Description
These Pumpkin Butter Cheesecake Cookies are soft, chewy and full of cozy fall flavor. Pumpkin butter is swirled into the cookie dough with a creamy cheesecake filling, creating rich pumpkin pie and cheesecake flavor in every bite.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120g) pumpkin butter
- 4 oz (113g) cream cheese, softened
- 2 tablespoons powdered sugar
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt and cinnamon until well combined.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar and granulated sugar until light and fluffy.
- Add the egg and vanilla: Beat in the egg and vanilla extract until smooth.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Make the cheesecake filling: In a small bowl, beat the softened cream cheese with the powdered sugar until smooth.
- Assemble the swirled dough: Gently fold the pumpkin butter into the cookie dough, then swirl in the cheesecake mixture. Do not overmix so visible ribbons remain.
- Chill the dough: Chill the dough for at least 20 minutes to help the cookies stay thick while baking.
- Scoop and bake: Preheat the oven to 350°F (175°C). Scoop the dough into balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, until the edges are set and the centers are slightly soft.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Serve warm or at room temperature.
Notes
- Use room-temperature butter and cream cheese for a smooth mixture.
- Don’t over-swirl the cheesecake mixture; visible ribbons give the cookies a beautiful appearance.
- Use pumpkin butter rather than pumpkin puree to prevent the cookies from becoming soggy.
- Chill the dough for at least 20 minutes before baking for thicker cookies.
- You can substitute apple butter for pumpkin butter or add nutmeg, allspice or chopped pecans.
- The dough and cheesecake filling can be prepared up to 2 days ahead and stored separately in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American