These Pumpkin Cheesecake Vegan Cookies are super soft, chewy, and creates a nice play on pumpkin with “cream cheese”, which combined in one bite, makes for a great reminder of the perfect Pumpkin Cheesecake. This deconstructed version of the classic Pumpkin Cheesecake, mimics in every tiny bit of flavor, with the base being filled with pumpkin (and a hint of rolled oats for thickness), a creamy & slightly tangy “cream cheese” frosting on top, with light sprinkles of crumbled Graham Crackers (mirroring a pie’s crust) and a pecan minimally tucked atop each cookie for a nice bit of crunch.
‘Tis the season to be Jolly, La la la la laaaa, La la la laa! Ok, so it’s not the Christmas season yet, however, it’s Fall, so I had to continue on with my Fall season recipes. Usually around this time, I would make one of my favorites—Pumpkin Cheesecake or Mini Pumpkin Cheesecake, however, I wanted to do something a bit more fun and interesting. This is where I put my thinking cap on and decided to make a deconstructed cookie version! Yes, at first, I thought it wouldn’t be possible to make an exact deconstructed version, but I was able to pull it off with a bit of creativity. Yay!
Anyway, these cookies are dynamite and will surely have you eating a ton at once. The great thing is that these beauties are vegan and although they may not taste like it, they are made with healthy ingredients. With each bite, it will absolutely remind you of a slice of pumpkin cheesecake. The star of this cookie however, is the “cream cheese” frosting. Please note that this frosting is not made from cream cheese, but the taste is just as great! With hints of apple cider vinegar, lemon juice, coconut milk, and a few other ingredients, you’ll surely enjoy the slight tanginess that this frosting provides. To top things off, I chose to add Graham cracker crumbs to the top, which was my way of mimicking a Pumpkin Cheesecake’s crust and a little pecan to be the final topping of each cookie, because who eats anything pumpkin without pecans, right? Haha.
Overall, these cookies are a great addition to your menu after dinner has been had or if you want to add a bit of sweetness to a family gathering or time with friends. You can always minus the frosting and enjoy the pure pumpkin taste (and less sweet!) or pass one along to your little one to enjoy before dinner. This is a recipe you won’t want to miss out on!
Remember, if you’re not into an entirely vegan diet, you can always make a real cream cheese frosting and whip it on top of these cookies and enjoy. It’s all up to you!
- Cookie cutters were introduced to America by the Dutch and the German.
- The official state cookie of both Massachusetts and Pennsylvania is the chocolate chip cookie.
- the U.S. leads the world as the biggest cookie bakers and eaters, spending more than $550 million annually on Oreos alone.
- Cookies were first made in Persia around 7 A.D.(Persia is now Iran).
- You will most likely eat more than 35,000 cookies in your lifetime.
- There are thousands of different types of cookies around the world.
- Half the cookies baked in American homes each year are Chocolate Chip Cookies! **Check out my Chocolate Chip cookies Recipe made with a nice twist—Chunky Vegan Chocolate Chip + Pretzel Cookies **
Don’t forget to see the recipe for these Pumpkin Cheesecake Vegan Cookies below.
Pumpkin Cheesecake Vegan Cookies
- 1/2 cup vegan butter (room temperature)
- 1/2 cup organic cane sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1 1/2 cups organic all-purpose flour (plus, 1 Tbsp in addition)
- 1/4 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 Tbsp coconut milk
Cream Cheese Frosting:
- 5 cups powdered sugar
- 1 1/2 cups vegan butter
- 3 Tbsps coconut milk
- 1 Tbsp apple cider vinegar
- 1 Tbsp vanilla extract
- 1 tsp lemon juice
- 1/8 tsp sea salt
- 1/4 cup pecans
Add softened butter to a mixing bowl of an electric mixer and cream for 1 minute. Add cane sugar, brown sugar and vanilla extract and mix for another minute or so. Then add pumpkin puree and mix once more until well incorporated.
In a different bowl, add all dry ingredients and whisk until well incorporated. Then add to butter and sugar mixture and mix until fully combined (DO NOT OVER-MIX!).
Then add coconut milk and mix until a soft dough is formed. Freeze dough for 15 minutes and preheat oven to 350 degrees Fahrenheit in the meantime.
Scoop out about 1 Tbsp amounts of dough and roll into balls with your hands. Place on a baking sheet (lined with parchment paper), about 2 inches apart to allow for spreading. Repeat until all dough is finished.
Bake in the oven for 10-12 minutes (pressing down each cookie gently with a cup at the half way mark by pulling out oven rack slightly) or very slightly golden brown.
Once finished, remove from oven and let rest for a few minutes. Then transfer to a cooling rack to cool completely.
Cream Cheese Frosting:
Place all ingredients in an electric mixer and mix until fully incorporated. **Add more coconut milk or powdered sugar until desired consistency is met.**
Once cookies are completely cooled, add frosting to top, and garnish with pecans if desired.
Cream Cheese Frosting---Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Stumble upon other Fall season and pumpkin related sweet treats on Orchids + Sweet Tea:
There you have it—Pumpkin Cheesecake Vegan Cookies for the taking!
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