Pumpkin Butter Cheesecake Cookies

The first time I made these Pumpkin Butter Cheesecake Cookies, I couldn't stop myself from eating more than a few right off the cooling rack. They're soft, rich, and buttery with that classic autumn warmth from the pumpkin butter swirl and the creamy cheesecake center that’s impossible to resist. Every bite feels like fall wrapped up in a cookie — perfect for cozy weekends, holiday platters, or just when you're craving something special and sweet.

What I love most about this recipe is how impressive these cookies look, yet they’re incredibly easy to make. The swirled design is naturally beautiful, and the combination of tangy cheesecake with the sweet spice of pumpkin butter creates a bakery-style dessert at home. They’re crowd-pleasers, trust me — whether for a Halloween gathering or Thanksgiving dessert table.

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Why You’ll Love These Pumpkin Butter Cheesecake Cookies

These cookies strike the perfect balance between indulgent and cozy. You get the smooth, tangy creaminess of cheesecake without the effort of a full cheesecake, and the pumpkin butter brings in that iconic fall flavor without being overwhelming. They're soft in the center with lightly crisp edges, making every texture lover happy. Plus, they look like something straight out of a bakery case — and who doesn’t love that?

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What Kind of Pumpkin Butter Should I Use?

You can use store-bought pumpkin butter (many grocery stores carry it in the fall), but if you're feeling adventurous, homemade pumpkin butter works beautifully too. Just make sure it’s thick and not watery, as excess moisture can mess with the cookie texture. Look for one that includes warm spices like cinnamon, nutmeg, and clove to complement the cheesecake base.

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Options for Substitutions

• Pumpkin Butter: Swap it with apple butter if pumpkin isn’t your thing.
• Cream Cheese: You can use a dairy-free cream cheese alternative if you’re avoiding dairy.
• Cookie Base: A simple sugar cookie dough works, but shortbread or even gingersnap cookie dough makes a fun twist.
• Sweeteners: If you prefer, swap white sugar for coconut sugar for a deeper flavor profile.
• Gluten-Free: Use a 1:1 gluten-free flour mix — these cookies handle the switch well.

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Ingredients for Pumpkin Butter Cheesecake Cookies

• Unsalted Butter: This gives the cookie its soft, rich, melt-in-your-mouth texture. Let it soften at room temperature for easy creaming.
• Granulated Sugar: Sweetens the dough and helps create a lightly crisp edge.
• Brown Sugar: Adds depth and a hint of molasses that complements the pumpkin spices beautifully.
• Egg: Binds everything together and adds moisture.
• Vanilla Extract: Enhances all the flavors without overpowering the cookie.
• All-Purpose Flour: The base structure of the cookie. Be sure to measure accurately.
• Baking Powder & Baking Soda: Help the cookies puff slightly and maintain a soft texture.
• Salt: Just a touch to balance out the sweetness.
• Cream Cheese: Softened and slightly sweetened, it becomes the rich cheesecake swirl.
• Powdered Sugar: Used to sweeten the cheesecake filling without any grittiness.
• Pumpkin Butter: The fall-flavored swirl that sets these cookies apart.

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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. This should take about 2–3 minutes with a hand or stand mixer. Add the egg and vanilla extract and mix until fully incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing until just combined. Don’t overmix.

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Step 2: Prepare the Cheesecake Filling

In a small bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. The mixture should be thick enough to pipe or dollop without running.

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Step 3: Shape the Cookie Base

Scoop dough balls (about 1.5 tablespoons each) and roll them between your hands. Place them on a parchment-lined baking sheet, leaving space between each. Use the back of a spoon or your thumb to press an indentation in the center of each dough ball, creating a shallow well for the filling.

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Step 4: Fill with Cheesecake and Pumpkin Butter

Pipe or spoon about 1 teaspoon of the cheesecake mixture into the center of each cookie. Swirl in a small amount of pumpkin butter on top of the cheesecake mixture using a toothpick or skewer to create a spiral pattern. Don’t overfill — the center should be neatly swirled and contained.

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Step 5: Chill the Dough (Optional but Recommended)

For best shape and flavor, chill the filled cookies in the fridge for about 30 minutes before baking. This helps them hold their shape and enhances the texture.

