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Tahini and pumpkin spice snickerdoodles with cream cheese filling Auto translated

Easy 10 January 2024
Preparation time
10 min
Cooking time
30 min
Baking / Rest time
10 min

May we introduce: Your new favorite cookies! These tasty treats not only taste like pumpkin and pumpkin pie spice, but also look like sunny autumn days thanks to their orange color. But pssst, they taste just as good wrapped up under a blanket at home on rainy days.

80 g vegan butter, soft (room temperature)
135 g Raw cane sugar
85 g liquid tahini
80 g Pumpkin puree
1 Tsp. Vanilla extract
180 g Wheat or spelt flour
1 Tsp. Cream of tartar baking powder
0.5 Tsp. Baking powder
0.5 tbsp. KoRo Pumpkin Pie Spice
1 Prise Salt
65 g white sugar
0.75 tbsp. KoRo Pumpkin Pie Spice
135 g Powdered sugar
45 g vegan butter (room temperature)
110 g vegan cream cheese (room temperature)
1 Tsp. Vanilla extract
  • Step 1/7

    Beat the butter with the cane sugar for 1-2 minutes until fluffy. Then stir in the tahini, pumpkin puree and vanilla extract.

  • Step 2/7

    In a separate bowl, mix all the remaining dry ingredients together and then add to the wet mixture. Mix to form an even batter.

  • Step 3/7

    Preheat the oven to 180 degrees fan. Mix the sugar and pumpkin pie spice in a bowl. Shape the dough into golf ball-sized balls and roll each one in it.

  • Step 4/7

    Place the balls about 5 cm apart next to each other on a baking tray lined with baking paper and press down lightly from above with a tablespoon. Bake for 9-10 minutes. Then leave to cool completely.

  • Step 5/7

    The next steps are optional, the cookies taste great even without the filling.

  • Step 6/7

    For the filling, mix the cream cheese, butter and vanilla flavoring together until smooth. Then gradually stir in the powdered sugar.

  • Step 7/7

    Pour the mixture into a piping bag and spread over half of the cookies. For better application, the cream can also be placed in the fridge for several hours (or in the freezer for a short time). You can also work without a piping bag and spread with a spoon. Finally, cover all the cookies with one of the remaining cookies and store in a sealable tin in the fridge. The cookies taste best when they have been chilled for several hours so that the cream has firmed up a little.

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