There’s something about the arrival of fall that fills the air with nostalgia and warmth. For me, that feeling is wrapped up in the aroma of pumpkin spice wafting from the kitchen. Growing up in a small Louisiana town, fall meant gathering around the table with family, with my grandmother’s stories echoing in the background as we enjoyed her baking. This recipe for Pumpkin Spice Muffins is more than just a treat; it’s a piece of my heart and history, a warm hug from my past brought to life in the present. Every bite takes me back to those cherished moments, and I hope it brings a bit of that magic to your home too.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• The aroma of these muffins baking is like wrapping yourself in a cozy fall blanket.
• They’re perfectly moist and spiced—ideal for any fall gathering or just a quiet morning at home.
• You can add your own twist with walnuts or pecans for a delightful crunch.
• These muffins are a wonderful way to bring a little joy and warmth to your loved ones.

Simple Ingredients for a Delicious Treat

Each ingredient in this recipe is like a dear friend, bringing its own charm to the mix. The warm spices of cinnamon, nutmeg, cloves, and ginger create a symphony of flavors that sing of fall’s embrace. Pumpkin puree adds that perfect touch of moisture and richness, making these muffins irresistibly soft. And let’s not forget the buttermilk, which gives them a tender crumb that’s sure to delight. You can even sprinkle some pumpkin seeds on top for a bit of crunch and visual appeal. These ingredients might be simple, but together, they create something truly special.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Alright, let’s dive in together. Imagine me right there with you, apron on, ready to share some kitchen joy. First, preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This is where the magic begins, as these spices come together to create that signature fall aroma.

In a separate, medium-sized bowl, whisk together the sugar, oil, eggs, pumpkin puree, buttermilk, and vanilla extract. This mixture is like the heart of our muffins, rich and comforting.

Now, gradually add the wet ingredients to the dry ingredients, mixing until just combined. Remember, it’s important not to overmix; we’re aiming for a tender crumb, not a tough one! If you’re feeling adventurous, gently fold in some chopped walnuts or pecans.

Line a 12-cup muffin tin with paper liners or grease it well with cooking spray. Fill each muffin cup about 2/3 full with batter. If you’re using pumpkin seeds, sprinkle them on top before baking.

Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. There you have it—your kitchen is now filled with the scent of fall!

A Few of My Favorite Tips

Let me share some little secrets with you. If you want to make these muffins even more special, try toasting the nuts before adding them to the batter. It enhances their flavor and adds an extra layer of nuttiness. Also, using fresh spices can make a big difference—those little jars can lose their potency over time, so make sure they’re fresh for the best results.

How I Like to Serve This

I love serving these muffins warm, with a pat of butter melting into their soft, spiced interior. They’re perfect with a steaming cup of coffee or a glass of cold milk. On those lazy Sunday mornings, they’re a delightful companion to a good book or a cozy chat with family.

Storing & Reheating (If There’s Any Left!)

These muffins can be stored in an airtight container at room temperature for up to three days, though they rarely last that long in my house! If you want to keep them longer, you can freeze them. Just wrap them individually in plastic wrap and place them in a freezer bag. To reheat, pop them in the microwave for about 20-30 seconds, and they’ll taste just as fresh as the day you baked them.

If you enjoyed this recipe, you might also love my **Comforting Air Fryer Meatballs That Bring Everyone Together**, **Tender Air Fryer Chicken Bites That Bring Back Family Nights**, and **A Family Favorite Honey Garlic Air Fryer Chicken Delight**. Each of these recipes is crafted with the same love and care, perfect for creating new memories around your table.

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Pumpkin Spice Muffins: The Ultimate Fall Baking Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 200

Delight in the flavors of fall with these moist and spiced pumpkin muffins, perfect for any autumn gathering.

Ingredients

Dry Ingredients

• 1.75 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground ginger
• 0.5 teaspoon salt

Wet Ingredients

• 1.5 cups granulated sugar
• 0.5 cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree ((not pumpkin pie filling))
• 0.5 cup buttermilk
• 1 teaspoon vanilla extract
• 0.5 cup chopped walnuts or pecans (optional)
• pumpkin seeds (for topping (optional))

Instructions 

• Preheat your oven to 400°F (200°C).
• In a large bowl, whisk together the dry ingredients.
• In a separate bowl, whisk together the wet ingredients.
• Combine wet and dry ingredients, mixing until just combined.
• Fill muffin cups about 2/3 full and add toppings if desired.
• Bake for 18-20 minutes, then cool on a wire rack.

Notes

For extra flavor, consider adding chocolate chips or dried cranberries.

Calories: 200kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

There’s something about the aroma of pumpkin muffins wafting through the air that takes me back to my childhood kitchen in Louisiana. I can still see my grandmother, flour-dusted and smiling, as she pulled a tray of her pumpkin bread bites from the oven. Those moments were more than just about food; they were about the stories we shared and the love we baked into every bite. Now, living in New Orleans, I find myself recreating those cherished moments with my own twist on her recipe, crafting Perfect Pumpkin Muffins that fill my home with warmth and nostalgia.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• These muffins are incredibly moist, thanks to the pumpkin puree.
• The recipe is versatile—add chocolate chips or nuts for a delightful surprise.
• Perfect for sharing, they bring back warm memories and create new ones.

