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Chewy fall cookies are the perfect seasonal treat made with pumpkin puree, warm spices, and a touch of maple syrup for sweetness. This easy recipe takes only 27 minutes from start to finish and yields 24 irresistibly soft, chewy cookies. The balance of rich pumpkin flavor and subtle maple notes ensures every bite feels like autumn.

Standing in my mom’s kitchen as a kid, I learned to love the smell of cinnamon and nutmeg filling the air—these Chewy Maple Pumpkin Cookies bring back those same nostalgic aromas while being the ultimate comfort food snack.

Table of Contents

• Why are these cookies so popular?
• What ingredients do you need for Chewy Maple Pumpkin Cookies?
• How do you make Chewy Maple Pumpkin Cookies step by step?
• Frequently Asked Questions About Chewy Maple Pumpkin Cookies
• Expert Tips for Perfect Results
• Serving Ideas and Pairings
• How to Store and Reheat These Cookies

Why are these cookies so popular?

Chewy Maple Pumpkin Cookies are loved for their soft texture, warm flavors, and quick prep time. Their chewy bite and rich pumpkin spice profile make them ideal for fall gatherings or cozy afternoons.

• Perfect for autumn: Loaded with pumpkin puree and maple syrup, these cookies embody the season’s essence.
• No complicated steps: Ready in under 30 minutes, they’re simple enough for beginner bakers.
• Flexible recipe: Add chocolate chips or leave them plain to suit your preferences.
• Make-ahead friendly: Store or freeze these cookies easily without sacrificing texture.

What ingredients do you need for Chewy Maple Pumpkin Cookies?

This recipe uses pantry staples and seasonal ingredients to create chewy, flavorful cookies loaded with fall spices.

• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup chocolate chips (optional)

The pumpkin puree adds moisture and a deep orange color, while the maple syrup gives a hint of caramel-like sweetness that rounds out the spices perfectly.

How do you make Chewy Maple Pumpkin Cookies step by step?

Making these cookies is incredibly straightforward, combining wet and dry ingredients before baking to chewy perfection.

Step 1 — Prepare your baking sheet

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2 — Cream the butter and sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

You might also enjoy our sweeten your holidays: chewy maple.

Step 3 — Add wet ingredients

Add the pumpkin puree, maple syrup, egg, and vanilla extract to the butter mixture, mixing until well combined.

Step 4 — Mix dry ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Step 5 — Combine wet and dry mixes

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 6 — Fold in optional chocolate chips

If desired, fold in the chocolate chips to the dough for bursts of sweetness.

Kitchen ApplianceKitchenAid Artisan Stand Mixer

Makes mixing dough and batters effortless — a kitchen game-changer.

View on Amazon →

Essential CookwareNordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Durable and perfect for baking cookies evenly, essential for this recipe.

View on Amazon →

Step 7 — Scoop and bake

Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.

For more ideas, check out our soft pumpkin chocolate chip cookies.

Step 8 — Cool and enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions About Chewy Maple Pumpkin Cookies

Can I use fresh pumpkin instead of canned?

Yes, but ensure it is thoroughly cooked and pureed to match the texture of canned pumpkin.

How do I make these cookies gluten-free?

Substitute all-purpose flour with a 1:1 gluten-free baking mix for similar results.

Do the cookies freeze well?

Absolutely! Freeze them in a single layer before storing them in an airtight container for up to 2 months.

Can I omit the chocolate chips?

Yes, the cookies are delicious even without chocolate chips, letting the pumpkin and maple shine.

Looking for something similar? Try our the best healthy pumpkin chocolate.

What’s the best way to reheat frozen cookies?

Reheat frozen cookies in the oven at 300°F (150°C) for about 5 minutes or until warm.

Expert Tips for Perfect Results

• Don’t overmix: Overmixing can lead to tough cookies; mix just until combined.
• Use room-temperature butter: Softened butter helps incorporate air for a lighter texture.
• Measure spices carefully: Balance is key; too much spice can overpower the maple and pumpkin flavors.
• Cool thoroughly: Letting cookies cool completely enhances their chewy texture.

