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Emily Grace Food

Emily Grace Food

Emily Grace Food
  • Home
  • About
  • Recipe Index
    • Breakfast
      • Porridge
      • Smoothie Bowls
    • Snacks & Sides
      • Nut Butter
    • Dessert & Sweets
    • Drinks
    • Easy
    • vegan
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    • View All
  • Life
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  • Dessert & Sweets
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Pumpkin Spice Cheesecake Stuffed Cookies

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My first ever filled cookie, and completely fall inspired (as most things are at the moment). So indulgent and the flavours compliment each other perfectly. Honestly, it’s everything I look for in a baked treat! 

Serves 12 | GF RSF
Ingredients:

Pumpkin pecan cookies:
• 1 cup almond meal
• 1/2 cup oat flour 
• 1 tsp pumpkin spice 
• 1 tsp baking soda
• 1/2 tsp baking powder 
• 1/3 cup coconut sugar 
• 1 egg 
• 1/3 cup cashew butter 
• 1/3 cup pumpkin purée 
• 1 tsp vanilla bean extract 
• 1/4 cup pecans
• Handful sunflower seeds 

Cheesecake filling:
• 112g cream cheese (or almond milk cheese)
• 1/4 cup refined sugar free icing sugar 
• 1 tsp lemon juice 
• 1 tsp vanilla bean extract

Method:

  1. Preheat the oven to 180°C. 
  2. Whisk the egg and coconut sugar together well
  3. Mix in vanilla, pumpkin purée and the cashew butter
  4. Add in the dry ingredients and mix together, then stir in nuts and seeds
  5. Place in freezer for 15 minutes or fridge for 30 minutes
  6. Take out and scoop out cookie balls in tray, it will be sticky so be careful. Press in some pecans and pumpkin seeds. 
  7. Bake for 15 minutes until golden brown. Allow to cool on cooking rack. 
  8. Make the frosting. Beat the cream cheese filling ingredients until creamy. 
  9. Pipe into cookies and enjoy!
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Emily Gough

I'm Emily and this is my blog. I hope to show you a new way to look at food by exploring what nourishing food can be.

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Emily Gough
I'm Emily and this is my blog. I hope to show you a new way to look at food by exploring…

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Emily Grace Food
I’m Emily and this is my blog. I hope to show you a new way to look at food by exploring what nourishing food can be.

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