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Pumpkin Butter Cheesecake Cookies

Pumpkin Butter Cheesecake Cookies for Cozy Fall Indulgence

Delight in the irresistible Pumpkin Butter Cheesecake Cookies, the perfect blend of cozy flavors for your fall gatherings.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1 teaspoon baking soda essential for the right texture
  • 0.5 teaspoon salt sea salt or kosher salt recommended
  • 2 teaspoons cinnamon can be swapped with pumpkin pie spice
  • 0.5 cups unsalted butter
  • 0.75 cups brown sugar light or dark brown sugar works
  • 0.5 cups granulated sugar coconut sugar can be a substitute
  • 1 large egg flax egg may be used for vegan version
  • 1 teaspoon pure vanilla extract use pure for best outcomes
For the Cheesecake Filling
  • 8 ounces cream cheese full-fat recommended
  • 0.5 cups powdered sugar can substitute with preferred sweetener
For the Pumpkin Flavor
  • 0.5 cups pumpkin butter ensure thickness for texture

Equipment

  • mixing bowls
  • hand mixer
  • Spatula
  • Cookie scoop
  • Baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions for Pumpkin Butter Cheesecake Cookies
  1. In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
  2. In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the egg and vanilla extract to the wet mixture and beat until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. In a small bowl, beat the cream cheese with powdered sugar until smooth and creamy.
  6. Gently fold the pumpkin butter into the cookie dough to create a marbled effect.
  7. Drop the dough onto a parchment-lined baking sheet, spacing each dollop about 2 inches apart.
  8. Preheat your oven to 350°F (175°C) and bake the cookies for 12-14 minutes.
  9. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Ensure pumpkin butter is thick to maintain cookie texture.

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