Pumpkin Butter Cheesecake Cookies

Remember that moment when you realize autumn means more than just leaf piles? It means baking, specifically these miraculousPumpkin Butter Cheesecake Cookies, which immediately elevate the season.

They blend the rich spice of fall with a creamy, tangy filling, providing peak comfort in every ridiculously addictive bite, making them the ultimate harvest dessert.

• Simple drop cookie technique makes these delicious autumn spice cookies accessible even for novice bakers on a busy Tuesday evening.
• Deeply spiced pumpkin dough cradles a secret heart of tangy, smooth cream cheese filling, balancing the richness perfectly.
• Their slightly cracked, golden exterior dusted with powdered sugar looks rustic, sophisticated, and wonderfully inviting.
• These treats are perfect for cozy movie nights, adding seasonal flair to holiday gatherings, or simply that crucial 3 PM coffee break.

Why Pumpkin Butter Cheesecake Cookies Are Your New Obsession

I am willing to admit I have a problem. When September hits, my brain starts short-circuiting, demanding all things pumpkin and spice. I once attempted to make a dessert combining a spiced latte, a pumpkin pie, and a scone. The results, as you might imagine, were chaos. It looked like a swamp and tasted vaguely of regret.

That culinary misadventure led me on a quest for the perfect, consolidated autumn dessert—one that delivered all the flavor without requiring an architectural engineering degree to assemble. The answer lay in taking two already perfect desserts, the spice cookie and the cheesecake, and letting them elope. The result is thePumpkin Butter Cheesecake Cookiesrecipe you are about to master.

These aren’t just cookies; they are a cozy invitation delivered on a warm plate. The cookie exterior boasts that signature soft, chewy texture you expect from a great drop cookie, infused with cinnamon, nutmeg, and ginger. But the real genius is tucked inside: a pocket of rich, slightly tart cream cheese filling that cuts through the spice beautifully. This combination prevents the cookie from becoming overly sweet or heavy, offering a delightful surprise with every mouthful. They manage to be comforting and exciting all at once, which is exactly what a good fall dessert should do. If you need a dessert to impress guests or simply hide in the pantry and eat alone, this is it.

Ingredient Essentials: The Secret to Supreme Creaminess

Here’s what you’ll need to make this delicious dish:

• All-Purpose FlourUse a good quality flour, measuring it carefully by spooning it into the measuring cup and leveling it off, which prevents dense, tough cookies.
• Baking Powder and Baking SodaThese agents work together to ensure your cookies rise beautifully and maintain a soft, cake-like interior texture.
• Ground SpicesWe use a generous blend of cinnamon, nutmeg, ginger, and cloves to achieve that signature deep, warming autumn flavor profile.
• Unsalted ButterEnsure your butter is softened to room temperature so it creams easily with the sugars, creating the necessary airy base for the dough structure.
• Granulated and Light Brown SugarThe combination provides sweetness and tenderness, with the brown sugar adding essential moisture and a hint of molasses flavor.
• Large EggOne large egg binds the dough together and adds richness, ensuring the final product holds its shape perfectly during baking.
• Alcohol-Free Vanilla ExtractUse pure alcohol-free vanilla extract, as its warm, floral notes enhance all the other spices present in the cookie dough.
• Pumpkin Puree or Pumpkin ButterThis provides the primary flavor and color; ensure you are using plain pumpkin puree, not pre-spiced pumpkin pie filling, unless you opt for pre-made pumpkin butter.
• Cream CheeseUse full-fat brick-style cream cheese for the filling, ensuring it is properly softened so it mixes into a completely smooth, lump-free mixture.
• Powdered SugarThis ingredient is crucial for thickening the cream cheese filling, giving it the necessary structure to remain stable inside the cookie during baking.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Crafting the Perfect Cookie Dough

Making these cheesecake filled cookies is straightforward, but success truly depends on respecting the process, especially when dealing with two different components that need to bake simultaneously.

