Grain-Free Cheesecake-Stuffed Pumpkin Cookies
Grain-Free, Gluten-Free, Nut-Free, Egg-Free, Dairy-Free option, Vegan option
Recipe by Whisk me Free
We love pumpkin pie and cheesecake. We love pumpkin cheesecake too. But what if you could have all of the above in a simple, easy, portable cookie form?! This recipe is quick to whip up thanks to our Grain-Free Ultimate Cookie Mix and a few other ingredients! Now you can enjoy the fall flavors of pumpkin cheesecake anytime, any place!
Ingredients
- 1 bag of Otto’s Naturals Grain-Free Ultimate Cookie Mix
- 1 Tablespoon ground flaxseed
- 3 Tablespoons water
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup (or 1 stick) vegan (or non-vegan) butter, melted
- ¼ cup pumpkin puree (not pumpkin pie filling)
Cheesecake Filling:
- ½ cup vegan (or non-vegan) cream cheese
- â…“ cup granulated sugar
Instructions
- Preheat the oven to 365°F. Line a baking tray with parchment paper and set aside.
- Combine the flaxseed and water and set it aside for at least 5 minutes.
- Meanwhile, combine the cookie mix, cinnamon and nutmeg in a bowl.
- Add the melted butter, pumpkin puree and flaxseed mixture to the cookie mix.
- Combine until it comes together into a dough. Set aside until ready to use.
- Make the cheesecake filling by mixing the cream cheese and sugar until smooth.
- Using an ice cream scoop, scoop up some of the cookie dough so it fits ½ of the scoop. (You can use a large cookie scoop and fill it about ⅔ full.)
- Push the center of the cookie dough down to create a well, fill this with 1 teaspoon of the cheesecake mixture and close the cookie dough around the filling to seal it. Release the cookie dough ball from your ice cream scoop and onto the prepared baking tray.
- Continue with the remaining cookie dough and cheesecake filling.
- Bake the cookies for 10-15 minutes or the edges are lightly golden brown
- Allow the cookies to cool for at least 10 minutes and enjoy!
