These are the BEST EVER Vegan Pumpkin Cheesecake Cookies! They’re super chewy pumpkin cookies, stuffed with a dairy-free cream cheese filling, rolled in pumpkin spice sugar with mini pumpkins on top. They’re the perfect fall treat and every pumpkin lover will adore them!
Vegan Pumpkin Cheesecake Cookies
Pumpkin cookies with cream cheese filling and frosting will give you just one more reason to love fall! They are perfectly soft, moist and chewy and covered in warming pumpkin spice sugar which we all love this time of year. It’s a cookie that everyone will love, even if you’re not the biggest fan of pumpkin! They are vegan friendly, free from egg and dairy!
Looking for more of the BEST Vegan Pumpkin Recipes, be sure to check out my Vegan Pumpkin Cake, No-Bake Pumpkin Cheesecake, Vegan Pumpkin Sheet Cake and Vegan Pumpkin Hand Pies.
What are Vegan Pumpkin Cheesecake Cookies?
I have taken my two favourite fall desserts and combined the two to create this delicious treat. Pumpkin spice cookies meet cheesecake in the ultimate way. You have a buttery, chewy pumpkin cookie which has been filled with a simple cream cheese ‘cheesecake’ filling. It’s a taste of heaven in each bite.
The great thing about these is that they are a dessert you can make for any occasion / social gathering this time of year and everyone will go CRAZY over them. Just make sure to bring along a whole batch of these beauties because they’ll go quickly, trust me!
Why you’ll love these cookies:
Fall is all about the scrumptious cozy flavours and textures. Nothing beats warming pumpkin spice along with creamy cream cheese and chewy cookie dough.
Taste is amazing: The cookie is perfectly spiced and flavoured with pumpkin puree.. drool!
Unbeatable texture: The cookies are ultra chewy which is everything you ever want in an pumpkin cookie.
They’re stuffed with creamy cream cheese: The filling is like biting into a soft vanilla cloud. It’s one of my favourite parts about these cookies.
Easy to make: You friends and family will be shocked you actually made these cookies as they look & taste like they’ve come out of a high end bakery.. they’re THAT GOOD, look and taste wise!
They’re fully vegan: This recipe is vegan friendly and doesn’t use any animal derived ingredients!
Ingredients for pumpkin cheesecake cookies
You can find the full method and ingredient measurement’s in the recipe card at the bottom of this post, but we’ll go over a very brief overview of ingredients needed to make pumpkin cheesecake cookies here!
- Dairy-free butter – Make sure it’s vegan block butter. My favourite is Flora Plant Butter and Naturli Vegan Block.
- Caster sugar – Fine white sugar is perfect.
- Dairy-free milk – You can use any dairy-free milk including almond, soya, oat and cashew for example.
- Vanilla – You can use vanilla extract or seeds from a vanilla pod for a richer flavour.
- All purpose / plain flour – Use plain flour for this recipe.
- Pumpkin puree – From a can. Fresh contains too much liquid and can result in the cookies not baking correctly.
- Pumpkin spice – A mixture of ground cinnamon, ground nutmeg, ground cloves and ground ginger.
- Baking powder – Helps add rise and chew.
- Bicarbonate of soda – Helps to add rise and chew.
- Dairy-free cream cheese – Use your favourite vegan brand of cream cheese. My personally favourite is Violife or Supermarket own brand.
- Icing sugar – Also known as powdered sugar. Sieve before use to remove any clumps.
- Food gels – Make sure to use vegan food colours, linked here. For the brown stalk of the pumpkin, you can either use brown food gel or cocoa powder.
How to make pumpkin cheesecake cookies
You can find the fill written recipe along with method and quantities in the recipe card at the bottom of the post in the recipe card.
- Cookies
Beat the butter and sugar together until creamy then add in the pumpkin puree and milk. Mix in flour, raising agents and pumpkin spice until a thick cookie dough. Use an ice-cream scoop to scoop the dough into balls of dough.
- Cheesecake filling
In a small bowl, cream together the cream cheese, flour and sugar until a thick paste consistency. Transfer into a piping bag, snip off the tip. Make a dent in the cookie dough and pipe in some of the filling. Make sure the filling is covered by the cookie dough.
