There’s something magical about fall baking—the warm spices, the cozy aromas, and that first bite of something sweet that tastes like a hug. And let me tell you, these pumpkin butter cheesecake cookies? They’re my ultimate autumn obsession. Imagine the rich, caramelized depth of browned butter meeting the creamy tang of cheesecake, all wrapped up in a spiced pumpkin dough dotted with pockets of melty white chocolate. It’s like your favorite pumpkin dessert and a cheesecake had the most delicious baby. Every time I pull a batch from the oven, my kitchen smells like a pumpkin spice latte and pure happiness. Trust me, these cookies disappear faster than you can say “second helping.”
Table of Contents
Table of Contents
Ingredients for Pumpkin Butter Cheesecake Cookies
Gathering the right ingredients makes all the difference with these cookies – and trust me, you’ll want every single one of these flavors working together. Here’s what you’ll need:
- 175g white chocolate (I like using bars rather than chips – they melt smoother)
- 1 tablespoon coconut oil (this keeps our chocolate bark silky)
- Pinch of vanilla bean (or 1/4 tsp extract if that’s what you’ve got)
- 1 tablespoon cream cheese (must be room temp or it’ll seize the chocolate)
- 1/2 cup butter (we’re browning it for that amazing nutty flavor)
- 100g brown sugar (1/2 cup – the molasses notes are perfect with pumpkin)
- 80g white sugar (1/4 cup + 2 tbsp – just enough to balance everything)
- 60g pumpkin purée (1/4 cup – not pumpkin pie filling!)
- 185g flour (1 1/2 cups – spoon and level it for accuracy)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (balances all that sweetness beautifully)
- 1 teaspoon cinnamon (the star spice)
- 1/2 teaspoon ground ginger
- Pinch of fresh grated nutmeg (worth grating it fresh, I promise!)
See how each ingredient plays a special role? That browned butter and cream cheese combo is what makes these cookies taste like cheesecake in every bite!
How to Make Pumpkin Butter Cheesecake Cookies
Okay, let’s dive into the magic! These cookies come together in stages, but don’t worry – each step is easier than it sounds. I’ve made this recipe so many times I could probably do it in my sleep (and some mornings after too much coffee, I practically do!). Follow along and you’ll have cookies that’ll make your whole house smell like autumn heaven.
Step 1: Prepare the White Chocolate Bark
First up – our cheesecake-y surprise! Grab your white chocolate and coconut oil. I always use a microwave-safe bowl (glass works great) and melt them together in 15-second bursts, stirring between each. Watch closely – white chocolate burns if you blink wrong! When it’s about 90% melted, stop heating and just stir until smooth. That’s when you’ll add the vanilla and room-temperature cream cheese (cold cream cheese will make your chocolate seize up – learned that the hard way!). Stir until it’s silky, then pour onto parchment paper and pop it in the freezer. This bark will give us those dreamy cheesecake pockets in every cookie.
Step 2: Brown the Butter
Now for the secret weapon: browned butter. Melt your butter in a light-colored pan (so you can see the color change) over medium-low heat. It’ll bubble and crackle – that’s normal! Keep stirring occasionally until the bubbles get smaller and the butter turns golden with little brown bits at the bottom. The second you smell that nutty aroma, take it off the heat immediately (it burns fast!). Pour it into a bowl to cool – we want it warm but not hot when we mix it with the sugars. Pro tip: scrape all those browned bits into the bowl too – that’s where the flavor lives!
Step 3: Mix Wet and Dry Ingredients
Time to bring everything together! In a big bowl, mix your cooled brown butter with both sugars until it looks like caramel sauce. Then add the pumpkin purée – the mixture will get glossy and thick. Now the dry team: flour, baking soda, salt, and spices. I like to whisk these together first so the spices distribute evenly. Fold them into the wet ingredients gently – the dough will seem dry at first, but keep pressing and folding (I use my hands toward the end) until it comes together. Chop your frozen chocolate bark into chunks and fold those in last. The dough should be soft but not sticky – if it’s too wet, add a tablespoon more flour.
