Hot Chocolate Cookie Cups

A fun twist on two classic holiday favorites these vegan hot chocolate cookie cups are as delicious as they are adorable. They’re a buttery sweet sugar cookie with a hint of peppermint filled with chocolate ganache and topped with a vegan marshmallow.

Hot chocolate cookie cups filled with chocolate ganache, a mini marshmallow, and a candy cane on white granite counter surrounded by silver glitter stands and candy canes.

Aside from being totally adorable these vegan hot chocolate cookie cups are packed full of holiday flavor and cheer. Made in less than an hour and from fewer than 15 ingredients they’re a cookie the whole family will enjoy creating. They are sure to be a hit at any cookie exchange and I bet Santa would love finding them on his cookie plate this Christmas Eve.

Why you’ll love them

These hot chocolate cookie cups have all of the qualities that you want in a holiday cookie. Here’s why you’re going to love them.

  • Sweet
  • Peppermint-y
  • Chocolate-y
  • Soft
  • Moist
  • Cute (duh, obviously the most important quality)
Hot chocolate cookie cups filled with chocolate ganache, a mini marshmallow, and a candy cane on white granite counter surrounded by silver glitter stands and candy canes served along side a mug of hot chocolate topped with whipped cream and a candy cane.

Peppermint Extract

You might be wondering a bit about the peppermint extract called for in this recipe. If you’re making these cookies on the fly or you cannot find peppermint extract it’s totally ok to omit it. You will still have a fantastic sugar cookie base for your hot chocolate mug.

That being said, I do highly recommend tracking down and using the peppermint extract in this recipe. It does not make the cookies spicy, but instead adds a subtle peppermint after-taste that I find delightful and refreshing. If you are still skeptical about this festive addition to your traditional sugar cookie I suggest meeting me half way and adding only 1/4 of a teaspoon to your cookies.

If however, you’re like me and really enjoy a good candy cane, add 1/2 a teaspoon. I would not however recommend adding any more than this because it could overpower the sugary, chocolate-y goodness that the rest of the cookie has to offer.

Peppermint Sugar Cookie

supplies

To make the base of this dessert, a peppermint sugar cookie, you’ll need either a mini or regular muffin tin and stand mixer or a large bowl and a hand mixer.

method

Begin by making a flax egg. Whisk 1 tbsp ground flaxseed and 2.5 tbsp of water together in a small bowl and let sit for about 10 minutes until it resembles a gel. In a large bowl, whisk your dry ingredients: flour, baking soda, and baking powder. Lastly, in the bowl of your stand mixer (or in a large glass bowl) cream together your softened, room-temperature vegan butter and the coconut sugar. Once the flax egg is ready, add it as well as the vanilla and peppermint extracts to the butter sugar mixture. Beat until just combined. Add the flour mixture 1/3 at a time beating only until combined. Place the dough in the refrigerator for about 10-15 minutes to firm up.

Forming the mugs

Once the cookie dough is firm begin my rolling a teaspoon-sized amount of peppermint sugar cookie dough into a ball and drop it into the mini muffin tin. There’s no need to spray the tin with cooking-spray, the cookies will come out easily. Once your mini muffin tin is full, use your finger make an indentation in the center of each ball and firmly press the dough up the side of each muffin bowl. Make sure that you do not press all the way through to dough to the bottom of the tin. You want the cookies to look like a bucket (which we will fill which a chocolate ganache after baking).

Bake the cookies at 350*F for 8 minutes and allow to cool in the mini muffin tin. If you do not have a mini muffin tin or wish to make these cookies larger, you may use a standard-sized muffin tin baking for an additional 5 minutes. Alternatively, you can forego the muffin tin and just make these a regular cookie. Place the rolled cookie dough on a non-stick cookie sheet, gently press the cookies down, and bake for 8-15 minutes depending on the size.

Hot chocolate cookie cups filled with chocolate ganache, a mini marshmallow, and a candy cane on white granite counter surrounded by silver glitter stands and candy canes.

Filling the Cups

Chocolate Ganache

Once the cookie cups have cooled, it’s time to make the chocolate ganache. I promise, this sounds much more intense than it actually is. All you need is a glass bowl and a microwave. Place the vegan mini chocolate chips (I used Enjoy Life) and coconut oil into the bowl and microwave for 10-15 seconds. Remove the bowl and stir the contents. Continue doing this until the chocolate is completely melted and smooth.