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Step 6: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges are just golden and the centers are set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Step 7: Let Them Cool Completely

Cooling is important for the cheesecake filling to fully set. Allow the cookies to rest on a wire rack until they’re completely cool before serving or storing. The swirl will stay clean and the texture will firm up just right.

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How Long to Prepare the Pumpkin Butter Cheesecake Cookies

Prep Time: You’ll need about 20–25 minutes to prepare the cookie dough, cheesecake filling, and swirl everything together. If you chill the cookies before baking (which is highly recommended), add an extra 30 minutes to the prep time.

Bake Time & Cooling: Baking takes about 10–12 minutes, and then an additional 30 minutes of cooling is ideal so the cheesecake filling sets properly. Altogether, you’re looking at about 1.5 hours from start to finish, including optional chilling.

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Tips for Perfect Pumpkin Butter Cheesecake Cookies

• Let your butter and cream cheese fully soften at room temperature before starting.
• Don’t skip chilling the dough before baking if you want perfectly shaped cookies.
• Use a piping bag or a ziplock with the corner snipped to neatly swirl the cheesecake and pumpkin butter.
• Keep your swirl minimal — too much filling will overflow or crack the cookie.
• Use a cookie scoop for even sizing and consistent baking.

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Watch Out for These Mistakes While Cooking

• Overmixing the dough can lead to dense cookies. Mix until ingredients are just combined.
• Using cold cream cheese will result in a lumpy filling — it must be room temperature.
• Skipping the indentation step will cause your filling to spill out during baking.
• Overbaking will dry out the cookies and cause the cheesecake filling to crack.
• Not letting them cool may lead to a messy center — be patient for the best texture.

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What to Serve With Pumpkin Butter Cheesecake Cookies?

1. Hot Apple Cider

The warm spices of apple cider pair beautifully with the fall flavors in these cookies.

2. Chai Tea Latte

Creamy and spiced, it complements the pumpkin and cheesecake perfectly.

3. Vanilla Ice Cream

A scoop on the side takes this from a cookie to a dessert plate.

4. Espresso or Coffee

The bold bitterness balances the sweet, rich flavors.

5. Whipped Cream with a Dash of Cinnamon

Light and airy, it makes a great topping or dip for a dessert board.

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Storage Instructions

Room Temperature: Store the cookies in an airtight container at room temperature for up to 2 days. Because of the cream cheese filling, they’re best kept cool if storing longer.

Refrigeration: For longer freshness, place them in an airtight container in the refrigerator. They’ll stay delicious for 5–6 days. Let them come to room temperature before serving, or warm them slightly in the microwave for a soft bite.

Freezing: These cookies freeze well. Lay them flat on a tray to freeze initially, then transfer to a zip-top bag or container. They’ll keep for up to 2 months. Thaw in the fridge or at room temp before serving.

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Estimated Nutrition (Per Cookie, Approximate)

• Calories: 210 kcal
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 95mg
• Carbohydrates: 25g
• Sugar: 16g
• Fiber: 0.5g
• Protein: 2g

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Frequently Asked Questions

Can I make these cookies ahead of time?

Yes! You can prepare the dough and filling a day ahead, then assemble and bake when ready. Or freeze baked cookies for longer storage.

Do I need to refrigerate the cookies with cream cheese?

Yes, if you're storing them for more than a couple of days. The cream cheese filling is perishable.

Can I double the recipe?

Absolutely. This recipe doubles well — just be sure to chill the dough in batches if your fridge space is limited.

What if I don’t have pumpkin butter?

You can substitute with apple butter or a thick homemade pumpkin spread. Just make sure it's not too watery.

How do I get the perfect swirl on top?

Use a small piping bag or ziplock bag with the corner snipped. Pipe the cheesecake first, then a small swirl of pumpkin butter, and use a toothpick to gently spiral.

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Conclusion

Pumpkin Butter Cheesecake Cookies are more than just a sweet treat — they’re a seasonal showstopper. With a tender cookie base, creamy cheesecake center, and a swirl of spiced pumpkin butter, each bite delivers cozy fall comfort. They look impressive, taste incredible, and are surprisingly easy to whip up. Whether you’re hosting a fall get-together or just craving something special with your coffee, these cookies are bound to become a favorite. So go ahead, bake a batch and let the scent of cinnamon and sugar warm your kitchen and your heart.

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