Soft and Chewy Vegan Pumpkin Cheesecake Cookies

As the leaves change color and the air fills with a crispness that awakens memories of fall, I find myself craving something comforting, something magical that speaks of cozy evenings. These Soft and Chewy Vegan Pumpkin Cheesecake Cookies—a delightful fusion of pumpkin and creamy cheesecake—are just the answer. I still remember the first time I attempted to make these treats; I was skeptical yet hopeful. The end result was a mesmerizing mixture of flavors that made my kitchen smell divine. Whether you’re a seasoned baker or a curious beginner, I assure you this recipe will be simple, stress-free, and totally doable.

Pumpkin is one of my favorite ingredients to cook with. If you’re like me, you’ll love this roundup of comforting vegan pumpkin recipes.

Why I Love This Recipe of Soft and Chewy Vegan Pumpkin Cheesecake Cookies

There’s something incredibly heartwarming about quintessential fall flavors, and this recipe encapsulates it beautifully. The combination of pumpkin, spices, and creamy vegan cheesecake creates an indulgent experience without sacrificing health. Not only do they deliver the nostalgia of autumn, but they also provide a guilt-free way to enjoy dessert. As someone deeply committed to cruelty-free cooking, I find immense pleasure in sharing these delicious vegan cookies that both satisfy cravings and cater to dietary needs.

For beginner cooks, this recipe serves as an ideal starting point. Its clear steps and simple ingredients make it easy to follow, ensuring success even on the first attempt. Plus, who doesn’t want to impress friends and family with a batch of vegan cookies that look and taste gourmet?

Ingredients You’ll Need for Soft and Chewy Vegan Pumpkin Cheesecake Cookies

Print

Understanding the ingredients is crucial for mastering this cozy recipe. Here’s what you will need:

Essential Ingredients

• 1/2 cup (113 g) vegan cream cheese, room temperature: This is the star of the filling, providing that rich, creamy texture we adore.
• 3 tbsp brown sugar: This adds depth and a hint of caramel-like sweetness to the cream cheese mixture.
• 1 tbsp cornstarch: Used as a stabilizer in the cream cheese filling and helps achieve the perfect texture.
• 1 3/4 cup (220 g) all-purpose flour or gluten-free 1:1 baking flour: The flour serves as the base for the cookies. Choosing gluten-free flour ensures that this treat is accessible to all.
• 1 tbsp pumpkin pie spice: A delightful blend that brings warmth and aromatic flavors; it’s essential for that true fall taste.
• 1/2 tsp baking soda: This helps the cookies rise and become soft and chewy.
• 1/4 tsp sea salt: Just a pinch to enhance all the flavors without making it taste salty.
• 1/2 cup (113 g) vegan unsalted butter, room temperature: Provides the necessary fats for a yummy cookie texture.
• 1/3 cup (80 g) pumpkin purée, patted dry: Adds moisture, helps bind the ingredients, and brings a rich pumpkin flavor.
• 2 tbsp (30 g) dairy-free yogurt, room temperature: This ingredient not only adds moisture but also helps with the creaminess.
• 1/2 cup (100 g) granulated sugar: Helps sweeten the cookies, providing that satisfying bite of sweetness.
• 1/2 cup (110 g) light brown sugar: Contributes a lovely brown sugar flavor and moisture.
• 1 teaspoon vanilla extract: A sweet note that enhances the overall flavor of the cookies.
• 5 tbsp sugar for coating: A fun sugar coating that adds sweetness and texture.
• 5 tbsp pumpkin spice for coating: This elevates the cookie’s fall flavor profile, creating a beautiful finishing touch.

Optional Add-ons

While these cookies are divine as they are, feel free to add:

• Chocolate Chips: A handful of dairy-free chocolate chips can make these cookies even more decadent.
• Chopped Nuts: Pecans or walnuts for a bittersweet crunch.

Substitutions and Shortcuts

• Replace the vegan cream cheese with any dairy-free cream cheese alternative you prefer.
• If you don’t have dairy-free yogurt, you can use apple sauce as a substitute.
• For a nut-free version, ensure the dairy-free yogurt and cream cheese are nut-free options.

How to Make Soft and Chewy Vegan Pumpkin Cheesecake Cookies Step-by-Step

Now that we have all our ingredients ready, let’s dive into creating these delectable cookies:

Step 1: Craft the Cream Cheese Filling

Start by making the cream cheese filling. In a small mixing bowl, use a hand mixer to blend together the room temperature vegan cream cheese, brown sugar, and cornstarch. Keep mixing until the mixture is smooth and well-combined. Once it’s ready, scoop small dollops onto a parchment-lined baking sheet. Place these dollops in the freezer to chill for about 30 minutes. The chilled filling will create that delightful surprise in the center of your cookies.