Marshmallow & Candy Cane

Fill the peppermint sugar cups with the chocolate ganache and immediately top with a vegan mini vanilla marshmallow (I used Dandie’s) and a piece of candy cane. Allow the ganache to harden before serving.

Hot chocolate cookie cups filled with chocolate ganache, a mini marshmallow, and a candy cane on white granite counter surrounded by silver glitter stands and candy canes served along side a mug of hot chocolate topped with whipped cream and a candy cane.

And there you have it! The cutest, tastiest little holiday cookie you’ve ever seen. Be sure to let me know what you think of these cozy cookies down the comments below. And, as always, enjoy friends!

Ingredient Health Benefits

Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

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Hot Chocolate Cookie Mugs

These vegan hot chocolate cookie mugs are a sweet sugar cookie with a hint of peppermint filled with chocolate ganache and topped with a vegan marshmallow and candy canes.
Course: Dessert
Cuisine: Vegan
Keyword: chocolate ganache, cookies, holiday baking, holiday cookies, holiday dessert, peppermint, sugar cookie, vegan
Servings: 48 mini cookies
Author: Erin

Equipment

  • Mini muffin tin

Ingredients

Peppermint Sugar Cookie Mugs

  • 1 tbsp flaxseed meal
  • cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 cup vegan butter, softened
  • 1 cup coconut sugar
  • 1 tbsp vanilla extract
  • ¼-½ tsp peppermint extract (optional)

Hot Chocolate Ganache

  • 1 cup vegan mini chocolate chips
  • 1 tbsp coconut oil

Toppings

  • broken candy canes
  • mini marshmallows

Instructions

Peppermint Sugar Cookie Mugs

  • To create the flax egg, in a small bowl whisk together the flaxseed meal and 2½ tbsp water. Set aside for about 10 minutes to gel.
  • In a medium bowl whisk together flour, baking soda and baking powder. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer) cream together the softened vegan butter and coconut sugar.
  • Add flax egg, vanilla extract, and peppermint extract (optional) to the butter sugar mixture and beat until just combined.
  • Add flour mixture to wet ingredients ⅓ at a time beating until just combined.
  • Place cookie dough in the refrigerator for 15 minutes to firm up. In the meantime, preheat the oven to 350°F. When dough is firm, remove from the refrigerator and begin forming suger cookie mugs.
  • Roll a tsp size amount of cookie dough into a ball and gently press into a mini muffin tin. Continue until the muffin tin is full then using your finger gently press a small "bowl" into the center of each cookie mug. Be sure that you do not press all the way through the dough to the bottom of the tin.
  • Bake for 8 minutes until edges just begin to brown. Remove from the oven and gently pop cookie mugs out of the tin. Allow to cool in the muffin tin.

Hot Chocolate Ganache

  • Place mini chocolate chips and coconut oil in a microwave safe bowl. Microwave in 10-15 seconds intervals stirring each time. Continue microwaving until the chocolate is melted.
  • Pour the chocolate into cooled peppermint sugar cookie cups.
  • Top with a piece of a candy cane and a mini marshmallow. Allow chocolate to cool and fimr up before serving.
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Vegan Snickerdoodles

Made with 8 simple ingredients and ready in 30 minutes these vegan snickerdoodles are sure to become a family favorite this holiday season.

White plate with three vegan snickerdoodles and a red container of coffee in the background.

Snickerdoodles have got to be my all-time favorite Christmas cookie ever. I used to have the perfect recipe. Then I became vegan and thought I’d have to give up this festive dessert forever. WRONG! I can guarantee that when you give these to your neighbors for a cookie exchange no one will even think that they aren’t the “original” thing. Prepare to be amazed by these perfectly light, fluffy, and delicate vegan snickerdoodles.

Why You’ll Love Them

The list I could write to explain why I love this cookies is endless. So let’s just stick with a few for now. You’ll be able to add to this list once you make them.

  • Simple: These cookies require 8 simple ingredients that I know you have on hand. They are also prepared start to finish in about 30 minutes. Yeah, you’re welcome.
  • Fluffy: The texture of these snickerdoodles is perfection. They’re soft, fluffy, and slightly chewy.
  • Kid-friendly: Kids will love helping you make the dough for these vegan delights. But what they’ll really love is helping you roll the snickerdoodle dough balls in the cinnamon sugar coating. Let them get their hands dirty.