Serving Ideas and Pairings

• Pair with spiced apple cider: The sweet, warm notes of cider complement the pumpkin spice flavor.
• Enjoy with chai tea: The bold spices in chai harmonize with the cookie’s profile.
• Serve with vanilla ice cream: Turn these cookies into a delectable dessert by sandwiching ice cream between two cookies.
• Snack alongside a pumpkin latte: Double down on the pumpkin theme for a cozy autumn treat.

How to Store and Reheat These Cookies

To store, keep the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them.

To freeze, arrange cookies in a single layer so they don’t stick together. Move them to freezer bags or containers, and enjoy within 2 months.

Reheat frozen cookies in the oven at 300°F (150°C) for 5 minutes or until they feel fresh and warm again.

Print Pin

Chewy Maple Pumpkin Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 24 servings

Calories 150

These chewy maple pumpkin cookies are a delightful treat, perfect for fall. They are soft, flavorful, and can be made with or without chocolate chips.

Equipment

• mixing bowl
• baking sheet
• oven
• whisk
• cookie scoop

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter (softened)
• 1 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup chocolate chips (optional)

Instructions 

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Add the pumpkin puree, maple syrup, egg, and vanilla extract to the butter mixture, mixing until well combined.
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• If desired, fold in the chocolate chips.
• Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a variation, you can add nuts or dried fruit to the dough.

Calories: 150kcal

Cost: $10

Course: Dessert

Cuisine: American

Keyword: pumpkin cookies

Nutrition

Calories: 150kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Sodium: 100mg

Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Pumpkin Bars Sheet Pan

Pumpkin bars sheet pan is a moist and spiced dessert made with canned pumpkin puree, warm fall spices, and topped with a luscious cream cheese frosting. This straightforward recipe is ready in just 45 minutes and serves 12 delicious squares. Perfect for cozy gatherings or when pumpkin season calls for a sweet treat!

These pumpkin bars instantly remind me of fall evenings in Charleston when the smell of cinnamon and nutmeg would fill the kitchen. It was the ultimate signal that the season had officially arrived.

Table of Contents

• Why Is Pumpkin Bars with Cream Cheese Frosting Special?
• What Ingredients Do You Need for Pumpkin Bars with Cream Cheese Frosting?
• How Do You Make Pumpkin Bars with Cream Cheese Frosting Step by Step?
• Frequently Asked Questions About Pumpkin Bars with Cream Cheese Frosting
• Can You Make Ingredient Swaps for This Recipe?
• What Are Common Mistakes to Avoid with This Recipe?
• How to Store and Reheat Pumpkin Bars with Cream Cheese Frosting?

Why Is Pumpkin Bars with Cream Cheese Frosting Special?

Pumpkin Bars with Cream Cheese Frosting stand out for their perfect blend of moist, spiced cake and rich, creamy frosting. Each bite delivers a cozy balance of pumpkin’s earthy sweetness and warm spices like cinnamon and nutmeg. It’s an effortless dessert that feels indulgent and festive.

• Perfect for gatherings: This recipe yields 12 bars, making it great for potlucks or holiday events.
• Simple and quick: With only 45 minutes from start to finish, these bars are a low-stress treat for busy cooks.
• Ultimate fall dessert: The flavors of pumpkin, cinnamon, and cream cheese make it a seasonal classic.
• Irresistible texture: Moist, fluffy bars paired with a smooth, tangy frosting create an unbeatable combination.

What Ingredients Do You Need for Pumpkin Bars with Cream Cheese Frosting?

This recipe combines pantry staples like flour and sugar with the rich flavors of pumpkin puree and warm spices. Each ingredient plays an essential role in creating the perfect balance of sweetness and spice. Below is the full list of what you’ll need:

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

The richness of the cream cheese frosting pairs beautifully with the warm, spiced undertones of pumpkin and cinnamon, creating a dessert that’s perfect for cooler months.

How Do You Make Pumpkin Bars with Cream Cheese Frosting Step by Step?

Making these pumpkin bars is surprisingly simple and requires minimal effort. With just a little mixing, baking, and spreading, you’ll have a delicious dessert in no time. Follow these steps to ensure perfect results:

Step 1 — Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking and ensure easy release of the bars.

