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Pumpkin Cheesecake Cookies

Chewy pumpkin spice cookies hiding a creamy cheesecake centre, rolled in spiced sugar.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Use a firm block-style vegan cream cheese so the filling freezes solid. Blotting the pumpkin until it drops from ½ cup to just under ¼ cup is what keeps the cookies chewy rather than cakey.

Vegan adaptation of the original by @inbloombakery: we swapped the non-vegan ingredients and kept the original quantities. Butter, cream cheese and the 2 egg yolks became vegan butter, vegan cream cheese and a flax egg.

Pumpkin Cheesecake Cookies

16 cookies · freeze the filling first

Ingredients

Filling: 170 g firm vegan cream cheese, cold; 38 g (3 tbsp) sugar; ½ tsp vanillaSpiced sugar: 50 g (¼ cup) sugar; ½ tsp pumpkin pie spiceDough: 122 g (½ cup) pumpkin purée; 219 g (1¾ cups) plain flour; 1 tbsp pumpkin pie spice; ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt168 g (¾ cup) vegan butter, softened; 220 g (1 cup) light brown sugar; flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 10 min); 2 tsp vanilla

Step by step

Beat cream cheese, sugar and vanilla until fluffy. Scoop 16 portions of 2 tsp onto parchment and freeze until very firm. Mix the spiced sugar.
Heat oven to 350°F (175°C). Spread the pumpkin on a plate and blot with paper towels several times until reduced to just under ¼ cup.
Whisk the dry ingredients. Cream butter and brown sugar 2 minutes, beat in flax egg and vanilla, then the pumpkin, then the dry mix on low.
Make 16 balls (2 tbsp each), wrap each around a frozen filling ball, roll in spiced sugar and bake 6 at a time for 12–13 minutes. Cool 10 minutes on the tray.

Original recipe and image: @inbloombakery.

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