Snickerdoodle Dough

To make this super simple snickerdoodle dough grab your stand mixer or a large bowl and a hand mixer. Begin by creaming the softened, room-temperature vegan butter. Add the sugar and vanilla extract and beat until combined. Finally, mix in the applesauce and almond milk.

In a separate bowl combine the flour and baking soda. Be sure that these two ingredients are thoroughly mixed then gradually add flour mixture to wet ingredients ⅓ at a time. Mix until just combined. Do not over-mix or you’ll end up with a tough cookie crumb. Place the dough in the refrigerator and allow it to chill for 15 minutes. The dough will still be slightly sticky but firm. 

Cinnamon Sugar Coating

The cinnamon sugar coating is just that: cinnamon and sugar only. It’s the perfect mixture of sweetness and spice. Don’t skip the coating!

While waiting for the dough to firm up, in a small bowl whisk together cinnamon and sugar and set aside.

Close up of a tray of vegan snickerdoodle cookies with sprigs of pine around the edges.

Baking the Snickerdoodles

Preheat the oven to 375°F and grease a cookie sheet with non-stick cooking spray. Remove the snickerdoodle dough from the refrigerator. Roll the dough into balls about the size or a golf ball (2 tbsp). Place the dough ball in the bowl with the cinnamon sugar coating and gently toss to coat. Finally, place the coated snickerdoodle balls on the prepared cookie sheet. Do not over crowd the cookie sheet.

Bake the cookies for 10 minutes until puffy but still slightly soft in the middle. Remove them from the oven and allow them to cool on the cookie sheet for 5 minutes before transferring them to a wire cooling rack.

Prepare these vegan snickerdoodles for your next cookie exchange. Have them for breakfast with a fresh cup of coffee. And, if you really want to, share them with Santa on Christmas Eve. I guarantee he’ll leave awesome presents once he gets a taste of these.

Enjoy friends!

Ingredient Health Benefits

Cinnamon-manganese, iron, calcium, and fiber

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Vegan Snickerdoodles

Made with 8 simple ingredients and ready in 35 minutes these vegan snickerdoodles are sure to become a family favorite this holiday season.
Prep Time10 mins
Cook Time10 mins
Refrigeration Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: Holiday, Vegan
Keyword: 30-minutes, cookies, easy, holiday baking, holiday cookies, quick, simple, snickerdoodle, vegan cookies
Servings: 24 cookies
Author: Erin

Ingredients

Snickerdoodle Dough

  • ½ cup vegan butter, softened
  • cups sugar
  • 1 tsp vanilla extract
  • ½ cup applesauce
  • ¼ cup almond milk
  • cups flour
  • 1 tsp baking soda

Cinnamon Sugar Coating

  • 5 tsp sugar
  • 2 tsp cinnamon

Instructions

Snickerdoodle Dough

  • In the bowl of a stand mixer (or a large bowl using a hand mixer), cream the soften vegan butter.
  • Add the sugar and the vanilla and beat until combined.
  • Mix in applesauce and almond milk.
  • In a separate bowl combine flour and baking soda.
  • Gradually add flour mixture to wet ingredients ⅓ at a time. Mix until combined. Do not over-mix. Place in the refrigerator and allow to chill for 15 minutes.

Cinnamon Sugar Coating

  • In a small bowl whisk together cinnamon and sugar. Set aside.
  • Preheat the oven to 375°F and grease a cookie sheet with non-stick cooking spray.
  • Remove the snickerdoodle dough from the refrigerator. Roll the dough into balls about 2 tbsp large. Place in the bowl with the cinnamon sugar coating and gently toss to coat.
  • Place snickerdoodle balls on the prepared cookie sheet. Do not over crowd the cookie sheet.
  • Bake cookies for 10 minutes until puffy but still slightly soft in the middle. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.
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Gingerbread Cookies

with vegan cocoa Royal icing

There’s nothing more Christmas-y than gingerbread cookies. A holiday tradition turned vegan and with the addition on cocoa icing, this 10-ingredient dessert is simple enough for a beginner. These cookies are soft, slightly chewy, sweet, and spiced to perfection.

Gingerbread man cookie resting on a red cutting board surrounded by more gingerbread men cookies.

