Name: Soft & Chewy Vegan Pumpkin Cheesecake Cookies: The Perfect Fall Treat!
Prep time: 10 min
Cook time: PT-488914H16M
Total time: PT-488914H16M
Cuisine: American
Ingredients: 1 cup canned pumpkin (pure pumpkin purée); 1/2 cup coconut sugar or brown sugar; 1/4 cup maple syrup; 1/4 cup coconut oil, melted; 1 teaspoon vanilla extract; 2 cups all-purpose flour (or gluten-free alternative); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 1/2 cup vegan cream cheese, softened; Optional: Vegan chocolate chips or chopped pecans for added texture

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Soft & Chewy Vegan Pumpkin Cheesecake Cookies: The Perfect Fall Treat! 🎃🍪✨

1. Introduction

When autumn arrives, there’s nothing better than cozy, comforting desserts that embrace the flavors of the season. These vegan pumpkin cheesecake cookies are the perfect blend of creamy pumpkin, tangy cheesecake, and melt-in-your-mouth softness. Whether you’re a vegan looking for delicious treats or simply want a festive fall dessert, these cookies are sure to impress. They are easy to make, irresistibly chewy, and packed with wholesome ingredients that celebrate fall’s bounty.

2. Ingredients for Vegan Pumpkin Cheesecake Cookies

1 cup canned pumpkin (pure pumpkin purée)
1/2 cup coconut sugar or brown sugar
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
2 cups all-purpose flour (or gluten-free alternative)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup vegan cream cheese, softened
Optional: Vegan chocolate chips or chopped pecans for added texture

3. Step-by-Step Instructions to Make Vegan Pumpkin Cheesecake Cookies

Preparing the Wet Ingredients

In a large mixing bowl, combine the canned pumpkin, coconut sugar, maple syrup, and melted coconut oil. Mix well until smooth. Add vanilla extract and stir to incorporate.

Mixing the Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry mixture into the wet ingredients, mixing until just combined. Gently fold in the vegan cream cheese until the batter is creamy and smooth.

Shaping the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers. If desired, press vegan chocolate chips or chopped pecans into the tops for extra flavor and texture.

Baking the Cookies

Bake for 10-12 minutes, or until the edges are golden and the centers look set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. These vegan pumpkin cheesecake cookies are best enjoyed warm or at room temperature.

4. Storage Tips for Pumpkin Cheesecake Cookies

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. To keep them fresh longer, freeze the cookies in a sealed container for up to 3 months. These cookies taste even better slightly warmed, so consider reheating them for a cozy fall treat.

5. Serving Suggestions for Vegan Pumpkin Cheesecake Cookies

Enjoy your vegan pumpkin cheesecake cookies with a cup of spicy chai tea or a warm mug of apple cider. They also pair wonderfully with vegan vanilla ice cream for an indulgent dessert. For a festive presentation, plate them alongside roasted autumnal fruits or a squeeze of vegan caramel sauce from our caramel collection.

6. Frequently Asked Questions (FAQs)

Can I make these cookies gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add a teaspoon for better binding.

Are these vegan pumpkin cheesecake cookies suitable for various diets?

Absolutely! They’re dairy-free, vegan, and can be made nut-free by avoiding add-ins like pecans. They are also free of eggs and refined sugars.

How long does it take to prepare these cookies?

The prep time is approximately 10 minutes, with baking taking an additional 10-12 minutes. Overall, you can have fresh cookies in under 25 minutes.

Can I add other flavors or mix-ins?

Definitely! Add vegan chocolate chips, chopped pecans, or even swirl in vegan caramel for added decadence. These cookies are versatile and customizable.

7. Kitchen tools that you might need for this recipe

KitchenAid Classic Iconic Stand Mixer: Make mixing ingredients effortless and ensure a smooth batter.
CAROTE Premium 16pc Nonstick Cookware Set: Use nonstick bakeware for easy cookie removal.

Ninja SLUSHi Pro RapidChill Drink Maker: Perfect for preparing chilled beverages to pair with your fall baked treats.
Cuisinart Compact Automatic Bread Maker: Not necessary for cookies but great for pumpkin bread or other fall baked goods.

Investing in quality kitchen tools can greatly enhance your baking experience, ensuring professional results every time.

8. Related Recipes to Explore

Melt-in-Your-Mouth Butterbeer Cookies
Sweet Snickerdoodle Dream
Pumpkin Cinnamon Roll Muffins
Pumpkin Cinnamon Rolls

9. Conclusion

These vegan pumpkin cheesecake cookies are a delightful fall treat that combines the best flavors of pumpkin, cheesecake, and warm spices into a soft, chewy cookie. Perfect for gatherings, cozy nights in, or holiday parties, they’re sure to become a seasonal favorite. Experiment with different add-ins and enjoy baking these wholesome, festive cookies. For more dessert inspiration, visit our blog and explore a variety of sweet recipes that celebrate the flavors of the season. Happy baking!