.

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Frequently Asked Questions

Can I make this recipe gluten-free?

Yes! Use a 1:1 gluten-free flour blend with xanthan gum for best texture.

Can I use canned pumpkin pie filling?

No — it contains added sugar and spices. Use pure pumpkin puree.

Can I make these into a full cake or loaf?

Absolutely. Just adjust the baking time:

• Loaf pan: 50–60 minutes
• 8×8 cake pan: 30–35 minutes

How do I know when they’re done?

The edges should be set, the tops slightly springy, and a toothpick inserted near the edge (not center) should come out clean.

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Why This Recipe Works

✅ Combines two seasonal favorites: pumpkin cake and cream cheese
✅ Moist, fluffy, bakery-quality texture
✅ Hidden cream cheese center is a delightful surprise
✅ Customizable with add-ins, toppings, or glaze
✅ Easy to store, freeze, and make ahead for guests

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Final Thoughts: The Perfect Pumpkin Treat

These Cream Cheese Filled Sweet Pumpkin Cakes are what fall dessert dreams are made of. They bring together the best parts of pumpkin spice season — warmth, coziness, and indulgence — in one easy-to-make package.

Whether you’re baking for a fall party, treating yourself, or surprising loved ones with a homemade gift, these mini pumpkin cheesecakes-in-disguise are sure to impress.

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