Any of you who know me know that I love Disneyland. And perhaps “love” doesn’t quite cover it but we’ll just stick with that for now. Every year at Christmas time the Happiest Place on Earth rolls out their over-the-top, insanely delicious mouse-shaped gingerbread cookies. Up until I went vegan I used to to enjoy them as often as I could throughout the month of December. Alas, since going vegan I’ve had to give them up. Well…almost…

I’m not kidding when I say that these are the Disneyland copy-cat (or mouse) vegan version. They seriously taste JUST LIKE THE ORIGINALS! What’s even better is that mine are entirely vegan. From the chewy molasses goodness of the cookie to the sugary sweetness of the royal icing. You don’t have to give up your seasonal favorites when enjoying vegan desserts and these gingerbread cookies are proof of that.

Why you’ll love them

These vegan gingerbread cookies with vegan cocoa royal icing are:

  • Soft
  • Slightly sweet
  • Simple
  • Kid-friendly
Round gingerbread cookies with a drizzle of cocoa royal icing resting on a gold napkin and Christmas lights in the background.

Gingerbread Cookie

Just a few simple tricks for making this (and almost any cookie):

  • First, get out the butter about 15-30 minutes prior to making your cookie dough. This will allow the butter to come to room temperature, making it easier to cream with the sugar.
  • Second, make sure that all your dry ingredients are well combined. If you have a sifter use it! You want even distribution of all the spices and leavening agents.
  • Third, add the dry ingredients to the wet ingredients slowly. Usually adding them 1/3 at a time is a safe rule of thumb to ensure that you don’t lose half your dry ingredients when you turn on your mixer.
  • Finally, do not over mix your dough. Mix the cookie dough until everything is just incorporated. Over-mixing will result in a tough cookie crumb.

Now you have two options when making these gingerbread cookies. On a lightly floured cutting board, roll out the dough to about 1/4 of an inch thick. Use a cookie cutter (or a glass cup) to cut out your cookies. Alternatively, you can roll about 2 tbsp sized balls worth of dough in your hands and gently press them down until they’re about 1/2 and inch thick.

Whichever you choose, bake the cookies on a parchment-line cookie sheet about 350*F for about 8 minutes. They are going to be soft and that’s ok. They will firm up on the cookie sheet for about 5-10 minutes after they’re removed from the oven.

Cocoa Royal Icing

The gingerbread cookies at Disneyland are dripped in chocolate. Instead, I decided to put my own twist on the classic royal icing by including the chocolate there, instead of dipping these cookies into chocolate as well as decorating with royal icing. If you want a traditional royal icing simply omit the cocoa powder and use an additional 1/4 cup of powdered sugar instead.

You want the royal icing to be fairly thick. But not so thick that it will clog your piping bag. Test it by allowing a spoonful to drizzle from into the bowl. If the royal icing slides right off the spoon it’s going to be too runny and will not hold it’s shape on the cookie. Add more powdered sugar a tbsp at a time until you get a thicker consistency. You’re looking for the icing to very slowly flow from the end of a spoon. If it falls off in clumps, add more almond milk a tsp at a time.

Gingerbread man cookie resting on a red cutting board surrounded by more gingerbread men cookies.

Enjoy friends!

Ingredient Health Benefits

Cardamom- essential oils, antioxidants

Cinnamon- manganese, iron, calcium, and fiber

Ginger- antioxidants

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Vegan Gingerbread Cookie with Vegan Cocoa Royal Icing

A holiday tradition turned vegan with the addition on cocoa icing, these 10-ingredient gingerbread cookies are simple enough even for a beginner.
Prep Time10 mins
Cook Time10 mins
Refrigeration Time1 hr
Course: Dessert
Cuisine: Holiday, Vegan
Keyword: 10-ingredients, cocoa, cocoa icing, cookies, dessert, gingerbread, holiday baking, holiday cookies, holiday dessert, holiday recipes, icing, royal icing, simple, vegan icing, vegan royal icing
Servings: 24 cookies
Author: Erin

Equipment

  • Cookie Cutter
  • Rolling Pin

Ingredients

Vegan Gingerbread Cookie

  • ½ cup vegan butter, softened
  • ½ cup brown sugar, packed
  • ½ cup bootstrap molasses
  • cups all-purpose flour
  • 3 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp ground cloves
  • ¼ tsp ground cardamom
  • ½ cup room-temperature water

Vegan Cocoa Icing

  • ½ powdered sugar
  • 1 tsp cocoa powder
  • ½ tbsp arrowroot powder or cornstarch
  • ½ tsp lemon juice
  • ½ tbsp almond milk plus more as needed

