There’s something magical about combining two of fall’s most comforting flavors—pumpkin spice and cheesecake—into one chewy little cookie. These Soft & Chewy Vegan Pumpkin Cheesecake Cookies are just the treat to cradle in your hand on crisp autumn mornings or to share around the dining table at a festive gathering. With only 15 minutes of prep time and about 12–15 minutes in the oven, even a baking beginner can pull these together effortlessly. Each bite delivers a gentle pumpkin sweetness, a hint of warming spices, and a luscious cream cheese swirl that keeps you coming back for more. Plus, at roughly 120 calories per cookie (when you bake about 24), they’re the perfect midday snack to satisfy your sweet tooth without derailing your day.
What I love most is how versatile they are: whether you’re hosting a cozy weekend brunch or simply craving a dairy-free dessert that still feels indulgent, these cookies rise to the occasion. The recipe calls for simple pantry staples, a handful of spices, and a quick stir to bring that dreamy pumpkin-cheesecake fusion to life. Best of all, they’re entirely vegan, and with a gluten-free flour swap, everyone can join in the fall baking fun. From the ease of preparation to the rich, chewy texture, these cookies embody the spirit of easy, homey baking—and they might just become your new seasonal obsession.
KEY INGREDIENTS IN SOFT & CHEWY VEGAN PUMPKIN CHEESECAKE COOKIES
Before we dive into the oven, let’s meet the stars of our show. Each ingredient brings its own personality to the dough, working in harmony to create that signature soft and chewy texture with just the right amount of stretch and melt-in-your-mouth creaminess.
- Canned pumpkin puree
This velvety base infuses the cookies with classic autumn flavor and natural moisture, keeping every bite tender and moist without heaviness.
- Vegan cream cheese
Adds that signature cheesecake tang and richness, swirling into the batter to create pockets of creamy luxury.
- Coconut oil
Melted into the batter, it provides healthy fats that help bind the dough and contribute a subtle tropical sweetness.
- Light brown sugar
Brings depth and caramel notes while locking in moisture for a gooey, chewy center.
- Vanilla extract
Lifts all the warm spices and sweet components, rounding out the flavor profile with a fragrant finish.
- All-purpose flour
The sturdy structure that forms the backbone of each cookie, offering enough gluten development for chew without being too dense.
- Baking soda
Works with the acidic pumpkin to give a gentle rise and airy crumb.
- Baking powder
Provides extra lift so these cookies puff just slightly before settling into a soft texture.
- Cinnamon
A warm, comforting spice that evokes cozy kitchens and crisp leaves.
- Nutmeg
Delivers a hint of earthy warmth and complexity, balancing the sweetness.
- Salt
Enhances all the flavors, ensuring the spices and sweetness shine rather than feeling flat.
- Vegan chocolate chips
Optional but delightful, they add bursts of melty richness that complement the spiced pumpkin base.
HOW TO MAKE SOFT & CHEWY VEGAN PUMPKIN CHEESECAKE COOKIES
Baking these cookies is a breeze, even if your experience level is “first timer.” You’ll start by preparing your equipment and pre-measuring ingredients, then move on to mixing wet and dry components separately before gently combining them. With a few simple folds and a quick bake, you’ll soon have trays of pumpkin-cheesecake cookies ready to fill your kitchen with warmth.
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
2. In a large mixing bowl, combine the pumpkin puree, vegan cream cheese, melted coconut oil, brown sugar, and vanilla extract. Stir until the mixture is completely smooth and uniform, scraping down the sides of the bowl as needed.
3. In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This dry mix will evenly distribute your leavening agents and spices.
4. Gradually add the dry ingredients to the wet ingredient bowl, stirring just until combined. Be careful not to overmix—stop stirring as soon as you no longer see streaks of flour.
5. If you’re using vegan chocolate chips, fold them into the dough now, ensuring they’re scattered evenly throughout without mashing or overworking your batter.
6. Use a tablespoon or a cookie scoop to drop even dollops of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for gentle spreading.
7. Bake in the preheated oven for 12–15 minutes, or until the edges are lightly browned and the centers look set but still soft.
8. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before serving or storing.
SERVING SUGGESTIONS FOR SOFT & CHEWY VEGAN PUMPKIN CHEESECAKE COOKIES
When it comes to enjoying these cookies, the possibilities are limitless. Whether you’re hosting a festive gathering or treating yourself to a quiet night in, the way you present and pair them can elevate the experience even further. Here are a few of my favorite ideas to get your creative juices flowing:
- Serve alongside a steaming mug of spiced chai latte or pumpkin spice coffee for a true seasonal pairing. The creamy cookies soak up the warm drink, creating a comforting flavor blend in every bite.
- Arrange on a decorative platter layered with fresh autumn leaves or cinnamon sticks for a rustic fall display that doubles as a beautiful centerpiece at parties.
- Turn these cookies into mini ice cream sandwiches by gently pressing a small scoop of dairy-free vanilla or cinnamon ice cream between two cooled cookies. Freeze briefly to set, then enjoy a refreshing twist.
- Garnish with a swirl of coconut whipped cream and a sprinkle of extra cinnamon or nutmeg before serving on individual plates for a dessert course that feels extra special.
HOW TO STORE SOFT & CHEWY VEGAN PUMPKIN CHEESECAKE COOKIES
To keep these pumpkin cheesecake cookies tasting their best, proper storage is key. Whether you’re stashing them for later in the week or freezing a batch for the holidays, these methods will help preserve that perfect soft, chewy texture.
- At room temperature: Place cooled cookies in an airtight container, layering them between sheets of parchment paper to prevent sticking. Store on the counter for up to one week.
- In the refrigerator: For maximum freshness up to two weeks, arrange cookies in a single layer or with parchment separators in an airtight glass or plastic container. Chill to maintain the creamy swirl.
- Freezing for long-term storage: Lay cookies flat on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, pressing out excess air. Freeze for up to three months.
- Thawing and serving: When ready to enjoy frozen cookies, let them sit at room temperature for about 20 minutes or warm gently in a preheated 300°F oven for 5 minutes to revive their chewy texture.
CONCLUSION
I hope this deep dive into Soft & Chewy Vegan Pumpkin Cheesecake Cookies has inspired you to embrace all the cozy flavors of fall in cookie form. From the first spoonful of spiced pumpkin batter to the final swirl of creamy vegan cheese, this recipe proves that dairy-free baking can be wonderfully indulgent and simple enough for even the most novice baker. With just a few everyday pantry ingredients and a little stirring, you can whip up a batch of these chewy, melt-in-your-mouth treats in under half an hour.
Feel free to print this article and save it for your recipe binder, bookmark it for next year’s autumn gatherings, or pass it along to friends who also crave a plant-based spin on dessert classics. You’ll find a FAQ section below for quick answers to common questions—no need to hunt through paragraphs of text. And if you give this recipe a whirl, I’d absolutely love to hear from you! Drop a comment, share your tweaks and flavor variations, or ask any questions if you need a hand. Happy baking, and may your kitchen be filled with warmth, spice, and the joy of vegan cheesecake cookies!
Soft & Chewy Vegan Pumpkin Cheesecake Cookies
Description
Experience the perfect blend of pumpkin spice and creamy cheesecake in a delightful cookie. These soft, chewy bites are perfect for cozy evenings and festive treats!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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In a large mixing bowl, combine the pumpkin puree, vegan cream cheese, melted coconut oil, brown sugar, and vanilla extract. Stir until smooth and well combined.
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In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
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Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
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If using, fold in the vegan chocolate chips, ensuring they're evenly distributed throughout the dough.
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Use a tablespoon or cookie scoop to drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake in the preheated oven for 12-15 minutes, or until the edges are lightly browned and the centers are set.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Note
- These cookies can be stored in an airtight container at room temperature for up to a week.
- For an extra flavor twist, try adding a pinch of ground ginger to the dry ingredients.
- If you're not a chocolate chip fan, you can substitute with chopped nuts or dried cranberries.
- These cookies are not only vegan but can be made gluten-free by using a 1:1 gluten-free flour blend.