Preparing the Cream Cheese Filling

The first step, and perhaps the most important for ensuring your centers don’t ooze out, is prepping the filling. Combine the softened cream cheese with powdered sugar and a touch of vanilla until the mixture is entirely smooth and fluffy. Once combined, you must chill this mixture thoroughly. I recommend shaping the filling into small balls, approximately one teaspoon each, and freezing them for at least 30 minutes before assembly. Freezing the filling prevents it from dissolving too quickly into the warm cookie dough when it hits the oven, maintaining that creamy pocket of goodness.

Mixing the Spiced Cookie Base

In a large bowl, whisk together all your dry ingredients: the flour, leavening agents, and the impressive spice blend. In a separate, even larger bowl, cream the room-temperature butter with both granulated and brown sugars until the mixture is light and fluffy. This step incorporates air, which contributes to the soft texture. Beat in the egg and vanilla, followed by the pumpkin puree. Finally, gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Overmixing the dough develops gluten, leading to tough cookies, which we absolutely want to avoid.

Assembling the Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This parchment paper is vital, as the filling can stick slightly. Scoop roughly 1.5 tablespoons of cookie dough and flatten it slightly in your palm. Retrieve a frozen cream cheese ball and center it on the flattened dough. Carefully wrap the dough around the filling, sealing all the edges completely to ensure the cheesecake is fully encased. If the filling peeks out, it will bake away and leave a hole. Place the sealed dough balls onto the prepared baking sheets, ensuring they have plenty of room to spread slightly.

Step-by-Step Guide: How to Bake Pumpkin Butter Cheesecake Cookies

Follow these simple steps to prepare this delicious dish:

1. Prepare and Freeze the FillingCombine softened cream cheese, powdered sugar, and vanilla until smooth; roll the mixture into teaspoon-sized balls and place them on a small plate lined with parchment paper, then freeze them for 30 to 40 minutes.
2. Mix the Dry and Wet IngredientsWhisk together all flour, spices, baking powder, and baking soda in one bowl. Cream the butter and sugars until light and fluffy in another bowl before beating in the egg, vanilla, and pumpkin puree.
3. Form the DoughGradually incorporate the dry mixture into the wet ingredients, mixing on low speed until the dough just comes together, being extremely careful not to overmix it.
4. Assemble and Seal the CookiesTake 1.5 tablespoons of dough, flatten it, place a frozen cheesecake ball in the center, and carefully seal the dough completely around the filling, ensuring no gaps remain.
5. Bake the CookiesPlace the assembled dough balls two inches apart on prepared baking sheets. Bake at 350°F (175°C) for 10 to 12 minutes, rotating the pan halfway through, until the edges are set and the centers look slightly soft.
6. Cool and FinishLet the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Dust the warm cookies generously with additional powdered sugar for the perfect finishing touch.

Troubleshooting and Tips for Cookie Success

Baking these creamy pumpkin treats successfully involves a few tricks, mostly related to temperature and sealing. Don’t worry if your first batch isn’t perfect; mastering the sealing technique takes a bit of practice. However, these tips address the most common issues bakers encounter with filled cookies, ensuring that your final product is exactly the soft, chewy, cheesecake-filled delight you dreamed of.

Frequently Asked Questions About Baking

Why did my cookies flatten out too much?

Cookies flatten usually because the butter was too soft, or you used too much liquid. Ensure your butter is just softened, not melted, before creaming. Also, strictly adhere to the flour measurement, and remember to freeze the cheesecake filling. If the filling isn’t frozen, it melts immediately and creates too much moisture in the center, causing rapid spreading.

How should I store these Pumpkin Butter Cheesecake Cookies?

Because these cookies contain a cream cheese filling, they require refrigeration to maintain food safety and optimal texture. Store them in an airtight container in the refrigerator for up to five days. You can reheat them briefly in the microwave for a few seconds if you prefer them warm, or simply allow them to come to room temperature before serving.

Can I freeze the cookie dough ahead of time?

Absolutely! You can prepare and assemble the cookies entirely, including the filling, and then freeze the raw dough balls on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag. When ready to bake, place the frozen dough balls on a prepared baking sheet and add 2 to 3 minutes to the total baking time. This is an excellent way to prepare for spontaneous fall dessert cravings.

What if I don’t have pre-made pumpkin butter?