Instructions

Vegan Gingerbread Cookies

  • In a large bowl whisk flour, baking soda, salt, ginger, cinnamon, nutmeg, and cardamom. Set aside.
  • In the bowl of a stand mixer with a patal attachment (or a large glass bowl with a hand mixer) cream together softened vegan butter and brown sugar.
  • Add molasses and mix until combined.
  • Add sifted dry ingredients to molasses mixture ⅓ at a time, alternating with water.
  • Wrap cookie dough in plastic wrap and place in the refrigerator for 1 hour. In the meantime, make vegan cocoa royal icing.
  • Preheat the oven to 350°F.
  • On a lightly floured surface, roll out gingerbread dough to about ¼ inch thickness. Use floured cookie cutter of choice to cut shapes in cookie dough.
  • Gently remove surrounding dough from cut shapes and transfer cookies to greased cookie sheet. Do not over-crowd the cookie sheet.
  • Bake cookies for 8-10 minutes. They will still be soft but not doughy. Allow to cool on the cookie sheet for 5 minutes before transfering to a wire cooling rack. Eat as is or decorate with vegan cocoa royal icing. Store in an air-tight container on the counter for 3-4 days.

Vegan Cocoa Royal Icing

  • In a small bowl whisk together powdered sugar, cocoa powder, arrowroot powder, lemon juice, and almond milk. Make sure that all clumps are whisked until the mixture is smooth.
  • Allow the icing to sit for 15-30 minutes while cookie dough is chilling in the refrigerator.
  • Once thickened transfer icing to piping bag and decorate cookies. Allow the icing to harden completely before storing.
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Pumpkin Pie with Cranberry Pecan Streusel

A vegan pumpkin pie topped with a cranberry pecan streusel. With a hit of orange and vanilla, a dash of pumpkin pie spice, and lightly sweetened with maple syrup this vegan pumpkin pie is ready for the oven in less than 10 minutes. A touch of elegance is added to this classic Thanksgiving dessert by including seasonal favorites: cranberries and pecans.

A slice of vegan pumpkin pie with cranberry pecan streusel topping sitting on a white plate with the whole pie resting on a white cloth in the background.

Get ready for your house to smell like a small slice of autumn heaven. Or rather, a large pumpkin pie. Made with fewer than 15 ingredients this dessert is going to be a show-stopper at Thanksgiving dessert.

Vegan Pumpkin Pie

Now, I don’t know about you but I love making a dessert in my blender. Ok, I love any excuse to bust out my Vitamix. But a pumpkin pie?!? Yes, please! Simply toss in all the pumpkin pie ingredients and blend. Stop periodically to scape down the sides but it really shouldn’t take more than a few seconds to be ready for pouring into the pie crust. Don’t worry, if you don’t have a blender you can still totally make this with a large bowl and a whisk. You’ll still get an awesomely delicious pumpkin pie.

Once everything is incorporated, bake your pie for about 35 minutes at 350*F until it’s just a bit jiggly in the middle. At this point, remove the pie from the oven and top with your cranberry pecan streusel.

A vegan pumpkin pie with cranberry pecan streusel topping missing 1 slice which is on a white plate in the background.

Cranberry Pecan Streusel

To make said cranberry pecan streusel topping grab your food processor. Pulse the cold, cubed vegan butter, brown sugar, flour, and salt until just combined and crumbly. Stir in the chopped cranberries and pecans. Gently and evenly sprinkle the streusel on top to the partially baked pie.

Continue cooking the pie for an additional 20-25 minutes. The pie is done when the crust is golden brown and the streusel is golden and bubbling. Remove the pie from the oven and allow to cool on a wire rack. Serve your vegan pumpkin pie with cranberry pecan streusel warm or at room temperature. You could top it with vegan whipped cream but I think the streusel crumb is beautiful and tasty enough on it’s own. Store leftovers loosely covered with plastic wrap in the refrigerator.

A vegan pumpkin pie with cranberry pecan streusel topping missing a slice of which is on a white plate next to the whole pie.

