20 Decadent Pumpkin and Cream Cheese Recipes for Fall

As the leaves turn golden and the air gets crisp, there’s nothing quite like the cozy embrace of pumpkin and cream cheese to herald the fall season. Whether you’re whipping up a quick treat or indulging in a decadent dessert, these 20 recipes are your ticket to autumnal bliss. Ready to dive into a world where every bite feels like a hug? Let’s get baking!

Pumpkin Cream Cheese Swirl Muffins

Pumpkin spice meets creamy cheesecake in these irresistible muffins that’ll have your kitchen smelling like a fall dream. Perfect for breakfast or a snack, they’re a must-try for any pumpkin lover.

Ingredients

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

Instructions

1. Preheat oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 3/4 cups flour, 1 cup sugar, 1 tbsp pumpkin pie spice, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 eggs, and 1 tsp vanilla until smooth.
4. Combine wet ingredients with dry ingredients, stirring just until mixed. Tip: Overmixing leads to dense muffins.
5. In a small bowl, beat 4 oz cream cheese, 1/4 cup sugar, 1 egg yolk, and 1/2 tsp vanilla until smooth.
6. Fill muffin cups halfway with pumpkin batter. Add a spoonful of cream cheese mixture, then top with more pumpkin batter.
7. Use a toothpick to swirl the cream cheese into the batter. Tip: Don’t over-swirl to maintain distinct layers.
8. Bake for 20-22 minutes, until a toothpick inserted comes out clean. Tip: Check at 20 minutes to avoid overbaking.
9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Delightfully moist with a spicy-sweet punch, these muffins boast a creamy center that’s utterly addictive. Serve warm with a dusting of powdered sugar for an extra treat.

Cream Cheese Stuffed Pumpkin Bread

Craving something that screams fall but with a creamy twist? This cream cheese stuffed pumpkin bread is your go-to. Moist, spiced, and oozing with a tangy center, it’s a game-changer.

Ingredients

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

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp pumpkin pie spice.
3. In another bowl, mix 1/2 cup melted unsalted butter and 1 cup granulated sugar until combined.
4. Beat in 2 large eggs, one at a time, then stir in 1 cup pumpkin puree and 1/4 cup milk.
5. Gradually add the dry ingredients to the wet, mixing just until incorporated.
6. For the filling, beat 8 oz softened cream cheese with 1/4 cup powdered sugar and 1 tsp vanilla extract until smooth.
7. Pour half the pumpkin batter into the prepared pan. Spoon the cream cheese mixture over, then top with the remaining batter.
8. Bake for 50-60 minutes, or until a toothpick inserted into the pumpkin part comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread is a dreamy mix of soft, spiced pumpkin and creamy, tangy filling. Slice it thick for breakfast or serve with a dollop of whipped cream for dessert.

Pumpkin Cream Cheese Roll Cake

You won’t believe how easy it is to whip up this Pumpkin Cream Cheese Roll Cake—**moist, spiced, and irresistibly creamy**.

Ingredients

– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 2 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
– 6 tbsp unsalted butter, softened
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper.
2. In a bowl, whisk together 3/4 cup all-purpose flour, 1 tsp baking powder, 2 tsp pumpkin pie spice, and 1/4 tsp salt.
3. In another bowl, beat 3 large eggs and 1 cup granulated sugar on high speed for 5 minutes until thick and pale.
4. Gently fold in 2/3 cup pumpkin puree and 1 tsp vanilla extract into the egg mixture.
5. Gradually add the dry ingredients to the wet, mixing just until combined.
6. Spread the batter evenly into the prepared pan and bake for 13-15 minutes, until the cake springs back when touched.
7. While warm, roll the cake with the parchment paper from the short end and let cool completely on a wire rack.
8. For the filling, beat 8 oz softened cream cheese, 1 cup powdered sugar, 6 tbsp softened butter, and 1 tsp vanilla extract until smooth.
9. Unroll the cooled cake, spread the cream cheese filling evenly, then re-roll without the parchment.
10. Chill for at least 1 hour before slicing to set the filling.

