Soft and Chewy Vegan Pumpkin Cheesecake Cookies
Delightful vegan cookies with a luscious cream cheese center and a soft, spiced cookie exterior, perfect for autumn.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin spice
- 1/2 tsp salt
- 1 cup dairy-free cream cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the pumpkin puree, melted coconut oil, vanilla extract, sugar, and brown sugar until smooth.
- Combine the all-purpose flour, baking soda, pumpkin spice, and salt in another bowl.
- Create the dough by incorporating the dry ingredients into the wet mixture until a soft dough forms.
- Prepare the filling by placing a small teaspoon of dairy-free cream cheese in the center of each cookie dough ball.
- Shape the cookies into balls and roll them in a mix of additional sugar and pumpkin spice.
- Bake on a baking sheet lined with parchment paper for 12-15 minutes, until lightly browned.
- Cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
For a twist, add nuts or chocolate chips to the dough. Store leftovers in an airtight container in the refrigerator for up to one week.