Perfect Fall Cookies

These cookies are by far my favorite fall dessert I have made in a while. The filling is not overly sweet but gives the cookies the perfect tangy taste. The cookies are fluffy and almost a cake like texture.

 The cinnamon sugar on the outside gives the perfect amount of spice and sweetness. I also topped mine with a powdered sugar glaze that took these to the next step!

Vegan butter: any vegan butter will work. You can use traditional butter if you aren’t vegan. Liquid oil should also work.

Pumpkin puree: be sure you are using pumpkin puree and not pumpkin pie filling.

Sugar: any granulated sugar will work. I would not recommend substituting for a liquid sweetener such as maple syrup.

Nondairy milk: any nondairy milk will work. I used unsweetened almond milk in this recipe.

Almond flour: I haven’t tested any other flours in this recipe

All-purpose flour: I haven’t tested any other flours in this recipe

Vegan cream cheese: any brand of vegan cream cheese will work. I used the Vio Life brand.

Vegan yogurt: any vegan yogurt will work. I used unsweetened cashew milk yogurt. I would recommend sticking to an unsweetened yogurt or vanilla flavored.

Ingredients:

• Vegan butter

• Pumpkin puree

• Sugar

• Nondairy milk

• Baking powder

• Cinnamon

• Almond flour

• All-purpose flour

• Vegan cream cheese

• Vegan yogurt

Recipe:

Makes six cookies

Cookies:

• 3 tablespoons vegan butter

• 1/3 cup pumpkin puree

• 1/3 cup sugar

• 3 tablespoons nondairy milk

• 1 teaspoon baking powder

• 2 teaspoons cinnamon

• 2/3 cup almond flour

• 2/3 cup all-purpose flour

Filling:

• 1/3 cup vegan cream cheese

• 1/3 cup vegan yogurt

• ¼ cup sugar

Cinnamon sugar mixture:

• 1/3 cup sugar

• 2-3 teaspoons cinnamon (can do more or less depending on preference)

Directions:

1.    Start by making the filling. In a bowl combine the vegan cream cheese and vegan yogurt. You can do this by hand or in a blender. Once combined, add in the sugar. Stir well. To a flat surface, add 1 tablespoon dollops of the mixture. Repeat until all mixture is used. Place in freezer.

2.    Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with cooking spray. Set aside.

3.    In a small bowl melt butter. Transfer to a larger bowl and add in the pumpkin, sugar, and nondairy milk. Stir to combine.

4.    Add in the baking powder, cinnamon, almond flour, and all-purpose flour. Stir until a dough is formed. Set aside.

5.    In a separate bowl create your cinnamon sugar mixture.

6.    Use a cookie scoop to scoop the dough. Press the dough flat and place the frozen filling inside. DO NOT do this step unless the filling is completely frozen. Seal the dough, being sure none of the filling is sticking out. Roll into a ball with your hands. Roll the dough into the cinnamon sugar mixture. Place onto the cookie sheet and press down slightly.

7.    Repeat until all the dough is used.

8.    Bake the cookies for 12 minutes.

Optional: once completely cooled top with a powdered sugar glaze. About 1 cup powdered sugar to 2-4 tablespoons nondairy milk.

Be sure to store the cookies in an airtight container in the refrigerator. The cookies should last up to one-two weeks. You can store in the freezer to last longer. If you store in the freezer, allow to thaw on the counter for at least 15 minutes before eating. You can also warm up in the microwave for about 35 seconds.

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