Get ready to slice into a **perfectly balanced** dessert where spicy pumpkin meets tangy cream cheese. Serve with a dusting of powdered sugar or a drizzle of caramel for an extra wow factor.

Creamy Pumpkin Cheesecake with Gingersnap Crust

Fall in love with this creamy pumpkin cheesecake that’s a total game-changer for your dessert lineup. Perfectly spiced and ultra-smooth, it’s a must-make this season.

Ingredients

• 1.5 cups gingersnap crumbs
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup pumpkin puree
• 1 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.25 tsp ground cloves

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Mix gingersnap crumbs and melted butter in a bowl. Press firmly into the bottom of the pan. Tip: Use a flat-bottomed cup to compact the crust evenly.
3. Bake crust for 10 minutes. Cool on a wire rack.
4. Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, blending well after each.
5. Stir in pumpkin puree and spices until fully incorporated. Tip: Scrape the bowl sides to ensure a uniform mixture.
6. Pour filling over crust. Smooth the top with a spatula.
7. Bake for 50-55 minutes until the center is almost set. Tip: The cheesecake is done when the edges are puffed but the center still jiggles slightly.
8. Turn off oven. Leave cheesecake inside with the door ajar for 1 hour to cool slowly.
9. Refrigerate for at least 4 hours, preferably overnight.

Creamy with a spicy kick, this cheesecake pairs amazingly with a dollop of whipped cream. For a festive twist, drizzle with caramel or sprinkle with extra gingersnap crumbs before serving.

Pumpkin Cream Cheese Pancakes

Here’s how to whip up pancakes that’ll have your taste buds dancing—fluffy, spiced, and swirled with creamy goodness. No fluff, just the stuff dreams are made of.

Ingredients

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

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp pumpkin pie spice.
2. In another bowl, mix 3/4 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
5. Flip the pancakes. Cook until golden brown, about 1-2 minutes more.
6. In a small bowl, beat 4 oz softened cream cheese, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until smooth.
7. Serve pancakes warm with a dollop of cream cheese mixture. Drizzle with maple syrup if desired.

You’ll love the contrast between the spiced pumpkin pancakes and the tangy cream cheese swirl. Try stacking them high with extra cream cheese between each layer for an Instagram-worthy breakfast.

Pumpkin Cream Cheese Stuffed French Toast

Make your mornings legendary with this indulgent twist on French toast. Stuffed with a creamy pumpkin and cream cheese filling, it’s a fall favorite that delivers big flavors.

Ingredients

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

Instructions

1. In a medium bowl, beat cream cheese, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice until smooth.
2. Spread the pumpkin cream cheese mixture evenly on 4 slices of brioche bread. Top with the remaining slices to make 4 sandwiches.
3. In a shallow dish, whisk together eggs and milk until well combined.
4. Heat a large skillet over medium heat and add butter, swirling to coat the pan.
5. Dip each sandwich into the egg mixture, allowing each side to soak for 10 seconds.
6. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
7. Serve immediately with maple syrup drizzled on top.

Absolutely divine, the French toast boasts a crispy exterior with a gooey, spiced pumpkin center. Try topping with toasted pecans for an extra crunch or a dollop of whipped cream for added decadence.

Pumpkin Cream Cheese Frosting for Cinnamon Rolls

Dive into the ultimate fall flavor combo with this pumpkin cream cheese frosting that’ll take your cinnamon rolls from basic to legendary. Perfect for those cozy mornings or as a sweet treat any time of day.

