Pumpkin Cheesecake Drop Cookies

Name: Pumpkin Cheesecake Drop Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: makes 28 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

By Lillian Russo
@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 votes5

Comments:

19 Comments

Serves:

makes 28 cookies

Prep:

20 Min

Cook:

10 Min

Ingredients

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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

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