Simple Ingredients for a Delicious Treat

Every ingredient in this recipe is like a familiar friend, bringing comfort and flavor to your kitchen. The pumpkin puree adds a rich, earthy sweetness that’s complemented by the warmth of pumpkin pie spice. I love using a blend of cinnamon, nutmeg, and cloves, just like my grandmother did, to give these muffins a cozy, spiced aroma. And for those who enjoy a bit of crunch, tossing in some chopped nuts or chocolate chips can transform these into a true delight.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Don’t worry, I’m right here with you as we bring these muffins to life! Start by preheating your oven to 350°F (175°C) and preparing your muffin tin with liners. This little preparation sets the stage for our baking adventure.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices. This dry mix is the foundation of our muffins, providing structure and flavor.

In another bowl, blend the pumpkin puree, eggs, oil, sugars, and vanilla until smooth. This mixture is the heart of our muffins, giving them moisture and sweetness.

Slowly combine the dry and wet ingredients, stirring just enough to bring them together. Overmixing is our enemy here; we want fluffy pumpkin muffins, not dense ones!

If you’re feeling adventurous, now’s the time to fold in your optional chocolate chips or nuts. Then, fill those muffin cups about 2/3 full and pop them into the oven for 18-22 minutes.

Once baked to golden perfection, let them cool slightly before transferring to a wire rack. This short wait is the hardest part, I promise!

A Few of My Favorite Tips

Here’s a little secret: using coconut oil instead of vegetable oil can add a subtle tropical hint that pairs beautifully with the pumpkin. And if you’re out of pumpkin pie spice, a simple mix of cinnamon, nutmeg, and cloves will do the trick.

How I Like to Serve This

I love serving these muffins warm, with a pat of butter that melts into all the nooks and crannies. Pair them with a hot cup of coffee or a glass of cold milk, and you’ve got yourself a little slice of heaven.

Storing & Reheating (If There’s Any Left!)

If you find yourself with leftovers, store these muffins in an airtight container at room temperature for up to three days. For a longer shelf life, pop them in the fridge or freezer. To reheat, a few seconds in the microwave will bring back that fresh-from-the-oven warmth.

These Pumpkin Muffins Recipes Easy are a delightful treat that I hope will bring as much joy to your home as they do to mine. And if you’re in the mood for more comforting recipes, check out my **Comforting Air Fryer Meatballs That Bring Everyone Together**, **Tender Air Fryer Chicken Bites That Bring Back Family Nights**, or **A Family Favorite Honey Garlic Air Fryer Chicken Delight** for more inspiration.

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Pumpkin Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 180

Deliciously moist pumpkin muffins, perfect for fall or any time of the year!

Ingredients

Dry Ingredients

• 1.75 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1.5 tsp pumpkin pie spice ((or cinnamon, nutmeg, and cloves))

Wet Ingredients

• 1 cup canned pumpkin puree ((not pumpkin pie filling))
• 0.5 cup granulated sugar
• 0.5 cup brown sugar ((packed))
• 0.5 cup vegetable oil ((or melted coconut oil))
• 2 large eggs
• 1 tsp vanilla extract
• 0.25 cup milk ((or almond milk))
• 0.5 cup chocolate chips or chopped nuts (optional)

Instructions 

• Preheat oven to 350°F (175°C) and prepare muffin tin.
• Whisk together dry ingredients in a large bowl.
• Combine wet ingredients in another bowl until smooth.
• Mix dry ingredients into wet ingredients until just combined.
• Fold in optional chocolate chips or nuts.
• Fill muffin cups and bake for 18–22 minutes.

Notes

For extra flavor, try adding a pinch of nutmeg or cloves.

Calories: 180kcal

Cost: $10.00

Course: Snack

Cuisine: American

Keyword: Pumpkin

There’s something about the smell of pumpkin and spice wafting through the kitchen that takes me back to my grandmother’s cozy home in Louisiana. I remember her laughter mixing with the sound of the mixer as she prepared treats that were more than just food—they were love in edible form. Today, I’m sharing a recipe that wraps you in that same warmth: Pumpkin Cream Cheese Muffins. These muffins are a hug in every bite, perfect for sharing or savoring alone with a steaming cup of coffee. Let’s dive into this little piece of fall magic.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• The warm spices and creamy filling are a match made in heaven.
• Perfect for making memories with family or friends.
• They’re like a homemade version of those Copycat Starbucks Recipes we all crave.

Simple Ingredients for a Delicious Treat

In this recipe, we blend the heart of fall—pumpkin puree—with a symphony of spices. Each ingredient brings something special to the table. The pumpkin puree gives these muffins their moist texture and earthy sweetness, while the pumpkin pie spice adds that familiar warmth we all love. And let’s not forget the cream cheese filling—it’s like finding a surprise gift inside each muffin! You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

First, preheat your oven to 350°F (175°C) and line a muffin tin with liners. This is where the magic begins. In a medium bowl, whisk together the dry ingredients: flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set this aside like a secret waiting to unfold.

In a larger bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla. Whisk until it’s smooth and glossy. Now, fold the dry ingredients into the wet mixture gently—think of it as a delicate dance.

For the cream cheese filling, beat together the softened cream cheese, sugar, and vanilla until creamy. Transfer this to a piping bag. Spoon the batter into the muffin liners, filling them about two-thirds full, then pipe a generous teaspoon of cream cheese filling into the center of each muffin.

Top each muffin with a sprinkle of toasted pepitas for a delightful crunch. Bake for 18-22 minutes, rotating halfway through. The muffins are done when they gently spring back when touched.

A Few of My Favorite Tips

Remember, the batter should be thick, so don’t worry if it feels dense. It’s all part of the charm! And for an extra touch, try adding a pinch of allspice or nutmeg to the cream cheese filling for a little extra warmth.