Ingredients

• 1 cup powdered sugar
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup pumpkin puree
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth, about 2 minutes.
2. Add the pumpkin puree, vanilla extract, ground cinnamon, and ground nutmeg to the bowl. Beat on low speed until just combined.
3. Gradually add the powdered sugar to the mixture, beating on low speed after each addition until fully incorporated. Tip: Scrape down the sides of the bowl with a spatula to ensure even mixing.
4. Once all ingredients are combined, increase the speed to medium and beat for an additional 1-2 minutes until the frosting is fluffy and smooth. Tip: If the frosting is too thick, add a teaspoon of milk to thin it out.
5. Use immediately to frost your cinnamon rolls, or refrigerate for up to 3 days. Tip: For best results, let the frosting sit at room temperature for 30 minutes before using if refrigerated.

Velvety smooth with a hint of spice, this frosting adds a rich, creamy layer to your cinnamon rolls. Try drizzling extra on top for a decadent finish or serve with a sprinkle of cinnamon for an Instagram-worthy presentation.

Pumpkin Cream Cheese Danish Pastries

Absolutely irresistible, these Pumpkin Cream Cheese Danish Pastries blend spicy pumpkin with tangy cream cheese in a flaky, buttery crust. Perfect for fall mornings or anytime you crave something sweet and satisfying.

Ingredients

• 1 cup pumpkin puree
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 2 sheets puff pastry, thawed
• 1 egg, beaten
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix pumpkin puree, cream cheese, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth.
3. Unfold puff pastry sheets on a lightly floured surface and cut each into 4 squares.
4. Spoon 2 tbsp of the pumpkin mixture onto the center of each square.
5. Fold the corners of each square over the filling, pressing lightly to seal.
6. Brush the pastries with beaten egg for a golden finish.
7. Bake for 15-18 minutes, or until pastries are puffed and golden brown.
8. Cool on the baking sheet for 5 minutes, then dust with powdered sugar before serving.

Serve these pastries warm to experience the creamy filling contrasting with the crisp, flaky layers. For an extra touch, drizzle with caramel or serve alongside a spiced latte.

Pumpkin Cream Cheese Pie with Pecan Streusel

Zesty flavors collide in this decadent dessert that’s perfect for any season. Creamy pumpkin meets tangy cream cheese, all topped with a crunchy pecan streusel that’ll have you coming back for seconds.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 cup canned pumpkin puree
• 1/2 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup all-purpose flour
• 1/2 cup chopped pecans
• 1/4 cup packed light brown sugar
• 3 tbsp unsalted butter, chilled and cubed

Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch pie dish.
2. In a medium bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press firmly into the bottom and up the sides of the pie dish. Bake for 8 minutes, then cool on a wire rack.
3. In a large bowl, beat cream cheese, 1/2 cup granulated sugar, and vanilla until smooth. Tip: Ensure cream cheese is at room temperature to avoid lumps.
4. Add egg to cream cheese mixture, beating until just combined. Spread evenly over cooled crust.
5. In another bowl, whisk pumpkin puree, 1/2 cup brown sugar, cinnamon, nutmeg, and cloves until smooth. Carefully spread over cream cheese layer.
6. For the streusel, combine flour, pecans, 1/4 cup brown sugar, and chilled butter in a bowl. Use your fingers to mix until crumbly. Sprinkle over pumpkin layer. Tip: Keep butter cold for the best streusel texture.
7. Bake for 40-45 minutes, or until the center is set. Tip: Check doneness by gently shaking the pie; it should jiggle slightly but not be liquidy.
8. Cool completely on a wire rack before serving. Refrigerate leftovers.

Silky smooth pumpkin and cream cheese layers contrast beautifully with the crisp pecan streusel. Serve chilled with a dollop of whipped cream for an extra indulgent treat.