Ingredient Health Benefits

Cranberries- rich in fiber; excellent source of vitamin C, phytonutrients

Pecans- thaimine, vitamin E, magnesium, protein, fiber, antioxidants, oleic acid, phytochemicals

Pumpkin- fiber, potassium, selenium, vitamin A

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Pumpkin Pie with Cranberry Pecan Streusel

A vegan pumpkin pie topped with a cranberry pecan streusel. With a hit of orange and vanilla, a dash of pumpkin pie spice, and lightly sweetened with maple syrup this vegan pumpkin pie is ready for the oven in less than 10 minutes. A touch of elegance is added to this classic Thanksgiving dessert by including seasonal favorites: cranberries and pecans.
Prep Time10 mins
Cook Time1 hr
Pie Crust Chill Time30 mins
Course: Dessert
Cuisine: Holiday, Vegan
Keyword: cranberry, holiday baking, holiday dessert, holiday recipes, pecans, pumpkin pie spice, streusel, thanksgiving dessert, vegan, vegan dessert, vegan pie crust, vegan pumpkin pie
Servings: 8 slices
Author: Erin

Equipment

  • Food Processor
  • Blender (optional)

Ingredients

Vegan Pie Crust

  • 1 cup all-purpose flour
  • ½ tsp salt
  • 6 tbsp cold vegan butter
  • 6-8 tbsp cold water

Pumpkin Pie

  • cups pumpkin puree not pumpkin pie filling
  • cup unsweetened almond milk
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • tbsp arroowroot powder
  • tsp pumpkin pie spice
  • 1 tsp orange zest
  • ½ tsp vanilla extract
  • ¼ tsp sea salt

Cranberry Pecan Streusel Topping

  • ¼-½ cup brown sugar, packed
  • 2 tbsp cold vegan butter
  • 4 tsp flour
  • ¼ tsp salt
  • 4 oz fresh cranberries, chopped
  • cup pecans, chopped

Instructions

Vegan Pie Crust

  • In a large bowl, mix flour and salt together with a wooden spoon. Using a pastry cutter or 2 butter knives cut in 6 tbsp cold, cubed vegan butter. Continue cutting in the butter until the mixture resembles wet crumbly sand.
  • Add ice cold water 1 tbsp at a time until the mixture just comes together when stirred with a wooden spoon. You don't want the mixture overly wet and sticky. It should be just moist enough to hold together. If necessary, knead a few times with your hands to get it to come together.
  • Put the dough in the refrigerator to keep cold while you work on the pie filling and the streusel topping. Do not leave the dough uncovered in the refrigerator longer than 1 hour or it will dry out. If you need to store it longer wrap it tightly in plastic wrap.
  • When ready to use, roll the dough out on a floured surface. The dough should be about 10-11 inches in diameter.
  • Place pie crust in a 9 inch pie dish and gently press into the bottom of the pan and up the sides. Scallop the edges if desired.

Pumpkin Pie

  • Preheat oven to 350°F. If using your own vegan pie crust, prepare a 9 inch pie dish by gently pressing the dough into the bottom and up the sides of the pan.
  • In a large bowl, combine all ingredients and whisk until combined. The mixture will be slightly thick. That's what you are looking for. Resist the urge to thin it.
  • Pour pumpkin pie mixture into prepared pie crust.
  • Place in the oven and bake for 35 minutes. Prepare the cranberry pecan streusel.

Cranberry Pecan Streusel

  • Add vegan butter, brown sugar, all-purpose flour, and salt into a food processor and pulse until combined. The mixture should resemble course, wet sand.
  • Stir in chopped cranberries and pecans.
  • Remove pie from the oven and place streusel mixture on top. Be sure to cover the pie evenly and completely.
  • Bake pie for additional 20-25 minutes until the streusel is golden and bubbling.
  • Cool on a wire rack. Serve warm or at room temperature. Cover with plastic wrap and store in the refrigerator.
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Sweet Potato Dessert Tots

These sweet potato dessert tots are a sweet twist on the classic tater tot. Only 5 ingredients, they’re a vegan, gluten-free, oil-free, and naturally sweetened dessert that’s easy to make and sure to please all the littles you’ll be entertaining this holiday season.

Child's hand reaching for sweet potato dessert tot.

Little fingers love little desserts. They also love tater tots. So when you combine the two you get an insanely easy, delicious, and kid-friendly holiday dessert. Naturally sweetened with maple syrup, vegan, gluten-free, oil-free, and free of the Big 8 Allergens. All you need is 1 pot and about 20 minutes of prep to make this simple snack or dessert that anyone can enjoy.

