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Dairy-Free Cream Cheese Pumpkin Spice Cookies

Go Veggie! Cream Cheese Pumpkin Spice Cookies
Go Veggie! Cream Cheese Pumpkin Spice CookiesGo Veggie!

If you want to avoid dairy or if you go dairy-free because you suffer from an allergy or intolerance, the GOVeggie! cream cheese alternative to cheese is an excellent option. Use it as a spread on bread and on crackers, make non-cheese dips and even better try the following, seasonal recipe for the holiday season.

Cream Cheese Pumpkin Spice Cookies

makes 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.