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Pumpkin Butter Cheesecake Cookies

Pumpkin Butter Cheesecake Cookies for Cozy Fall Bliss

Enjoy these delicious Pumpkin Butter Cheesecake Cookies, a perfect fall treat that combines rich flavors and a soft, chewy texture.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 4 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-purpose flour Provides structure
  • 1 teaspoon Baking soda Ensure it's fresh
  • 1/2 teaspoon Salt Enhances flavor
  • 1 teaspoon Cinnamon Warm spice; pumpkin pie spice is a substitute
  • 1 cup Butter (softened) Room temperature for easy mixing
  • 1 cup Brown sugar Adds depth and moisture
  • 1/2 cup Granulated sugar Adjust based on preference
  • 1 large Egg Acts as a binder
  • 1 teaspoon Vanilla extract Opt for pure vanilla
For the Cheesecake Filling
  • 8 ounces Cream cheese Softened at room temperature
  • 1/2 cup Powdered sugar Sweetens the filling
For the Key Flavor
  • 1 cup Pumpkin butter Thick for best flavor and texture

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Baking Sheet
  • parchment paper
  • cookie scoop

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the large egg and vanilla extract until fully combined.
  5. Gradually add the dry mixture into the wet ingredients, mixing until just combined.
  6. In another bowl, blend softened cream cheese with powdered sugar until smooth.
  7. Fold the pumpkin butter into the cookie dough, then swirl in the cheesecake filling.
  8. Use a cookie scoop to place the dough on the baking sheet, spacing about 2 inches apart.
  9. Bake for 12-14 minutes until the edges are set but the centers are slightly soft.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 1500IUCalcium: 20mgIron: 0.5mg

Notes

For thicker cookies, chill the dough for at least 30 minutes. Store cookies in an airtight container for up to 3 days.

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