Pumpkin Butter Cheesecake Cookies
Indulge in the warm flavors of fall with these soft and chewy Pumpkin Butter Cheesecake Cookies, featuring a delightful blend of spiced pumpkin and creamy cheesecake in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup pumpkin butter
- 1 cup brown sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 8 oz cream cheese (room temperature)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine flour, pumpkin puree, pumpkin butter, brown sugar, baking soda, cinnamon, nutmeg, and ginger. Mix until well combined.
- In a medium bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- Scoop about two tablespoons of cookie dough into your hands. Flatten it slightly and place one teaspoon of cream cheese filling in the center. Wrap the dough around the filling to form a ball.
- Place each filled ball on the prepared baking sheets. Bake for 12-15 minutes until golden around the edges but still soft in the center.
- Allow cookies to cool on a wire rack for five minutes before transferring them to a plate.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg