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Pumpkin Butter Cheesecake Cookies

Pumpkin Butter Cheesecake Cookies: Your New Fall Favorite!

Delight in the rich, creamy taste of Pumpkin Butter Cheesecake Cookies, the perfect fall treat that combines cozy flavors with a sophisticated touch.
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Prep Time 30 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 49 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups flour Substitute with a gluten-free blend if desired.
  • 1 teaspoon baking soda No substitutes recommended.
  • ½ teaspoon salt Use kosher salt for better flavor balance.
  • 1 teaspoon cinnamon Pumpkin pie spice can be used as an alternative.
  • ½ cup butter Can substitute with plant-based butter for dairy-free options.
  • ½ cup brown sugar Light or dark brown sugar works; white sugar can replace for a less complex flavor.
  • ¼ cup granulated sugar Leave out for a less sweet cookie.
  • 1 large egg Flax egg can be used for a vegan alternative.
  • 1 teaspoon vanilla extract Pure vanilla is preferred for best flavor.
  • ½ cup pumpkin butter Use thick store-bought for best results.
For the Cheesecake Filling
  • 8 ounces cream cheese Use a vegan cream cheese for dairy-free version.
  • ½ cup powdered sugar No substitutes needed.

Equipment

  • Mixing Bowl
  • Hand mixer
  • Cookie scoop
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until well combined.
  2. In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar using an electric mixer.
  3. Add the egg and vanilla extract to the butter-sugar mixture, beating until smooth and creamy.
  4. Gradually mix the dry ingredients into the wet mixture until just combined.
  5. In a small bowl, beat softened cream cheese with powdered sugar until smooth and creamy.
  6. Gently fold in pumpkin butter into the cookie dough, then add half of the cheesecake filling, swirling together.
  7. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet.
  8. Bake the cookies for 12-14 minutes or until edges are set and slightly golden.
  9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Chill the dough for thicker cookies. Store in an airtight container for up to 3 days or freeze for longer storage.

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