Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe

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If you’re dreaming of the perfect autumn treat that feels like a warm hug in cookie form, look no further than this irresistible Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe. These cookies combine tender pumpkin-flavored dough with a luscious vegan cream cheese center, creating a mouthwatering balance of flavors and textures that’s simply unforgettable. Whether you’re vegan, dairy-free, or just a lover of fall-inspired sweets, this recipe is guaranteed to become a new favorite in your baking rotation.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the secret to making these Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe shine. Each component plays its part, from the creamy vegan cream cheese adding tangy richness to the fragrant pumpkin pie spice bringing autumn vibes to every bite.

• Vegan cream cheese (1/2 cup, room temperature): Provides the luscious cheesecake filling with a tip of tang and creamy texture.
• Brown sugar (3 tbsp): Adds natural sweetness and depth to the cream cheese filling.
• Cornstarch (1 tbsp): Keeps the cream cheese filling smooth and firm so it stays put in the cookies.
• All-purpose or gluten-free baking flour (1 3/4 cup): Forms the base of your soft, chewy cookie dough.
• Pumpkin pie spice (1 tbsp): The magic blend that fills your kitchen with cozy fall scents.
• Baking soda (1/2 tsp): Gives just enough lift for light, tender cookies.
• Sea salt (1/4 tsp): Balances the sweetness perfectly.
• Vegan unsalted butter (1/2 cup, room temperature): Adds richness and helps achieve that coveted chewy texture.
• Pumpkin purée (1/3 cup, patted dry): Brings moisture, natural sweetness, and gorgeous color.
• Dairy-free yogurt (2 tbsp, room temperature): Enhances the cake-like softness in the cookies.
• Granulated sugar (1/2 cup): Sweetens the dough for balanced flavor.
• Light brown sugar (1/2 cup): Adds moisture and caramel undertones important for chewiness.
• Vanilla extract (1 tsp): Rounds out the flavor beautifully.
• Sugar (5 tbsp) and pumpkin spice (5 tbsp) for coating: Creates a sweet, spiced crust that makes every bite sparkle.

How to Make Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe

Step 1: Prep and Pat Dry the Pumpkin Purée

Start by drying your pumpkin purée a bit to soak up any excess moisture so your cookie dough won’t turn out soggy. This small step makes a big difference in achieving that soft yet firm texture.

Step 2: Make the Cream Cheese Filling

In a small bowl, whip together the vegan cream cheese, brown sugar, and cornstarch until smooth and creamy using a hand mixer. This filling is the star surprise inside your cookies, so getting it perfectly creamy is key.

Step 3: Chill the Cream Cheese Balls

Using a teaspoon, scoop dollops of the cream cheese mixture onto parchment-lined baking sheets and pop them into the freezer. Chilling helps these hold their shape when wrapped inside the cookie dough later on.

Step 4: Prepare the Pumpkin Cookie Dough

In a large bowl, cream together the vegan butter, sugars, pumpkin purée, dairy-free yogurt, and vanilla until smooth. Mix in pumpkin pie spice, baking soda, and salt, then fold in the flour just until combined. This dough should be soft, spiced, and ready to hug those cream cheese balls.

Step 5: Chill the Dough and Preheat Oven

Set your dough in the fridge to chill for 10-20 minutes while you preheat your oven to 350°F and prepare your baking sheets with parchment paper. This rest firm ups the dough, making it easier to work with.

Step 6: Shape the Cookies

This is where the magic happens. Flatten a scoop of cookie dough in your palm, press a frozen cream cheese ball in the center, then carefully wrap the dough around it, rolling into a smooth ball. Finally, roll each ball in the sugar and pumpkin spice mixture before placing on the baking tray. You’re creating little pockets of creamy pumpkin cheesecake inside a sweet pumpkin exterior.

Step 7: Bake to Perfection

Bake your cookies for 11-14 minutes, just until the edges start to turn golden. Once out of the oven, gently nudge any edges so they’re nicely rounded. Cool for 10-15 minutes to let them set before indulging.

How to Serve Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe

Garnishes

A light dusting of powdered sugar or a sprinkle of extra pumpkin pie spice just before serving adds an elegant touch and enhances their fall charm.

Side Dishes

Pair these cookies with warm spiced tea, coffee, or a chilled glass of your favorite plant-based milk for a cozy snack or dessert break you’ll dream about.

Creative Ways to Present

Arrange your cookies on a rustic wooden board with cinnamon sticks, mini pumpkins, and colorful autumn leaves for an inviting seasonal spread. They also make beautiful edible gifts when wrapped in parchment paper tied with twine.

Make Ahead and Storage

Storing Leftovers

Keep your Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe fresh by storing them in an airtight container in the fridge for up to five days. This helps maintain their soft texture and keeps the filling delightfully creamy.

Freezing

You can freeze these cookies for up to 3 months. Simply place them on a tray until frozen solid, then transfer to a sealed bag or container. Thaw in the fridge overnight before serving to enjoy the full soft and chewy experience.

Reheating

For that freshly-baked warmth, gently reheat frozen or refrigerated cookies in a preheated oven at 325°F for 5-7 minutes. This revives their soft texture without over-drying, making you feel like you just baked them.

FAQs

Can I use regular cream cheese instead of vegan?

Absolutely! If you’re not vegan, feel free to use regular cream cheese for the filling. The cookies will still be deliciously soft and chewy with that classic cheesecake tang.

What if I don’t have pumpkin pie spice?

No worries! You can make your own by mixing cinnamon, nutmeg, ginger, and cloves. This blend is what makes the cookies so irresistibly fall-flavored.

Can I make these gluten-free?

Yes, just swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The texture should remain soft and chewy, perfect for those with gluten sensitivities.

How do I prevent the cream cheese from leaking out?

Chilling the cream cheese balls and dough before baking is key. Wrapping the dough firmly around the filling also helps keep that creamy center intact while baking.

What’s the best way to measure pumpkin purée?

Use a dry measuring cup and gently pack the purée, then pat it dry with a paper towel to remove excess moisture. This keeps your dough from becoming too wet and crumbly.

Final Thoughts

I can’t recommend this Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe enough for anyone craving a cozy, impressive dessert that’s easier to make than it looks. These cookies bring together the best of pumpkin season and vegan baking in a way that feels like a warm hug with every bite. Treat yourself, your family, or your friends—you’re going to love sharing this little slice of autumn magic.

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