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Pumpkin Butter Cheesecake Cookies – Cozy Fall Dessert Idea

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Soft, spiced pumpkin butter cookies with a creamy cheesecake center — the ultimate cozy fall treat with warm flavors and melt-in-your-mouth texture.

Ingredients

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Cheesecake Filling:

  • 4 oz cream cheese, softened

  • 2 tbsp powdered sugar

  • ½ tsp vanilla extract

Cookie Dough:

  • 1½ cups all-purpose flour

  • ½ tsp baking soda

  • ½ tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ½ cup brown sugar

  • 2 tbsp pumpkin butter

  • 1 large egg yolk

  • ½ tsp vanilla extract

Instructions

  • Mix cream cheese, powdered sugar, and vanilla. Scoop into teaspoon-sized balls and freeze 30–45 minutes.

  • In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.

  • Cream butter and brown sugar until light. Add pumpkin butter, egg yolk, and vanilla.

  • Mix dry ingredients into the wet until dough forms. Chill 30 minutes.

  • Scoop dough into 2-tbsp balls. Flatten, place frozen cheesecake in center, wrap and seal.

  • Optional: Add a swirl of pumpkin butter on top.

  • Bake at 350°F for 10–12 minutes until edges are set. Cool before serving.

Notes

Store in fridge up to 5 days or freeze. Use Greek yogurt instead of cream cheese for a tangier variation.

Find it online: https://foodemily.com/pumpkin-butter-cheesecake-cookies-cozy-fall-dessert-idea/