Pumpkin Cheesecake Drop Cookies

Lillian Russo


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!

★★★★★ 2 votes
makes 28 cookies
20 Min
10 Min


1/4 c
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
1/2 c
graham cracker crumbs
1/2 tsp
pumpkin pie spice - or allspice- or a dash each of cinnamon, nutneg, cloves, ginger

How to Make Pumpkin Cheesecake Drop Cookies


  • 1In a medium size bowl, cream together the first 4 ingredients.
  • 2Then add in the remaining ingredients and mix until well combined.
  • 3Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.
  • 4Drop 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.
  • 5Bake for about 10 minutes or until the bottom of the cookies are just slightly browned.

Printable Recipe Card

About Pumpkin Cheesecake Drop Cookies

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