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
Scale
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!