These pumpkin butter cheesecake cookies are the cozy sweater of desserts — soft, sweet, and a little tangy in the best possible way. Each bite feels like a warm hug from fall itself, where creamy cheesecake meets the rich spice of pumpkin butter.

What makes them magical isn’t just the swirl — it’s the balance. The cream cheese filling brings a gentle tang that cuts through the sweetness, while pumpkin butter gives the dough its signature warmth without weighing it down. I’ve baked these so many times I’ve lost count — and honestly, they rarely last long enough to cool.

If you’re someone who loves pumpkin pie, cheesecake, or the smell of cinnamon on a chilly morning, this recipe will feel like home.

Ingredients

For the Cookie Dough

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 (not purée!)

For the Cheesecake Swirl

4 oz (113g) cream cheese, softened
2 tbsp powdered sugar

Step-by-Step Instructions

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until evenly combined. Set aside.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy (about 2 minutes).

Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract until smooth and glossy.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms — don’t overmix.

Step 5: Make the Cheesecake Filling

In a separate small bowl, beat cream cheese and powdered sugar until smooth and creamy.

Step 6: Swirl It All Together

Gently fold pumpkin butter into the cookie dough, then spoon dollops of the cheesecake mixture over it. Swirl gently — stop before it looks uniform; those ribbons are what make it beautiful.

Step 7: Scoop and Bake

Scoop 1½-tbsp portions 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 rest on the tray for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.

Tips & Tricks

Use pumpkin butter, not purée. Purée adds too much moisture and can make your cookies soggy.
Chill the dough for at least 20 minutes for thicker, puffier cookies.
Don’t over-swirl the cheesecake filling — the less you mix, the more stunning the marble pattern.
Room temperature ingredients ensure smooth mixing and even texture.
Bake one tray at a time for consistent results.

Substitutions & Variations

Apple Butter Swap: Try apple butter instead of pumpkin for a cozy orchard twist.
Gluten-Free: Use a 1:1 gluten-free baking flour blend.
Nutty Crunch: Add ¼ cup of chopped pecans or walnuts.
Extra Spice: Mix in a pinch of nutmeg or allspice for depth.
Mini Cheesecake Bites: Scoop smaller portions and bake for 9–10 minutes.

Make Ahead & Storage

Make Ahead: Prepare dough and filling up to 2 days in advance. Keep them separate in the fridge and assemble just before baking.
Storage: Store baked cookies in an airtight container for up to 3 days at room temp or up to a week in the fridge.
Freezer-Friendly: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use store-bought pumpkin butter?

Absolutely. Just make sure it’s thick and not runny — Trader Joe’s and Stonewall Kitchen make excellent versions.

Can I freeze the dough?

Yes! Scoop into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.

Do I really need to chill the dough?

It’s optional, but chilling helps control spreading and enhances the cookie’s soft, chewy texture.

Why not use pumpkin purée?

Purée contains more water and less concentrated flavor, which can make the dough dense and soggy. Pumpkin butter gives the perfect balance of moisture and spice.

Nutrition Information (per cookie, approx.)

Calories: 165
Protein: 2g
Carbs: 21g
Fat: 8g
Sugar: 13g

These Pumpkin Butter Cheesecake Cookies are the perfect blend of cozy and indulgent, a little creamy, a little spicy, and totally irresistible. Bake a batch on a cool weekend afternoon, pour yourself a cup of chai or coffee, and enjoy the kind of cookie that makes the whole kitchen smell like fall.

If you try them, let me know how yours turned out — I’d love to hear if they disappear as fast in your house as they do in mine.