Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe
These Soft & Chewy Vegan Pumpkin Cheesecake Cookies are a perfect seasonal treat featuring a luscious vegan cream cheese filling inside soft pumpkin-spiced cookie dough. Made without eggs, these cookies combine the warm flavors of pumpkin pie spice and vanilla with a creamy, sweet cheesecake center. They are ideal for fall gatherings or any time you crave a cozy, dairy-free dessert.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 41 minutes
- Yield: 13 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Cream Cheese Filling
- 1/2 cup (113 g) vegan cream cheese, room temperature
- 3 tbsp brown sugar
- 1 tbsp Edward & Sons cornstarch
Pumpkin Cookie Dough
- 1 3/4 cup (220 g) all-purpose flour or gluten-free 1:1 baking flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- ½ cup (113 g) vegan unsalted butter, room temperature
- 1/3 cup (80 g) pumpkin purée, patted dry
- 2 tbsp (30 g) dairy free yogurt, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar
- 1 teaspoon vanilla extract
Sugar Coating
- 5 tbsp sugar
- 5 tbsp pumpkin spice
Instructions
- Prep: Pat the pumpkin purée dry to remove excess moisture. Line a baking sheet with parchment paper to prepare for the cream cheese filling.
- Make the cream cheese filling: In a small bowl, use a hand mixer to cream together the vegan cream cheese, brown sugar, and cornstarch until smooth and fully combined.
- Chill the cream cheese in balls: Using a teaspoon, scoop 11-13 dollops of the cream cheese mixture onto the parchment-lined baking sheet, spacing them apart. Place the sheet in the freezer to chill while you prepare the cookie dough.
- Make the pumpkin cookie dough: In a large bowl, cream together the vegan butter, granulated sugar, light brown sugar, pumpkin purée, dairy-free yogurt, and vanilla extract with a hand mixer. Add pumpkin pie spice, baking soda, and sea salt, and mix until evenly combined. Fold in the flour using a silicone spatula just until incorporated, avoiding overmixing.
- Chill the cookie dough: Place the cookie dough in the fridge for 10–20 minutes. During this time, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, whisk together the sugar and pumpkin spice for the sugar coating.
- Shape the pumpkin cheesecake cookies: Remove cream cheese balls from the freezer. Using a 1.5 tbsp cookie scoop, portion out cookie dough balls. Flatten each dough ball in your palm, place one cream cheese ball in the center, then wrap the dough around it and roll into a smooth ball. Roll the ball in the sugar and pumpkin spice coating, then place on the parchment-lined baking sheet. Repeat for all cookies.
- Bake the cookies: Bake the cookies in the preheated oven for 11–14 minutes, until the edges are lightly golden. Remove from oven and gently push any sharp edges to round them out. Allow cookies to cool on the baking sheet for 10–15 minutes.
- Enjoy: Serve your vegan pumpkin cheesecake cookies warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Patting the pumpkin purée dry is essential to prevent excess moisture affecting cookie texture.
- Freezing the cream cheese dollops helps them hold shape inside the dough during baking.
- Be careful not to overmix the dough once flour is added to keep cookies tender.
- Chilling the dough before baking helps maintain cookie shape and prevents spreading.
- Store cookies in an airtight container in the fridge for best freshness up to 5 days.
Keywords: vegan pumpkin cheesecake cookies, pumpkin spice cookies, vegan cookies, dairy free dessert, fall cookies, soft pumpkin cookies, no eggs cookies