Pumpkin Butter Cheesecake Cookies

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Swirls of creamy cheesecake and spiced pumpkin butter nestled in a golden, buttery cookie base – these Pumpkin Butter Cheesecake Cookies are what autumn dreams are made of. Each bite is a delightful mix of smooth, tangy filling and soft cookie, with a sweet pumpkin ribbon bringing cozy fall flavor to the forefront. Whether you’re baking for a holiday table, a cozy weekend treat, or a pumpkin-spiced craving, this cookie delivers.

The cookie dough provides a rich, golden base with just the right chew, while the filling balances tangy cream cheese with warm spices. Pumpkin butter adds an elevated flavor that’s both festive and unexpected, making these cookies the ultimate crowd-pleasers.

Why You’ll Love These Pumpkin Butter Cheesecake Cookies

These cookies are more than just pretty swirls – they’re a full-on flavor experience. The texture is a satisfying blend of creamy and soft with a gentle snap at the edges. They’re easy to make ahead, perfect for gifting, and totally freezer-friendly. Bonus: They look like something straight from a bakery display, without needing professional skills.

Can I Use Store-Bought Pumpkin Butter for These Cookies?

Absolutely! Store-bought pumpkin butter works beautifully in this recipe and saves you a ton of time. Just be sure it’s thick and spreadable, not too runny, to avoid overly wet cookies. If you’re up for it, homemade pumpkin butter also shines here with deeper spice notes.

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Ingredients for the Pumpkin Butter Cheesecake Cookies

Each ingredient plays a vital role in creating these luscious cookies. Here’s what you’ll need:

• All-purpose flour: Forms the structure of the cookie dough.
• Baking powder: Adds lift and softness.
• Salt: Balances the sweetness and enhances flavors.
• Unsalted butter: Creates a rich, tender cookie base. Use it softened for easy mixing.
• Granulated sugar: Sweetens the cookie dough without overpowering the filling.
• Brown sugar: Adds depth and a hint of molasses.
• Egg: Binds the dough and adds moisture.
• Vanilla extract: Boosts the warm, cozy flavors.
• Cream cheese: The heart of the cheesecake swirl – tangy and creamy.
• Powdered sugar: Sweetens the cream cheese filling smoothly.
• Pumpkin butter: Delivers rich, spiced pumpkin flavor in every swirl.

How To Make the Pumpkin Butter Cheesecake Cookies

Follow these steps to get those perfect bakery-style cookies with gorgeous swirls.

Step 1: Make the Cookie Dough

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg and vanilla extract, beating well. Then gradually mix in the flour, baking powder, and salt until a soft dough forms.

Step 2: Make the Cheesecake Filling

In a separate bowl, beat the cream cheese until smooth. Add in the powdered sugar and vanilla, and continue beating until creamy and lump-free.

Step 3: Shape and Fill the Cookies

Scoop out balls of cookie dough (about 1.5 tablespoons each), flatten slightly, and create a small indent in the center. Pipe or spoon a swirl of the cream cheese mixture into the center of each cookie, followed by a swirl of pumpkin butter. Use a toothpick or skewer to gently swirl the fillings together.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Place the filled cookies on a lined baking sheet and bake for 11–13 minutes, or until the edges are lightly golden. Allow to cool on the tray before transferring to a wire rack.

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How to Serve and Store Pumpkin Butter Cheesecake Cookies

These cookies are perfect for serving at autumn gatherings, holiday cookie swaps, or even as a Thanksgiving dessert alternative. They serve about 18 to 20 people, depending on the size you make them. For storage, keep them in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 2 months; just thaw in the fridge before serving.

What to Serve With Pumpkin Butter Cheesecake Cookies

Hot Apple Cider

Pair with warm apple cider for a cozy fall treat that complements the spices in the pumpkin butter.

Chai Tea Latte

The bold spices in chai enhance the cinnamon and clove notes in the cookies beautifully.

Vanilla Bean Ice Cream

Serve the cookies slightly warm with a scoop of vanilla bean ice cream for a decadent dessert.

Whipped Cream

Top with a dollop of homemade whipped cream to add lightness and a creamy contrast.

Caramel Drizzle

For an extra indulgent touch, a light caramel drizzle over the cookies goes a long way.

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Frequently Asked Questions

1. Can I make these cookies ahead of time?
Yes, you can prepare the dough and filling up to 2 days in advance. Assemble and bake when ready, or freeze unbaked filled cookies for quick baking later.

2. How do I store leftover cookies?
Store them in an airtight container in the refrigerator. Because of the cream cheese filling, refrigeration is best to keep them fresh and safe to eat.

3. Can I use homemade pumpkin butter?
Definitely! Homemade pumpkin butter gives you control over the spices and sweetness. Just make sure it’s thick enough for swirling.

4. Can I freeze these cookies?
Yes, they freeze very well. Freeze in a single layer first, then transfer to a freezer bag. Thaw overnight in the fridge.

5. What if I don’t have a piping bag?
No problem! Use a plastic sandwich bag with a corner snipped off or simply spoon the filling into the cookie centers.

Looking for more cozy bakes? Try our Pumpkin Pie Bars or these rich Apple Cider Donut Muffins for your next fall craving.

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