Vegan Pumpkin Cheesecake Cookies
Delicious vegan cookies filled with a rich cheesecake center, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup coconut oil, melted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup vegan cream cheese
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together pumpkin puree, melted coconut oil, sugar, and vanilla extract in a large mixing bowl.
- Sift and fold in the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Prepare the cheesecake filling by whipping the vegan cream cheese until creamy.
- Form cookie mounds on a baking sheet and make a small indentation in each.
- Fill each indentation with the vegan cream cheese.
- Bake for 12-15 minutes until the edges are golden.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Serve warm with a drizzle of maple syrup or a dusting of powdered sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cookies, pumpkin cheesecake, fall treats, dessert, autumn recipes
Find it online: https://pureproteinbites.com/vegan-pumpkin-cheesecake-cookies/