Pumpkin Cheesecake Drop Cookies

Lillian Russo

By
@Lilliancooks

I made these as a way to use up leftover canned pumpkin puree. They turned out great! They're so quick and easy to make! They hold together like a soft cookie, but when you eat them, they melt in your mouth and have a creamy texture like cheesecake. These are small, one bite cookies!


Featured Pinch Tips Video

Comments:

Serves:

makes 28 cookies

Prep:

20 Min

Cook:

10 Min

Ingredients

1/4 c
butter
3 oz
cream cheese - softened
3 oz
canned pumpkin puree
1/2 tsp
pure vanilla extract
3/4 c
brown sugar, firmly packed
3/4 c
flour
1/2 c
graham cracker crumbs
1/2 tsp
pumpkin pie spice - or allspice- or a dash each of cinnamon, nutneg, cloves, ginger

Directions Step-By-Step

1
In a medium size bowl, cream together the first 4 ingredients.
2
Then add in the remaining ingredients and mix until well combined.
3
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.
4
Drop the cookie dough onto the cookie sheet. I used a tablespoon measure melon baller to do this. You can place them closer together because these cookies don't spread.
5
Bake for about 10 minutes or until the bottom of the cookies are just slightly browned.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy
Hashtags: #easy, #tasty