Soft & Chewy Vegan Pumpkin Cheesecake Cookies
Delightful fall-inspired cookies with rich pumpkin flavor and creamy cheesecake filling, perfect for any occasion.
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.
Notes
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. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.