pumpkin cheesecake drop cookies
(2 ratings)
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 ratings)
yield
serving(s)
prep time
20 Min
cook time
10 Min
Ingredients For pumpkin cheesecake drop cookies
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1/4 cbutter
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3 ozcream cheese - softened
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3 ozcanned pumpkin puree
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1/2 tsppure vanilla extract
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3/4 cbrown sugar, firmly packed
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3/4 cflour
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1/2 cgraham cracker crumbs
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1/2 tsppumpkin pie spice - or allspice- or a dash each of cinnamon, nutneg, cloves, ginger
How To Make pumpkin cheesecake drop cookies
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1In a medium size bowl, cream together the first 4 ingredients.
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2Then add in the remaining ingredients and mix until well combined.
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3Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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