Step 2: Prepare the Cookie Dough

In a large mixing bowl, cream together the room temperature vegan butter, granulated sugar, light brown sugar, pumpkin purée, dairy-free yogurt, and vanilla extract until it’s fluffy and well-combined. After everything is mixed, sprinke in the pumpkin pie spice, baking soda, and sea salt, stirring until incorporated. Then gradually fold in the flour. Be careful not to overmix; just mix until you can’t see any flour pockets.

Step 3: Chill the Cookie Dough

Cover your mixing bowl with plastic wrap and place it in the refrigerator for 10-20 minutes. Chilling the dough allows the flavors to meld together and helps achieve the perfect cookie texture. In the meantime, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 4: Prepare the Coating

In a small bowl, combine the sugar and pumpkin spice to create a delightful coating that will add both flavor and a little sparkle to your cookies.

Step 5: Shape the Cookies

Once the cookie dough is chilled, it’s time to assemble. Scoop a measured ball of dough and flatten it slightly in your palm. Place one cream cheese dollop in the center and carefully wrap the dough around it. Once sealed, roll the filled dough ball in the pumpkin spice sugar coating and place it on the prepared baking sheet. Repeat this process until all your cookie dough and filling is used.

Step 6: Bake to Perfection

Bake the cookies in your preheated oven for about 11-14 minutes, or until the edges turn golden brown. Once baked, let them cool on the baking sheet for about 10-15 minutes. This cooling time helps the cookies set perfectly and allows their flavors to deepen.

Finally, enjoy your Soft and Chewy Vegan Pumpkin Cheesecake Cookies warm from the oven or store them in an airtight container in the fridge for up to five days—if they last that long!

Common Mistakes to Avoid with Soft and Chewy Vegan Pumpkin Cheesecake Cookies

Overmixing the Dough

Be cautious not to overmix the cookie dough. When you fold in the flour, mix just until you no longer see dry flour. Overmixing can lead to tough cookies—no one wants that!

Skipping the Chilling Step

Chilling the dough is a gamechanger! It allows the flavors to meld and helps in achieving the perfect cookie shape during baking. Skip it at your own risk—your cookies won’t be the same without it.

Not Patting Dry the Pumpkin Purée

Pumpkin purée can contain quite a bit of moisture. Patting it dry ensures that your cookies don’t end up too wet, which can affect their texture.

Baking Time Too Long

Each oven is different. Watch your cookies closely as they approach the end of the baking time. They should be golden on the edges but soft in the center. They will continue to cook as they cool!

Serving Suggestions for Soft and Chewy Vegan Pumpkin Cheesecake Cookies

Warm with a Cup of Tea or Coffee

There’s nothing quite like pairing these cozy cookies with a warm beverage. The spices in the cookies complement a hot cup of spicy chai or aromatic coffee perfectly.

Drizzle with Vegan Chocolate

For those who have a sweet tooth, a drizzle of melted vegan chocolate on top of the cookies can elevate your fall treat into a decadent dessert!

Presentation on a Dessert Platter

If you’re entertaining guests or simply want to elevate your cookie game, arrange them on a lovely dessert platter with fresh fruit and nuts for a beautiful presentation.

Pack Them for a Fall Picnic

Celebrate the season by packing these delightful cookies for a picnic. They travel well and are sure to be a hit with family and friends as you enjoy the beauty of fall outdoors.

Pro-Level Tips for When You’re Ready

Experiment with Flavor Profiles

If you’re feeling adventurous, don’t hesitate to tweak the spice blend! You might find that adding a bit of nutmeg or even some ground ginger gives your cookies a unique flavor twist.

Store Them Properly

To maintain freshness, store these cookies in an airtight container. They freeze well, so if you make a big batch, feel free to freeze some for later. Just thaw them at room temperature before indulging!

Use a Cookie Scoop for Uniformity

Using a cookie scoop helps create evenly sized cookies, ensuring they all bake uniformly, giving you that perfect texture every time.

Adjust the Sweetness

Everyone has a different sweet tooth; feel free to adjust the sugar levels based on your preferences. You can reduce the sugar or experiment with using maple syrup as a natural sweetener.

Conclusion & Next Steps

Now you know just how easy it is to whip up these Soft and Chewy Vegan Pumpkin Cheesecake Cookies! From crafting a cozy memory to impressing your friends and family at gatherings, this recipe offers a festive treat that feels both indulgent and wholesome. It’s easier than it looks and customizable to your heart’s desire, making it a cozy, classic, and beginner-approved delight. So, gather your ingredients, embrace the spirit of fall, and get baking today!

If you enjoyed this recipe, please share your experience, and don’t hesitate to leave a comment with your thoughts or variations! I’d love to hear how your cookies turned out.

Looking for more delicious recipes? Follow us on Pinterest and Facebook!

FAQs About Soft and Chewy Vegan Pumpkin Cheesecake Cookies