Sweet Potatoes

Begin by bringing a medium pot of water to boil. Prepare your sweet potatoes by washing, peeling, and cubing them. Once the water is boiling add cubed sweet potatoes and cook for about 15 minutes depending on the size of your cubes. The sweet potatoes are finished when they are easily pierced by a fork. Drain and return the sweet potatoes to the hot pot. Allowing the sweet potatoes to rest in the pot will aid in drying them out.

Once the sweet potatoes have cooled a bit mash them using a potato masher or large fork to your desired creaminess level. I recommend making them pretty smooth just because some kids don’t enjoy highly textured foods.

Sweet Potato Mixture

To the mashed sweet potatoes, add the maple syrup and pumpkin pie spice. At this point, you can also add the vegan chocolate chips (I use these semi-sweet mini chips from EnjoyLife) if you don’t mind them melting into the mixture. If you want your chocolate chips to remain whole, wait until the sweet potato mixture has cooled before adding them.

Sweet potato dessert tot with a bite taken our of it with more tots in the background.

Forming the Tots

Before forming the tater tots, place vegan graham cracker crumbs into a small bowl. Line a rimmed baking sheet with parchment paper and preheat the oven to 375*F. To form the tots: roll 1 tbsp of sweet potato mixture into a ball; toss in the graham cracker crumbs coating evenly; and place on the papered baking sheet. Continue until all the sweet potato mixture is rolled and coated.

At this point you can either leave them as balls, or form them into a tater tot shape. Bake the sweet potato tots for 20 minutes. Remove them from the oven and allow them to cool on the baking sheet. They will continue to firm as they cool.

Serve them with vegan maple cinnamon butter or dip them in melted vegan chocolate for an added touch.

Remember to let me know what you, as well as your little Thanksgiving guests, think of these sweet potato dessert tots.

Enjoy friends!

Ingredient Health Benefits

Sweet potato-vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber

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Sweet Potato Dessert Tots

These sweet potato dessert tots are a sweet twist on the classic tater tot. Only 5 ingredients and 1 pot required, they're a vegan, gluten-free, oil-free, and naturally sweetened dessert.
Prep Time20 mins
Cook Time20 mins
Resting Time20 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: Vegan
Keyword: 1 bowl, 5-ingredient, chocolate chips, dessert, easy, gluten-free, graham crackers, holiday baking, holiday dessert, kid-friendly, maple syrup, naturally-sweetened, oil-free, pumpkin pie spice, simple, snack, sweet potato, sweet potatoes, vegan, vegan chocolate chips, vegan dessert, vegan graham cracker, vegan thanksgiving
Servings: 15 tots
Author: Erin

Ingredients

  • 1 large sweet potato, peeled, cubed about 4 cups
  • ¼ tsp pumpkin pie spice
  • 1 tbsp maple syrup
  • 2 tbsp vegan chocolate chips
  • ½ cup vegan graham cracker crumbs

Instructions

  • Preheat oven to 375°F and line a cookie sheet with parchment paper.
  • Bring a medium pot of water to boil and add cubed sweet potatoes. Boil for 10-15 minutes until sweet potatoes are very soft and easily mashed. Drain sweet potatoes and return to the warm pot. Allow to cool for 10-15 minutes then mash until smooth.
  • Add pumpkin pie spice, maple syrup, and vegan chocolate chips. Stir until incorporated.
  • Place vegan graham cracker crumbs in a shallow bowl. Roll a tbsp sized amount of sweet potato mixture into a ball and coat with crumbs. Place on lined cookie sheet. Continue until all the sweet potato mixture is rolled.
  • Shape sweet potato balls into logs resembling the shape of tater tots. Bake on center rack of oven for 20 minutes. Remove tray from oven and allow to cool for additional 15-20 minutes until firm.
  • Serve topped with soft vegan cinnamon butter or dip in vegan chocolate sauce.
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Vegan Pumpkin Cheesecake Cookies

This vegan dessert is like taking a pumpkin cheesecake and rolling it up into a cookie. Less than 10 ingredients stand between you and this amazing fusion of desserts that will be a crowd-pleaser this holiday season.

Vegan pumpkin cheesecake cookies on parchment paper with a tsp of pumpkin pie spice and pumpkin butter in the background.