If the keyphrase refers to pumpkin butter as the flavoring agent, you can substitute plain pumpkin puree, but you should reduce the liquid slightly and increase the spice mix to compensate for the flavor difference. Alternatively, you can make your own simple pumpkin butter by cooking down pumpkin puree with brown sugar and spices until thickened. Ensure whatever you use is thick and not watery to avoid affecting the cookie dough structure.

Flavor Variations for Your Next Batch

Once you master the basic technique for these decadent harvest treats, you can easily tweak the flavors to suit your preferences. Consider adding a zest of orange or lemon to the cream cheese filling for a brighter, more pronounced tang that cuts through the spice even further. For an extra layer of texture, you could roll the dough balls in a mixture of turbinado sugar and cinnamon before baking, giving the exterior a satisfying crunch. Another popular variation is incorporating finely chopped pecans or walnuts into the cookie dough to introduce a nutty depth and crunch, complementing the rich spices beautifully. You could even swap out the alcohol-free vanilla extract for a quality maple extract in both the cookie and the filling for a truly autumnal, syrupy flavor profile. Don’t be afraid to experiment; these cookies are robust enough to handle subtle modifications while remaining wonderfully delicious.

Enjoying Your Creation

ThesePumpkin Butter Cheesecake Cookiesare more than just a seasonal indulgence; they are a celebration of autumn’s best flavors, combined into one glorious, portable treat. Serve them warm with a cup of strong coffee or a mug of steaming apple cider. They disappear quickly, so make sure you save at least one for yourself before the family descends.

The air chills, the leaves turn rust and gold, and suddenly, my kitchen transforms into a mad scientist’s mikrobielles lab dedicated solely to autumn flavors. This is the season when basic baked goods simply won’t cut it. We need decadence, we need drama, and most importantly, we need that perfect combination of spiced warmth and creamy indulgence. I spent three solid afternoons, covered head-to-toe in flour and a surprising amount of nutmeg dust, trying to merge the creamy richness of cheesecake with the cozy hug of a perfect autumn cookie. The results of this slightly chaotic, yet delicious, experiment are here: the ultimatePumpkin Butter Cheesecake Cookies.

These are not your average drop cookies. Imagine a soft, slightly chewy pumpkin spice cookie base, infused deeply with homemade pumpkin butter for maximum flavor saturation, cradling a molten heart of tangy, sweet cream cheese filling. When you bite into one, you get the satisfying crunch of the edges, the chew of the center, and then that burst of creamy cheesecake filling that makes you close your eyes and momentarily forget all your responsibilities. Trust me, you will want to make a triple batch immediately because they disappear faster than a ghost on October Festival night.

The Magic Behind the Mix

My first attempt at this recipe resulted in flat, slightly sad discs that refused to hold their cheesecake filling. They looked like they had given up on life. But after adjusting the ratios—specifically adding a touch more baking powder to the cookie dough and ensuring the cream cheese filling was practically solid before baking—the recipe achieved perfection. The secret lies in chilling everything meticulously and using high-quality pumpkin butter, which has a deeper, more concentrated spice flavor than plain pumpkin puree.

Ingredients for the Perfect Cookie Dough

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• ¾ cup packed light brown sugar
• ½ cup smooth pumpkin butter (not puree)
• 1 large egg
• 1 teaspoon alcohol-free vanilla extract

Ingredients for the Cream Cheese Filling

• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon alcohol-free vanilla extract
• 1 tablespoon flour (to prevent seepage)

Step-by-Step Instructions for Success

Preparing the Cheesecake Center

The key to preventing a creamy catastrophe during baking is freezing the filling. Do not skip this step! First, beat the softened cream cheese, powdered sugar, alcohol-free vanilla extract, and one tablespoon of flour together until the mixture is completely smooth and lump-free. Then, using a small scoop or teaspoon, drop 18 small mounds (about half an inch wide) onto a parchment-lined baking sheet. Place the sheet immediately into the freezer. Freeze these dollops for at least two hours, or until they are completely solid. This gives them the structure needed to bake perfectly inside the cookie dough.

