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Dairy-Free Cream Cheese Pumpkin Spice Cookies

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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.



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