Pumpkin Cheesecake Cupcakes


Impress special guests or simply treat your family to this unique cupcake recipe.  The smooth combination of Farmer’s Market Pumpkin Pie Mix and cream cheese creates delectably creamy cupcakes with rich pumpkin flavor that everyone will savor.


1 can Farmer's Market Organic Pumpkin Pie Mix
2 pounds cream cheese
1 2/3 cups sugar
1/4 cup flour
4 eggs
2 tablespoons rum
36 ginger cookies


Preheat oven to 325ºF. Cream together sugar and cream cheese until fluffy, scraping bowl often. Next, add pumpkin and then eggs one at a time, making sure to scrape the bowl after each addition. When eggs are fully incorporated, add the rum and flour and mix well.

Place papers in standard cupcake pan and place one cookie in the bottom of each paper. Fill with cheesecake mixture, then bake for 30 to 40 minutes until fluffy but not fully set.

10 Responses

  1. milou bottrill says:

    can I half this recipe successfully?

  2. Christina says:

    What kind of topping is in the photo? Is it just whipped cream, or some sort of icing? What is sprinkled on top?

    I made a batch of these are they supposed to be a little lower in the middle and higher around the edges? Is it supposed to be a cake like texture or cheesecake texture?

    Thanks in advance!

    • Emily says:

      It’s lightly whipped cream on top, sprinkled with nutmeg. They do cave a little in the middle which is why the topping works so well. It has more of the cheesecake texture. Hope you enjoy the recipes!

  3. Shonna says:

    can i make these without the rum and they still turn out right

  4. Betty says:

    Will this recipe make an average size pie or can half the recipe make a pie? I want to make this on a graham cracker pie crust.

  5. Maria says:

    Would I be able to make mini-cupcakes and just bake for less time? Do I have to decrease the temp?

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