Mixing the Pumpkin Cookie Dough

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and all the glorious spices (cinnamon, ginger, cloves). Set this aside. In a separate, larger bowl, cream the softened butter and both sugars (granulated and brown) until the mixture is light and fluffy. This usually takes about 3 minutes of dedicated beating. Add the egg, alcohol-free vanilla extract, and the pumpkin butter, mixing until just combined. Gradually incorporate the dry ingredients into the wet ingredients, mixing only until the flour streaks disappear. Overmixing makes for tough cookies, and we want tender, soft cookies here.

Assembling the Pumpkin Butter Cheesecake Cookies

Now for the fun part—the cookie architecture. Take two level tablespoons of the cookie dough and flatten it slightly in the palm of your hand. Retrieve a frozen cream cheese dollop from the freezer and place it directly in the center of the flattened dough. Gently wrap the dough completely around the filling, pinching the edges together to seal it tightly. It must be fully enclosed, or the filling will leak out during baking. Repeat this process until all the filling centers are sealed inside the dough balls.

Baking and Cooling

Arrange the assembled cookie balls about 2 inches apart on the prepared baking sheets. Bake them for 10 to 12 minutes. The edges should look set, and the centers should appear slightly soft. They may seem underbaked, but they will continue to cook on the sheet. Remove the sheets from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Allowing them to rest on the hot pan ensures that the cheesecake filling sets up beautifully and remains creamy once cool. These delicious pumpkin spiced treats taste best when served slightly warm, but they are fantastic at room temperature, too.

Tips and Troubleshooting

My grandmother once told me that baking is just chemistry with sprinkles, and she was right. A few professional pointers will ensure your batch ofPumpkin Butter Cheesecake Cookiesturns out magazine-worthy every time.

I remember bringing my first successful batch of these autumnal cookie delights to a neighborhood potluck. My friend Sarah, who claims not to like cheesecake, devoured three immediately and demanded the secret recipe before dessert was even officially served.

• Always ensure your butter and cream cheese are truly softened before mixing; this prevents lumps and guarantees a smooth, uniform texture in both the dough and the filling.
• Measure your flour using the scoop-and-level method rather than packing it, as excess flour results in dense, dry cookies that lack that perfect soft chew.
• If your cookie dough feels too sticky to handle while wrapping the filling, chill the entire bowl of dough in the refrigerator for 15 minutes before starting the assembly process.

Why Pumpkin Butter Cheesecake Cookies Are Your New Obsession

We all love a good standard chocolate chip cookie, but sometimes the palate craves something complex and celebratory. These cookies hit that sweet spot, offering multiple textures and temperatures in a single bite. They are robust enough to stand up to the strong spices of autumn but delicate enough thanks to the creamy, slightly tart filling. Serving these elevates any coffee break or dessert spread, making them essential for fall gatherings.

Making Your Own Pumpkin Butter

While jarred pumpkin butter works wonderfully, making your own elevates this recipe to gourmet status. Simply simmer pumpkin puree with brown sugar, maple syrup, lemon juice, and plenty of cinnamon, ginger, and cloves until the mixture thickens considerably. This concentrated flavor bomb guarantees the deepest pumpkin note in your cookies. Make sure it is cooled completely before adding it to your cookie dough mix.

Perfecting the Cooking Process

Achieving the right texture requires precision. First, whip the cream cheese filling until airy, then freeze it completely. Next, cream the butter and sugars thoroughly to incorporate maximum air, which ensures a soft cookie base. Finally, bake until the edges just start to brown, keeping the center slightly underdone for that perfect, chewy consistency.

Add Your Touch

You can easily customize these treats. Try adding chopped pecans or walnuts to the dough for extra crunch, or drizzle a simple powdered sugar glaze over the top once cool. For a deeper spice note, incorporate a pinch of black pepper or cardamom into the dry ingredients for an unexpected warmth.

Storing & Reheating

Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week if you prefer a firmer filling. For best results, avoid reheating, but if you must, warm them briefly in the microwave for 10 seconds to soften the cream cheese filling slightly.

Frequently Asked Questions About Baking These Treats

Can I use pumpkin puree instead of pumpkin butter?

While you can, substituting pumpkin puree will significantly change the texture and flavor. Puree contains too much moisture, potentially resulting in flat, cakey cookies. Pumpkin butter is concentrated and drier, which is essential for maintaining the cookie’s structure and flavor intensity.

