Pumpkin Butter Cheesecake Cookies
Soft, chewy cookies filled with pumpkin butter and a creamy cheesecake center, perfect for fall gatherings or cozy nights in.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 12 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1/2 cup (120g) pumpkin butter
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 4 ounces (115g) cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the cheesecake filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Cover and refrigerate while you make the dough.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- Make the cookie dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Add the pumpkin butter, vanilla extract, and egg, and beat until well combined.
- Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Be careful not to overmix.
- Shape the cookies: Scoop about 1 tablespoon of dough and flatten it slightly. Add a small dollop of cheesecake filling in the center (about 1/2 teaspoon), then gently cover with another tablespoon of dough and seal the edges. Repeat until all the dough is used.
- Chill the dough: Place the cookie dough balls on a baking sheet and refrigerate for 30 minutes. This helps the cookies keep their shape while baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until the edges are set and lightly golden. The centers may look slightly underdone, but they’ll firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
[‘Chilling the dough prevents the cookies from spreading too much and keeps the filling intact.’, ‘Use room temperature ingredients to ensure smooth blending, especially for the cheesecake filling.’, ‘Seal the edges carefully to avoid leakage during baking.’, ‘Start checking the cookies around the 10-minute mark to avoid overbaking.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Fat: 8
- Carbohydrates: 18
- Protein: 2
Keywords: Pumpkin Butter, Cheesecake Cookies, Fall Dessert, Thanksgiving Cookies, Autumn Baking