Pumpkin Cream Cheese Cookie Bars

Every bite of these Pumpkin Cream Cheese Cookie Bars is a fall fantasy come true. Layer spiced pumpkin cookie dough with a creamy cheesecake swirl for a dessert that’s irresistibly soft, slightly tangy, and packed with cozy flavors.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, beat 1 cup butter, 1 cup granulated sugar, and 1 cup brown sugar on medium speed until creamy, about 2 minutes. Tip: Ensure butter is at room temperature for a smoother mix.
3. Add 2 eggs and 1 tsp vanilla extract to the butter mixture. Beat until combined, then mix in 1 cup pumpkin puree.
4. In another bowl, whisk together 2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg. Gradually add to the wet ingredients, mixing just until incorporated.
5. Spread 2/3 of the cookie dough into the prepared pan. Tip: Use a spatula lightly greased with cooking spray to easily spread the dough.
6. In a medium bowl, beat 8 oz cream cheese, 1/4 cup granulated sugar, 1 egg yolk, and 1/2 tsp vanilla extract until smooth. Dollop over the cookie dough layer.
7. Drop remaining cookie dough in small spoonfuls over the cream cheese layer. Use a knife to gently swirl the layers together. Tip: Don’t overmix to maintain distinct layers.
8. Bake for 35-40 minutes, until the edges are golden and the center is set. Cool completely in the pan before slicing.

Melt-in-your-mouth creamy meets chewy spiced cookie in every square. Serve chilled with a drizzle of caramel for an extra decadent touch.

Pumpkin Cream Cheese Filled Cupcakes

Yield to your pumpkin spice cravings with these decadent cupcakes. **Packed** with a creamy surprise, they’re the ultimate fall treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup canned pumpkin puree
• 1/2 cup buttermilk
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract

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, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, beat butter and 1 cup sugar until light and fluffy. Tip: Scrape the bowl to ensure even mixing.
4. Add eggs one at a time to the butter mixture, then stir in 1 tsp vanilla.
5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Stir in pumpkin puree.
6. In a separate bowl, beat cream cheese, 1/4 cup sugar, 1 egg, and 1/2 tsp vanilla until smooth.
7. Fill each cupcake liner halfway with batter. Add 1 tbsp cream cheese mixture, then cover with more batter until 3/4 full. Tip: Use a piping bag for neat filling.
8. Bake for 20-22 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Zesty cream cheese swirls through moist pumpkin cake for a **texture contrast** that’s irresistible. Serve with a dusting of cinnamon or a dollop of whipped cream for extra flair.

Pumpkin Cream Cheese Brownies

Bake these Pumpkin Cream Cheese Brownies for a decadent twist on classic chocolate. They’re swirled with spiced pumpkin and creamy cheese for a bite that’s irresistibly rich.

Ingredients

• 1 cup unsalted butter
• 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
• 1/2 tsp baking powder
• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1 tsp pumpkin pie spice

Instructions

1. Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
2. Melt 1 cup unsalted butter in a microwave-safe bowl, stirring every 30 seconds until fully melted.
3. Whisk 2 cups granulated sugar into the melted butter until combined.
4. Beat in 4 large eggs, one at a time, then stir in 1 tsp vanilla extract.
5. Sift 1 cup all-purpose flour, 3/4 cup cocoa powder, 1/2 tsp salt, and 1/2 tsp baking powder into the wet ingredients. Fold until just combined.
6. Spread the brownie batter evenly into the prepared pan.
7. In a separate bowl, beat 8 oz softened cream cheese, 1/2 cup pumpkin puree, 1/4 cup granulated sugar, and 1 tsp pumpkin pie spice until smooth.
8. Drop spoonfuls of the pumpkin mixture over the brownie batter. Use a knife to swirl the pumpkin mixture into the batter.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
10. Cool completely in the pan before cutting into squares.

These brownies boast a fudgy base with a tangy pumpkin swirl, perfect for pairing with a scoop of vanilla ice cream. Serve them chilled to highlight the cream cheese’s richness against the deep chocolate flavor.

