Description
These Soft & Chewy Vegan Pumpkin Cheesecake Cookies capture the essence of autumn with flavors of pumpkin spice and a luscious cheesecake filling.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin spice
- 1/2 tsp salt
- 1 cup vegan cream cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the filling: In a bowl, combine the vegan cream cheese, powdered sugar, and vanilla extract until creamy. Set aside.
- Mix the cookie batter: In another bowl, combine the pumpkin puree, coconut sugar, maple syrup, and melted coconut oil. Stir until well blended.
- Add dry ingredients: Gradually add flour, baking soda, pumpkin spice, and salt to the pumpkin mixture. Stir gently until just combined.
- Chill the dough: Refrigerate cookie dough for about 30 minutes.
- Preheat the oven: Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Shape the cookies: Take a tablespoon of dough, flatten, place cheesecake filling in the center, and wrap dough around it.
- Bake: Place cookies on the baking sheet and bake for 12-15 minutes until golden brown.
- Cool and enjoy: Let cool on the baking sheet, then transfer to a wire rack.
Notes
For best results, do not overmix and keep the dough chilled if it becomes too soft to handle. Can substitute coconut sugar with brown sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan cookies, pumpkin dessert, autumn recipes, cheesecake cookies