Name: Pumpkin Butter Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/3 cup pumpkin butter (store-bought or homemade); 1 large egg yolk; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 4 oz cream cheese, softened; 2 tbsp granulated sugar; 1/4 tsp vanilla extract

Soft, spiced, and perfectly indulgent, these Pumpkin Butter Cheesecake Cookies combine everything I love about fall baking. With cozy hints of cinnamon and nutmeg, rich pumpkin butter, and a smooth cheesecake swirl, each bite brings together the comforting flavors of pumpkin pie and the creamy texture of cheesecake—all in a handheld cookie form.

Why You’ll Love This Recipe

I love how these cookies manage to be both incredibly soft and packed with warm spice flavor. The cheesecake swirl adds a luscious, tangy contrast to the sweetness of the pumpkin butter, creating a perfectly balanced bite. Whether I’m baking for a holiday gathering or just indulging in a quiet autumn afternoon, these cookies never fail to bring a little seasonal magic to the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1/3 cup pumpkin butter (store-bought or homemade)

1 large egg yolk

1 tsp vanilla extract

1/2 tsp baking soda

1 1/2 cups all-purpose flour

1/4 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

For the Cheesecake Swirl:

4 oz cream cheese, softened

2 tbsp granulated sugar

1/4 tsp vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large mixing bowl, I cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

I then mix in the pumpkin butter, egg yolk, and vanilla extract until everything is well combined.

In another bowl, I whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

I gradually add the dry ingredients into the wet mixture, stirring just until a soft dough forms.

For the cheesecake swirl, I beat together the cream cheese, sugar, and vanilla until smooth in a small bowl.

Using a cookie scoop or spoon, I drop about 1 1/2 tablespoons of dough onto the baking sheet, spacing each cookie apart.

I press a small well into the center of each cookie using the back of a spoon or my thumb.

Into each well, I spoon about 1 teaspoon of the cheesecake mixture.

I bake the cookies for 10–12 minutes, until the edges are set and lightly golden.

Once out of the oven, I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 20 cookies

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Calories per cookie: 140 kcal

Variations

I sometimes use apple butter instead of pumpkin butter for a twist on the flavor.

Adding a sprinkle of crushed graham crackers over the cheesecake swirl before baking gives the cookies a little crunch.

For more spice, I like to mix in a dash of cloves or allspice to the dough.

Swapping in whole wheat flour gives a slightly heartier texture that still tastes amazing.

Storage/Reheating

To keep these cookies fresh, I store them in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They also freeze well—I place them in a single layer in a zip-top bag or container and freeze for up to 2 months. When I want to enjoy them again, I let them thaw at room temperature or warm them briefly in the microwave for 10–15 seconds.

Related Recipes:

Chocolate Strawberry Swirl Cheesecake

FAQs

How do I make homemade pumpkin butter?

To make pumpkin butter, I simmer canned pumpkin purée with apple juice, brown sugar, and spices like cinnamon, nutmeg, and cloves until it thickens. It takes about 20–30 minutes and fills the kitchen with incredible aromas.

Can I make these cookies ahead of time?

Yes, I often make the dough a day in advance and refrigerate it. I let it come to room temperature before scooping and baking. The cheesecake filling can also be made ahead and kept chilled.

Can I freeze the cookie dough?

Absolutely. I scoop the dough onto a tray, freeze it until solid, and then store the dough balls in a freezer-safe bag. When I’m ready to bake, I let them thaw just slightly, add the cheesecake filling, and bake as usual.

Why is my cheesecake swirl runny?

This usually happens if the cream cheese wasn’t softened properly or if it was overmixed. I make sure to beat the cream cheese just until smooth and always use room temperature ingredients.

Can I double the recipe?

Definitely. I double all the ingredients and bake in batches. These cookies are perfect for sharing at gatherings or holiday events, so I love having extra.

Conclusion

These Pumpkin Butter Cheesecake Cookies capture everything I adore about fall baking—rich, spiced pumpkin flavor, a creamy cheesecake swirl, and a soft, melt-in-your-mouth texture. Whether I’m making them for a cozy night in or a festive celebration, they always hit the spot. With a few simple ingredients and an easy process, this recipe has quickly become one of my go-to fall favorites.

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