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Pumpkin Cheesecake Vegan Cookies
5 from 1 vote

Pumpkin Cheesecake Vegan Cookies

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.

Course: Dessert
Keyword baked, cheesecake, chewy, classic, cookies, dairy-free, dessert, easy, fall recipe, healthy, plant-based, pumpkin, pumpkin spice, recipe, soft, sweet, vegan
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 15 minutes
Total Time: 37 minutes
Servings: 12 cookies
Creator Shanika | Orchids + Sweet Tea



  • 1/2 cup vegan butter, room temp.
  • 1/2 cup organic cane sugar (I use Wholesome Sweets; Vegan-approved!)
  • 1/4 cup organic brown sugar (I use Sugar in the Raw; Vegan-approved!)
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin puree (Canned version, not Pumpkin Pie Filling!)
  • 1 1/2 cups organic all-purpose flour + 1 Tbsp (I use Bob's Red Mill)
  • 1/4 cup organic rolled oats (I use Bob's Red Mill)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp pumpkin pie spice (See Notes!)
  • 1 tsp ground cinnamon
  • 1 Tbsp coconut milk (You can use your fave plant-based milk)

Vegan 'Cream Cheese' Frosting:

  • 5 cups organic powdered sugar, sifted
  • 1 1/2 cups vegan butter, room temp.
  • 3 Tbsps coconut milk (You can use your fave plant-based milk)
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp vanilla extract
  • pinch of cinnamon
  • 1/8 tsp sea salt


  • handful of chopped pecans, optional



  1. 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.

  2. 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!).

  3. 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. 

  4. 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.

  5. 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.

  6. Once finished, remove from oven and let rest for a few minutes. Then transfer to a cooling rack to cool completely. 

Vegan 'Cream Cheese' Frosting:

  1. Place all ingredients in an electric mixer and mix until fully incorporated. **Add more coconut milk or powdered sugar until desired consistency is met.**

  2. Once cookies are completely cooled, add frosting to top, and garnish with pecans if desired.

Tips | Notes:

'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.