These cookies are the cozy sweater of desserts—warm, sweet, and a little tangy in the best way.
The swirl of pumpkin butter with creamy cheesecake filling makes every bite rich and fall-flavored, but not too heavy.
I’ve made these more times than I can count, and every time, they disappear before they even cool.
Why I Love This Recipe
These cookies aren’t just pretty—they’re downright crave-worthy. The combination of sweet pumpkin butter and tangy cream cheese makes them feel fancy, but they’re actually simple to make. They taste like pumpkin pie and cheesecake had a perfect little cookie baby.
- Soft and chewy with a creamy swirl
- Cozy pumpkin spice aroma
- Perfect for fall gatherings or a coffee break
- Easy to make ahead for gifting or parties
Servings & Time
Servings: 18–20 cookies
Prep Time: 20 minutes
Bake Time: 12–14 minutes
Total Time: 35 minutes
Macros (per cookie, approx.)
Calories: 165
Protein: 2g
Carbs: 21g
Fat: 8g
Sugar: 13g
Why This Recipe Works (Quick Science)
- Cream cheese swirl adds tang and moisture, helping balance the sweetness.
- Pumpkin butter is thicker than pumpkin purée, so it doesn’t water down the dough.
- Chilling the dough keeps the cookies from spreading too much in the oven.
What You’ll Need
- 1 ½ cups (190g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120g) pumpkin butter
- 4 oz (113g) cream cheese, softened
- 2 tbsp powdered sugar
Pro Tips
- Use room temperature butter and cream cheese so they mix smoothly.
- Don’t over-swirl the cheesecake mixture—it’s prettier with visible ribbons.
- Chill the dough for at least 20 minutes before baking for thicker cookies.
- Use pumpkin butter, not purée, to avoid soggy cookies.
- Bake one tray at a time for even cooking.
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
Substitutions and Variations
- Swap pumpkin butter with apple butter for a different fall twist.
- Add a pinch of nutmeg or allspice for extra warmth.
- Use gluten-free flour blend for a GF version.
- Add chopped pecans for crunch.
Make Ahead Tips
You can prepare the dough and cheesecake filling up to 2 days ahead. Store separately in the fridge, then assemble and bake when ready.
Instructions
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together 1 ½ cups (190g) flour, ½ tsp baking soda, ½ tsp salt, and ½ tsp cinnamon until well combined.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat ½ cup (113g) softened butter, ½ cup (100g) brown sugar, and ¼ cup (50g) granulated sugar until light and fluffy.
Step 3: Add Egg and Vanilla
Beat in 1 large egg and 1 tsp vanilla extract until smooth.
Step 4: Combine Wet and Dry
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Step 5: Make Cheesecake Filling
In a small bowl, beat 4 oz (113g) cream cheese with 2 tbsp powdered sugar until smooth.
Step 6: Assemble Swirled Dough
Gently fold ½ cup (120g) pumpkin butter into the cookie dough, then swirl in the cheesecake mixture—don’t overmix.
Step 7: Scoop and Bake
Scoop dough balls onto a parchment-lined baking sheet, spacing 2 inches apart. Bake at 350°F (175°C) for 12–14 minutes, until edges are set and centers look slightly soft.
Step 8: Cool and Serve
Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Leftovers and Storage
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze up to 2 months. Thaw at room temp before serving.
Common Mistakes
- Using pumpkin purée instead of pumpkin butter—will make cookies soggy.
- Overbaking—they’ll lose their soft texture.
- Overmixing after adding cheesecake swirl—ruins the marbled look.
What to Serve With
- Hot coffee or a spiced chai latte
- A scoop of vanilla ice cream for dessert
- Warm apple cider for a fall treat
FAQ
Can I use store-bought pumpkin butter?
Yes! Just make sure it’s thick and not watery.
Can I freeze the dough?
Yes, freeze scooped dough balls and bake from frozen, adding 1–2 minutes to bake time.
Do I need to chill the dough?
It’s optional but recommended for thicker cookies.
Conclusion
These pumpkin butter cheesecake cookies are the perfect mix of cozy and indulgent. Bake a batch, enjoy one while it’s still warm, and you’ll see why they’re worth making again and again. If you try them, drop a comment with your thoughts—I’d love to hear how yours turned out!
