Name: Soft & Chewy Vegan Pumpkin Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup pumpkin puree (canned or homemade) (Ensure it's pure pumpkin without additives.); 1/3 cup coconut oil (melted) (Melt before measuring.); 1/2 cup brown sugar (Can use light or dark brown sugar.); 1/2 cup granulated sugar (For sweetness.); 1 cup all-purpose flour (Can substitute with a gluten-free blend.); 1/2 teaspoon baking soda (Leavening agent.); 1/2 teaspoon baking powder (Leavening agent.); 1 teaspoon ground cinnamon (For warmth and flavor.); 1/2 teaspoon ground ginger (For a gentle spice.); 1/4 teaspoon nutmeg (Adds a nutty flavor.); 1/4 teaspoon salt (Enhances flavor.); 1 cup cashews (soaked for 4 hours) (Soak ahead for creaminess.); 1/3 cup coconut cream (Refrigerate coconut milk and use the cream.); 1/4 cup maple syrup (For sweetness.); 1 teaspoon vanilla extract (For flavor.); 1 tablespoon lemon juice (Adds acidity.)

Spread the love

Jump to Recipe

Warm Moments with Soft & Chewy Vegan Pumpkin Cheesecake Cookies

There’s something special about the autumn season that has always wrapped me in a cozy blanket of nostalgia. The air turns crisp, and everything feels vibrant with color and flavor. One fall afternoon, while experimenting in my kitchen, I discovered a delightful fusion that would become a family favorite Soft & Chewy Vegan Pumpkin Cheesecake Cookies. The blend of pumpkin, rich spices, and creamy cheesecake filling not only warmed my heart but brought everyone together for joyful moments around the table. Each bite is reminiscent of the holidays, making these cookies truly special to me and my loved ones.

What Makes This Recipe Special

What makes these cookies a must-try is their delightful combination of flavors and textures. The soft and chewy pumpkin base contrasts beautifully with the rich, creamy cheesecake center. Plus, being vegan, they cater to diverse dietary preferences without sacrificing taste. They’re quick to whip up, making them perfect for gatherings, and the warm autumn spices fill the air with an irresistible aroma. I’ve seen family and friends come back for seconds (and thirds!), proving this recipe’s popularity.

Everything You’ll Need for This Recipe

For the Cookie Base

1 cup pumpkin puree (canned or homemade)
1/3 cup coconut oil (melted)
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup all-purpose flour (can substitute with a gluten-free blend)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt

For the Cheesecake Filling

1 cup cashews (soaked for 4 hours)
1/3 cup coconut cream
1/4 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon lemon juice

Note: Ensure to soak cashews ahead of time for a creamy filling. Coconut cream can be found in cans; just refrigerate, and the cream will separate for use.

How to Make Soft & Chewy Vegan Pumpkin Cheesecake Cookies

Step 1

Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper. It ensures easy removal of cookies once baked.

Step 2

In a large bowl, mix together pumpkin puree, melted coconut oil, brown sugar, and granulated sugar. Stir until well combined, creating a smooth mixture.

Step 3

Add in the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Mix until everything is just combined, making sure not to over-mix. You’ll want a soft, slightly sticky dough.

Step 4

In a blender, combine the soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice. Blend until completely smooth and creamy, achieving a luscious cheesecake filling.

Step 5

With slightly damp hands, scoop out a tablespoon of cookie dough and flatten it slightly in your palm. Place a teaspoon of the cheesecake filling in the center and fold the dough over, sealing it completely. Roll it into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling.

Step 6

Bake in the preheated oven for 10-12 minutes, until the edges are firm and the tops are slightly cracked. Be careful not to overbake! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips & Recipe Variations

For extra flavor, add in chocolate chips or nuts to the cookie dough.
If you’re looking for a lower sugar option, you can decrease the brown sugar and substitute with coconut sugar.
Ensure to finely blend the cheesecake mixture to avoid graininess.
Storage: These cookies can be stored in an airtight container for up to a week or frozen for up to a month.

Best Ways to Serve

These Soft & Chewy Vegan Pumpkin Cheesecake Cookies are perfect for cozy evenings or holiday gatherings. Serve them warm for a delightful treat and pair with a cup of spiced chai or a creamy vegan hot chocolate. Presentation is key place them on a beautiful platter sprinkled with a dusting of powdered sugar or a drizzle of melted dark chocolate to elevate the dish.

Common Questions

Can I make this recipe ahead of time? Yes, you can prepare the cookie dough and cheesecake filling a day in advance and assemble before baking.
Can I freeze the leftovers? Absolutely! Once cooled, they freeze well. Just ensure they are in an airtight container.
What can I use instead of pumpkin puree? Sweet potato puree or butternut squash puree can be great substitutes while keeping the flavors intact.
How do I prevent the cookies from spreading too much? Make sure to chill the cookie dough for about 30 minutes before baking, which helps maintain their shape.
Can I make this recipe gluten-free? Yes! Just substitute the all-purpose flour with a gluten-free blend.

Closing Thoughts

As I reflect on the joy these Soft & Chewy Vegan Pumpkin Cheesecake Cookies bring to my home, I invite you to try them out for yourself. They’re more than just a treat; they’re a celebration of flavor, comfort, and togetherness. Don’t hesitate to share your results or any tweaks you make to the recipe. I’d love to hear about the delightful moments this dish creates for you and your loved ones.

“These cookies are pure magic! The pumpkin flavor combined with the creamy cheesecake center is heavenly. Every bite is a cozy hug from the inside out!” – Happy Baker