Pumpkin Butter Cheesecake Cookies are a delightful fusion of soft, chewy cookies filled with a creamy cheesecake center, and infused with the warm flavors of spiced pumpkin butter. This recipe is perfect for fall, whether you’re hosting a gathering or simply craving a sweet treat. With a balance of sweetness and spice, these cookies become an irresistible choice for holiday celebrations or cozy afternoons.

Why You’ll Love This Pumpkin Butter Cheesecake Cookies

These cookies are not just about taste; they come with numerous benefits. First, they’re incredibly easy to make, making them perfect for any baker, from beginners to seasoned pros. Second, the combination of pumpkin butter and cream cheese creates a rich, creamy filling that everyone will adore. Third, you can customize them with add-ins like chocolate chips or nuts, catering to various preferences. Additionally, they are ideal for fall-inspired gatherings, Thanksgiving, or just a sweet treat at home. Plus, they can easily be made gluten-free or vegan, ensuring that everyone can enjoy them. Lastly, who doesn’t love a cookie that doubles as dessert? These are not just cookies; they are Pumpkin Dessert Cookies with Cheesecake that elevate any occasion!

Ingredients for Pumpkin Butter Cheesecake Cookies

Gather these items:

8 oz (1 block) full-fat cream cheese, softened
1/4 cup granulated sugar (for filling)
1 large egg yolk
1/2 tsp pure vanilla extract (for filling)
Pinch salt (for filling)
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves (optional)
1/2 tsp salt (for cookie dough)
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar (for cookie dough)
3/4 cup packed light brown sugar
1 large egg
1 tsp pure vanilla extract (for cookie dough)
1/2 cup pumpkin butter
1 cup white chocolate chips or chopped pecans (optional)

How to Make Pumpkin Butter Cheesecake Cookies Step-by-Step

Step 1: Prepare Cheesecake Filling: Beat softened cream cheese until smooth. Add 1/4 cup granulated sugar; beat until dissolved. Stir in 1 egg yolk, 1/2 tsp vanilla, and pinch of salt. Cover and chill.
Step 2: Combine Dry Ingredients: Whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves (if using), and 1/2 tsp salt. Set aside.
Step 3: Cream Butter & Sugars: In a large bowl, cream 1 cup softened butter with 1/2 cup granulated sugar and 3/4 cup brown sugar until light and fluffy (3-4 min).
Step 4: Add Wet Ingredients: Beat in 1 egg and 1 tsp vanilla. Add 1/2 cup pumpkin butter; beat until incorporated and smooth.
Step 5: Mix Dough & Add Mix-ins: Gradually add dry ingredients to wet mixture until just combined. Fold in white chocolate chips or pecans (if using).
Step 6: Chill Dough & Preheat Oven: Cover and chill dough for at least 30 minutes. Preheat oven to 375°F (190°C); line baking sheets with parchment.
Step 7: Assemble Cookies: Scoop 2-tablespoon portions of dough. Roll one scoop into a ball, flatten to a 2-inch disk. Place 1 tablespoon of chilled cheesecake filling in the center. Cover with a second flattened dough scoop and pinch/seal edges to enclose filling.
Step 8: Bake Cookies: Bake for 12-15 minutes, until edges are golden and centers look slightly soft.
Step 9: Cool & Store: Cool on baking sheets for 5-7 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 3-4 days.

Pro Tips for the Best Pumpkin Butter Cheesecake Cookies

Keep these in mind:

Ensure your cream cheese is at room temperature for a smoother filling.
Chill the dough well before baking to maintain the cookie shape.
Experiment with different spices to personalize the flavor.
For a gluten-free option, substitute regular flour with a gluten-free blend.

Best Ways to Serve Pumpkin Butter Cheesecake Cookies

These cookies shine when paired with a warm beverage, making them perfect for cozy evenings. Consider serving them with a cup of hot apple cider or pumpkin spice latte. They also make an excellent addition to dessert platters at parties, especially during Thanksgiving. You can even create a cookie sandwich by adding a dollop of whipped cream between two cookies for an indulgent treat.