How do I ensure the cheesecake filling doesn’t leak out during baking?

Two steps are critical: First, ensure the filling centers are frozen rock-solid before assembly. Second, make sure the cookie dough completely encapsulates the filling, sealing all seams tightly like a perfectly wrapped present before placing it on the baking sheet.

Can I make the dough ahead of time?

Yes, you can prepare the pumpkin cookie dough 24 hours in advance. Wrap it tightly and store it in the refrigerator. If chilled, let it sit at room temperature for 15 minutes before attempting to wrap it around the frozen cream cheese centers, as cold dough cracks easily.

What is the best way to substitute the butter?

For a non-dairy option, you can substitute the butter with a high-quality plant-based baking stick, ensuring it has similar fat content to regular butter. Ensure all ingredients remain chilled, as these substitutes can often soften faster than dairy butter.

ThesePumpkin Butter Cheesecake Cookiesgenuinely capture the essence of the season in one marvelous bite. They are the perfect blend of spice and creaminess, making them an indispensable part of your autumn baking repertoire. Grab your apron, preheat that oven, and get ready to experience a whole new level of seasonal indulgence.

Look, I’m going to be honest. The moment the temperature dips below 70 degrees, I immediately transform into a person whose diet consists exclusively of spiced lattes and baked squash. Summer is cute, but autumn is where the real culinary magic happens. You’ve probably enjoyed a pumpkin cookie, and you’ve definitely had a slice of creamy cheesecake. But have you ever made them kiss? This recipe forPumpkin Butter Cheesecake Cookiesis the ultimate fall mashup, combining the soft, spiced chewiness of a perfect cookie with a tangy, velvety center that screams “holiday perfection.”

The Unexpected History of the Ultimate Fall Cookie

This particular cookie wasn’t born from professional culinary experimentation; it was born from panic. I was hosting an impromptu gathering last October, and I realized I had accidentally bought enough pumpkin butter to feed a small village. Plus, I had a block of cream cheese threatening to expire. Instead of making two separate desserts—which sounded exhausting—I decided to smash them together. The result? A cookie that manages to be moist, decadent, and delightfully easy to transport (unlike a whole cheesecake, which always makes me nervous in the car). Trust me, these spiced cream cheese wonders disappeared faster than free samples at a Costco.

Gathering Your Autumn Arsenal (The Ingredients)

Making these cookies requires simple pantry staples, but the quality of your pumpkin butter really shines through. If you use homemade pumpkin butter, you win all the awards. If you use store-bought, make sure it’s robustly spiced.

For the Spiced Pumpkin Cookie Base:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice (or make your own blend of cinnamon, ginger, nutmeg, and cloves)
• ½ cup (1 stick) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• ½ cup pumpkin butter (ensure it is thick, not runny)
• 1 teaspoon alcohol-free vanilla extract

For the Cream Cheese Filling:

• 8 ounces full-fat cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon alcohol-free vanilla extract
• 1 tablespoon flour (to stabilize the filling)

The Art of the Swirl: Step-by-Step Instructions

Precision is key here, especially when dealing with the filling. Do not, under any circumstances, rush the chilling process unless you enjoy cookies that spread into sad, flat pancakes.

1. Prepare the Filling First:In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, alcohol-free vanilla extract, and one tablespoon of flour. Mix until fully combined and lump-free. Place this filling mixture into a pastry bag or a Ziploc bag with the corner snipped off. Refrigerate for at least 30 minutes. This hardening step is non-negotiable!
2. Whip the Wet Cookie Ingredients:In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Beat in the egg, pumpkin butter, and alcohol-free vanilla extract until well combined, scraping down the sides of the bowl as needed.
3. Mix the Dry Ingredients:In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
4. Scoop and Shape:Use a standard cookie scoop (about 2 tablespoons) to portion out the dough. Roll the dough slightly, then press a shallow indentation into the center of each ball using your thumb.
5. Fill the Centers:Retrieve the chilled cream cheese mixture. Pipe a generous dollop of the filling into the indentation of each dough ball. You want the filling to sit neatly inside the cookie well.
6. Bake to Perfection:Bake at 350°F (175°C) for 10 to 12 minutes. The edges of the cookies should look set and slightly golden, but the center should still look soft. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The texture will set as they cool, revealing the perfect spiced cream cheese cookies texture.

