Pumpkin Butter Cheesecake Cookies – A Fall Dessert You’ll Crave All Year
If fall had a flavor, it would taste exactly like these Pumpkin Butter Cheesecake Cookies. Imagine soft, chewy pumpkin-spiced cookies wrapped around a velvety cream cheese filling that melts in your mouth with every bite. They’re cozy, creamy, and perfectly sweet — the kind of cookie that disappears as soon as it hits the cooling rack.
Unlike pumpkin purée, pumpkin butter is rich, concentrated, and spiced — which means every cookie bursts with deep caramelized pumpkin flavor. Combined with warm cinnamon and a luscious cheesecake center, these cookies hit that ideal balance between soft-baked indulgence and melt-in-your-mouth comfort.
I love making these during crisp autumn weekends when the kitchen smells like cinnamon, butter, and warmth. They’re a hit at Thanksgiving gatherings, cookie swaps, or cozy nights in with a mug of chai. Plus, they’re surprisingly simple to make — no chilling time required, and the dough is super easy to handle.
Each cookie looks bakery-perfect, with golden edges and a creamy surprise inside that makes everyone say, “Wait — what’s in these?” Whether you’re a pumpkin lover or simply looking for a new fall favorite, Pumpkin Butter Cheesecake Cookies deliver big flavor with little effort.
If you’d like to learn more about the magic of baking with pumpkin butter, check out Bon Appétit’s guide to fall spreads or browse other cozy autumn cookie ideas on Taste of Home.
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Pumpkin Butter Cheesecake Cookies
Description
These Pumpkin Butter Cheesecake Cookies are soft, chewy, and filled with creamy cheesecake goodness. The pumpkin butter adds deep autumn flavor, while the spiced cookie dough and sweet-tangy filling create a perfect bite of cozy indulgence.
Ingredients
For the Cookie Dough:
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120g) pumpkin butter
For the Cheesecake Filling:
- 4 ounces (113g) cream cheese, softened
- 2 tablespoons powdered sugar
Instructions
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. - Make the Filling:
In a small bowl, beat the cream cheese and powdered sugar until smooth and creamy. Scoop out small teaspoon-sized portions onto a parchment-lined plate and freeze for 20 minutes while you prepare the cookie dough. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. - Cream Butter and Sugars:
In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes). - Add Wet Ingredients:
Beat in the egg, vanilla, and pumpkin butter until well combined. - Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix — this keeps the cookies soft. - Assemble the Cookies:
Scoop a tablespoon of cookie dough onto your hand, flatten it slightly, and place a chilled cream cheese dollop in the center. Cover with another small scoop of dough and seal the edges around the filling. Place on baking sheet about 2 inches apart. - Bake:
Bake for 11–13 minutes or until the edges are just set and the tops look slightly cracked. - Cool:
Let cookies cool on the sheet for 5 minutes before transferring to a rack. Serve warm for gooey centers or chilled for a firmer cheesecake bite.
Notes
Freezing the cream cheese centers makes assembling easier and prevents the filling from oozing out.
For bakery-style results, sprinkle a little cinnamon sugar on top before baking.
Pumpkin butter gives these cookies a deeper flavor than pumpkin purée — don’t skip it!
Advanced Techniques
Perfecting the Cream Cheese Filling
To keep the cheesecake center from leaking, make sure it’s well chilled before baking. I prefer freezing small scoops of the mixture — it firms up just enough to stay put while the cookie dough bakes around it. The result? A perfectly gooey yet contained pocket of creamy goodness.
Enhancing Pumpkin Flavor with Browned Butter
Want even richer flavor? Brown the butter first before mixing the dough. Cook it over medium heat until golden and nutty, then cool slightly before using. The nutty notes pair beautifully with pumpkin and cinnamon, making these cookies taste gourmet.
Balancing Sweetness with a Pinch of Salt
A tiny sprinkle of flaky sea salt on top before baking adds the perfect contrast to the sweet, spiced dough and creamy filling. It’s a subtle touch that really elevates the flavor complexity of these cookies.
Creating a Bakery-Style Texture
The trick to that soft-but-chewy texture is slightly underbaking. Pull the cookies from the oven when the edges are golden but the centers still look soft. They’ll finish setting as they cool, giving you that irresistible melt-in-your-mouth bite.
