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pumpkin cheesecake drop cookies

(2 ratings)
Recipe by
Lillian Russo
Long Island, NY

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 ratings)
yield serving(s)
prep time 20 Min
cook time 10 Min

Ingredients For pumpkin cheesecake drop cookies

  • 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

  • 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.

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