These pumpkin cheesecake cookies are absolutely incredible! They’re soft, chewy, and loaded with that amazing tangy cream cheese flavor that pairs perfectly with warm pumpkin spices. I’m telling you right now – these are hands down the best homemade vegan cookies you’ll ever make, and nobody will even know they’re vegan!
What makes these fall desserts vegan cookies so special is how they nail that perfect chewy texture while delivering all the flavors of classic pumpkin cheesecake. The vegan cream cheese creates pockets of tangy richness throughout each cookie, while the pumpkin keeps them incredibly soft and moist.
After my easy baking recipes vegan went crazy on social media, I knew I had to create something equally amazing for all my plant-based friends. These cookies deliver every single time – they’re foolproof, incredibly delicious, and perfect for your vegan thanksgiving dessert recipes lineup.
SOFT & CHEWY VEGAN PUMPKIN CHEESECAKE COOKIES
Cuisine: American
Category: Dessert/Cookie
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Serves: 24 people (makes 24 cookies)
These pumpkin cheesecake cookies combine the best of pumpkin spice cookies with creamy vegan cheesecake swirls. They’re perfect for anyone following a plant-based diet or just looking for amazing cookies!
INGREDIENTS
For the Cookie Base:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- ¾ cup coconut oil, melted and slightly cooled
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, mixed and set for 15 minutes)
- 2 teaspoons vanilla extract
For the Vegan Cream Cheese Swirl:
- 4 oz vegan cream cheese, softened
- ¼ cup powdered sugar
- 1 tablespoon coconut flour
- 1 teaspoon vanilla extract
- Pinch of salt
The beauty of recipes with vegan cream cheese is how they create that signature tangy flavor without any dairy. These ingredients work together to create cookies that are absolutely perfect!
PREPARATION
Prep the Vegan Cream Cheese Mixture:
- Beat vegan cream cheese in a small bowl with an electric mixer until smooth and fluffy, about 2 minutes.
- Add powdered sugar, coconut flour, vanilla, and salt and mix until well combined. The mixture should be thick but spreadable.
- Refrigerate the mixture while you make the cookie dough to keep it from getting too soft.
Make the Cookie Dough: 4. Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon in a medium bowl. Set aside.
- Mix wet ingredients in a large bowl. Combine pumpkin puree, melted coconut oil, brown sugar, granulated sugar, flax eggs, and vanilla until smooth.
- Add dry ingredients to wet ingredients and stir just until combined. Don’t overmix – this is key for soft homemade vegan cookies!
Assemble the Cookies: 8. Scoop cookie dough into 24 portions using a 2-tablespoon cookie scoop and place on prepared baking sheets.
- Add cream cheese dollops by placing small spoonfuls of the vegan cream cheese mixture on top of each cookie dough ball.
- Swirl gently with a toothpick to create a marbled effect. Don’t overswirl or you’ll lose the distinct cream cheese flavor!
- Bake for 10-12 minutes until edges are set but centers still look slightly soft. They’ll continue cooking on the hot pan.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
The secret to amazing easy vegan holiday recipes is technique – these cookies are all about gentle mixing and not overbaking!
NUTRITION INFORMATION
- 185 calories per cookie
- 3g protein per cookie
- 28g carbs per cookie
- 7g fat per cookie
- 2g fiber per cookie
- 16g sugar per cookie
These pumpkin cheesecake cookies are surprisingly nutritious thanks to the pumpkin and flaxseed!
WHY THESE VEGAN COOKIES ARE GAME-CHANGERS
The texture is absolutely perfect! These healthy vegan sweet snacks have that ideal chewy texture that’s not too soft or too crispy. The combination of coconut oil and pumpkin creates cookies that stay soft for days.
Nobody will know they’re vegan! Seriously, I’ve served these at parties and people are shocked when I tell them they’re plant-based. The vegan cream cheese tastes exactly like regular cream cheese, and the flax eggs work perfectly as a binder.
They’re way easier than you think! Don’t let the cream cheese swirl intimidate you – it’s literally just dolloping and swirling with a toothpick. Even baking beginners nail these every time.
They satisfy every craving! Whether you’re looking for vegetarian cream cheese recipes or just want incredible cookies, these hit all the marks. They’re rich enough to feel indulgent but wholesome enough that you don’t feel guilty having seconds.
INGREDIENT SUBSTITUTIONS AND TIPS
Easy baking recipes vegan often require some ingredient swaps, but these are super straightforward! If you can’t find vegan cream cheese, you can make your own by blending soaked cashews with lemon juice and a pinch of salt until smooth.