Step 2 — Mix the Pumpkin Base

In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Mix until the ingredients are smooth and well combined.

You might also enjoy our soft pumpkin cookies with cream.

Step 3 — Combine Dry Ingredients

In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt together. This ensures the spices and leaveners are evenly distributed throughout the batter.

Step 4 — Blend the Mixtures

Gradually add the dry ingredients to the wet pumpkin mixture, stirring just enough to combine. Avoid overmixing to keep the bars tender and fluffy.

Step 5 — Bake the Bars

Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Kitchen ApplianceKitchenAid Artisan Stand Mixer

Makes mixing dough and batters effortless — a kitchen game-changer.

View on Amazon →

Essential CookwareNordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Durable and perfect for baking pumpkin bars evenly.

View on Amazon →

Step 6 — Prepare the Cream Cheese Frosting

While the bars bake, beat the softened cream cheese and butter in a mixing bowl until smooth. Gradually add the powdered sugar and 1 teaspoon of vanilla extract, beating until the frosting reaches a fluffy consistency.

Step 7 — Cool and Frost

Remove the bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, spread the cream cheese frosting evenly across the top before cutting into squares and serving.

For more ideas, check out our pumpkin cupcakes with cinnamon cream.

Frequently Asked Questions About Pumpkin Bars with Cream Cheese Frosting

Can you make these ahead of time?

Yes, you can prepare the bars and frosting up to 2 days in advance. Store the bars in an airtight container and frost them just before serving.

What’s the best way to store leftovers?

Store leftover pumpkin bars in an airtight container in the refrigerator for up to 5 days to keep the frosting fresh.

Can I freeze Pumpkin Bars with Cream Cheese Frosting?

Yes, these bars freeze well! Wrap them tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

How do I avoid overmixing the batter?

Fold the dry ingredients into the wet ingredients gently, just until combined. Overmixing can lead to dense bars.

Can I use fresh pumpkin instead of canned?

Yes, you can substitute fresh pumpkin puree for the canned version. Make sure to cook and puree the pumpkin until it’s smooth, and remove any excess liquid before mixing.

Looking for something similar? Try our swirled pumpkin cream cheese muffins.

Can You Make Ingredient Swaps for This Recipe?

Yes, a few simple swaps can work for this recipe without compromising flavor. Here are some ideas:

• Vegetable oil: Swap it with melted coconut oil or unsweetened applesauce for a slightly lighter texture.
• All-purpose flour: Substitute with a 1-to-1 gluten-free flour blend for a gluten-free version.

Keep in mind that these swaps may slightly alter the texture, but the flavors will still shine.

What Are Common Mistakes to Avoid with This Recipe?

To ensure your Pumpkin Bars with Cream Cheese Frosting turn out perfect, keep these tips in mind:

• Overmixing the batter: Too much mixing can result in tough bars. Mix until just combined for a tender crumb.
• Skipping the cooling step: Frosting the bars while they’re warm will cause the cream cheese to melt. Always wait for them to cool completely.
• Using cold cream cheese or butter: Ensure both are fully softened to achieve a smooth, creamy frosting.

How to Store and Reheat Pumpkin Bars with Cream Cheese Frosting?

To keep your pumpkin bars fresh, store them in an airtight container in the refrigerator. They will stay delicious for up to 5 days. If you need to store them longer, freezing is an excellent option.

For freezing, wrap individual bars in plastic wrap, then place them in an airtight bag or container. They can be frozen for up to 3 months.

When ready to enjoy, thaw them in the fridge overnight. If desired, bring them to room temperature or reheat briefly in the microwave for a warm treat.

Print Pin

Pumpkin Bars with Cream Cheese Frosting

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 200

Deliciously moist pumpkin bars topped with creamy frosting, perfect for fall gatherings.

