cream cheese stuffed pumpkin spice cookies (vegan & gluten-free)
if you’re a fan of soft, spiced cookies with a little something extra, these cream cheese stuffed pumpkin spice cookies are about to become your new obsession.
they’re everything you love about cozy fall flavors wrapped up in a healthier, vegan, and gluten-free treat.
but the best part? a creamy, tangy surprise in the middle that takes these cookies to the next level.
taste & texture
these cookies have the perfect balance of warmth from the pumpkin spice and sweetness from the coconut sugar and maple syrup.
the oat flour and almond flour combo gives them a soft, slightly chewy texture, while the melted vegan butter adds a rich, buttery flavor without any dairy.
when you take a bite, you’ll first notice the tender, spiced cookie, and then you’ll hit that creamy, slightly tangy vegan cream cheese center that adds an unexpected but delightful twist.
why these cookies are healthier
unlike traditional cookies, these cookies are sweetened with coconut sugar and maple syrup, both of which have a lower glycemic index.
we’ve swapped out regular flour for gluten-free oat flour and almond flour, which not only makes these cookies gluten-free but also adds a boost of fiber and healthy fats.
plus, the use of vegan cream cheese means they’re completely dairy-free, making them a great option for those with dietary restrictions.
the cream cheese surprise
the hidden gem in these cookies is definitely the cream cheese filling!!
it’s a simple mixture of vegan cream cheese, arrowroot starch, and just a touch of sugar or a sugar substitute.
when the cookies bake, the filling stays soft and creamy, giving each bite a burst of tangy flavor that pairs perfectly with the sweet, spiced dough.
it’s like finding a little treasure in the middle of each cookie!
how to make these cookies
making these cookies is straightforward and fun.
after mixing your wet and dry ingredients separately, you’ll combine them to form a soft dough.
a quick chill in the fridge helps firm up the dough, making it easier to handle.
when it’s time to assemble, you’ll scoop out larger portions of dough, flatten them, and add a dollop of cream cheese filling in the center.
either bring the sides in or add another piece of dough on top, and you’ll press the edges to keep that creamy center inside.
bake them until they’re just golden around the edges, and let them cool slightly before digging in.
storage
these cookies are best enjoyed fresh, but they store well too.
keep them in an airtight container in the fridge for up to a week.
if you want to enjoy them later, you can freeze the baked cookies for up to 2 months.
just thaw them at room temperature or give them a quick warm-up in the microwave before eating.
conclusion!
these cream cheese stuffed pumpkin spice cookies are the perfect treat for anyone looking to indulge in something sweet and satisfying without straying from a plant based or gluten-free diet.
with their soft, spiced exterior and creamy center, they’re sure to become a favorite in your household. happy baking!
if you love Healthy Vegan & Gluten Free Pumpkin Spice Cream Cheese Cookies, try these other recipes from my blog!
Vegan Protein Chocolate Peanut Butter Cup Ice Cream
Obsession-Worthy No Bake Cinnamon Sugar Pop Tarts
Unreal No Bake Healthy Hostess Cupcakes
Crustless Higher Protein Lower Carb Vegan Cookie Dough Cheesecake
Life-Changing Vegan and Gluten-Free Ferrero Rocher Banana Cake
No-Bake Cookie Dough Freezer Squares
Healthy No Bake Blueberry Pie Protein Donuts
Small Batch Vegan and Gluten Free Healthy Nutter Butter Cookies
Date Sweetened No Bake Healthy Oreo Sandwiches
You Won’t Believe it’s Vegan Cookie Dough Banana Bread
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Healthy Vegan u0026amp; Gluten Free Pumpkin Spice Cream Cheese Cookies
Ingredients
Method
- preheat oven: preheat your oven to 350°f (175°c) and line a baking sheet with parchment paper.
- make the cream cheese filling:Â in a small bowl, mix together the vegan cream cheese, arrowroot starch, and sugar until smooth. set aside.
- prepare the cookie dough: in a large bowl, whisk together the gluten-free oat flour, almond flour, baking soda, sea salt, and pumpkin spice.
- in another bowl, mix the melted vegan butter, coconut sugar, maple syrup, and vanilla extract until smooth.
- pour the wet ingredients into the dry ingredients and mix until a dough forms. if the dough is too sticky, you can chill it in the fridge for about 15-20 minutes.
- assemble the cookies: scoop out about 2-3 tablespoons of cookie dough and flatten it in your hand to form a larger disc. place about 1 teaspoon to 1/2 tbsp of the cream cheese filling in the center. you can make larger or smaller cookies. i made 6 large ones.
- take another small piece of dough, flatten it, and place it on top of the filling. seal the edges by pressing the dough together, forming a thick cookie. use the reserved dough to fill in any cracks or thin spots to ensure the filling is fully enclosed.
- bake:Â if you have large cookies, bake the cookies for about 18-20 minutes, or until they are lightly golden around the edges. they may look slightly underbaked in the center, but they will firm up as they cool. for smaller ones, start at 12-15 minutes.
- cool:Â allow the cookies to cool on the baking sheet for 20-30 minutes so that the cookies set. enjoy!
I would love to make these and want to know if I can substitute the almond flour for all pupose flour, or if I can substitute the oat and almond flour for all purpose flour? I can’t eat almond flour and I don’t mind oat flour. Could I substitute the almond flour with more oat flour or and have it all oat flour or can I substitute both flours for the all purpose? I also would like to make these without any refined sugar. Could I substitute the sugar in the cookies with honey? I know it says maple syrup can I use honey for maple and coconut sugar? I love all your recipes and the hard work you put into your content! Thanks!
hi! you could try all oat but other ingredient adjustments will have to be made an the texture will be a little different 🙂