Pumpkin Cheesecake Drop Cookies

3
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!

Rating:

★★★★★ 2 votes

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

How to Make Pumpkin Cheesecake Drop Cookies

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.

Printable Recipe Card

About Pumpkin Cheesecake Drop Cookies

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



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