Equipment

• mixing bowl
• whisk
• baking pan
• oven
• spatula

Ingredients

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

Instructions 

• Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
• In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Mix until well combined.
• In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
• Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
• Pour the batter into the prepared baking pan and spread it evenly.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• While the bars are baking, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth.
• Gradually add the powdered sugar and 1 teaspoon of vanilla extract, and continue to beat until fluffy and well combined.
• Once the pumpkin bars are baked, remove them from the oven and let them cool completely in the pan on a wire rack.
• After the bars have cooled, spread the cream cheese frosting evenly over the top.
• Cut into squares and serve.

Notes

For a spicier flavor, add more cinnamon or nutmeg to the batter.

Calories: 200kcal

Cost: $15

Course: Dessert

Cuisine: American

Keyword: pumpkin bars

Nutrition

Calories: 200kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Sodium: 150mg

Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Vegan bake: What are Chewy Vegan Apple Pie Cookies?

Vegan bake is a dessert featuring plant-based ingredients like unsweetened applesauce, oats, and diced apples, baked to soft, chewy perfection. These Chewy Vegan Apple Pie Cookies are ready in just 27 minutes and combine the comforting flavors of cinnamon, nutmeg, and fresh apples. This small-batch recipe makes 12 cookies, perfect for snacks or dessert!

The aroma of warm apples and spices filling your kitchen is like a little slice of autumn joy. The first time I made these cookies, I couldn’t resist the nostalgia of my Southern roots and their love for all things apple. Let’s dive into making this delightful treat together.

Table of Contents

• Why make these cookies?
• What ingredients do you need for Chewy Vegan Apple Pie Cookies?
• How do you make Chewy Vegan Apple Pie Cookies step by step?
• Frequently Asked Questions About Chewy Vegan Apple Pie Cookies
• Expert tips and pro shortcuts
• How to store and reheat your cookies
• Serving ideas for these cookies

Why make these cookies?

Chewy Vegan Apple Pie Cookies bring the comforting taste of classic apple pie into a convenient cookie form. They’re ideal for anyone craving a nostalgic dessert that’s quick, guilt-free, and plant-based.

• Wholesome ingredients: These cookies feature rolled oats, fresh apples, and coconut sugar, making them a feel-good treat.
• Quick to prepare: With only 15 minutes of prep time, they’re perfect for busy weeknights.
• Customizable options: Add walnuts for crunch or raisins for extra chewiness.
• Perfect for any season: While great in autumn, these cookies can be enjoyed year-round with stored pantry staples.

What ingredients do you need for Chewy Vegan Apple Pie Cookies?

To make these vegan cookies, you’ll need a mix of pantry staples and fresh ingredients. Here’s the full list:

• 1 cup unsweetened applesauce
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1 cup diced apples (peeled and cored)
• 1/2 cup raisins or chopped walnuts (optional)

The unsweetened applesauce is key, adding natural moisture and sweetness while keeping things vegan. Don’t skip the cinnamon—it’s what brings these cookies their warm, apple pie-like charm!

How do you make Chewy Vegan Apple Pie Cookies step by step?

These cookies come together in a few simple steps. Here’s how to make them:

Step 1 — Preheat the oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick.

Step 2 — Mix the wet ingredients

In a large bowl, combine the applesauce, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Stir until fully blended.

Step 3 — Prepare the dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Mix until evenly combined.

Step 4 — Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can make the cookies dense.

Step 5 — Add the final mix-ins

Fold in the rolled oats, diced apples, and raisins or walnuts (if using). This step distributes the chunky ingredients evenly.

Step 6 — Shape the cookies

Using a tablespoon, scoop the dough onto the parchment-lined baking sheet. Leave about 2 inches of space between each scoop to allow for spreading.

Step 7 — Bake the cookies

Bake for 10-12 minutes, or until the edges turn lightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions About Chewy Vegan Apple Pie Cookies

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the oats are certified gluten-free as well.

Kitchen ApplianceKitchenAid Artisan Stand Mixer

Makes mixing dough and batters effortless — a kitchen game-changer.

View on Amazon →

Essential CookwareBaking Sheet Set

Essential for baking cookies evenly — perfect for this recipe.

View on Amazon →

Do these cookies freeze well?

Absolutely! Place the baked cookies in an airtight container or freezer bag, and they’ll keep for up to 3 months in the freezer.

What type of apples work best?

Firmer apples like Granny Smith or Honeycrisp are ideal as they hold their shape during baking.

Can I use a sweetener substitute?

Yes, you can replace coconut sugar with brown sugar or reduce the maple syrup for less sweetness.

How long do these cookies last?

Stored in an airtight container at room temperature, they stay fresh for about 3-5 days.

Expert tips and pro shortcuts

• Dice apples finely: This ensures they cook evenly and blend seamlessly into the cookies.
• Chill the dough (optional): For a slightly firmer texture, refrigerate the dough for 15-20 minutes before baking.
• Use a cookie scoop: It keeps your cookies uniform in size, ensuring even baking.

How to store and reheat your cookies

Store these cookies in an airtight container at room temperature for up to 5 days. For extended storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 3 months.

To reheat, pop a cookie in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that freshly baked feel.

Serving ideas for these cookies

Pair these cookies with a warm beverage like spiced tea or mulled apple cider for a cozy treat. They’re also delightful alongside our easiest apple crisp (gluten-free and vegan) for a complete fall dessert spread!

Print Pin

Chewy Vegan Apple Pie Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12 servings

Calories 150

These chewy vegan apple pie cookies are a delightful treat, combining the flavors of apples and spices in a wholesome, plant-based cookie.

Equipment

• mixing bowl
• whisk
• baking sheet
• oven
• parchment paper

Ingredients

• 1 cup unsweetened applesauce
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup rolled oats
• 1 cup diced apples (peeled and cored)
• 1/2 cup raisins or chopped walnuts (optional)

Instructions 

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the unsweetened applesauce, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Mix well until fully combined.
• In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Fold in the rolled oats, diced apples, and raisins or walnuts (if using) until evenly distributed.
• Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For added flavor, consider using different types of apples or adding a pinch of nutmeg.

Calories: 150kcal

Cost: $10

Course: Dessert

Cuisine: American

Keyword: vegan cookies

Nutrition

Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Sodium: 100mg

Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Pumpkin Cream Cheese Swirl Muffins

Pumpkin muffin recipes with cream cheese is a delightful baked treat made with canned pumpkin puree, warm spices like cinnamon and nutmeg, and a creamy swirl of sweetened cream cheese. This recipe is quick to prepare, taking only 15 minutes of prep time and 20 minutes of baking, yielding 12 moist and tender muffins. The warm pumpkin flavors perfectly balance the rich cream cheese filling, making them a cozy fall favorite.

Baking these muffins reminded me of sneaking tastes of batter while helping in the kitchen back in Charleston—it’s a little indulgence that makes the results even sweeter.

Table of Contents

• Why are Pumpkin Cream Cheese Swirl Muffins special?
• What ingredients do you need for Pumpkin Cream Cheese Swirl Muffins?
• How do you make Pumpkin Cream Cheese Swirl Muffins step by step?
• Frequently Asked Questions About Pumpkin Cream Cheese Swirl Muffins
• What to serve with Pumpkin Cream Cheese Swirl Muffins?
• How to store and reheat Pumpkin Cream Cheese Swirl Muffins?

Why are Pumpkin Cream Cheese Swirl Muffins special?

Pumpkin Cream Cheese Swirl Muffins are special because they combine the hearty flavor of spiced pumpkin with the creamy richness of sweetened cream cheese. The result is a muffin that feels indulgent yet approachable for any skill level.

• The swirl of cream cheese adds visual appeal and a burst of creamy texture to every bite.
• Pumpkin puree keeps the muffins moist while imparting a warm, earthy flavor.
• The balance of spices like cinnamon and nutmeg creates a nostalgic, fall-inspired taste.
• The recipe is simple and uses pantry staples, making it accessible for everyday baking.

What ingredients do you need for Pumpkin Cream Cheese Swirl Muffins?

The key ingredients for Pumpkin Cream Cheese Swirl Muffins include a blend of dry and wet ingredients, along with a creamy filling. Here’s what you’ll need:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

The pumpkin puree is what keeps the muffins moist and flavorful, while the cream cheese creates the signature swirl that sets these muffins apart.

