These Cinnamon-Roll Pumpkin Cheesecake Bites are the ultimate treat for fall lovers! Combining the rich flavors of pumpkin and cream cheese with the sweet, warm notes of cinnamon, these bites are deliciously indulgent yet easy to make.
Perfect for parties or as a cozy dessert at home, they feature a flaky cinnamon roll crust and a creamy pumpkin filling, creating a delightful pop of flavor in every bite. Whether you serve them warm or chilled, they’re sure to impress!
Ingredients
INGREDIENTS
- 1 can (15 oz) pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 package (8 oz) refrigerated cinnamon rolls (with icing)
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
- In a mixing bowl, beat together the cream cheese, pumpkin puree, sugars, eggs, vanilla extract, and pumpkin pie spice until smooth and well combined.
- Open the package of cinnamon rolls and cut each roll into quarters. Press each piece into the bottom and up the sides of the mini muffin cups to form a crust.
- Spoon the pumpkin filling mixture evenly into each cinnamon roll crust, filling them about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until the filling is set and a toothpick inserted comes out clean.
- Allow to cool for a few minutes before gently removing the bites from the muffin pan. Drizzle with the included icing from the cinnamon rolls before serving.
Notes
Tip: These bites are even better if chilled for an hour before serving, allowing the flavors to meld beautifully.
For the best results, allow the cheesecake bites to cool completely before refrigerating. This helps set the filling perfectly. If you don’t have pumpkin pie spice, you can easily substitute with a mix of cinnamon, nutmeg, and ginger.
These bites can be stored in an airtight container in the fridge for up to 3 days and also freeze well. Just thaw them in the refrigerator before serving!
