Description
These cookies are a dreamy fall dessert — soft, buttery, and filled with a luscious cheesecake center swirled with pumpkin butter. Each bite is a cozy mix of creamy, spiced sweetness and chewy cookie goodness. Perfect for autumn gatherings or a treat with your morning coffee!
Ingredients:
For the Cookie Base:
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
For the Pumpkin Butter Swirl:
⅓ cup pumpkin butter
Optional: pinch of cinnamon or pumpkin spice for extra warmth
Instructions:
Prepare the cheesecake filling:
In a small bowl, mix softened cream cheese, sugar, and vanilla until smooth and creamy. Cover and refrigerate for 30 minutes.
Chill Time: 30 minutes
Make the cookie dough:
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes). Add eggs and vanilla, mixing until combined.
Mixing Time: 5 minutes
Combine dry ingredients:
In another bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture until a soft dough forms.
Mixing Time: 5 minutes
Assemble the cookies:
Scoop 2 tablespoons of cookie dough and flatten slightly in your palm. Add a teaspoon of the chilled cheesecake filling in the center, then top with another tablespoon of dough. Seal edges and shape into a ball.
Assembly Time: 10 minutes
Swirl with pumpkin butter:
Place the cookie dough balls on a parchment-lined baking sheet and gently press down. Spoon a small swirl of pumpkin butter on top of each cookie and use a toothpick to create a marbled effect.
Decoration Time: 5 minutes
Bake:
Bake in a preheated oven at 350°F (175°C) for 11–12 minutes or until edges are lightly golden. Cool for 10 minutes before serving.
Baking Time: 12 minutes | Cooling Time: 10 minutes
Prep Time: 20 minutes | Bake Time: 12 minutes | Chill Time: 30 minutes | Total Time: 1 hour
Servings: 16 cookies | Kcal: ~210 kcal per cookie
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Step-by-Step Guide
Follow this detailed guide for perfect cookies. First, ensure all ingredients, especially butter and cream cheese, are truly softened to room temperature for smooth mixing. After making the filling and chilling it, prepare the dough. When combining wet and dry ingredients, mix only until the flour disappears to avoid tough cookies. For assembly, use a cookie scoop for even sizing. Flatten the first dough portion into a disc in your palm, add the filling, then cap it with the second portion, pinching the seams securely to prevent leakage. For the swirl, a light hand is key—press down just enough to create a surface for the pumpkin butter without squishing the ball flat.
Serving Suggestions
These cookies are delightful warm when the cheesecake center is slightly soft. Serve them on a platter with a dusting of powdered sugar or a drizzle of caramel. They pair wonderfully with a cup of hot coffee, chai tea, or a glass of cold milk. For a festive dessert, crumble a cookie over vanilla ice cream or present them alongside a spiced apple cider.
How-to Summary
Create a creamy cheesecake filling and chill it. Make a classic sugar cookie dough. Encase a teaspoon of filling inside dough balls. Press gently, add a swirl of pumpkin butter, and bake at 350°F for 11-12 minutes. The key steps are proper chilling, sealing the dough completely, and not overbaking to maintain a soft center.
Frequently Asked Questions
Can I use canned pumpkin puree instead of pumpkin butter?
No, they are not interchangeable. Pumpkin butter is concentrated, spiced, and sweetened. Puree would make the swirl wet and bland. For a substitute, mix 1/3 cup puree with 2 tbsp brown sugar and 1/2 tsp pumpkin pie spice, then simmer until thickened.
How do I store these cookies and for how long?
Store in an airtight container in the refrigerator for up to 4 days due to the cream cheese. They can be frozen for up to 2 months. Thaw in the fridge and bring to room temperature before serving.
My filling leaked out while baking. What went wrong?
This happens if the dough isn’t sealed properly or the filling wasn’t chilled enough. Ensure the filling is firm from refrigeration and completely encased with no cracks in the dough seal.
Can I make the dough ahead of time?
Yes, the assembled, unbaked cookie dough balls can be frozen on a tray then transferred to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Why are my cookies spreading too much?
This could be from overly soft butter or a warm baking sheet. Ensure your dough is firm, and always use cool, parchment-lined pans for each batch.
Common Mistakes to Avoid
- Using cold cream cheese or butter, which leads to lumpy filling and uneven dough.
- Overmixing the dough after adding flour, which develops gluten and creates a dense cookie.
- Skipping the chilling step for the filling, causing it to melt and leak during baking.
- Overbaking; remove cookies when edges are just set but centers still look soft.
- Applying too much pressure when adding the pumpkin butter swirl, which can flatten the cookie.
Conclusion
These Pumpkin Cheesecake Swirl Cookies masterfully combine the comforting flavors of fall into a portable, irresistible treat. By following the detailed steps and avoiding common pitfalls, you’ll achieve bakery-worthy results with a perfect balance of spiced pumpkin, tangy cheesecake, and buttery cookie. They are sure to become a cherished highlight of your autumn baking repertoire.