Adding Crunch with a Maple Pecan Finish
For extra flair, top the cookies with chopped pecans and a drizzle of maple glaze once cooled. It adds texture, warmth, and a touch of festive sweetness that feels straight out of a bakery window.
Storage, Shelf Life, and Maintenance Tips
Keeping Cookies Soft for Days
Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread inside the container — it keeps the cookies soft and chewy.
Refrigerating for Longer Freshness
Because of the cream cheese filling, these cookies store best in the refrigerator if keeping longer than a couple of days. They’ll last up to 5 days chilled and taste wonderful cold or slightly warmed.
Freezing Cookie Dough for Later
You can freeze unbaked, stuffed dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the bake time. This makes it easy to enjoy fresh cookies whenever the craving hits.
Freezing Baked Cookies
Fully baked cookies also freeze beautifully. Wrap them individually and store in an airtight bag. When ready to enjoy, thaw at room temperature or warm in the microwave for 10–15 seconds for that “fresh-baked” texture.
Refreshing Leftovers
If cookies firm up over time, pop them in the microwave for just a few seconds — it softens the cookie and warms the filling to its original creamy perfection.
Dietary Adaptations and Substitutions
Making Them Gluten-Free
Use a 1:1 gluten-free flour blend designed for baking. Ensure your pumpkin butter and cream cheese are certified gluten-free for a worry-free treat that tastes identical to the original.
Creating a Dairy-Free Version
Replace butter and cream cheese with plant-based alternatives. Brands like Miyoko’s or Kite Hill work beautifully for texture and flavor. The cookies remain soft and luscious without traditional dairy.
Lower-Sugar Option
Substitute both sugars with a low-glycemic sweetener like monk fruit or erythritol. You may notice a slightly crispier edge, but the centers will stay deliciously tender.
Adding a Vegan Twist
To make these vegan, use flaxseed “eggs” (1 tbsp ground flax + 3 tbsp water per egg) and vegan cream cheese. Pumpkin butter is typically dairy-free, so it fits right in!
Boosting Flavor with Maple or Espresso
Add 1 teaspoon of maple extract or a dash of espresso powder to the dough for added warmth and depth. Both pair beautifully with pumpkin and cream cheese, making these cookies taste even more sophisticated.
FAQs About the Recipe
Can I Use Pumpkin Purée Instead of Pumpkin Butter?
Technically yes, but the flavor will be milder and the texture slightly wetter. If you substitute, simmer the purée with a bit of sugar and spice first to mimic the concentrated flavor of pumpkin butter.
Why Is My Dough Sticky?
Pumpkin butter adds moisture, so if the dough feels too sticky to handle, chill it for 15–20 minutes before assembling. It’ll firm up just enough for easy shaping.
How Do I Prevent the Filling from Leaking?
Make sure the cream cheese filling is well chilled or frozen, and seal the dough carefully around it. Pinch the edges closed to trap the filling securely inside.
Can I Make Them Ahead of Time?
Yes! These cookies taste even better the next day as the flavors meld together. You can bake them the day before and store them covered until ready to serve.
What’s the Best Way to Serve Them?
These cookies shine either warm (with gooey centers) or chilled (for a cheesecake-like bite). I love pairing them with spiced tea or hot coffee for the perfect fall moment.
Conclusion & Final Thoughts
Pumpkin Butter Cheesecake Cookies are everything fall desserts should be — warm, spiced, creamy, and completely irresistible. The contrast of the soft pumpkin cookie with the tangy, velvety cheesecake center makes them unforgettable from the first bite. They’re the perfect fusion of pumpkin pie and cheesecake in cookie form, and they’ll become a staple in your autumn baking lineup.
What I love most is how approachable they are. You don’t need advanced baking skills — just simple ingredients, a little mixing, and a few minutes of baking magic. The result looks and tastes like something from a high-end bakery, yet it’s easily made at home.
Whether you bake them for a cozy fall weekend, Thanksgiving dessert trays, or a gift for someone special, these cookies never fail to impress. Each one feels like a sweet bite of autumn — comforting, rich, and beautifully balanced.
So go ahead, pour yourself a cup of coffee, preheat that oven, and fill your kitchen with the scent of Pumpkin Butter Cheesecake Cookies. Once you try them, you’ll wonder how fall ever felt complete without them.