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


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.

About this Recipe

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