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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix vegan butter with brown sugar and granulated sugar until well combined.
Add pumpkin puree and vanilla extract to the sugar mixture and stir until smooth.
Combine flour, ground cinnamon, ground nutmeg, ground ginger, and salt, then mix with the wet ingredients to form a cohesive cookie dough.
Mix vegan cream cheese, powdered sugar, and vanilla extract until smooth.
Form 4 small balls of the cream cheese mixture, place on parchment paper, and freeze for 40 minutes until firm.
Flatten a tablespoon of cookie dough in your hand, place a cheesecake ball in the center, fold the dough over the filling, and roll into a ball. Place on the prepared baking sheet.
Repeat with the remaining dough, spacing the cookies a few inches apart.
Bake for 12-15 minutes until the cookies are slightly golden around the edges.
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For a coconut twist, use coconut oil instead of vegan butter.
Ensure the cream cheese balls are firm before wrapping them in cookie dough to prevent leakage during baking.
Can I use regular cream cheese instead of vegan?
Yes, regular cream cheese can be used if you are not following a vegan diet.
How do I store these cookies?
Store in an airtight container in the refrigerator for up to 5 days.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough balls for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
What can I use instead of pumpkin puree?
You can substitute sweet potato puree or mashed banana for a different flavor.
How can I make the cookies gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour.
