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

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Soft, warmly spiced pumpkin cookies filled with a tangy cream cheese center. A perfect fall dessert that combines the best of cheesecake and cookies.

Ingredients

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For Cheesecake Filling:

  • 4 oz cream cheese, softened

  • 2 tbsp powdered sugar

  • 1/2 tsp vanilla extract

For Cookie Dough:

  • 1/2 cup unsalted butter, softened

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 1/2 cup pumpkin butter

  • 1 egg yolk

  • 1 tsp vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp pumpkin pie spice

  • 1/4 tsp salt

Instructions

  • Mix cheesecake filling and freeze in 1 tsp scoops for 30–60 minutes.

  • Cream butter and sugars. Add pumpkin butter, egg yolk, and vanilla.

  • Whisk flour, baking soda, spice, and salt. Stir into wet ingredients. Chill dough 30–60 minutes.

  • Wrap dough around frozen filling and roll into balls.

  • Place on baking sheet. Sprinkle with cinnamon sugar if desired.

  • Bake at 350°F for 11–13 minutes. Cool before serving.

Notes

  • Chill dough and freeze filling for best results.

  • Store in fridge, up to 5 days.

  • Add white chocolate chips or nuts for extra texture.

Find it online: https://goldenflavorstudio.com/pumpkin-butter-cheesecake-cookies-soft-spiced-filled-with-creamy-goodness/