Soft & Chewy Vegan Pumpkin Cheesecake Cookies: The Perfect Fall Treat! 🎃🍪✨

1. Introduction

Welcome to your new favorite fall dessert: vegan pumpkin cheesecake cookies. These cookies are a delightful combination of moist pumpkin flavor and the creamy richness of cheesecake, all wrapped up in a soft, chewy cookie. Ideal for celebrating the cozy autumn months, this vegan fall dessert is easy to prepare and perfect for sharing with friends and family. Whether you’re a seasoned vegan baker or just diving into plant-based treats, these cookies are sure to become a seasonal staple.

2. Ingredients for Vegan Pumpkin Cheesecake Cookies

• 1 cup canned pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/3 cup coconut oil, melted
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free cream cheese or vegan cream cheese
• Optional: vegan chocolate chips or chopped pecans

3. Step-by-Step Guide to Making Vegan Pumpkin Cheesecake Cookies

Prepare the Wet Ingredients

In a large mixing bowl, combine the canned pumpkin puree, coconut sugar, maple syrup, and melted coconut oil. Mix thoroughly until smooth. Add the vanilla extract and vegan cream cheese, blending until fully incorporated.

Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until a thick dough forms. Fold in vegan chocolate chips or chopped nuts if desired.

Shape the Cookies

Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon to ensure even baking.

Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 12–15 minutes, or until they are lightly golden around the edges. Remove from oven and allow to cool slightly before transferring to a wire rack.

Enjoy Your Freshly Baked Cookies

Serve these vegan pumpkin cheesecake cookies warm or at room temperature. For an extra treat, add a dollop of coconut whipped cream or a drizzle of vegan caramel sauce.

4. Storage Tips for Vegan Pumpkin Cheesecake Cookies

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to a week. To maintain their soft, chewy texture, consider wrapping individual cookies in plastic wrap or storing them in a resealable container. Reheat briefly in the oven or microwave before serving to revive their freshness.

5. Serving Suggestions for the Best Vegan Fall Dessert

These vegan pumpkin cheesecake cookies are perfect on their own, but you can elevate their appeal by serving alongside a cup of hot pumpkin chai or vanilla oat latte. They also pair wonderfully with other seasonal treats like our pumpkin streusel muffins or pumpkin spice cupcakes.

6. FAQs about Vegan Pumpkin Cheesecake Cookies

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your blend contains xanthan gum or add a teaspoon for binders.

Can I freeze the cookie dough?

Absolutely! Scoop the unbaked cookies onto a baking sheet and freeze until firm. Transfer to a zip-top bag and store in the freezer for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.

How long does it take to prepare these vegan pumpkin cookies?

The entire process takes about 30 minutes from start to finish, making it a quick and easy fall baking treat.

Can I substitute fresh pumpkin for canned?

Fresh pumpkin can be used, but make sure to cook and pureé it beforehand. Canned pumpkin puree saves time and ensures a smooth texture.

7. Kitchen tools that you might need for this recipe

• Cuisinart Compact Automatic Bread Maker — Perfect for making your own pumpkin puree from fresh pumpkins if you want to go fully homemade.
• Ninja SLUSHi Pro RapidChill Drink Maker — Handy for preparing chilled pumpkin drinks to pair with your cookies.
• KitchenAid Classic Iconic Stand Mixer — Effortlessly mix your wet and dry ingredients, ensuring a smooth cookie dough.
• King Arthur Baking Ultimate Bread Baker’s Cookbook — Expand your baking skills with seasonal recipes like these vegan pumpkin cookies.

8. Final thoughts

Enjoy making these delicious vegan pumpkin cheesecake cookies as a cozy fall activity or a festive treat for gatherings. Their perfect balance of softness, chewiness, and pumpkin flavor makes them a crowd-pleaser. Plus, being vegan, they cater to all dietary preferences without sacrificing flavor. Give this recipe a try and make your autumn memorable with these irresistible cookies!

9. Conclusion

With their delightful combination of pumpkin, cheesecake, and cookies, this vegan pumpkin cheesecake cookies are truly the perfect fall treat. Whether you’re baking for a holiday, a cozy afternoon, or just because, these cookies bring warmth and joy to everyone. Happy baking!

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