Pumpkin Butter Cheesecake Cookies – Soft, Spiced & Filled with Creamy Goodness

Warm spices, creamy cheesecake, and cozy pumpkin flavors come together in these irresistible Pumpkin Butter Cheesecake Cookies. Soft, cake-like cookies made with rich pumpkin butter are filled with a luscious cheesecake center that melts into each bite. Think of them as the ultimate fall dessert—part cookie, part cheesecake, all comfort.

These cookies are perfect for Thanksgiving trays, holiday gatherings, or cozy nights in with a mug of tea. They hold all the nostalgic warmth of pumpkin pie but in a handheld form that’s easy to share and even easier to devour.

If you’re looking for a cookie that’s unique, beautiful, and full of fall flavor, these pumpkin butter cheesecake cookies will quickly become a seasonal favorite.

Ingredients Overview

This recipe uses pantry staples and a few special ingredients to create the perfect balance of flavor and texture. Here’s what each one brings to the table:

For the Pumpkin Cookie Dough

• Pumpkin Butter: Thicker and more concentrated than pumpkin purée, pumpkin butter gives these cookies intense pumpkin flavor without excess moisture. Look for it in the jam section or make your own.

• Unsalted Butter: Adds richness and helps the cookies bake up soft and chewy.

• Brown Sugar & Granulated Sugar: A mix of both adds depth (thanks to molasses in the brown sugar) and sweetness.

• Egg Yolk: Just one yolk helps bind the dough without making it cakey.

• All-Purpose Flour: The base of the dough—measure carefully to avoid dry cookies.

• Baking Soda: Gives the cookies a light rise and soft center.

• Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves that defines the flavor of fall.

• Salt: Essential to balance the sweetness and bring out the spice.

For the Cheesecake Filling

• Cream Cheese: Full-fat cream cheese is best for a rich, smooth filling.

• Powdered Sugar: Sweetens the filling without grittiness.

• Vanilla Extract: Adds subtle flavor to the cheesecake center.

Optional Add-Ins

• Chopped Pecans or Walnuts: Add crunch and contrast.

• White Chocolate Chips: Blend into the dough or drizzle on top.

• Cinnamon Sugar: Sprinkle over before baking for a crackly crust.

Substitutions

• No pumpkin butter? Use pumpkin purée cooked down with sugar and spices until thick, or mix purée with apple butter for a quick fix.

• Dairy-Free? Use vegan cream cheese and plant-based butter.

• Gluten-Free? Substitute a 1:1 gluten-free baking flour.

Step-by-Step Instructions

These cookies are a bit of a project, but completely worth it. The filling is frozen in advance to make assembly easy.

1. Make the Cheesecake Filling

In a small bowl, mix together:

• 4 oz cream cheese, softened

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

Scoop into 1–teaspoon mounds onto a parchment-lined tray. Freeze for 30–60 minutes, or until firm.

2. Make the Cookie Dough

In a large bowl, cream together:

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

Mix until light and fluffy (2–3 minutes). Add:

• 1/2 cup pumpkin butter

• 1 egg yolk

• 1 teaspoon vanilla extract

Mix until smooth.

In a separate bowl, whisk:

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon pumpkin pie spice

• 1/4 teaspoon salt

Gradually add dry ingredients to wet, mixing just until combined. Chill dough for 30–60 minutes to firm it up for shaping.

3. Assemble the Cookies

Preheat oven to 350°F (175°C) and line baking sheets with parchment.

Scoop 1.5–2 tablespoons of chilled dough. Flatten into a disc. Place a frozen cheesecake ball in the center, then wrap the dough around it and roll into a smooth ball.

Place on baking sheet, spaced 2 inches apart. Optional: sprinkle with cinnamon sugar or top with a pecan half.

4. Bake

Bake for 11–13 minutes, or until edges are set and tops appear slightly cracked. They’ll look underdone in the center—that’s perfect.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips, Variations & Substitutions

These cookies are easy to customize once you have the base recipe down:

Tips for Success

• Don’t skip chilling: It helps firm up the soft dough and keeps the cookies from spreading too much.

• Freeze the filling: This prevents the cream cheese from leaking during baking.

• Use a cookie scoop: For evenly sized cookies that bake consistently.

Flavor Twists

• Maple Glaze: Drizzle with a maple icing made from powdered sugar, maple syrup, and milk.

• Ginger Kick: Add finely chopped candied ginger to the dough.

• Salted Caramel Center: Swap the cream cheese for a frozen caramel core for a gooey surprise.

Serving Ideas & Occasions

These cookies shine during fall holidays but are great anytime you want a cozy, homemade treat. Try them:

• On a Thanksgiving dessert tray

• With spiced tea or hot apple cider

• As a gift, packed in a festive tin

• For fall bake sales or cookie swaps

They’re beautiful, bakery-worthy, and sure to impress with their creamy center and spiced aroma.

Nutritional & Health Notes

Each cookie offers a rich combination of carbs, fat, and a bit of protein from the cream cheese. While they’re a treat, the pumpkin butter adds some natural fiber and vitamin A.

To make them a little lighter:

• Use light cream cheese

• Substitute half the butter with applesauce

• Use less sugar in the dough (reduce by 2 tablespoons without compromising texture)

Enjoy in moderation with a glass of milk or herbal tea for a satisfying dessert moment.

FAQs

Q1: Can I use pumpkin purée instead of pumpkin butter?

A1: Pumpkin purée has much more moisture, so it will change the dough texture. If using purée, cook it down on the stovetop with brown sugar and spices until thickened, or mix half purée with apple butter for similar results.

Q2: Can I freeze these cookies?

A2: Yes! Freeze the shaped, unbaked cookies on a tray, then transfer to a bag. Bake from frozen, adding 2–3 extra minutes to the bake time.

Q3: Why is my dough too sticky?

A3: That’s normal before chilling, especially with pumpkin butter. Chill for 30–60 minutes, and dust your hands with flour if needed when assembling.

Q4: How long do these cookies stay fresh?

A4: Store in an airtight container in the fridge for up to 5 days. The cream cheese center makes refrigeration necessary. Bring to room temp before serving for best texture.

Q5: Can I make them smaller?

A5: You can, but use about 1 teaspoon of dough and 1/2 teaspoon of filling. Watch closely—they’ll bake faster (8–9 minutes).

Q6: Can I make these gluten-free?

A6: Yes, substitute a 1:1 gluten-free all-purpose baking flour. Chill the dough well to help it hold its shape.

Q7: Are these cookies overly sweet?

A7: No—they’re balanced by the tangy cream cheese and mild sweetness of the pumpkin butter. If using a very sweet store-bought pumpkin butter, reduce the sugar slightly.

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