Description
Enjoy the warm, comforting flavors of fall in these soft Pumpkin Pie Cookies with a luscious plant-based cream cheese filling. Combining classic pumpkin pie spices with a creamy center, these bite-sized treats are perfect for sharing or a cozy snack with tea. Made with wholesome ingredients and simple steps, they offer a versatile, plant-based friendly dessert ideal for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup pure pumpkin purée
- 3/4 cup natural brown sugar
- 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
- 1 tsp cinnamon (natural)
- 1/2 tsp nutmeg (natural)
- 1/2 tsp ginger (natural)
- 1/4 tsp cloves (natural)
- 1/2 tsp baking soda (natural)
- 1/2 tsp baking powder (natural)
- 2 tbsp smoked turkey bacon bits (optional)
- 1 tsp vanilla extract (natural)
Cream Cheese Filling
- 1 cup plant-based cream cheese (plant-based)
- 1 tsp vegetarian Worcestershire sauce (natural)
- 1/2 tsp vanilla extract (natural)
Instructions
- Prepare the Cookie Dough: In a bowl, mix the all-purpose flour (or gluten-free blend), baking soda, baking powder (natural), and warm spices including cinnamon, nutmeg, ginger, and cloves. In a larger separate bowl, combine pumpkin purée, natural brown sugar, vanilla extract (natural), and smoked turkey bacon bits if using. Gradually add the dry ingredients to the wet ingredients, stirring gently until a soft dough forms that holds together without being too sticky.
- Make the Cream Cheese Filling: Beat the plant-based cream cheese (plant-based) with vegetarian Worcestershire sauce (natural) and vanilla extract (natural) until smooth and creamy, creating the luscious filling to be sandwiched inside the cookies.
- Assemble the Cookies: Scoop a tablespoon of dough and flatten slightly. Place a dollop of cream cheese filling in the center, then top with another flattened dough portion. Seal the edges carefully to prevent the filling from leaking out during baking.
- Bake and Cool: Arrange the cookie sandwiches on a parchment-lined baking tray spaced evenly. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes until edges are golden and the filling is set. Allow to cool completely to let flavors meld and to set the texture.
Notes
- Use room temperature ingredients for smooth mixing and even dough texture.
- Stir flour gently to avoid developing gluten which can make cookies tough.
- Seal the dough well around the filling to avoid leakage during baking.
- If dough is too sticky, chill for 30 minutes before assembling.
- Monitor baking time closely – slightly underbaking keeps cookies soft and moist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Pumpkin pie cookies, plant-based cream cheese filling, autumn treats, spiced cookies, soft cookies, dairy-free dessert
