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Pumpkin Butter Cheesecake Cookies Recipe

Pumpkin Butter Cheesecake Cookies Recipe
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★★★★★

5.1 from 7 reviews

These Pumpkin Butter Cheesecake Cookies combine the cozy flavors of pumpkin butter and creamy cheesecake in a soft, swirled cookie. Featuring a tender, spiced dough with a rich cream cheese filling, these cookies are perfect for fall gatherings or anytime you want a comforting treat with a seasonal twist.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon

Wet Ingredients

  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120g) pumpkin butter

Cheesecake Filling

  • 4 oz (113g) cream cheese, softened
  • 2 tbsp powdered sugar

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined, creating the foundation of your cookie dough.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, incorporating air for a tender texture.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until the batter is smooth and well blended, building richness and flavor.
  4. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can lead to tough cookies.
  5. Make Cheesecake Filling: In a small bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and creamy, perfect for swirling into the dough.
  6. Assemble Swirled Dough: Gently fold the pumpkin butter into the cookie dough, then carefully swirl in the cheesecake mixture, being careful not to overmix so the marbled effect remains visible and attractive.
  7. Scoop and Bake: Scoop the dough balls onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 12–14 minutes, until the edges are set but the centers still appear slightly soft to keep the cookies tender.
  8. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy them warm or at room temperature for best flavor and texture.

Notes

  • Use room temperature butter and cream cheese for smooth mixing and better texture.
  • Chill dough for at least 20 minutes before baking to make thicker, chewier cookies.
  • Don’t over-swirl the cheesecake mixture to keep a pretty marbled appearance.
  • Use pumpkin butter, not pumpkin purée, to avoid soggy cookies.
  • Bake one tray at a time to ensure even cooking and consistent results.
  • Store leftovers in an airtight container at room temperature up to 3 days or refrigerate for up to a week.
  • Freeze cookies up to 2 months; thaw at room temperature before serving.

Nutrition

Keywords: pumpkin butter cheesecake cookies, fall cookies, pumpkin cookies, cheesecake swirl cookies, autumn desserts, soft cookies

Find it online: https://messykitchenmagic.com/pumpkin-butter-cheesecake-cookies-recipe/