Soft & Chewy Vegan Pumpkin Cheesecake Cookies
Soft & Chewy Vegan Pumpkin Cheesecake Cookies – No Eggs!
Are you craving a delightful fall-inspired treat that’s both vegan and scrumptious? Look no further! These Soft & Chewy Vegan Pumpkin Cheesecake Cookies are the perfect combination of rich pumpkin flavor and creamy cheesecake filling, making them an irresistible option for anyone, regardless of their dietary choices. Plus, the best part? They contain no eggs!
Why Make This Recipe
There are many reasons to try these cookies! For one, they capture the essence of autumn with their pumpkin spice flavor. They are soft, chewy, and bursting with flavor in every bite. Plus, using vegan cream cheese in the filling means you can indulge without worrying about the ingredients. These cookies are perfect for gatherings, dessert tables, or just enjoying at home with a cup of coffee.
How to Make Soft & Chewy Vegan Pumpkin Cheesecake Cookies – No Eggs!
Ingredients
- 1/2 cup (113 g) vegan cream cheese, room temperature
- 3 tbsp brown sugar
- 1 tbsp cornstarch (Edward & Sons recommended)
- 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
- 1/2 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 tsp vanilla extract
- 5 tbsp sugar (for coating)
- 5 tbsp pumpkin spice (for coating)
Directions
- Prepare Cream Cheese Filling: In a small bowl, cream together the room temperature vegan cream cheese, brown sugar, and cornstarch using a hand mixer.
- Create Cream Cheese Dollops: Scoop 11-13 dollops of the cream cheese mixture onto a lined baking sheet, and place them in the freezer to chill.
- Make Cookie Dough: In a large bowl, cream together the vegan butter, granulated sugar, brown sugar, pumpkin purée, dairy-free yogurt, and vanilla extract.
- Add Dry Ingredients: Mix in the pumpkin pie spice, baking soda, and sea salt until well combined. Gradually fold in the flour until just mixed.
- Chill Dough: Refrigerate the cookie dough for 10-20 minutes and preheat your oven to 350°F (175°C).
- Prepare Sugar Coating: In a small bowl, whisk together sugar and pumpkin spice for coating the cookies.
- Assemble Cookies: Remove the cream cheese dollops from the freezer. Take a scoop of cookie dough and flatten it in your palm. Place a dollop of cream cheese in the center, wrap the dough around it, and roll it into a ball. Coat the cookies in the sugar mixture.
- Bake: Place the cookies on a lined baking sheet and bake for 11-14 minutes, until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 10-15 minutes before enjoying.
How to Serve Soft & Chewy Vegan Pumpkin Cheesecake Cookies – No Eggs!
These cookies are best served fresh, slightly warm, or at room temperature. You can plate them with a dusting of powdered sugar for an elegant touch, or enjoy them with a warm beverage.
How to Store Soft & Chewy Vegan Pumpkin Cheesecake Cookies – No Eggs!
Store any leftover cookies in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For longer storage, consider freezing them—just thaw before serving.
Tips to Make Soft & Chewy Vegan Pumpkin Cheesecake Cookies – No Eggs!
- Pumpkin Purée: Make sure to pat the pumpkin purée dry to avoid excess moisture in the cookies.
- Cream Cheese: Allow your cream cheese to reach room temperature for a smoother filling.
- Sugar Coating: Feel free to adjust the amount of pumpkin spice in the sugar coating to suit your taste.
Variations
- Gluten-Free: Use a gluten-free 1:1 baking flour to make this recipe suitable for those with gluten sensitivities.
- Different Fillings: Experiment with different types of vegan cream cheese flavors or add chocolate chips to the cookie dough for a twist.
FAQs
-
Can I use regular cream cheese instead of vegan cream cheese?
- Yes, if you’re not strictly vegan, you can use regular cream cheese.
-
Can I make these cookies ahead of time?
- Absolutely! You can prepare the dough and filling ahead of time and bake them when ready to serve.
-
What if I don’t have pumpkin pie spice?
- You can create your own mix using cinnamon, nutmeg, and ginger as substitutes.
Enjoy baking and savoring the delightful flavors of these Soft & Chewy Vegan Pumpkin Cheesecake Cookies!
Soft & Chewy Vegan Pumpkin Cheesecake Cookies
Ingredients
Cream Cheese Filling
- 1/2 cup vegan cream cheese, room temperature Allow to reach room temperature for a smoother filling.
- 3 tbsp brown sugar
- 1 tbsp cornstarch (Edward & Sons recommended)
Cookie Dough
- 1 3/4 cup all-purpose flour or gluten-free 1:1 baking flour Use gluten-free option for gluten sensitivities.
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup vegan unsalted butter, room temperature
- 1/3 cup pumpkin purée, patted dry Ensure to pat dry to avoid excess moisture.
- 2 tbsp dairy-free yogurt, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
Coating
- 5 tbsp sugar (for coating)
- 5 tbsp pumpkin spice (for coating) Adjust to taste.
Instructions
Preparation of Cream Cheese Filling
- In a small bowl, cream together the room temperature vegan cream cheese, brown sugar, and cornstarch using a hand mixer.
Freezing Cream Cheese Dollops
- Scoop 11-13 dollops of the cream cheese mixture onto a lined baking sheet, and place them in the freezer to chill.
Making the Cookie Dough
- In a large bowl, cream together the vegan butter, granulated sugar, brown sugar, pumpkin purée, dairy-free yogurt, and vanilla extract.
- Mix in the pumpkin pie spice, baking soda, and sea salt until well combined.
- Gradually fold in the flour until just mixed.
Chilling and Baking
- Refrigerate the cookie dough for 10-20 minutes and preheat your oven to 350°F (175°C).
- In a small bowl, whisk together sugar and pumpkin spice for coating the cookies.
- Remove the cream cheese dollops from the freezer. Take a scoop of cookie dough, flatten it in your palm, place a dollop of cream cheese in the center, wrap the dough around it, and roll it into a ball.
- Coat the cookies in the sugar mixture.
- Place the cookies on a lined baking sheet and bake for 11-14 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 10-15 minutes before enjoying.
