Ingredients
Scale
- 1 3/4 cups All-Purpose Flour
- 1/2 cup (1 stick) Unsalted Butter, softened
- 1/2 cup Granulated Sugar (divided)
- 1/4 cup packed Brown Sugar
- 1 teaspoon Baking Soda
- 1 Large Egg
- 1/2 cup Pumpkin Butter (divided)
- 4 oz Cream Cheese, softened (about 1/2 block)
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, cream together the softened butter, brown sugar, and 1/4 cup of the granulated sugar until light and fluffy. Beat in the egg. In a separate bowl, whisk together the flour and baking soda, then gradually add to the wet ingredients until just combined.
- Step 2: Reserve 2 tablespoons of the pumpkin butter for the swirl filling. Mix the remaining pumpkin butter (6 tablespoons) into the cookie dough until the color is uniform. Chill the dough for 10 minutes if it is too sticky to handle.
- Step 3: Prepare the cheesecake swirl filling: Beat the softened cream cheese with the remaining 1/4 cup of granulated sugar until smooth. Stir in the reserved 2 tablespoons of pumpkin butter until marbled.
- Step 4: Scoop the cookie dough onto a parchment-lined baking sheet. Use a 1-inch scoop or roll into balls. Using the back of a small spoon, create a deep indentation in the center of each dough ball and fill it with about 1 teaspoon of the pumpkin cheesecake mixture.
- Step 5: Bake for 10-12 minutes, or until the edges of the cookies are light golden brown and the cheesecake center appears set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store any leftover cookies in an airtight container in the refrigerator for up to 5 days, bringing them to room temperature before enjoying.
- If the cheesecake filling is too firm straight from the fridge, warm the cookie briefly in the microwave for 5 to 10 seconds to restore a fresh, tender texture.
- These rich cookies are fantastic served slightly chilled alongside a hot cup of spiced chai latte or a scoop of vanilla bean ice cream.
- When creating the indentation in the dough ball, ensure the divot is deep enough to hold the filling without overflowing, but leave the base thick enough to support the cookie structure.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American