Description
Pumpkin Pie Cookies with Cream Cheese Filling are soft, spiced cookies filled with a luscious plant-based cream cheese filling that captures the rich autumn flavors of cinnamon, nutmeg, and clove. Perfectly tender and moist with a creamy tangy center, these cookies offer a delightful twist on classic fall flavors, ideal for holiday gatherings or a comforting snack.
Ingredients
Scale
Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup natural brown sugar
- 3/4 cup pumpkin puree
- 1 teaspoon natural vanilla extract
- 1/2 cup plant-based butter, softened
- 1/4 cup smoked turkey bacon pieces (optional)
Cream Cheese Filling
- 8 oz plant-based cream cheese, softened
- 1 teaspoon natural vanilla extract
- 1/2 teaspoon natural gelling agent
Additional Ingredients
- 1 teaspoon vegetarian Worcestershire sauce (natural) (to add to smoked turkey bacon bits if used)
Instructions
- Prepare the cookie dough: Whisk together the flour, baking soda, cinnamon, nutmeg, and cloves in a bowl. In a separate large bowl, blend the natural brown sugar, pumpkin puree, natural vanilla extract, and plant-based butter until creamy and well combined.
- Incorporate wet and dry ingredients: Gradually fold the dry ingredient mixture into the pumpkin mixture until a soft dough forms. If using, stir in the smoked turkey bacon pieces that have been combined with vegetarian Worcestershire sauce for added flavor.
- Make the cream cheese filling: Beat the plant-based cream cheese with natural vanilla extract and natural gelling agent until smooth and well combined. Chill the filling to firm up slightly, making it easier to pipe.
- Shape and bake the cookies: Divide the dough in half. Roll out each portion and cut circles to form the cookie bases. Place a dollop of cream cheese filling on half of the dough circles, then cover with the remaining circles and press edges firmly to seal. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until edges are lightly golden.
- Cool and enjoy: Let the cookies cool on a wire rack so the cream cheese filling sets perfectly, ensuring each bite is creamy and delicious.
Notes
- Bring plant-based butter and cream cheese to room temperature before mixing for easier blending and smoother texture.
- Refrigerate the dough before shaping to prevent spreading and keep cookies thick.
- Remove cookies from the oven as soon as the edges are set to maintain softness and tenderness.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- Pipe the cream cheese filling between cookie layers for an even and professional presentation.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin pie cookies, cream cheese filling, plant-based, autumn treats, spiced cookies, pumpkin puree, vegetarian Worcestershire sauce
