Pumpkin Cheesecake Drop Cookies
By
Lillian Russo
@Lilliancooks
1
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!
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
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.