Troubleshooting and Flavor Twists

Even seasoned bakers run into trouble sometimes. The most common issue with filled cookies is either a runny filling or cookies that spread too much. If your pumpkin butter was too watery, add an extra tablespoon of flour to the cookie dough mixture. If your cream cheese filling is sliding out, it definitely needed more chill time—pop those suckers back in the fridge! For those who love crunch, sprinkling a few chopped pecans or walnuts over the filling before baking adds a fantastic textural contrast. You can also experiment with a dusting of cinnamon sugar on top immediately after they come out of the oven for an extra visual and flavorful pop.

Why Your Cheesecake Filling Needs Flour (It’s Science!)

That sneaky tablespoon of flour in the filling isn’t just there for filler; it’s a structural engineer. Cream cheese, when heated, wants to melt and become liquid. Adding a bit of flour—or cornstarch, if you prefer—acts as a binder, stabilizing the fat and moisture components. This prevents the filling from collapsing or liquefying completely during baking, ensuring that satisfying creamy center in your dessert instead of an oily puddle. This stabilizing step is crucial for achieving the signature texture that makes these filled cookies so irresistible.

Conclusion for Pumpkin Butter Cheesecake Cookies

ThesePumpkin Butter Cheesecake Cookiestruly deliver on their promise: a perfect marriage of spiced autumn flavor and creamy, tangy cheesecake decadence. They are impressively easy to make, provided you respect the chilling time, which is the only hurdle standing between you and cookie glory. Whether you are hosting a fall party or simply need a cozy treat for movie night, this recipe will quickly become your seasonal staple. Forget choosing between cake and cookies; these delicious little pockets let you enjoy the best of both worlds, wrapping comfort and sophisticated flavor into one unforgettable bite that will make any cool afternoon feel special.

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FAQs

How do I prevent my Pumpkin Butter Cheesecake Cookies from spreading too much?

Cookie spread is often the result of warm butter or insufficient chilling. Ensure your butter is softened, not melted, when you start creaming it. Crucially, after mixing the dough and filling, chill the cookie balls, even if just for 15 minutes, before baking. Also, verify that your oven temperature is accurate using an oven thermometer, as if the oven runs cool, the butter melts too slowly, leading to excessive spreading. Using high-quality parchment paper or silicone mats instead of greasing the tray can also help maintain the structure of your delicious autumn cookies during the baking process.

Can I freeze the dough for later use?

Yes, absolutely! Freezing the dough for these spiced cream cheese treats is a fantastic time-saver. Prepare the dough and fill the centers as directed, then arrange the unbaked cookies on a baking sheet and flash freeze them for about an hour until they are solid. Transfer the frozen cookies to an airtight freezer bag or container. When you are ready to bake, place them directly onto a prepared baking sheet, allowing them a few extra minutes to bake without thawing first. Add 2–4 minutes to the total baking time to achieve perfect results straight from the freezer.

What is the best storage method for Pumpkin Butter Cheesecake Cookies?

Due to the presence of the dairy-rich cream cheese filling, proper storage is essential to maintain freshness and safety. Once they have cooled completely, you must store these cookies in an airtight container in the refrigerator. They will keep well for up to 4 days, though I highly doubt they will last that long in your kitchen! You can serve them straight from the fridge for a firm texture, or for the softest centers, allow them to come to room temperature for about 15 minutes before enjoying. Always discard any cookies left at room temperature for longer than two hours.

Can I use regular pumpkin puree instead of pumpkin butter in the cookie base?

While technically you can substitute pumpkin puree, it will dramatically change the consistency and flavor profile of the cookie base. Pumpkin puree contains significantly more water than pumpkin butter, which is cooked down and heavily spiced. Using plain puree risks a wetter, cake-like cookie that will spread more easily. If you must use puree, reduce the liquid in the recipe by half and increase the amount of pumpkin pie spice significantly. However, for the signature rich flavor and structural integrity of thesePumpkin Butter Cheesecake Cookies, using true pumpkin butter is highly recommended.