Pumpkin Cheesecake Cookies
A sweet pecan-date cookie topped with creamy cashew pumpkin filling.
Equipment
- Food Processor of Blender
Ingredients
Cookie Base
- 1 cup dates, pitted
- 1 cup pecans
- ½ cup oat flour
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla
- salt
Cream Filling
- 1 cup soaked cashews*
- ¼ cup pumpkin puree
- 1 tsp vanilla
- 1 tsp lemon juice
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
Instructions
Create the cookie base
- Add all of the cookie base ingredients to a food processor or blender and blend until creates an even mixture.
- Create balls made of approximately 2 tbsp of the mixture.
- Flatten the balls into disks and create a small divet or dent in the center.
- Chill the cookies for a couple of minutes while you make the filling.
Create the cream filling and add it to the cookies
- Add all of the cream filling ingredients to a food processor and blend until smooth. Add water and milk as necessary to help with blending.
- Place the filling in a piping bag or zip lock bag with the corner snipped off.
- Fill the cookies with the cream filling until there is no filling left.
- Enjoy!
Notes
*soaked cashews: soak them overnight or boil them in hot water for at least an hour.