Pumpkin Butter Cheesecake Cookies Recipe

If you adore cozy fall flavors and something irresistibly creamy, then you are going to fall head over heels for these Pumpkin Butter Cheesecake Cookies. Each bite combines the warming spices and richness of pumpkin butter with a luscious cheesecake swirl that makes every mouthful feel like a cozy hug. These cookies aren’t just a treat—they’re a celebration of autumn in every bite, perfect for sharing (or sneaking a few just for yourself!). Whether you’re baking for the holidays or just want to add a little seasonal magic to your day, these Pumpkin Butter Cheesecake Cookies will quickly become a beloved favorite.

Ingredients You’ll Need

The beauty of Pumpkin Butter Cheesecake Cookies lies in their simple, yet thoughtful ingredients. Each element builds toward that perfect balance of flavor, texture, and color—no complicated additions needed. Let’s take a look at what goes into making these fall-inspired delights.

• All-purpose flour (1 ½ cups or 190g): The sturdy base that holds everything together with a classic chew.
• Baking soda (½ tsp): Helps the cookies spread and rise just right, creating that perfect softness.
• Salt (½ tsp): Enhances all the sweet flavors and balances the spices.
• Ground cinnamon (½ tsp): Adds that warm, comforting spice note we all crave in autumn treats.
• Unsalted butter, softened (½ cup or 113g): Infuses the dough with rich, creamy flavor and tenderness.
• Brown sugar, packed (½ cup or 100g): Provides moisture and a deep caramel undertone.
• Granulated sugar (¼ cup or 50g): Adds just the right amount of sweetness and a slight crispness.
• Large egg, room temperature (1): Binds everything together while keeping textures light.
• Vanilla extract (1 tsp): Brings warmth and rounds out the flavor profile spectacularly.
• Pumpkin butter (½ cup or 120g): The star ingredient, offering concentrated pumpkin flavor without too much liquid.
• Cream cheese, softened (4 oz or 113g): Creates that tangy, silky cheesecake swirled goodness.
• Powdered sugar (2 tbsp): Sweetens and smooths the cheesecake filling to perfect creamy indulgence.

How to Make Pumpkin Butter Cheesecake Cookies

Step 1: Mix Dry Ingredients

Start by whisking together the flour, baking soda, salt, and cinnamon in a medium bowl. This is your flavorful dry mix that lays the groundwork for the cozy spice notes throughout the cookie. Combining these first ensures even distribution later on.

Step 2: Cream Butter and Sugars

In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This step is crucial because it traps air inside the dough, leading to tender, melt-in-your-mouth cookies.

Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract until everything blends smoothly. These ingredients add richness and a subtle sweetness that complement the pumpkin butter and cheesecake layers beautifully.

Step 4: Combine Wet and Dry

Gradually incorporate the dry flour mixture into your wet ingredients. Mix just until combined to avoid overdeveloping the gluten, which could make your cookies tough. We want soft, tender treats here!

Step 5: Make Cheesecake Filling

In a separate small bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. This filling is silky and tangy, pairing perfectly with the spicy pumpkin-infused dough.

Step 6: Assemble Swirled Dough

Gently fold the pumpkin butter into the cookie dough. Then add the cheesecake mixture and swirl it in carefully—don’t overmix! The distinct ribbons of cheesecake will create a beautiful marbled effect in your cookies and make each bite a little different and exciting.

Step 7: Scoop and Bake

Using a cookie scoop or spoon, place balls of dough onto a parchment-lined baking sheet, spacing them about two inches apart. Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes. You want the edges to be set while the centers stay slightly soft for that perfect chewy texture.

Step 8: Cool and Serve

Allow your cookies to cool on the baking sheet for about five minutes before transferring them to a cooling rack. This helps them set up without losing their softness. Serve these Pumpkin Butter Cheesecake Cookies warm for a comforting experience, or at room temperature if you can wait!

How to Serve Pumpkin Butter Cheesecake Cookies

Garnishes

For a little extra flair, sprinkle a dusting of powdered sugar or a few chopped pecans on top of the cookies once they’re cooled. A tiny drizzle of melted white chocolate can also amp up the indulgence factor without overpowering the pumpkin-cheesecake harmony.

Side Dishes

These cookies are incredible alongside a hot cup of freshly brewed coffee or a spiced chai latte. If you’re serving them as dessert, why not pair them with a scoop of creamy vanilla ice cream or a warm mug of apple cider? The combos bring out every lovely nuance in these fall favorites.

Creative Ways to Present

Serve the cookies stacked on a rustic wooden platter or nestled in a basket lined with a cozy linen napkin for an autumnal vibe to impress guests. You could also arrange them with mini pumpkins and cinnamon sticks to elevate the seasonal presentation. They make a delightful gift too—just pack them in a pretty box tied with twine!

Make Ahead and Storage

Storing Leftovers

If you have any Pumpkin Butter Cheesecake Cookies left (though you might not want to!), store them in an airtight container at room temperature. They’ll stay fresh and soft for up to three days, or pop them in the fridge to stretch that freshness up to a week.

Freezing

These cookies freeze beautifully. Arrange them in a single layer on a sheet pan to flash freeze, then transfer to a freezer-safe container. They’ll keep for up to two months. When you’re ready to enjoy, just thaw them at room temperature—still just as delectable as fresh.

Reheating

For that warm, freshly baked feel, warm your cookies in a microwave for 10 to 15 seconds or in a low oven for a few minutes. This brings out the creaminess of the cheesecake swirl again and softens the edges, making every bite heavenly.

FAQs

Can I use store-bought pumpkin butter?

Absolutely! Just be sure to pick a good-quality pumpkin butter that’s thick and not watery. The texture is key to preventing soggy cookies and delivering that concentrated pumpkin flavor.

Can I freeze the cookie dough?

Yes, you can freeze scooped dough balls on a baking sheet. Once frozen solid, transfer them to a freezer bag or container. Bake them straight from frozen, adding an extra 1-2 minutes to the bake time for perfect results.

Do I really need to chill the dough?

Chilling the dough isn’t mandatory, but it’s highly recommended if you want thicker cookies. The chill time firms up the fats, preventing the cookies from spreading too much and keeping them soft and chewy.

Can I substitute pumpkin butter with pumpkin puree?

It’s best to avoid pumpkin puree because its higher moisture content can make the dough soggy and affect the texture. Pumpkin butter is the secret to that perfect pumpkin flavor without unwanted moisture.

What if I don’t have cream cheese?

Cream cheese is what gives the cookies their signature cheesecake swirl and tangy richness. If you skip it, you’ll lose that signature flavor and texture. For a substitute, try mascarpone, but the results won’t be quite the same.

Final Thoughts

These Pumpkin Butter Cheesecake Cookies are pure autumn magic in cookie form. They’re just the right mix of spiced, creamy, and sweet, perfect for comforting yourself or impressing friends and family. Once you bake your batch, you’ll understand why they quickly become a seasonal staple. So grab your ingredients, get cozy in the kitchen, and make some magical Pumpkin Butter Cheesecake Cookies that everyone will adore. You won’t regret it!

Print