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–+ servings
Pumpkin Butter Cheesecake Cookies

Pumpkin Butter Cheesecake Cookies - Fall's Perfect Sweet Treat

Pumpkin Butter Cheesecake Cookies combine warm spices with creamy indulgence, making them a perfect fall treat.
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Prep Time 30 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 49 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1.5 cups all-purpose flour can substitute with a gluten-free flour blend
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons salt use sea salt for a different taste profile
  • 0.5 teaspoons cinnamon nutmeg can be a lovely substitute
  • 0.5 cups butter opt for vegan butter for a dairy-free option
  • 0.5 cups brown sugar coconut sugar is a healthier alternative
  • 0.25 cups granulated sugar feel free to reduce for less sweetness
  • 1 large egg a flax egg can substitute for a vegan option
  • 1 teaspoon vanilla extract use pure vanilla for the best taste
For the Cheesecake Filling
  • 4 oz cream cheese a vegan cream cheese works too
  • 2 tablespoons powdered sugar optional based on desired sweetness
For the Pumpkin Swirl
  • 0.5 cups pumpkin butter store-bought is acceptable if thick and not watery

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking Sheets
  • Parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract to the butter-sugar mixture, beating until smooth.
  5. Gradually mix the flour mixture into the wet ingredients until just combined.
  6. In another bowl, beat cream cheese with powdered sugar until smooth.
  7. Gently fold in pumpkin butter into the cookie dough, then add the cream cheese mixture.
  8. Scoop rounded tablespoons of dough onto baking sheets, spacing them 2 inches apart.
  9. Bake for 12-14 minutes until the edges are set and the centers are slightly soft.
  10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 90mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Chill the dough for 30 minutes for thicker cookies. Store in an airtight container for freshness.

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