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Cream Cheese Pumpkin Spice Cookies

Posted: October 24th, 2012 by Dawn
Tagged: Desserts

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Servings: about 16 cookies


  • ¼ cup non-hydrogenated vegan butter
  • ½ cup organic evaporated cane sugar
  • 1 teaspoon vanilla extract
  • ¼ cup GO Veggie! Classic Plain Cream Cheese
  • ¼ cup canned pumpkin
  • 2 tablespoons maple syrup
  • ¼ teaspoon sea salt
  • ½ teaspoon ground Ceylon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon finely grated nutmeg
  • ¾ cup organic all-purpose un-bleached flour
  • ¼ cup organic whole wheat pastry flour
  • ½ cup GO Veggie! Classic Plain Cream Cheese, for topping


Step 1:
Preheat oven to 350°
Step 2:
Cream together vegan butter and sugar, until smooth, either in a standing mixer or mix by hand using a pastry whisk. Add vanilla extract, cream cheese alternative, pumpkin, and maple syrup and blend until smooth. Add sea salt, cinnamon, cloves and nutmeg. Mix until ingredients are uniform, about 1 minute.
Step 3:
Add flours. Whisk until mixture is uniform. The dough should be soft and pliable.
Step 4:
Grease a cookie sheet with cooking spray.
Step 5:
Scoop cookie mixture, using a tablespoon-sized ice cream scoop on to cookie sheet. Spread out about an inch apart.
Step 6:
Bake for about 24 minutes, rotating once.
Step 7:
Let the cookies cool on a cookie sheet for about 7-10 minutes before transferring to a cooling rack to cool completely.
Step 8:
For presentation, place ½ cup GO Veggie! Classic Plain Cream Cheese in a piping bag with a star tip. Create a small cream cheese swirl on each cookie before serving.

Recipe By:

Spork-Fed Cookbook, courtesy of Spork Foods, © Spork Foods 2012
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