The flax eggs are crucial for binding – don’t skip this step! If you don’t have ground flaxseed, you can substitute with chia eggs (1 tablespoon chia seeds + 3 tablespoons water per egg, mixed and set for 15 minutes).
Coconut oil works best when it’s melted but not hot. If it’s too warm, it can make your dough too soft to handle properly.
For vegan gluten free thanksgiving options, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but still absolutely delicious!
MAKE-AHEAD AND STORAGE OPTIONS
These vegan thanksgiving dessert recipes are perfect for making ahead! You can prepare the cookie dough up to two days in advance and store it covered in the refrigerator. The cream cheese mixture can also be made ahead and kept in the fridge for up to three days.
Store baked cookies in an airtight container at room temperature for up to one week. They actually get even better after a day as the flavors meld together!
For freezing, these cookies freeze beautifully for up to three months. Just make sure they’re completely cooled before freezing, and layer them between parchment paper to prevent sticking.
SERVING IDEAS AND OCCASIONS
These pumpkin cheesecake cookies are perfect for so many occasions! They’re amazing for fall potlucks, Halloween parties, Thanksgiving dessert tables, or just when you want something special for your afternoon coffee.
I love packaging them in clear bags with fall ribbons for hostess gifts or teacher appreciation treats. They travel well and always get rave reviews!
For a fancy dessert presentation, serve them alongside other fall desserts vegan options like vegan pumpkin pie or dairy-free apple crisp. They make a beautiful autumn dessert spread!
TROUBLESHOOTING COMMON ISSUES
If your cookies spread too much, your coconut oil might have been too warm when you mixed the dough, or your flax eggs might not have set properly. Make sure to let the coconut oil cool slightly after melting, and always let flax eggs sit for the full 15 minutes.
Cookies that turn out too cake-like usually mean there was too much liquid in the dough. Make sure you’re measuring your pumpkin puree correctly and that your vegan cream cheese isn’t too soft.
If the cream cheese swirl disappears during baking, it might have been too warm or you overswirled it. Keep that cream cheese mixture well-chilled and just do a few gentle swirls with your toothpick.
Dense cookies often result from overmixing or too much flour. These recipes with vegan cream cheese work best when you mix just until combined and measure your flour by spooning it into the cup rather than scooping.
FREQUENTLY ASKED QUESTIONS
Can I use a different type of vegan cream cheese?
Yes! Any brand of vegan cream cheese works beautifully in these pumpkin cheesecake cookies. I’ve had great success with Kite Hill, Tofutti, and Miyoko’s. Just make sure it’s the block-style cream cheese, not the spreadable kind.
What if I don’t have coconut flour for the cream cheese mixture?
You can substitute all-purpose flour for the coconut flour in a 1:1 ratio. The coconut flour just helps thicken the mixture slightly, so regular flour works perfectly fine for these homemade vegan cookies.
Can I make these oil-free?
For oil-free healthy vegan sweet snacks, you can substitute the coconut oil with ¾ cup of unsweetened applesauce. The texture will be slightly more cake-like but still delicious. You might need to bake them for an extra 1-2 minutes.
How do I store these cookies to keep them soft?
Store your fall desserts vegan cookies in an airtight container with a slice of bread. The bread helps maintain moisture and keeps the cookies perfectly soft for up to a week!
Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, add the cream cheese dollops, and freeze on a baking sheet. Once frozen solid, transfer to freezer bags. Bake directly from frozen, adding 2-3 extra minutes to the baking time.
SHARE YOUR VEGAN BAKING WINS!
I love seeing your easy vegan holiday recipes creations! Share photos of your pumpkin cheesecake cookies on my Facebook page – seeing your beautiful cookies and hearing about how much your family loves them absolutely makes my day!
Pin this recipe on Pinterest @OlyviaBestRecipes and tag me @OlyviaBestRecipes on Pinterest when you bake these! I can’t wait to see your gorgeous cream cheese swirls and hear about any creative variations you try.
These pumpkin cheesecake cookies prove that vegan baking can be every bit as indulgent and satisfying as traditional recipes. The combination of warm pumpkin spices with that tangy cream cheese swirl creates something truly special – perfect for satisfying those fall cravings while keeping things completely plant-based. Whether you’re planning your vegan thanksgiving dessert recipes or just want amazing cookies for everyday snacking, this recipe delivers pure autumn bliss in every bite!
Author: Olyvia T.
