NUTRITIOUS RECIPES

Cream Cheese Pumpkin Spice Cookies

Ingredients:

• ¼ cup non-hydrogenated vegan butter
• ½ cup organic evaporated cane sugar
• 1 teaspoon vanilla extract
• ¼ cup Vegan 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 Vegan Classic Plain Cream Cheese, for topping

Directions:

Preheat oven to 350°

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.

Add flours. Whisk until mixture is uniform. The dough should be soft and pliable.

Grease a cookie sheet with cooking spray.

Scoop cookie mixture, using a tablespoon-sized ice cream scoop on to cookie sheet. Spread out about an inch apart.

Bake for about 24 minutes, rotating once.

Let the cookies cool on a cookie sheet for about 7-10 minutes before transferring to a cooling rack to cool completely.

For presentation, place ½ cup Vegan Classic Plain Cream Cheese in a piping bag with a star tip. Create a small cream cheese swirl on each cookie before serving. Yields about 16 cookies. © Spork Foods, 2012

Created by: Spork Foods