Pumpkin Cream Cheese Tart with Caramel Drizzle

Here’s how to whip up a show-stopping dessert that’s as easy as it is impressive. Hit the kitchen with confidence—this tart is a game-changer.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup heavy cream
• 1/4 cup caramel sauce

Instructions

1. Preheat oven to 350°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined.
2. Press the mixture firmly into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Bake for 10 minutes, then cool completely.
3. Beat cream cheese and 1/2 cup sugar in a large bowl until smooth. Tip: Scrape the bowl’s sides to ensure no lumps remain.
4. Add pumpkin puree, vanilla, cinnamon, nutmeg, and ginger to the cream cheese mixture. Beat until fully incorporated.
5. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the pumpkin mixture until no streaks remain.
6. Spread the filling into the cooled crust, smoothing the top with a spatula. Chill for at least 4 hours, or until set.
7. Drizzle caramel sauce over the tart before serving. Tip: Warm the caramel slightly for easier drizzling.

Now, the moment of truth. Notice the creamy texture against the crunchy crust, with spices that sing and caramel that ties it all together. Slice it thin for elegance or go big—it’s your call.

Pumpkin Cream Cheese Stuffed Crepes

Kickstart your morning with these luscious Pumpkin Cream Cheese Stuffed Crepes—fluffy, creamy, and utterly irresistible.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 cups milk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt
• 1 cup pumpkin puree
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 1/2 cups milk, 2 large eggs, 2 tbsp melted unsalted butter, and 1/4 tsp salt until smooth. Let the batter rest for 10 minutes to ensure light crepes.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet, swirling to coat the bottom evenly. Cook for 2 minutes, or until the edges lift easily. Flip and cook for 1 more minute. Repeat with remaining batter.
3. In a medium bowl, beat 4 oz softened cream cheese, 1 cup pumpkin puree, 1/4 cup powdered sugar, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon until smooth.
4. Spread 2 tbsp of the pumpkin cream cheese mixture onto each crepe. Fold the crepes into quarters.
5. Serve warm. For an extra touch, drizzle with maple syrup or sprinkle with additional cinnamon.

Yield to the creamy texture and spiced flavor of these crepes, perfect for a cozy breakfast or a decadent dessert. Try stacking them high for an Instagram-worthy presentation.

Pumpkin Cream Cheese Bundt Cake

Get ready to fall in love with this moist, spiced pumpkin cake swirled with creamy cheesecake—perfect for your next cozy gathering or a solo treat session.

Ingredients

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp pumpkin pie spice
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 can (15 oz) pumpkin puree
• 1 tsp vanilla extract
• 1 cup sour cream
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 10-inch Bundt pan thoroughly.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, and 1 tbsp pumpkin pie spice.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy, about 3 minutes.
4. Add 4 large eggs one at a time, beating well after each addition.
5. Mix in 1 can pumpkin puree and 1 tsp vanilla extract until combined.
6. Alternately add the dry ingredients and 1 cup sour cream to the butter mixture, beginning and ending with the dry ingredients.
7. In a small bowl, beat 8 oz cream cheese, 1/4 cup powdered sugar, and 1 tsp vanilla extract until smooth.
8. Pour half of the pumpkin batter into the prepared pan. Dollop with cream cheese mixture, then top with remaining batter.
9. Use a knife to swirl the cream cheese into the batter for a marbled effect.
10. Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
11. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

Perfectly spiced and irresistibly creamy, this cake boasts a tender crumb and a stunning marbled interior. Serve slices with a dollop of whipped cream or a drizzle of caramel for an extra decadent touch.

Pumpkin Cream Cheese Stuffed Donuts

Kickstart your fall mornings with these indulgent Pumpkin Cream Cheese Stuffed Donuts—soft, spiced, and oozing with creamy filling. Perfect for pairing with your PSL or as a sweet snack any time of day.

Ingredients

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

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
2. In another bowl, mix 1/2 cup pumpkin puree, 1/4 cup milk, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
3. Combine wet ingredients with dry ingredients, stirring just until incorporated. Tip: Overmixing leads to tough donuts.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer for accuracy.
5. Drop tablespoon-sized balls of dough into the hot oil, frying in batches to avoid overcrowding.
6. Fry for 2-3 minutes per side or until golden brown. Remove with a slotted spoon and drain on paper towels.
7. While donuts cool, beat 4 oz softened cream cheese, 1/4 cup powdered sugar, and 1 tsp vanilla extract until smooth. Tip: For a lighter filling, whip the cream cheese mixture for 2 minutes.
8. Pipe the cream cheese filling into each donut using a pastry bag fitted with a small tip.