Pumpkin Butter Cheesecake Cookies: 24 Irresistible Treats - Pumpkin Butter Cheesecake Cookies - main visual representation

How to Store and Reheat Pumpkin Butter Cheesecake Cookies

Store your cookies in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave for about 10 seconds or until warmed through. This makes them even softer and brings out the rich flavors of the pumpkin butter.

Frequently Asked Questions About Pumpkin Butter Cheesecake Cookies

What’s the secret to perfect Pumpkin Butter Cheesecake Cookies?

The secret lies in the balance of ingredients and the chilling time. Allowing the dough to chill helps maintain the cookie shape while baking, ensuring a chewy texture. Always use fresh spices for that aromatic flavor!

Can I make Pumpkin Butter Cheesecake Cookies ahead of time?

Absolutely! You can prepare the dough a day in advance and store it in the fridge. Just remember to chill it before baking. This convenience makes them a great choice for holiday baking!

How do I avoid common mistakes with Pumpkin Butter Cheesecake Cookies?

The most common mistake is overmixing the dough, which can lead to tough cookies. Mix just until combined, and be sure to measure your ingredients accurately for the best results.

Variations of Pumpkin Butter Cheesecake Cookies You Can Try

Consider trying different variations to make these cookies your own. You can make Vegan Pumpkin Cheesecake Cookies by substituting the egg with a flaxseed mixture and using plant-based cream cheese. For a nutty twist, add chopped pecans into the dough. If you love spice, incorporate more ginger or even add a hint of cayenne for a warm kick. These variations will keep your baking fresh and exciting!

Pumpkin Butter Cheesecake Cookies: 24 Irresistible Treats - Pumpkin Butter Cheesecake Cookies - additional detail

For more delicious recipes, check out Cinnamon Orange Jam Linzer Cookies or Easy Cinnamon Rolls. You can also learn about the nutritional benefits of onions to enhance your cooking!

Pumpkin Butter Cheesecake Cookies: 24 Irresistible Treats

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These irresistible Pumpkin Butter Cheesecake Cookies combine the comforting warmth of spiced pumpkin butter with a creamy cheesecake filling, all encased in a soft, chewy cookie. A perfect fall treat for holiday gatherings, lunchboxes, or an elevated afternoon pick-me-up.

Author: Emily
Prep Time: 30 minutes
Cook Time: 12-15 minutes
Total Time: 1 hour 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

8 oz (1 block) full-fat cream cheese, softened
1/4 cup granulated sugar (for filling)
1 large egg yolk
1/2 tsp pure vanilla extract (for filling)
Pinch salt (for filling)
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves (optional)
1/2 tsp salt (for cookie dough)
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar (for cookie dough)
3/4 cup packed light brown sugar
1 large egg
1 tsp pure vanilla extract (for cookie dough)
1/2 cup pumpkin butter
1 cup white chocolate chips or chopped pecans (optional)

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Instructions

Prepare Cheesecake Filling: Beat softened cream cheese until smooth. Add 1/4 cup granulated sugar; beat until dissolved. Stir in 1 egg yolk, 1/2 tsp vanilla, and pinch of salt. Cover and chill.
Combine Dry Ingredients: Whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves (if using), and 1/2 tsp salt. Set aside.
Cream Butter & Sugars: In a large bowl, cream 1 cup softened butter with 1/2 cup granulated sugar and 3/4 cup brown sugar until light and fluffy (3-4 min).
Add Wet Ingredients: Beat in 1 egg and 1 tsp vanilla. Add 1/2 cup pumpkin butter; beat until incorporated and smooth.
Mix Dough & Add Mix-ins: Gradually add dry ingredients to wet mixture until just combined. Fold in white chocolate chips or pecans (if using).
Chill Dough & Preheat Oven: Cover and chill dough for at least 30 minutes. Preheat oven to 375°F (190°C); line baking sheets with parchment.
Assemble Cookies: Scoop 2-tablespoon portions of dough. Roll one scoop into a ball, flatten to a 2-inch disk. Place 1 tablespoon of chilled cheesecake filling in the center. Cover with a second flattened dough scoop and pinch/seal edges to enclose filling.
Bake Cookies: Bake for 12-15 minutes, until edges are golden and centers look slightly soft.
Cool & Store: Cool on baking sheets for 5-7 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 3-4 days.