How I Like to Serve This

There’s nothing quite like enjoying these muffins slightly warm, with the cream cheese filling still a bit gooey. Pair them with a hot cup of coffee or tea for a cozy morning treat. They’re also a hit at brunch gatherings or as an afternoon pick-me-up.

Storing & Reheating (If There’s Any Left!)

If you happen to have leftovers, store them in an airtight container at room temperature for up to two days, or refrigerate for up to a week. To reheat, just pop them in the microwave for about 15-20 seconds to bring back that fresh-from-the-oven warmth.

For more comforting recipes, check out my Comforting Air Fryer Meatballs That Bring Everyone Together or these Tender Air Fryer Chicken Bites That Bring Back Family Nights. And if you’re in the mood for something sweet and savory, try the A Family Favorite Honey Garlic Air Fryer Chicken Delight.

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Pumpkin Cream Cheese Muffins

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 12 muffins

Calories 200

Deliciously moist pumpkin muffins filled with a creamy cheese center, perfect for fall!

Ingredients

Dry Ingredients

• 1.75 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp pumpkin pie spice ((or 1 ½ tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg + ¼ tsp allspice))
• 0.5 tsp ground cinnamon
• 0.5 tsp salt

Wet Ingredients

• 1 cup pumpkin puree ((100%, not pie filling))
• 1 cup granulated sugar
• 0.5 cup packed brown sugar
• 0.5 cup vegetable oil ((or melted coconut oil))
• 2 large eggs (room temperature)
• 1 tsp vanilla extract

Cream Cheese Filling

• 8 oz cream cheese (softened)
• 0.33 cup granulated sugar
• 1 tsp vanilla extract
• 0.25 cup raw pumpkin seeds ((pepitas), toasted)

Instructions 

• Preheat oven to 350°F (175°C) and line a muffin tin with liners.
• Mix dry ingredients in a bowl and set aside.
• In another bowl, whisk wet ingredients until smooth.
• Combine wet and dry ingredients, folding gently until no flour streaks remain.
• Prepare cream cheese filling and pipe into muffin batter.
• Bake for 18-22 minutes, then cool before serving.

Notes

For extra flavor, consider adding chocolate chips or nuts to the batter.

Calories: 200kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

There’s a certain kind of magic that happens in the kitchen when fall rolls around. The air turns crisp, and the leaves crunch underfoot, bringing with them a cozy invitation to savor the warmth of home. For me, these Pumpkin Cream Cheese Swirl Muffins are like a warm hug from my grandmother, who taught me that food is love you can taste. As a boy in Louisiana, I spent countless autumn afternoons kneading dough and stirring pots with her, learning that each recipe is a story, a memory, and a piece of our family’s heart. When I bake these muffins, I’m whisked back to those days, surrounded by the comforting aroma of spices and love.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• The swirl of cream cheese is like a surprise hug in every bite.
• These muffins are perfect for sharing, making them a wonderful way to spread love.
• The flavors capture the essence of fall, bringing warmth to any gathering.

Simple Ingredients for a Delicious Treat

Every ingredient in these Pumpkin Muffins With Cream Cheese is like an old friend, bringing comfort and familiarity to your kitchen. From the earthy warmth of cinnamon, nutmeg, and cloves to the creamy richness of pumpkin puree, each element plays its part in creating this delightful symphony of flavors. The softened cream cheese adds a luscious contrast, making each muffin a little parcel of joy. When you gather these ingredients, you’re not just preparing to bake; you’re setting the stage for a moment of shared happiness.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Preheat your oven to 375°F and line a muffin tin with liners. This is where the magic begins, and I promise, I’m right there with you. In one bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. It’s like stirring up a little bit of autumn in your kitchen. In another bowl, mix the pumpkin puree, sugars, eggs, oil, and vanilla. Combining these wet and dry ingredients until just mixed is like bringing two old friends together. In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth. Now, fill those muffin cups halfway with the pumpkin batter, add a spoonful of the cream cheese mixture, and top with more pumpkin batter. Use a toothpick to swirl the cream cheese into the batter—it’s the little things that make all the difference. Bake for 20-25 minutes, or until a toothpick comes out clean. Let them cool before serving, if you can wait that long!

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: make sure your cream cheese is softened to avoid lumps. And don’t overmix your batter; a gentle hand is key to keeping those muffins tender. If you’re feeling adventurous, sprinkle a little cinnamon sugar on top before baking for an extra touch of sweetness.

How I Like to Serve This

I love serving these muffins warm, with a dollop of whipped cream or a drizzle of maple syrup. They’re perfect for a cozy breakfast or a sweet afternoon treat. Pair them with a steaming cup of coffee or a glass of cold milk, and you’ve got yourself a slice of heaven.

Storing & Reheating (If There’s Any Left!)

If you manage to have any leftovers, store them in an airtight container at room temperature for up to three days. For longer storage, pop them in the fridge, where they’ll keep for about a week. To reheat, just zap them in the microwave for a few seconds, and they’ll be just as delightful as when they first came out of the oven.

For more cozy recipes that bring people together, check out my other favorites like the **Comforting Air Fryer Meatballs That Bring Everyone Together** or the **Tender Air Fryer Chicken Bites That Bring Back Family Nights**. Remember, the kitchen is a place of love, community, and the most delicious kind of celebration.

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Irresistible Pumpkin Cream Cheese Swirl Muffins in 30 Minutes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 200

Delight in these moist and flavorful pumpkin muffins swirled with creamy cheese, perfect for a quick treat.

