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Irresistible Pumpkin Butter Cheesecake Cookies

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Soft and chewy pumpkin butter cookies swirled with tangy cheesecake filling, perfect for fall gatherings or cozy afternoons.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin butter
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Optional: A pinch of cinnamon for the cheesecake swirl

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add egg, egg yolk, and vanilla extract to the butter and sugar mixture. Beat until fully combined.
  5. Mix in pumpkin butter until smoothly blended into the wet ingredients.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
  7. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract. Add a pinch of cinnamon if desired.
  8. Use a cookie scoop or tablespoon to drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Fill a piping bag with the cream cheese mixture and pipe a small swirl onto each dough ball. Alternatively, use a spoon to add a dollop and swirl lightly with a toothpick.
  10. Bake for 12-14 minutes, or until the edges are set and the tops are slightly puffed. The cheesecake swirl will look glossy and set.
  11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

[‘Don’t overmix the batter to avoid tough cookies.’, ‘Ensure cream cheese is softened for a smooth swirl.’, ‘Chill the dough for 20-30 minutes if sticky.’, ‘Customize the swirl with a spoon and toothpick if you don’t have a piping bag.’, ‘Watch the bake time to prevent drying out the cookies.’]

Nutrition

Keywords: Pumpkin Butter, Cheesecake Cookies, Fall Dessert, Pumpkin Spice, Easy Baking

Find it online: https://realityeats.com/irresistible-pumpkin-butter-cheesecake-cookies-recipe/