Pumpkin Butter Cheesecake Cookies Recipe

Introduction

These Pumpkin Butter Cheesecake Cookies combine the warm flavors of fall with a creamy cheesecake swirl, making them a perfect treat for any occasion. Soft, tender, and full of autumn spices, they’re sure to become a seasonal favorite.

Ingredients

• 1 ½ cups (190g) all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• 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
• 4 oz (113g) cream cheese, softened
• 2 tbsp powdered sugar

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon until well combined.
2. Step 2: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
3. Step 3: Beat in the egg and vanilla extract until the mixture is smooth.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Step 5: In a small bowl, beat the softened cream cheese with powdered sugar until smooth.
6. Step 6: Gently fold the pumpkin butter into the cookie dough, then swirl in the cheesecake mixture without overmixing to keep visible ribbons.
7. Step 7: Scoop dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 12–14 minutes, until the edges are set and the centers look slightly soft.
8. Step 8: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Serve warm or at room temperature.

Tips & Variations

• Use room temperature butter and cream cheese for smooth mixing.
• Chill the dough for at least 20 minutes before baking to achieve thicker cookies.
• Use pumpkin butter instead of pumpkin purée to avoid soggy cookies.
• Add a pinch of nutmeg or allspice for extra warmth.
• Swap pumpkin butter with apple butter for a different fall twist.
• Add chopped pecans for a crunchy texture.
• For a gluten-free version, use a gluten-free flour blend.
• Bake one tray at a time to ensure even cooking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat gently in a microwave for 10–15 seconds to enjoy them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin purée instead of pumpkin butter?

It’s best to use pumpkin butter as it’s thicker and less watery than purée, which helps prevent soggy cookies.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough and cheesecake filling up to 2 days in advance. Store them separately in the refrigerator, then assemble and bake when ready.

Pumpkin Butter Cheesecake Cookies Recipe

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★★★★★

4.8 from 73 reviews

These Pumpkin Butter Cheesecake Cookies are a delightful autumn treat combining the warm flavors of pumpkin butter and cinnamon with a creamy cheesecake swirl. Soft, moist, and packed with seasonal spices, they’re perfect for cozy fall gatherings or a sweet snack anytime.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 all-purpose flour, baking soda, salt, and ground cinnamon until well combined to make the dry mixture.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar with a hand mixer or stand mixer until the mixture is light and fluffy, ensuring even sugar incorporation.
3. Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar mixture until smooth and evenly blended.
4. Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough.
5. Make Cheesecake Filling: In a small bowl, beat the softened cream cheese with powdered sugar until smooth and creamy, ensuring no lumps.
6. Assemble Swirled Dough: Gently fold the pumpkin butter into the cookie dough, then carefully swirl in the cheesecake mixture without overmixing to maintain visible ribbons of cheesecake.
7. Scoop and Bake: Using a scoop or spoon, place dough balls onto parchment-lined baking sheets, spacing them 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes, or until the edges are set and centers look slightly soft.
8. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Serve warm or at room temperature for best flavor and texture.

Notes

• Use room temperature butter and cream cheese for smooth mixing without lumps.
• Don’t over-swirl the cheesecake mixture to preserve pretty ribbons in the cookies.
• Chill the dough for at least 20 minutes before baking for thicker, more stable cookies.
• Always use pumpkin butter instead of pumpkin purée to avoid soggy cookies.
• Bake one tray at a time for even heat distribution and consistent baking.
• For variations, try apple butter instead of pumpkin butter or add spices like nutmeg or allspice.
• For gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• Cookies can be prepared up to 2 days ahead; store dough and cheesecake filling separately in the fridge.

Keywords: pumpkin butter cookies, cheesecake cookies, fall dessert, autumn baking, cinnamon cookies, soft cookies, cream cheese swirl