Ingredients

Dry Ingredients

• 1.75 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon cinnamon
• 0.5 teaspoon nutmeg
• 0.5 teaspoon cloves

Wet Ingredients

• 1 cup pumpkin puree
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 2 large eggs
• 0.5 cup vegetable oil
• 1 teaspoon vanilla extract

Cream Cheese Mixture

• 4 oz cream cheese, softened
• 0.25 cup granulated sugar
• 0.5 teaspoon vanilla extract

Instructions 

• Preheat oven to 375°F and line a muffin tin with liners.
• Whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
• Mix pumpkin puree, sugars, eggs, oil, and vanilla in another bowl.
• Combine wet and dry ingredients until just mixed.
• Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
• Fill muffin cups with pumpkin batter, add cream cheese mixture, and swirl.
• Bake for 20-25 minutes until a toothpick comes out clean.
• Cool before serving.

Notes

For extra flavor, add chocolate chips or nuts to the batter.

Calories: 200kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

There’s something about the changing leaves in New Orleans that always takes me back to my childhood in that small Louisiana town. I remember vividly the crisp air and the comforting warmth of my grandmother’s kitchen. She’d let me help her bake, and we’d swirl and mix, creating magic with ingredients as simple as flour and sugar. This recipe for Swirled Pumpkin Cream Cheese Muffins is a homage to those days. It’s a warm embrace of autumn, capturing memories and flavors that make you feel right at home.

Why You’ll Absolutely Love This Recipe

• It’s like a hug in muffin form, perfect for cozy mornings.
• Simple enough to whip up on a lazy afternoon, yet impressive enough for any gathering.
• The swirl adds a delightful surprise, making each bite a little adventure.
• The combination of pumpkin and cream cheese is a classic, bringing nostalgia with every bite.

Simple Ingredients for a Delicious Treat

These muffins are a celebration of simple, honest ingredients. The pumpkin puree gives them a moist texture, while the pumpkin spice blend fills your kitchen with the scent of fall. The cream cheese adds a creamy richness that balances the sweetness perfectly. I always recommend using fresh, high-quality ingredients to truly capture the essence of this recipe. Trust me, your taste buds will thank you!

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

First things first, preheat your oven to 375°F and line a muffin pan with paper baking cups. In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. In a separate large bowl, combine the pumpkin puree with granulated sugar and brown sugar. Stir in the eggs, vegetable oil, and vanilla extract until smooth. Slowly incorporate the dry ingredients into the wet mixture, ensuring there are no lumps. Fill your muffin tins about three-quarters full with this batter.

Now, for the creamy swirl! Beat the cream cheese until it’s smooth, then mix in sugar, egg yolk, and vanilla. Top each muffin with about a tablespoon of this cream cheese mixture. Use a toothpick to gently swirl it into the batter. Don’t worry if it looks a bit messy; it’ll bake up beautifully!

Bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the pumpkin part comes out clean with just a few moist crumbs. Let them cool for about 10 minutes before serving.

A Few of My Favorite Tips

Let me share a little secret: if you want to make your muffins extra special, try adding a sprinkle of cinnamon sugar on top before baking. It adds a delightful crunch and extra flavor. Also, if you’re feeling adventurous, try swapping the vegetable oil for melted butter for a richer taste.

How I Like to Serve This

These muffins are fantastic on their own, but I love serving them with a hot cup of coffee or tea. They’re perfect for breakfast, a snack, or even a dessert. If you’re hosting, pair them with something savory like my Comforting Air Fryer Meatballs That Bring Everyone Together for a delightful contrast.

Storing & Reheating (If There’s Any Left!)

Should you have any leftovers, store these muffins in an airtight container at room temperature for up to two days, or refrigerate for up to a week. To reheat, just pop them in the microwave for about 10-15 seconds. They’ll taste as fresh as the day you made them!

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Best Swirled Pumpkin Cream Cheese Muffins

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 200

Deliciously moist pumpkin muffins swirled with creamy cheese for a delightful treat.

Ingredients

Dry Ingredients

• 1.75 cups all purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 0.5 teaspoon salt

Wet Ingredients

• 1 can pumpkin puree ((15 oz))
• 1 cup granulated sugar
• 0.5 cup packed brown sugar
• 2 large eggs
• 0.5 cup vegetable oil ((or melted and cooled butter))
• 1 tablespoon vanilla extract

Cream Cheese Mixture

• 8 oz cream cheese ((room temperature))
• 0.25 cup granulated sugar
• 1 large egg yolk ((room temperature))
• 2 teaspoons vanilla extract

Instructions 

• Preheat oven to 375°F and prepare muffin pan with paper cups.
• Whisk flour, pumpkin spice, baking soda, and salt in a bowl.
• In another bowl, mix pumpkin, sugars, eggs, oil, and vanilla. Combine with dry ingredients.
• Beat cream cheese, then mix in sugar, egg yolk, and vanilla.
• Top muffins with cream cheese mixture and swirl with a toothpick.
• Bake for 18-20 minutes until a toothpick comes out clean. Cool before serving.

Notes

For best results, use room temperature ingredients.

Calories: 200kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

There’s something about the smell of pumpkin spice wafting through my kitchen that takes me back to my grandmother’s cozy home in Louisiana. As a child, I would spend countless hours with her, learning the art of baking, where each recipe was a lesson in love and tradition. Today, I’m excited to share with you a recipe that wraps up all those fond memories into one delightful bite: Pumpkin Cream Cheese Muffins. These muffins are the essence of fall, and I promise, they’ll warm your heart just as they do mine.