How do you make Pumpkin Cream Cheese Swirl Muffins step by step?

Making Pumpkin Cream Cheese Swirl Muffins is a straightforward process that involves mixing the batter, preparing the cream cheese filling, and swirling them for a beautiful finish. Here’s how to do it:

Step 1 — Preheat Your Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This will ensure the muffins bake evenly and come out cleanly.

You might also enjoy our swirled pumpkin cream cheese muffins.

Step 2 — Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps evenly distribute the spices and leavening agents.

Step 3 — Combine Wet Ingredients

In another bowl, mix the pumpkin puree, vegetable oil, egg, and vanilla extract until well combined. This mixture will bind the batter together.

Step 4 — Make the Batter

Pour the pumpkin mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense.

Step 5 — Prepare Cream Cheese Swirl

In a separate bowl, beat the softened cream cheese with powdered sugar and the additional vanilla extract until smooth. This will be your creamy filling.

Kitchen ApplianceKitchenAid Artisan Stand Mixer

Makes mixing dough and batters effortless — a kitchen game-changer.

View on Amazon →

Essential CookwareWilton Easy-Flex Silicone Baking Mat

A non-stick surface for baking that ensures even heat distribution and easy cleanup.

View on Amazon →

For more ideas, check out our pumpkin cream cheese muffins.

Step 6 — Assemble Muffins

Spoon a tablespoon of muffin batter into each muffin cup, followed by a dollop of cream cheese mixture. Top with another tablespoon of batter and swirl gently with a toothpick to create a marble effect.

Step 7 — Bake and Cool

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Frequently Asked Questions About Pumpkin Cream Cheese Swirl Muffins

Can I use fresh pumpkin instead of canned?

Yes, but make sure to puree it until smooth and strain any excess liquid for the best texture.

How do I prevent the cream cheese from sinking?

Keep the cream cheese mixture thick and add it in small dollops to create an even layer.

Looking for something similar? Try our soft pumpkin cookies with cream.

How long do these muffins stay fresh?

These muffins stay fresh for up to 3 days in an airtight container at room temperature or up to a week in the refrigerator.

Can I freeze Pumpkin Cream Cheese Swirl Muffins?

Yes, wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months.

What to serve with Pumpkin Cream Cheese Swirl Muffins?

These muffins pair well with a warm cup of spiced chai or a creamy latte for a cozy breakfast. For an afternoon treat, serve them with a dollop of whipped cream and a sprinkle of cinnamon. They also complement savory dishes like a fall harvest soup for a well-rounded meal.

How to store and reheat Pumpkin Cream Cheese Swirl Muffins?

To store, place the muffins in an airtight container on the counter for up to 3 days or in the refrigerator for up to a week. For freezing, wrap each muffin in plastic wrap and place it in a freezer bag for up to 3 months.

To reheat, let frozen muffins thaw at room temperature, then warm them in the microwave for 15-20 seconds. Alternatively, you can heat them in an oven at 325°F for 5-10 minutes for a freshly baked feel.

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Pumpkin Cream Cheese Swirl Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 180

Deliciously moist muffins swirled with a creamy pumpkin and cream cheese mixture, perfect for fall.

Equipment

• mixing bowl
• muffin tin
• whisk
• toothpick
• oven

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 4 ounces cream cheese (softened)
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions 

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In another bowl, mix the pumpkin puree, vegetable oil, egg, and vanilla extract until well combined.
• Pour the pumpkin mixture into the dry ingredients and stir until just combined; do not overmix.
• In a separate bowl, beat the softened cream cheese with powdered sugar and additional vanilla extract until smooth.
• Spoon a tablespoon of the muffin batter into each muffin cup, followed by a dollop of the cream cheese mixture. Top with another tablespoon of muffin batter and swirl gently with a toothpick to create a marble effect.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a sweeter muffin, add more sugar to the batter.

Calories: 180kcal

Cost: $10

Course: Breakfast

Cuisine: American

Keyword: Muffins

Nutrition

Calories: 180kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Sodium: 150mg

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