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Pumpkin Butter Cheesecake Cookies

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 20 cookies
Calories 165 kcal

Ingredients
  

For the Cookie Dough

  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 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

Instructions
 

  • Mix the Dry Ingredients
    In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until evenly combined. Set aside.
  • 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).
  • Add Egg and Vanilla
    Beat in the egg and vanilla extract until smooth and glossy.
  • Combine Wet and Dry
    Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms — don’t overmix.
  • Make the Cheesecake Filling
    In a separate small bowl, beat cream cheese and powdered sugar until smooth and creamy.
  • 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.
  • 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.
  • Cool and Serve
    Let cookies rest on the tray for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.