Why You’ll Absolutely Love This Recipe

• It’s foolproof and forgiving, perfect for bakers of all levels.
• Each bite is a symphony of flavors—sweet, spicy, and creamy.
• The recipe brings comfort, much like a cozy blanket on a chilly day.
• These muffins make your kitchen smell like a fall wonderland!

Simple Ingredients for a Delicious Treat

For these muffins, I’ve chosen ingredients that are as comforting as a hug from a loved one. The dark brown sugar adds depth and a touch of molasses sweetness, while the pumpkin spice evokes the essence of autumn. Using canned pumpkin purée keeps things simple and consistent, but if you’re feeling adventurous, homemade purée is always a lovely option. And let’s not forget the cream cheese filling—a luscious surprise that makes these muffins extra special.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Imagine us side by side in the kitchen, aprons on, ready to create something wonderful. Start by stirring together your dry ingredients: flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. In another bowl, whisk together the wet ingredients until they’re smooth and inviting. Combine the two, and don’t worry about being too perfect—this batter loves a bit of personality!

Once mixed, let your batter rest. This gives the flavors time to mingle and the batter a chance to breathe. While it rests, preheat your oven and prepare your muffin pan. The cream cheese filling is a breeze—just mix and pipe it into the muffins, a little surprise waiting to be discovered.

As they bake, your home will fill with an aroma that’s nothing short of magical. It’s the kind of scent that draws family to the kitchen, eager for a taste.

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: don’t skip the resting period. It’s like letting bread dough rise—essential for the best texture. Also, when adding the cream cheese, insert the piping bag deep into the batter and squeeze gently; this ensures a delightful pocket of creamy goodness in every bite.

How I Like to Serve This

I love serving these muffins slightly warm, with a cup of spiced tea or coffee. They’re perfect for breakfast, a midday snack, or even dessert. And if you’re feeling festive, a dollop of whipped cream on top never hurt anyone!

Storing & Reheating (If There’s Any Left!)

These muffins can be stored in an airtight container at room temperature for up to three days. If you want to enjoy them warm again, a quick zap in the microwave or a few minutes in a preheated oven will do the trick. Trust me, they’re just as delightful the next day, if not more!

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Pumpkin Cream Cheese Muffins

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 6 muffins

Calories 250

Deliciously moist pumpkin muffins filled with creamy cheese, perfect for fall!

Ingredients

Dry Ingredients

• 120 g all-purpose flour
• 125 g dark brown sugar
• 1.25 tsp baking powder
• 0.25 tsp baking soda
• 0.25 tsp salt
• 1.5 tsp pumpkin spice (see notes below to make your own)

Wet Ingredients

• 150 g canned pumpkin purée (room temperature)
• 55 g oil (room temperature)
• 0.5 tsp vanilla extract
• 100 g cream cheese (full-fat, room temperature)
• 1 tbsp granulated sugar
• 0.25 tsp cinnamon

Instructions 

• Mix dry ingredients in a bowl.
• Whisk wet ingredients in another bowl.
• Combine wet and dry ingredients, stir until no dry flour remains.
• Let batter rest for 1 hour, then preheat oven to 220ºC/425ºF.
• Prepare cream cheese filling and fill muffin batter in liners.
• Bake muffins, cool, and enjoy!

Notes

For homemade pumpkin purée, see FAQ.

Calories: 250kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

As the leaves in New Orleans begin their gentle descent, painting the streets with hues of amber and gold, my heart inevitably wanders back to the cozy kitchens of my childhood in Louisiana. It’s a time when the air turns crisp, and the aroma of spices fills every corner of the home. Today, I want to share a recipe that’s like a warm hug from my grandmother—Starbucks Pumpkin Cream Cheese Muffins. These muffins remind me of those autumn afternoons spent kneading dough with her, where every ingredient was an expression of love.

Why You’ll Absolutely Love This Recipe

• It’s like a slice of Pumpkin Cream Cheese Pie in muffin form—perfectly spiced and oh-so-smooth.
• The recipe is so simple, it’s like sharing a secret family treasure.
• These muffins are the perfect treat to make your home feel like a fall wonderland.
• They’re filled with creamy goodness, making each bite a delightful surprise.

Simple Ingredients for a Delicious Treat

There’s something magical about the simplicity of these ingredients. Each one plays its part in creating a muffin that’s tender, moist, and full of flavor. The pumpkin puree gives it that rich, autumnal character, while the cream cheese adds a luscious, tangy center that keeps you coming back for more. And let’s not forget the pumpkin pie spice, which wraps everything together in a warm embrace.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Alright, let’s roll up our sleeves and dive into this together. First, preheat your oven to 375°F and line your muffin tin with liners. This is the moment where anticipation starts to build, and the kitchen becomes a place of possibility.

In one bowl, whisk together your flour, baking soda, salt, and pumpkin pie spice. This is the foundation of our muffin, the stage where all the flavors will dance.

In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla. As you stir, imagine the way these ingredients will transform in the warmth of the oven.

Combine the wet and dry ingredients, but remember, just until they’re mixed. We want to keep the batter light and airy.

Now, for the cream cheese magic—beat together the cream cheese and powdered sugar until smooth. This is where the heart of the muffin lies, waiting to surprise you.

Fill each muffin cup halfway with batter, add a spoonful of the cream cheese mixture, and top with more batter. Each step is like layering love into every bite.

Bake for 20-22 minutes and let your kitchen be filled with the comforting aroma of fall. You’ll know they’re ready when a toothpick comes out clean, with just a hint of crumb.