- Pumpkin sugar
Mix the pumpkin spice and sugar in a bowl. Roll each ball of dough in the sugar and place on a lined baking tray.
- Bake
Bake the cookies in the middle of the oven for 12-14 minutes or until lightly golden brown. Allow the cookies to cool on the tray before transferring to a wire rack to cool fully. Make sure the cookies are cold before frosting / decorating.
- Frosting
Cream the butter and cream cheese together, adding in the icing sugar and vanilla. Add a splash of milk until its a creamy consistency. Colour the frosting with orange, green and brown food gel. Transfer into separate piping bags and pipe on a pumpkin shape using the corresponding colours.
- Chilling and serve
Store in the fridge until ready to enjoy. Allow to come to room temperature before serving.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Pumpkin Cheesecake Cookies
- Total Time: 40 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
Soft Vegan Pumpkin Cookies made with canned pumpkin, perfectly spiced with a cream cheese filling. Perfect for Fall.
Ingredients
Ingredients for the cookies
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- 2 tablespoons of canned pumpkin puree
- 30ml of dairy-free milk
- 210g of all purpose/ plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 2 teaspoons of pumpkin spice (see notes*)
Ingredients for the cream cheese filling
- 40g of dairy-free cream cheese
- 40g of all purpose/ plain flour
- 1 tablespoon of caster sugar
Ingredients for the pumpkin spice sugar
- 4 tablespoons of caster sugar
- 1 tablespoon of pumpkin spice (see notes*)
Ingredients for the frosting
- 80g of dairy-free block butter
- 20g of dairy-free cream cheese
- 100g of icing sugar
- 1 teaspoon of vanilla extract
- Orange and green food gel
- Cocoa powder or brown food gel
Instructions
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the pumpkin puree and milk. Whip again until combined.
- Sift in the flour, baking powder, bicarbonate of soda and pumpkin spice. Mix until just combined.
- Scoop the cookie dough into 6-8 balls using spoons or an ice-cream scoop.
Method (cream cheese filling)
- In a small bowl, cream together the cream cheese, flour and sugar until a paste like consistency. You want it to be quite thick. Transfer this into a piping bag and snip off the tip.
- Make a dent in the cookies and fill with some of the cream cheese mixture. Pinch the cookie dough together to cover the filling. You want to make sure it will not leak out of the cookie when baking.
Method (pumpkin spice sugar)
- In a small bowl, add in the sugar and pumpkin spice, stir to combine.
- Roll each cookie dough ball in the pumpkin spice sugar.
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
- Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
- Allow the cookies to cool on the baking tray. While they’re cooling, make the frosting for the pumpkin.
Method (frosting)
- Add the butter and cream cheese into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk.
- Add in the icing sugar and vanilla, whip until creamy. If it’s too thin or if it ever splits, add in some more chunks of butter.
- Colour the frosting in separate bowls using the food gels (orange for the main pumpkin, green for the vines and brown for the stalk). Transfer into separate piping bags and snip off the tip. Pipe pumpkins on top of the cookies (watch the video tutorial here). Place into the fridge to chill and set.
- Once set, serve and enjoy.
Notes
To store: Store the cookies in an air tight / sealed container in the fridge. Allow to come to room temperature before enjoying. Enjoy within 3 days of making.
Pumpkin spice: A mixture of ground cinnamon, ground nutmeg, ground cloves, all spice and ground ginger.
- Prep Time: 5 minutes
- Cook Time: 12-14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Ran here from instagram to get the ingredients!!!!!! SO EXCITED BAKE THESE
Author
Aw thank you, i hope you enjoy x
I’ll definitely do this recipe.
Author
Yay!! Happy baking x
thanks alot of information keren
These cookies look so delicious! I’m going to try them this weekend! 🙂 As Halloween approaches, I’m looking for vegan pumpkin (or orange in color) food recipes.
Author
Aw thanks so much Megan!!! Definitely let me know what you think! happy baking xx
Are there any creative serving suggestions or pairings you would recommend for enjoying these Vegan Pumpkin Cheesecake Cookies?
Can you share any tips or tricks for achieving the perfect balance of pumpkin and cheesecake flavors in these cookies?