1/2 cup powdered sugar (for the cream cheese filling)
Instructions
Step 1: Preparation and Preheating Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper or silicone mats. This ensures your cookies do not stick and helps them brown evenly during the short baking process.
Step 2: Creaming the Butter and Sugars In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about two to three minutes with an electric mixer. This step is crucial for creating the soft, chewy texture of the cookie.
Step 3: Adding Wet Ingredients Mix in the egg, alcohol-free vanilla extract, and the pumpkin butter. Ensure these are fully incorporated before moving on. The pumpkin butter will give the dough a beautiful orange hue and a rich, concentrated spice flavor.
Step 4: Combining Dry Ingredients In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Slowly add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Be careful not to overmix, as this can make the cookies tough.
Step 5: Preparing the Cheesecake Filling In a small bowl, beat the softened cream cheese with the powdered sugar until smooth. Drop small dollops of this mixture onto the cookie dough and gently fold them in. You want to see distinct white swirls rather than fully incorporating the cheese into the dough.
Step 6: Scooping and Baking Use a cookie scoop to place rounded tablespoons of dough onto the prepared baking sheets, spacing them two inches apart. Bake for 10 to 12 minutes or until the edges are set and the tops look slightly matte. Allow them to cool on the pan for five minutes before transferring to a wire rack.