A Few of My Favorite Tips

Here’s a little something from my kitchen to yours: make sure your cream cheese is softened before mixing. It blends more easily, ensuring that every muffin has that creamy surprise center. And if you’re feeling adventurous, add a sprinkle of cinnamon sugar on top before baking for an extra touch of sweetness.

How I Like to Serve This

I love serving these muffins warm, with a pat of butter melting into the top. Pair them with a cup of spiced tea or coffee, and you’ve got yourself a little slice of autumn heaven. For a savory counterpart, these Comforting Air Fryer Meatballs make the perfect pairing, bringing everyone together around the table.

Storing & Reheating (If There’s Any Left!)

If you find yourself with a few muffins left over, store them in an airtight container in the fridge. They’ll keep their deliciousness for up to a week. When you’re ready to enjoy them again, a quick zap in the microwave will bring back that freshly-baked warmth.

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Starbucks Pumpkin Cream Cheese Muffins

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 muffins

Calories 200

Deliciously moist pumpkin muffins filled with a creamy cheese center, perfect for fall.

Ingredients

Dry Ingredients

• 1.75 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp salt
• 1 tbsp pumpkin pie spice

Wet Ingredients

• 1 cup pumpkin puree
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract

Cream Cheese Filling

• 4 oz cream cheese, softened
• 2 tbsp powdered sugar

Instructions 

• Preheat oven to 375°F and line a muffin tin.
• Whisk dry ingredients in a bowl.
• Mix wet ingredients in another bowl.
• Combine wet and dry ingredients until just mixed.
• Beat cream cheese and powdered sugar until smooth.
• Fill muffin cups, add cream cheese, then top with batter.
• Bake for 20-22 minutes until a toothpick comes out clean.

Notes

For extra flavor, add nuts or chocolate chips to the batter.

Calories: 200kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

As the leaves paint themselves in shades of amber and gold, and the air starts to carry a crispness that whispers of cozy sweaters and warm fires, I find myself drawn back to the kitchen, where memories and aromas intertwine. This time of year always takes me back to my grandmother’s kitchen in a small Louisiana town, where the scent of freshly baked treats was a comforting constant. Today, I’m sharing a recipe that encapsulates that warmth and nostalgia: Pumpkin Cream Cheese Muffins. These muffins are more than just a fall treat; they’re a sweet embrace, a gentle reminder of the love that goes into every stir and fold.

Why You’ll Absolutely Love This Recipe

• It’s a Moist Pumpkin Muffin that feels like a hug from the inside out.
• The Cream Cheese Filling adds a delightful surprise with every bite.
• This recipe is as easy as pie—perfect for a Fall Breakfast or a cozy afternoon snack.
• The blend of spices will fill your home with the aroma of autumn itself.

Simple Ingredients for a Delicious Treat

Let’s talk ingredients. Each one plays a vital role in this culinary symphony. The combination of Pumpkin Pie Spice and cinnamon creates a warmth that dances on your taste buds. The pumpkin puree not only provides that iconic fall flavor but also keeps our muffins deliciously moist. And then there’s the cream cheese—rich, smooth, and utterly irresistible. Together, these ingredients create a muffin that’s both familiar and enchantingly new.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Preheat your oven to 425°F (218°C), and let’s get started. Begin by preparing the crumb topping. In a small bowl, mix together the brown sugar, cinnamon, and melted butter. Add the flour, and gently stir with a fork until it becomes crumbly. Set this aside; it’s going to add the perfect crunch to our muffins.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. The aroma will start wafting through your kitchen, a promise of the deliciousness to come. In another bowl, combine the brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients, stirring gently. We don’t want to over-mix; just enough to bring everything together.

Now, let’s make our Cream Cheese Filling. Beat the cream cheese until it’s smooth, then add the egg yolk, vanilla extract, and sugar, mixing until well combined. This creamy layer is what dreams are made of!

Spoon a heaping tablespoon of pumpkin batter into each muffin cup. Add a spoonful of cream cheese filling, then top with more pumpkin batter. Sprinkle the crumb topping over each, pressing lightly to ensure it sticks. Bake at 425°F (218°C) for 5 minutes, then reduce the heat to 350°F (177°C) and bake for another 15-17 minutes. The smell alone will be worth it!

A Few of My Favorite Tips

Here’s a little secret from my kitchen to yours: use room temperature ingredients for a smoother batter and cream cheese filling. And if you’ve got a little extra time, let the batter rest for a few minutes before baking. It helps the flavors meld beautifully.

How I Like to Serve This

These muffins are perfect on their own, but if you’re feeling indulgent, try serving them warm with a pat of butter or a dollop of whipped cream. They pair wonderfully with a hot cup of coffee or a spiced chai latte, making them the ultimate Fall Breakfast treat.

Storing & Reheating (If There’s Any Left!)

If you manage to have leftovers, store them covered at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, simply pop them in the microwave for about 15-20 seconds, and they’ll taste as fresh as the day you baked them.

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Pumpkin Cream Cheese Muffins

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 12 muffins

Calories 200

Deliciously moist pumpkin muffins filled with creamy cheese and topped with a crunchy crumb topping.

