Go Back
Delicious vegan pumpkin cheesecake cookies on a plate

Soft & Chewy Vegan Pumpkin Cheesecake Cookies

A delightful fusion of soft and chewy pumpkin cookies with a creamy cheesecake filling, perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 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.
For the Cheesecake Filling
  • 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.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
  2. In a large bowl, mix together pumpkin puree, melted coconut oil, brown sugar, and granulated sugar until well combined.
  3. Add in the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Mix until just combined.
  4. In a blender, combine the soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice. Blend until completely smooth.
Assembly
  1. With slightly damp hands, scoop out a tablespoon of cookie dough and flatten it slightly. Place a teaspoon of the cheesecake filling in the center and fold the dough over, sealing it completely.
  2. Roll into a ball and place on the prepared baking sheet. Repeat with remaining dough and filling.
Baking
  1. Bake in the preheated oven for 10-12 minutes until edges are firm and tops are slightly cracked.
  2. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to a week or freeze for up to a month. For extra flavor, add chocolate chips or nuts to the cookie dough.