Packed with warm spices and creamy richness, these donuts offer a delightful contrast of textures—crispy outside, fluffy inside. Serve them dusted with cinnamon sugar for an extra autumnal touch.

Pumpkin Cream Cheese Ice Cream

Craving something creamy, dreamy, and utterly indulgent? This Pumpkin Cream Cheese Ice Cream blends the cozy flavors of fall with the creamy richness of cheesecake—no churn needed.

Ingredients

• 1 cup pumpkin puree
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

Instructions

1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Add the pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger to the cream cheese. Mix until fully combined.
3. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the pumpkin mixture gently to keep the airiness.
4. Pour the mixture into a loaf pan or airtight container. Smooth the top with a spatula.
5. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or until firm.

Outrageously smooth with a velvety texture, this ice cream is a fall fantasy. Serve it sandwiched between two ginger snaps for an epic ice cream sandwich, or drizzle with caramel for extra decadence.

Pumpkin Cream Cheese Stuffed Waffles

Unleash your breakfast game with these Pumpkin Cream Cheese Stuffed Waffles—fluffy, spiced, and oozing with creamy filling. Perfect for fall mornings or whenever you crave something decadently different.

Ingredients

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

Instructions

1. Preheat your waffle iron to 375°F for crispy edges.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.
3. In another bowl, mix 1 cup milk, 1/2 cup pumpkin puree, 1 large egg, and 2 tbsp melted butter until smooth.
4. Combine wet and dry ingredients, stirring just until mixed—overmixing leads to tough waffles.
5. For the filling, beat 4 oz softened cream cheese, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until fluffy.
6. Pour 1/4 cup batter onto the iron, dollop 1 tbsp cream cheese mixture in the center, then cover with another 1/4 cup batter.
7. Close the iron and cook for 4-5 minutes until golden and crisp—no peeking to avoid steam escape.
8. Repeat with remaining batter and filling.

Absolutely irresistible, these waffles boast a crispy exterior with a soft, spiced interior and a surprise creamy center. Drizzle with maple syrup or top with whipped cream for an extra indulgent twist.

Pumpkin Cream Cheese Cinnamon Streusel Bread

Oozing with autumnal vibes, this bread is your next kitchen obsession. **Whip up** a loaf that’s moist, spicy, and downright addictive—no fancy skills needed.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup cream cheese, softened
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter, melted

Instructions

1. **Preheat** your oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, **whisk** together 1 3/4 cups flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, **beat** 1/2 cup butter and granulated sugar until fluffy. **Add** eggs one at a time, then **mix in** pumpkin puree.
4. **Fold** the dry ingredients into the wet mixture until just combined. **Tip**: Overmixing leads to tough bread.
5. **Spread** half the batter into the prepared pan. **Dot** with cream cheese, then **top** with remaining batter.
6. In a small bowl, **combine** brown sugar, 1/4 cup flour, and melted butter to make streusel. **Sprinkle** over batter.
7. **Bake** for 50-60 minutes, or until a toothpick comes out clean. **Tip**: Cover with foil if top browns too quickly.
8. **Cool** in pan for 10 minutes, then **transfer** to a wire rack. **Tip**: Slicing warm bread? Use a serrated knife for clean cuts.

Crave-worthy with a tender crumb and gooey cream cheese pockets, this bread shines with a drizzle of caramel or a scoop of vanilla ice cream.

Summary

Zesty flavors and cozy vibes await in these 20 Decadent Pumpkin and Cream Cheese Recipes for Fall! Perfect for home cooks looking to spice up their autumn menu, each recipe promises a delightful blend of sweet and savory. Don’t just drool over the screen—try them out, share your favorites in the comments, and spread the fall love by pinning this article on Pinterest. Happy baking!