Ingredients

Crumb Topping

• 1/3 cup packed light or dark brown sugar ((crumb topping))
• 1 teaspoon ground cinnamon ((crumb topping))
• 1/4 cup unsalted butter, melted ((crumb topping))
• 2/3 cup all-purpose flour ((crumb topping))

Muffin Batter

• 1 and 3/4 cups all-purpose flour ((spooned & leveled))
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil ((or melted coconut oil))
• 1/3 cup milk
• 1 teaspoon pure vanilla extract

Cream Cheese Filling

• 6 ounces full-fat brick cream cheese, softened (to room temperature)
• 1 egg yolk at room temperature
• 1/2 teaspoon pure vanilla extract ((for cream cheese filling))
• 3 tablespoons granulated sugar ((for cream cheese filling))

Instructions 

• Preheat oven to 425°F (218°C) and prepare muffin pan.
• Make crumb topping by mixing brown sugar, cinnamon, melted butter, and flour until crumbly.
• In a large bowl, whisk together dry ingredients; in another bowl, whisk wet ingredients until smooth.
• Combine wet and dry ingredients, then prepare cream cheese filling by beating cream cheese with egg yolk, vanilla, and sugar.
• Spoon pumpkin batter into muffin cups, add cream cheese filling, and top with more batter and crumb topping.
• Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for 15-17 minutes.

Notes

Store leftovers covered at room temperature for 2 days or refrigerated up to 1 week.

Calories: 200kcal

Cost: $10.00

Course: Breakfast

Cuisine: American

Keyword: Pumpkin

When the air turns crisp and the leaves begin their gentle descent, I find myself drawn to the kitchen, a place where memories are baked into every dish. Growing up in a small Louisiana town, autumn meant pumpkin pies cooling on windowsills and the warm embrace of a cozy kitchen. Today, I’m sharing a cherished recipe that combines those comforting memories with a modern twist: Sugar Free Pumpkin Cookies. These delightful treats are a nod to tradition while embracing a healthier lifestyle. They remind me of afternoons spent with my grandmother, her gentle hands guiding mine as we created something special together. Let’s dive into this heartwarming recipe that promises to fill your home with love and nostalgia.

Why You’ll Absolutely Love This Recipe

• It’s so easy, it feels like a little kitchen victory!
• The aroma of pumpkin and spice will wrap around you like a warm hug.
• Perfect for anyone looking for Pumpkin Cookies For Diabetics or Easy Keto Pumpkin Cookies.
• No sugar means you can enjoy these without the guilt—it’s a win-win!
• These cookies are a beautiful blend of tradition and a modern Sugar Free Recipes Desserts approach.

Simple Ingredients for a Delicious Treat

What I adore about these cookies is their simplicity and the way they transform humble ingredients into something magical. The unsalted butter and almond flour create a rich, nutty base, while the pumpkin puree adds moistness and that unmistakable autumn flavor. And let’s not forget the spices—cinnamon and pumpkin pie spice—that evoke memories of family gatherings and laughter shared over desserts. The cream cheese icing? It’s the finishing touch that makes these cookies feel like a celebration.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Preheat your oven to 350 degrees and imagine the warmth filling your kitchen. Start by creaming the softened butter with your chosen sweeteners until they’re beautifully combined. Stir in the pureed pumpkin, egg, and vanilla extract, letting the mixture become creamy and inviting. In another bowl, combine your dry ingredients—almond flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Gently fold the dry mixture into the wet ingredients, being careful not to overmix. Now, the fun part: forming the dough into little balls. Remember, the dough might be a bit sticky, but that’s part of the charm. Use wet hands to help you along, and flatten the dough balls gently on a lined baking sheet. Bake these beauties for about 10-13 minutes, keeping an eye out for golden edges. Once they’re done, let them cool and firm up before icing. Trust me, the wait is worth it.

A Few of My Favorite Tips

Here’s a little secret: if your dough feels too sticky, pop it in the fridge for a few minutes. It’ll make handling much easier. And when it comes to the icing, don’t be shy to adjust the cream cheese and sweetener to your taste. These cookies are your canvas, so make them yours.

How I Like to Serve This

I love serving these cookies with a steaming cup of coffee or a cozy chai latte. They’re perfect for sharing with a friend—or enjoying in solitude with a good book. If you’re hosting, pair them with Comforting Air Fryer Meatballs That Bring Everyone Together or Tender Air Fryer Chicken Bites That Bring Back Family Nights for a delightful mix of savory and sweet.

Storing & Reheating (If There’s Any Left!)

These cookies store beautifully in an airtight container for up to a week—if they last that long! For a little taste of freshly baked goodness, you can warm them in the oven for a few minutes before serving. It’s like a little bite of fall, whenever you need it.

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Sugar Free Pumpkin Cookies

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 12 cookies

Calories 120

Deliciously soft and healthy pumpkin cookies that are sugar-free and perfect for fall!

Ingredients

Butter and Sweeteners

• 4 tablespoons unsalted butter (softened at room temperature.)
• 1/3 cup sweetener
• 1/3 cup brown sweetener

Pumpkin and Egg

• 1/2 cup 100% pureed pumpkin
• 1 teaspoon vanilla extract
• 1 large egg

Dry Ingredients

• 2 1/2 cups blanched almond flour
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice (see notes for how to make your own.)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Icing

• 3 oz cream cheese (softened)
• 1 teaspoon powdered sweetener (confectioner's)
• 1 teaspoon vanilla

Instructions 

• Preheat oven to 350 degrees.
• Cream the butter and sweeteners together in a mixing bowl.
• Add pumpkin, egg, and vanilla; beat until creamy.
• Combine dry ingredients in a separate bowl, then mix with wet ingredients.
• Form balls and flatten on a baking mat; bake for 10-13 minutes.
• Cool on a rack before icing.

Notes

Use wet hands to handle sticky dough.

