Print

Pumpkin Butter Cheesecake Cookies: 24 Irresistible Treats

Pumpkin Butter Cheesecake Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

Instructions

  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.
  2. Combine Dry Ingredients: Whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves (if using), and 1/2 tsp salt. Set aside.
  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).
  4. Add Wet Ingredients: Beat in 1 egg and 1 tsp vanilla. Add 1/2 cup pumpkin butter; beat until incorporated and smooth.
  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).
  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.
  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.
  8. Bake Cookies: Bake for 12-15 minutes, until edges are golden and centers look slightly soft.
  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.

Notes

    Nutrition

    Find it online: https://quizsavor.com/pumpkin-butter-cheesecake-cookies/

    ×