Pumpkin Butter Cheesecake Cookies
Soft, chewy pumpkin cookies with a creamy cheesecake center and a swirl of pumpkin butter, all rolled in cinnamon sugar. These cozy treats taste like fall in every bite.
- Prep Time: 30–45 min
- chill: 1 hour
- Cook Time: 12–16 min
- Total Time: 2 hours
- Yield: 12 cookies 1x
Ingredients
Cheesecake Filling
6 oz cream cheese, cold
2 tbsp granulated sugar
½ tsp vanilla extract
(Optional: 1 tbsp pumpkin butter)
Cinnamon Sugar Coating
¼ cup granulated sugar
1 tsp pumpkin pie spice or cinnamon
Pumpkin Cookie Dough
½ cup pumpkin purée (dab excess moisture with paper towel)
½ cup unsalted butter, softened
⅔ cup brown sugar
¼ cup granulated sugar
1–2 egg yolks
1 tsp vanilla extract
1 tsp pumpkin pie spice
1¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
Instructions
Make the Filling: Mix cream cheese, sugar, and vanilla. Scoop into 1–2 tsp portions and freeze until firm.
Make the Dough: Cream butter and sugars. Mix in pumpkin, egg yolk(s), vanilla, and spices. Add flour, baking soda, and salt. Chill for 1 hour.
Assemble Cookies: Scoop dough, flatten, and place frozen filling in the center. Add a bit of pumpkin butter if desired. Wrap dough around filling and roll in cinnamon sugar.
Bake: Bake at 350°F for 12–16 minutes. Let cool completely before serving.
Notes
Refrigerate or freeze
Find it online: https://thecomfortspoon.com/pumpkin-butter-cheesecake-cookies/