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You are here: Home / Desserts / Cookies / Easy Cream Cheese Stuffed Pumpkin Cookies made with Almond Flour

November 19, 2020

Easy Cream Cheese Stuffed Pumpkin Cookies made with Almond Flour

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Gluten Free
Vegan-Option
Paleo-Option

Chewy and fudgy, these vegan cream cheese stuffed pumpkin cookies showcase all the delicious warm flavors of fall. It’s also gluten-free, vegan, and made using good-for-you almond and coconut flours.

Easy Cream Cheese Stuffed Pumpkin Cookies made with Almond Flour - pumpkin cookies
What You'll Find in this Post:
1. Ingredients used to make these
2. Recipe Variations and Optional Add Ins:
3. What are some ways you can eat these cookies?
4. How to Store
5. Final Tips
6. More pumpkin recipes here
7. Pin it!
8. Healthy Cream Cheese Stuffed Pumpkin Cookies (Gluten-free, Vegan)

I’m obsessed with stuffed cookies. I especially love the surprise people get when they bite into a cookie and find out – hey, there’s more!

People seemed to like my cream cheese stuffed strawberry cookie recipe a lot, so I just had to find a way to incorporate some of my favorite fall flavors into a stuffed cookie recipe 🙂

Made with almond flour and coconut flour, these cookies are chewy, fudgy–almost hearty! It’s perfect for whenever I’m craving a mid day snack.

Easy Cream Cheese Stuffed Pumpkin Cookies made with Almond Flour - pumpkin cookies
Easy Cream Cheese Stuffed Pumpkin Cookies made with Almond Flour - pumpkin cookies
Easy Cream Cheese Stuffed Pumpkin Cookies made with Almond Flour - pumpkin cookies

Ingredients used to make these

**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same to you, link or no link 🙂

  • Almond flour – I used blanched almond flour
  • Coconut flour – coconut flour does not substitute well, and I can’t recommend swapping coconut flour with other ingredients unless you absolutely had to (2 Tbsp coconut flour = ½ cup almond flour). Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.
  • Pumpkin puree – I used canned pumpkin puree
  • Eggs – I used regular large eggs
  • Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe. Since I use only a small amount, the conversion (between kosher and fine salt, for example) isn’t necessary.
  • Coconut Sugar – You can use any granulated sugar for this recipe. Coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work, but I have not yet tried. For keto options, you could also use stevia (but be sure to convert according to package instructions). I also put a range on the amount you could use (3 to 5 Tablespoons) because I personally prefer desserts that aren’t overwhelmingly sweet. I would say 3 Tbsp is subtly sweet, 4 Tbsp is sweet enough, and 5 Tbsp is sweet.
  • Vegan Cream cheese – I used vegan cream cheese made from almond milk, but you could also use regular cream cheese. For a paleo friendly option, you can also make your own “cream cheese” with soaked cashews.
Easy Cream Cheese Stuffed Pumpkin Cookies made with Almond Flour - pumpkin cookies

Recipe Variations and Optional Add Ins:

  • You can add replace the coconut sugar with molasses and add ½ tsp of gingerbread spice instead of the pumpkin pie spice to make these cookies gingerbread flavored!
  • There are so many different ways you can flavor the cream cheese filling. Here are some ideas of flavorings you could add to the cream cheese in addition to the stevia called for in the recipe:
    • 1 tsp of cinnamon, or
    • 2 Tbsp almond butter, or
    • 1 tsp fresh or dried orange zest,
    • or my personal favorite—1 tsp of powdered instant coffee!

[yop_poll id=”13″]

What are some ways you can eat these cookies?

  • Plain, warm or cold
  • Drizzled with almond or pecan butter
  • Frosted with my healthy chocolate frosting or almond butter frosting
Easy Cream Cheese Stuffed Pumpkin Cookies made with Almond Flour - pumpkin cookies

How to Store

Because of the cream cheese, I wouldn’t recommend storing this cookie in room temperature for more than a day. Store it in the refrigerator up to 5 days, or freeze them up to 4 months. When you’re ready to eat, you can defrost overnight in the fridge or at room temperature.

