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.
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.
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 for other use.
PUMPKIN SPICE: If you don’t have Pumpkin Spice readily available, you can use the following: 2 tsps ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and a pinch of allspice.
STORAGE: Once properly stored in an air-tight container, cookies last for a few days (2-3 days) at room temperature.