Pumpkin Cheesecake Cookies

I’m so glad that you’ve decided to make these vegan pumpkin cheesecake cookies. And incase you were wondering…yes, they really do taste just like a pumpkin cheesecake! By using not only vegan cream cheese in this recipe but graham crackers as well, you really get the full flavor of a thick, creamy slice of vegan cheesecake. These are such an easy cookie to make. All you need are 9 ingredients and 30 minutes, much simpler and quicker than a full-blown cheesecake.

Make ’em

To begin, make sure that your vegan butter and vegan cream cheese are at room temperature. Then, using a hand mixer, cream the two together. Make sure that you’ve removed all the lumps. Just like a true cheesecake, no lumps please.

Once the butter and cream cheese are smooth, add in the sugar, pumpkin butter, and vanilla. Beat together until just incorporated. I highly recommend using my pumpkin butter in this recipe to intensify the pumpkin flavor of the cookies. If you don’t have pumpkin butter then pumpkin puree is a fine substitute.

Finally, add the all-purpose flour, vegan graham cracker crumbs, pumpkin pie spice, and cinnamon. I would recommend using AP flour, as I have not tried this recipe with a whole-wheat or gluten-free alternative. If you do substitute the all-purpose flour, please share your experience in the comments section below.

Vegan pumpkin cheesecake cookies on parchment paper with a tsp of pumpkin pie spice.
Roll ’em

Once all the ingredients have been mixed together, place the dough in the refrigerator for 5-10 minutes to firm up a bit. You want the dough to be soft but not overly sticky. While the dough is chilling, combine 1/4 cup of vegan graham cracker crumbs and 1/4-1/2 tsp pumpkin pie spice (depending on how flavored you want the coating to be). Roll about 2 tbsp worth of dough into a ball and coat with the spiced crumb mixture.

bake ’em

Place the cookies onto a parchment-lined cookie sheet and bake at 350*F for 18 minutes. Remove from the oven and gently tap down the tops. Return to the oven and cook for an additional 3 minutes. Allow the cookies to cool on the cookie sheet. Serve cooled, or store them in the refrigerator until ready to eat. They’re best when served chilled but are just as tasty at room temperature. These vegan pumpkin cheesecake cookies should last about one week in the refrigerator.

So what do you think? Much easier than a cheesecake right? Be sure to let me know how you like these down in the comments below.

Enjoy friends.

Vegan pumpkin cheesecake cookies on parchment paper with a tsp of pumpkin pie spice and pumpkin butter in the background.

Ingredient Health Benefits

Cinnamon- manganese, iron, calcium, fiber, antioxidants, decreases stickiness of platelets

Pumpkin- fiber, potassium, selenium, vitamin A

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Vegan Pumpkin Cheesecake Cookies

Course: Dessert
Cuisine: Vegan
Keyword: cheesecake cookies, cookies, cream cheese, dessert, holiday dessert, pumpkin, sweets, vegan cheesecake, vegan cheesecake cookies, vegan cookies, vegan cream cheese, vegan dessert
Servings: 12 cookies
Author: Erin

Equipment

  • Hand mixer

Ingredients

  • 4 oz vegan cream cheese, room temperature
  • ¼ cup vegan butter, room temperature
  • ¼ cup pumpkin puree or pumpkin butter*
  • ½ cup sugar
  • ½ tsp vanilla
  • 1 cup all-purpose flour
  • ¼ cup vegan graham cracker crumbs
  • ¾ tsp pumpkin pie spice
  • ¼ tsp cinnamon

Rolling Ingredients

  • ¼ cup vegan graham cracker crumbs
  • ¼ tsp pumpkin pie spice

Instructions

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  • Using a hand mixer, cream together room temperature vegan cream cheese and vegan butter until smooth.
  • Add in pumpkin puree/butter, sugar, and vanilla extract. Beat until incorporated.
  • Add flour, graham cracker crumbs, ¾ tsp pumpkin pie spice, and ¼ tsp cinnamon until combined. Place dough in the refrigerator for 10-15 minutes until firm and less sticky.
  • Combine ¼ cup graham cracker crumbs and ¼ tsp pumpkin pie spice in a small bowl. Roll a 2 tbsp sized ball of dough into the mixed crumb spice mixture. Continue until the dough is used up.
  • Bake cookies for 18 minutes. Remove from oven, gently tap down on the tops of cookies, bake for additional 3 minutes. Allow to cool on the cookie sheet. Store in the refrigerator.

Notes

*Check out my easy pumpkin butter recipe here.
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