Step 4: Bake and Cool
Preheat your oven to 350°F while you scoop the dough. I use a 2-tablespoon scoop and roll the dough gently between my palms before slightly flattening each cookie (they puff up beautifully!). Space them about 2 inches apart on parchment-lined sheets. Bake for 12 minutes, then give the pan a firm tap on the oven rack to deflate them slightly – this creates that perfect chewy texture. Bake 4 more minutes until the edges are golden but centers still look slightly underdone. Another pan tap on the counter when they come out helps them settle. Let them cool on the sheet for 5 minutes (they’ll keep cooking slightly) before moving to a rack. Resist eating them immediately – the chocolate chunks stay molten lava-hot!
See? Not so complicated! The key is taking your time with each step – especially that butter browning and chocolate melting. Every minute you spend here pays off in flavor. Now let’s talk about how to make these cookies absolutely perfect every time…
Tips for Perfect Pumpkin Butter Cheesecake Cookies
After burning more cookies than I’d like to admit (and eating them anyway because, well, butter), I’ve learned a few tricks to guarantee bakery-worthy results every time:
- Let the dough rest 30 minutes before baking – it helps the flour hydrate and prevents spreading
- Use room temp ingredients – cold pumpkin purée or eggs make the dough stubborn
- Toast your spices in a dry pan for 30 seconds to wake up their flavors
- Underbake slightly – they’ll keep cooking on the hot tray for that perfect chew
- Freeze the chocolate bark completely – warm chunks will melt into the dough instead of staying creamy
My kids always sneak bites of dough, but these taste even better baked – the browned butter magic needs that oven time to shine!
If you’re all about melt-in-your-mouth spiced cookies, try the Pumpkin Maple Cookies next—they’re sweetened with maple for that cozy touch.
Ingredient Substitutions
Baking is all about making recipes work for you! If you’re missing something, here are my tried-and-true swaps:
- White chocolate: Try chopped macadamia nuts for crunch if you’re not a fan
- Coconut oil: Any neutral oil works, but you’ll lose that subtle tropical note
- Flour: Almond flour works for gluten-free, but expect a denser cookie
- Brown sugar: Maple syrup adds lovely depth (use 3/4 cup and reduce pumpkin purée by 1 tbsp)
- Cream cheese: Mascarpone makes it extra rich, or skip it for a simpler cookie
Just remember – each change tweaks the texture and flavor. My first batch with almond flour spread like crazy, but tasted amazing!
Love a cheesecake twist in fall treats? You’ll adore these Pumpkin Cheesecake Bars—rich, creamy, and layered with flavor.
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Pumpkin Butter Cheesecake Cookies in 4 Easy Steps
Pumpkin butter cheesecake cookies combine the warm spices of pumpkin butter with creamy cheesecake flavors for a perfect fall treat.
- Total Time: 36 minutes
- Yield: 12 cookies 1x
Ingredients
- 175 grams white chocolate
- 1 tablespoon coconut oil
- pinch of vanilla bean
- 1 tablespoon cream cheese, room temperature
- 1/2 cup butter, browned and cooled to room temperature
- 100 grams brown sugar (1/2 cup)
- 80 grams white sugar (1/4 cup + 2 tablespoons)
- 60 grams pumpkin purée (1/4 cup)
- 185 grams flour (1 1/2 cups)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- pinch of fresh grated nutmeg
Instructions
- Prepare the white chocolate bark. In a microwave-safe bowl, combine the white chocolate and coconut oil. Melt in 15-second increments, stirring in between, until smooth. Add the vanilla and cream cheese, then stir until fully combined and silky. Spread the mixture onto a parchment-lined tray and freeze until ready to use.
- Brown the butter. In a small saucepan over low heat, melt the butter. It will start to bubble and crackle—stir occasionally as it cooks. Once the bubbling subsides and the butter begins to turn golden brown, remove from heat immediately. Pour into a small bowl and let cool to room temperature.
