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Pumpkin Butter Cheesecake Cookies

Irresistibly Soft Pumpkin Butter Cheesecake Cookies Recipe

Delight in these Pumpkin Butter Cheesecake Cookies, where cozy flavors meet creamy textures for a perfect autumn treat.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 tsp Baking Soda Helps the cookies rise; avoid excessive use.
  • 1/2 tsp Salt Sea salt or kosher salt can work beautifully.
  • 1 tsp Ground Cinnamon Substitute with nutmeg for a unique twist.
  • 1 cup Butter (softened) Unsalted is preferable.
  • 1 cup Brown Sugar Coconut sugar is a great alternative.
  • 1/2 cup Granulated Sugar Replace half with stevia for lower-calorie cookies.
  • 1 large Egg For an egg-free version, use a flax egg.
  • 1 tsp Vanilla Extract Opt for pure vanilla for the best taste.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Mascarpone can also be a substitute.
  • 1 cup Powdered Sugar Blending granulated sugar can be a last-minute option.
For the Flavor Boost
  • 1/2 cup Pumpkin Butter Store-bought works if it’s thick enough.

Equipment

  • Oven
  • Mixing Bowls
  • Electric Mixer
  • Baking Sheet
  • Parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
  3. Cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Mix in the egg and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients until combined.
  6. Beat the cream cheese with powdered sugar until smooth for the filling.
  7. Fold the pumpkin butter into the cookie dough and swirl in the cream cheese mixture carefully.
  8. Scoop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for about 12-14 minutes until the edges are set and centers are slightly soft.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Chill the dough for thicker cookies. Check at 12 minutes to retain softness.

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