Final Tips

  • Baking time will vary based on how thin or wide you make your cookies. Bake the cookies until the tops are dry and the bottom of the cookies are golden-brown
  • How to stuff: Scoop about 2 tablespoons of dough onto parchment lined cookie pan, flatten like a disk, then top with 1-2 Tbsp of cream cheese filling then use another 2-3 tablespoon of cookie dough (also flattened like a disk) to cover filling entirely.
cream cheese stuffed pumpkin cookies

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Easy Cream Cheese Stuffed Pumpkin Cookies made with Almond Flour - pumpkin cookies

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Easy Cream Cheese Stuffed Pumpkin Cookies made with Almond Flour - pumpkin cookies
cream cheese stuffed pumpkin cookie

Healthy Cream Cheese Stuffed Pumpkin Cookies (Gluten-free, Vegan)

Easy Cream Cheese Stuffed Pumpkin Cookies made with Almond Flour - pumpkin cookiesAll Purpose Veggies
Chewy and fudgy, these vegan cream cheese stuffed pumpkin cookies showcase all the delicious warm flavors of fall. It’s also gluten-free, vegan, and made using good-for-you almond and coconut flours.
makes 8 stuffed cookies
5 from 1 vote
Pin it Print it Leave a Comment
Prep Time 15 mins
Cook Time 15 mins
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 375 kcal

Ingredients
  

DOUGH

  • ¼ cup ground flaxseed meal
  • 1/2 cup hot water
  • 2 cups almond flour
  • ¼ cup coconut flour
  • 1/4 tsp salt
  • 1/3 cup granulated sugar or sweetener of choice*
  • 1/2 cup pumpkin puree
  • 1/2 cup light olive oil

FILLING

  • 1 6 oz container of vegan cream cheese
  • 1/16 tsp of pure stevia** powder or 3 packets of stevia

Instructions
 

  • First, make the flax egg by mixing the ground flax and water then let sit 5 minutes.
  • In another bowl, mix all the dry ingredients together, then add the rest of the wet ingredients (including the prepared flax egg) until dough is smooth.
  • Chill in the fridge for 10-30 minutes,
  • Meanwhile, prepare the cream cheese filling by mixing the cream cheese with stevia**
  • Scoop about 2 tablespoons of dough onto parchment lined cookie pan, flatten like a disk, then top with 1-2 Tbsp of cream cheese filling then use another 2-3 tablespoon of cookie dough (also flattened like a disk) to cover filling entirely.
  • Bake in oven 350F for about 13-15 or until slightly golden with browned cookie base.
  • Let cool before eating and store in fridge to eat later.

Notes

*Coconut, date and maple sugars are less processed granulated sugars I would recommend. Honey and maple syrup should also work, but I have not yet tried. For keto options, you could also use stevia (but stevia differs by brand/ form, so you’ll have to convert according to package instructions).
** I use stevia because I only have to add a little to sweeten the cream cheese filling (which keeps the filling thick). But for a paleo friendly option, you could use 1 tsp of coconut, maple or date sugar instead.

Nutrition

Calories: 375kcalCarbohydrates: 13gProtein: 9gFat: 34gSaturated Fat: 6gCholesterol: 13mgSodium: 200mgPotassium: 133mgFiber: 6gSugar: 3gVitamin A: 2520IUVitamin C: 1mgCalcium: 112mgIron: 2mg***Net Carbs: 7g
Keyword almond flour, cookiebars, pumpkin
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!
Rate this Recipe here

Filed Under: Cookies, Desserts, Fall, Gluten-Free, Instagram, Low Carb, Snacks Tagged With: almond-flour, cookies, creamcheese, fall, glutenfree, LowCarb, pumpkin, stuffed

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