- Preheat the oven to 350°F.
- Mix the wet ingredients. In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Stir with a spatula until light in color and well incorporated. Add the pumpkin purée and mix until the sugar has dissolved and the texture is smooth and glossy.
- Add the dry ingredients. To the same bowl, add the flour, baking soda, salt, and spices. Gently fold to combine. The dough may look dry at first—keep pressing and folding until it comes together into a cohesive dough.
- Add the white chocolate. Remove the white chocolate bark from the freezer and chop it into chunks. Fold into the dough until evenly distributed.
- Using a two-tablespoon scoop, portion out 2 to 2 ½ tablespoons of dough, roll into balls, and flatten slightly between your palms. Place on a parchment-lined baking sheet, spacing them a few inches apart.
- Bake the cookies for 12 minutes, then gently tap the baking pan against the oven rack to de-puff the cookies. Continue baking for another 4 minutes.
- Remove from the oven and tap the pan lightly on the counter before letting the cookies cool on the sheet for a few minutes.
- Transfer to a wire rack to cool completely. Enjoy!
Notes
- Store cookies in an airtight container for up to 5 days.
- For best results, let the dough rest for 30 minutes before baking.
- Adjust spices to taste if desired.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Storing Pumpkin Butter Cheesecake Cookies
These cookies disappear fast in my house, but if you somehow have leftovers (magic!), here’s how to keep them fresh. Store cooled cookies in an airtight container at room temperature – they’ll stay soft and chewy for up to 5 days. For longer storage, freeze the dough balls before baking (just add 2 minutes to bake time) or freeze baked cookies between parchment layers. A quick 10-second microwave zap brings back that just-baked warmth!
Nutritional Information
Now, I’m no dietitian – I’m just a mom who likes cookies a little too much! These numbers are estimates based on the brands I use (your mileage may vary). Each delicious cookie comes in at about 220 calories, with 12g fat (7g saturated), 25g carbs, and just a sneaky 1g fiber to make us feel slightly better. The cream cheese and white chocolate bring 2g protein per cookie – practically health food, right? Remember, autumn calories don’t count when they’re this full of love and spice.
FAQs About Pumpkin Butter Cheesecake Cookies
I get asked about these cookies all the time – here are the most common questions that pop up (usually while friends are stuffing their faces with them)!
Can I use pumpkin pie spice instead of individual spices?
Absolutely! Use 2 teaspoons pumpkin pie spice to replace the cinnamon, ginger, and nutmeg. The flavor will be slightly different (commercial blends often have allspice and cloves too), but still delicious. I sometimes add an extra pinch of cinnamon because I’m extra like that!
How do I keep my cookies from spreading too much?
Three tricks: 1) Make sure your browned butter has cooled to room temp, 2) Don’t skip chilling the dough for at least 30 minutes, and 3) Measure your flour correctly (fluff it first, then spoon into cups). If they still spread, try adding 1 extra tablespoon of flour next time.
Can I leave out the cream cheese?
You can, but you’ll lose that signature cheesecake tang. If you skip it, up the white chocolate to 200g and add 1/2 teaspoon more vanilla. They’ll still be yummy pumpkin cookies – just not quite as magical!
There you have it – my all-time favorite fall cookie recipe that somehow manages to taste like pumpkin pie, cheesecake, and a cozy sweater all in one bite! I can’t wait for you to try these pumpkin butter cheesecake cookies and fill your kitchen with that incredible spiced aroma. When you make them (and trust me, you need to make them), snap a photo and tell me all about it in the comments below! Did the white chocolate pockets turn out gooey? Did your family go crazy for them like mine does? Maybe you added your own twist with a sprinkle of sea salt or a dash of cardamom? However yours turn out, I want to hear about your baking adventure. Now grab that bowl and get mixing – autumn deliciousness awaits! Follow us on Facebook for more delicious recipes!
