Preparation Steps

• Cream the softened butter with granulated and brown sugars for 2-3 minutes until light and fluffy. Then, add the egg and vanilla extract, mixing until well combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients without overmixing.
• In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
• Scoop approximately 1.5 tablespoons of dough, placing it on a parchment-lined baking sheet. Create a shallow well in the center of each dough ball.
• Spoon the cheesecake filling into each well, then swirl in pumpkin butter.
• Refrigerate the filled cookies for about 30 minutes.
• Preheat your oven to 350°F (175°C). Bake the cookies for about 10-12 minutes, or until the edges are golden brown.
• Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.