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Pumpkin Butter Cheesecake Cookies

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Soft, chewy cookies combining the creamy tang of cheesecake with the cozy sweetness of pumpkin butter, perfect for fall gatherings or indulgent treats.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 large egg
  • 1/2 cup (120g) pumpkin butter
  • 1 tsp vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Cheesecake Filling: In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Cover and refrigerate while you make the cookie dough.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  4. Add Wet Ingredients: Beat in the egg, pumpkin butter, and vanilla extract until fully combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
  6. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes.
  7. Preheat the Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
  8. Assemble the Cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly. Add a teaspoon-sized dollop of cheesecake filling in the center, then top with another tablespoon of dough. Seal the edges and roll gently into a ball.
  9. Bake: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are set and lightly golden.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

Chilling the dough ensures the cookies retain their shape during baking. Use room temperature cream cheese for a smooth filling. Seal the dough properly to avoid leaks during baking.

Nutrition

Keywords: Pumpkin Butter, Cheesecake Cookies, Fall Dessert, Autumn Baking, Soft Cookies

Find it online: https://jodierecipes.com/pumpkin-butter-cheesecake-cookies-recipe-for-fall-bliss/