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Pumpkin Butter Cheesecake Cookies

Soft pumpkin cookies filled with creamy cheesecake filling, packed with warm fall spices and rich pumpkin butter flavor.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.75 cup pumpkin butter
Filling
  • 8 oz cream cheese softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream or milk

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
  4. Mix in pumpkin butter until fully incorporated.
  5. Gradually mix in dry ingredients until a soft dough forms.
  6. Drop batter onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly.
  7. Bake 12–15 minutes until set and lightly golden. Cool completely on wire racks.
  8. Beat softened cream cheese with powdered sugar and vanilla. Add cream to reach desired filling consistency.
  9. Sandwich cookies with filling, serve immediately or store in airtight container.

Notes

For best results, chill cookies before filling. Store in an airtight container for up to 3 days.