Pumpkin Butter Cheesecake Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar mixture until smooth and evenly blended.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough.
- Make Cheesecake Filling: In a small bowl, beat the softened cream cheese with powdered sugar until smooth and creamy, ensuring no lumps.
- 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.
- 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.
- 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
