pumpkin cheesecake drop cookies
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!
prep time
20 Min
cook time
10 Min
method
---
yield
makes 28 cookies
Ingredients
- 1/4 cup butter
- 3 ounces cream cheese - softened
- 3 ounces canned pumpkin puree
- 1/2 teaspoon pure vanilla extract
- 3/4 cup brown sugar, firmly packed
- 3/4 cup flour
- 1/2 cup graham cracker crumbs
- 1/2 teaspoon pumpkin pie spice - or allspice- or a dash each of cinnamon, nutneg, cloves, ginger
How To Make pumpkin cheesecake drop cookies
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Step 1In a medium size bowl, cream together the first 4 ingredients.
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Step 2Then add in the remaining ingredients and mix until well combined.
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Step 3Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.
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Step 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. -
Step 5Bake for about 10 minutes or until the bottom of the cookies are just slightly browned.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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