Ingredients
Cream Cheese Filling
- 1/2 cup (113 g) vegan cream cheese, room temperature
- 3 tbsp brown sugar
- 1 tbsp cornstarch
Pumpkin Cookie Dough
- 1 3/4 cup (220 g) all-purpose flour or gluten-free 1:1 baking flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- ½ cup (113 g) vegan unsalted butter, room temperature
- 1/3 cup (80 g) pumpkin purée, patted dry
- 2 tbsp (30 g) dairy-free yogurt, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar
- 1 teaspoon vanilla extract
Sugar Coating
- 5 tbsp sugar
- 5 tbsp pumpkin pie spice
Instructions
- Prep: Pat the pumpkin purée dry with a paper towel to remove excess moisture. Line a baking sheet with parchment paper for later use.
- Make the cream cheese filling: In a small bowl, use a hand mixer to cream together the room temperature vegan cream cheese, brown sugar, and cornstarch until smooth and well blended.
- Chill the cream cheese balls: Using a teaspoon, scoop 11-13 small dollops of the cream cheese mixture onto the parchment-lined baking sheet. Space them apart and place the sheet in the freezer to chill while you prepare the cookie dough.
- Make the pumpkin cookie dough: In a large bowl, cream together vegan butter, granulated sugar, light brown sugar, pumpkin purée, dairy-free yogurt, and vanilla extract with a hand mixer until smooth. Add pumpkin pie spice, baking soda, and sea salt, and mix again until evenly incorporated. Fold in the flour using a silicone spatula until just combined.
- Chill the cookie dough: Place the cookie dough in the refrigerator to chill for 10-20 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Prepare the sugar coating by whisking together sugar and pumpkin pie spice in a small bowl.
- Shape the pumpkin cheesecake cookies: Remove the cream cheese balls from the freezer. Use a 1.5 tbsp cookie scoop to portion dough, then flatten it slightly in your palm. Place one cream cheese ball in the center of the dough and carefully wrap the dough around it, forming a smooth ball. Roll the dough ball in the spiced sugar mixture until coated and place onto the prepared baking sheet. Repeat until all cookies are formed, about 11-13 cookies.
- Bake the cookies: Bake the cookies in the preheated oven for 11-14 minutes, or until the edges become lightly golden. Remove from the oven and gently shape any edges to be rounded. Let the cookies cool on the baking sheet for 10-15 minutes.
- Enjoy: Serve the cookies after they have cooled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Patting the pumpkin purée dry is essential to prevent soggy dough.
- Chilling both the cream cheese balls and the dough helps maintain shape during baking.
- Use vegan cream cheese and butter to keep the recipe fully plant-based.
- The sugar coating adds extra sweetness and a slight crunch to the cookie exterior.
- Store cookies in an airtight container in the fridge to preserve texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
