preheat oven: preheat your oven to 350°f (175°c) and line a baking sheet with parchment paper.

make the cream cheese filling: 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: 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: allow the cookies to cool on the baking sheet for 20-30 minutes so that the cookies set. enjoy!