Calories: 120kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin

Growing up in the heart of Louisiana, the kitchen was always the warmest place in our home, not just from the heat of the oven, but from the love that poured out of it. My grandmother believed that food was the language of the soul, and every dish she made was a story, a memory, and a hug all wrapped into one. Today, I’m sharing a recipe that feels just like that—a cozy hug in every bite: Pumpkin Cheesecake Cookies. These delightful morsels remind me of crisp autumn days spent on my grandma’s porch, where the air was filled with the spicy aroma of cinnamon and nutmeg. They’re a celebration of fall, a season of gathering and sharing stories over sweet treats.

Why You’ll Absolutely Love This Recipe

• It’s like biting into a piece of autumn—rich, warm, and full of flavor.
• The combination of pumpkin and cream cheese creates a deliciously moist and creamy center.
• Perfect for fall gatherings or a cozy night in with a cup of tea.
• It’s so easy, it feels like a little kitchen victory!
• Your kitchen will smell heavenly with spices dancing in the air.

Simple Ingredients for a Delicious Treat

When it comes to these Pumpkin Cheesecake Cookies, it’s all about the ingredients that bring warmth and comfort. I love using pumpkin puree for its earthy sweetness and vibrant color. The cream cheese gives these cookies their luscious center, while the pumpkin pie spice brings a symphony of flavors that instantly remind me of fall festivities. Remember, the secret to a good cookie is in the quality of the ingredients, so opt for fresh spices and full-fat cream cheese for the best results.

You’ll find the full ingredient list with exact measurements in the recipe card below!

Let’s Make Some Magic: Step-by-Step

Let’s dive into creating these delightful cookies together. Imagine I’m right there with you, stirring the batter and sneaking a taste of the cream cheese filling when no one is looking!

Step 1: Make the Cheesecake Filling – Start by beating the softened cream cheese with sugar and vanilla until it’s silky smooth. Scoop the mixture into a small bowl, cover it, and pop it in the fridge for at least 30 minutes to firm up.

Step 2: Mix the Pumpkin Cookie Dough – Cream together the butter, granulated sugar, and brown sugar until it’s fluffy—about 2 minutes with a mixer. Add the egg, pumpkin puree, and vanilla, mixing until combined. Then toss in the dry ingredients—flour, baking soda, salt, and pumpkin pie spice—and stir until you’ve got a soft, sticky dough. Cover and chill the dough for about 30 minutes.

Step 3: Assemble the Cookies – Scoop out a tablespoon of cookie dough, flatten it in your palm, and place a small dollop of chilled cheesecake filling in the center. Fold the dough around it to seal the filling inside, rolling it into a neat ball.

Step 4: Bake to Perfection – Place the dough balls on a parchment-lined baking sheet, about 2 inches apart. Bake at 350°F (175°C) for 12-14 minutes, until the edges are just set but the centers are still soft. Let your cookies cool on the tray for 5 minutes before transferring them to a wire rack.

Step 5: Cool and Enjoy – Once they’re fully cooled, dive into these Pumpkin Cheesecake Cookies and enjoy that creamy, spiced goodness.

A Few of My Favorite Tips

Here are a few tricks I’ve picked up over the years:

• Chill the dough: It helps the flavors meld together and makes the dough easier to handle.
• Don’t rush the cooling: Letting the cheesecake filling firm up in the fridge ensures it stays creamy inside the cookie.
• If you’re feeling adventurous, add a sprinkle of sea salt on top before baking for a delightful contrast.

How I Like to Serve This

I love serving these cookies slightly warm, paired with a steaming cup of chai tea or coffee. They’re also a hit at gatherings, where friends and family can savor each bite while sharing their own stories around the table.

Storing & Reheating (If There’s Any Left!)

If you manage to have any leftovers, store them in an airtight container in the fridge. They’ll keep well for up to a week. To enjoy them warm, just pop them in the microwave for a few seconds. It’s like having a fresh batch all over again!

For more cozy recipes, check out my Comforting Air Fryer Meatballs That Bring Everyone Together or the A Quick and Tasty Air Fryer Salmon That Feels Like Home for a touch of home-cooked goodness.

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Pumpkin Cheesecake Cookies

Prep Time 30 minutes minutes

Cook Time 14 minutes minutes

Total Time 44 minutes minutes

Servings 24 cookies

Calories 150

Indulge in the delightful fusion of pumpkin and cheesecake with these soft, spiced cookies.

Ingredients

Dough Ingredients

• 115 g unsalted butter, softened
• 150 g granulated sugar (for sweetness)
• 50 g brown sugar, packed (for a hint of molasses depth)
• 1 large egg (at room temperature)
• 120 g pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract (for that warm, cozy note)
• 220 g all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda (for lift)
• 0.5 teaspoon salt (to balance the sweetness)
• 1.5 teaspoon pumpkin pie spice (or mix your own)

Filling Ingredients

• 225 g cream cheese, full-fat and softened (for creamy decadence)
• 50 g granulated sugar (to sweeten the filling)
• 1 teaspoon vanilla extract (for extra flavor)

Instructions 

• Make the cheesecake filling by beating cream cheese with sugar and vanilla until smooth. Chill for 30 minutes.
• Cream butter, granulated sugar, and brown sugar until fluffy. Add egg, pumpkin puree, and vanilla, then mix in dry ingredients to form a dough. Chill for 30 minutes.
• Scoop dough, flatten, add cheesecake filling, and seal into a ball.
• Place on a baking sheet and bake at 350°F (175°C) for 12-14 minutes. Cool for 5 minutes before transferring to a wire rack.
• Once cooled, enjoy your Pumpkin Cheesecake Cookies!

Notes

For best results, chill the dough and filling as instructed.

Calories: 150kcal

Cost: $10.00

Course: Dessert

Cuisine: American

Keyword: Pumpkin