Creamy, bite-sized Mini Pumpkin Cheesecake Bites with a buttery graham cracker crust. Perfect for Thanksgiving or fall celebrations.

Scale

½ cup pumpkin puree

1 large egg

⅓ cup granulated sugar

1 tsp pumpkin spice

1 tsp vanilla extract

1 cup graham cracker crumbs

4 tbsp unsalted butter

8 oz cream cheese

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1. Preheat oven to 325°F (163°C). Line a mini muffin tin with paper liners.

2. Combine graham cracker crumbs and melted butter; mix well.

3. Press a spoonful of crust into each liner and bake for 5 minutes.

4. Beat cream cheese until smooth. Add sugar, pumpkin puree, egg, pumpkin spice, and vanilla. Blend until creamy.

5. Fill each crust with cheesecake mixture.

6. Bake 15–18 minutes until centers are set.

7. Cool completely and refrigerate for at least 2 hours.

8. Top with whipped cream or cinnamon before serving.

For best results, use room-temperature cream cheese.

Chill overnight for a richer flavor.

Add caramel drizzle or crushed pecans for garnish.