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

you might also enjoy

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.
Please follow and like me:

Steel-Cut Pumpkin Pie Oatmeal

With pumpkin butter

Have dessert for breakfast with this simple and vegan steel-cut pumpkin pie oatmeal. All you need is 1 pot, 4 ingredients, and 15 minutes to make a wholesome, satisfying breakfast. Get ready to change the way you look at oatmeal.

We’ve all seen recipes for oatmeal. There’s not much to it. Oats, liquid, over heat, stir, eat. Simple. Quick. But I’ll admit (and I LOVE oatmeal), it can be boring and bland if you don’t know how to prepare it. Or, maybe you love oatmeal too but you’re stuck in an oatmeal rut. If either of these applies to you, allow me to alter your current state-of-mind about this incredibly filling, satisfying, and healthy breakfast.

Pumpkin Butter

The secret to intensifying the pumpkin flavor in this cozy and satisfying steel-cut pumpkin pie oatmeal recipe is pumpkin butter. Think of it as the next level of pumpkin puree. Which, funny enough, is what we will need to make the pumpkin butter.

Let’s give these oats a bit of an intense pumpkin flavor shall we? Well, thanks to this pumpkin butter we can give these oats a much more realistic pumpkin pie flavor as apposed to a watered-down mild pumpkin taste. This pumpkin butter is incredibly easy to make and is going to be your new best friend this fall and holiday season.

Pumpkin Butter

A 7-ingredient ramp up of pumpkin that is easily substituted into any recipe that calls for pumpkin puree. Intensify the flavor of your favorite pumpkin recipe by using this pumpkin butter. Or spread it onto your favorite toasted bread.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dips and Sauces
Cuisine: Sauce, Vegan
Keyword: easy, gluten-free, oil-free, pumpkin, pumpkin butter, pumpkin pie spice, vegan
Servings: 2 cups
Author: Erin

Ingredients

  • 2, 15oz can pumpkin puree not pumpkin pie filling
  • cup apple cider
  • ¼ cup maple syrup
  • 1 tbsp vanilla
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • ¼ tsp salt

Instructions

  • Add all ingrients to a pot over medium heat. Bring to a gentle boil and lower to medium-low heat. Stir regularaly, cooking for 30-40 minutes until thick but spreadable.
  • Use in any recipe that you would typically use pumpkin puree. Or smear it onto bread, muffins, or bagels. Drizzle into oatmeal or on top of french toast. Add it to smoothies.

Perfect Stove-Top Oatmeal Tips

Allow me to provide you with a few of my favorite tips for creating the absolute perfect stove-top oatmeal.

  • Determine your preferences. I encourage you to take a moment to think about your perfect bowl of oatmeal. Is it piping hot or lukewarm? Thick and creamy or thin and textured? Intensely or moderately sweet? Once you determine your preference you can alter this as well as other oatmeal recipes to fit your personal preferences.
  • Most people think about oatmeal being scalding hot. But you might also want to give overnight oats a try. They’re actually delicious especially on a hot summer morning. If you would like to give ONOs a try check out this recipe of mine for Raspberry Lemonade Overnight Oats.
  • To create a thick and creamy oatmeal you need to make sure that you don’t add too much liquid to your oats. Stirring them frequently while they cook and adding a small amount of oil will result in a creamy texture.
  • To make a thinner, more textured oatmeal you need to add more liquid than oats. You also will want to cook the oats for a slightly shorter period of time. This will ensure that the oats retain more of a bite and are less mushy.
  • Finally, sweetness preference is easily achieved by simply increasing or decreasing the amount of sugar added to the oats. Start with a small amount and add sweetener after the final taste test. It is also important to remember that sweetness can be achieved by adding fresh fruits to your oatmeal. Also, keep in mind that other toppings will add flavor. Don’t let sugar be your only flavor profile. Experiment with the flavors of other topping before assuming it’s more sugar that’s needed.

Be sure to give these oats a try. They’re a hit in my family with both kids and adults alike. Enjoy friends!

Ingredient Health Benefits

Oats- vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

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

Pumpkin- fiber, potassium, selenium, vitamin A

Pumpkin seeds- omega-3 fats, magnesium, iron, calcium, zinc, fiber

you might also enjoy

Steel Cut Pumpkin Pie Oatmeal

Have dessert for breakfast with this simple and vegan steel-cut pumpkin pie oatmeal. All you need is 1 pot, 4 ingredients, and 15 minutes to make a wholesome, satisfying breakfast. Get ready to change the way you look at oatmeal.
Prep Time1 min
Cook Time15 mins
Total Time16 mins
Course: Breakfast
Cuisine: Vegan
Keyword: easy, oatmeal, oats, pumpkin, pumpkin pie spice, quick, vegan
Servings: 1 person
Author: Erin

Ingredients

  • 1 cup plant-based milk
  • ½ cup stell cut oats
  • cup pumpkin butter*
  • 1 tsp coconut oil

Toppings

  • pumpkin seeds
  • dried cranberries
  • plant-based yogurt
  • pecan butter**
  • pecans

Instructions

  • Place plant-based milk in a small pan and bring to a boil. Once boiling add steel-cut oats and stir to incorporate.
  • Cover, turn heat to low, cooking for 10-15 minutes depending on desired thickness and creaminess level.
  • Once cooked, remove from heat and add pumpkin butter and coconut oil. Stir to combine.
  • Top with pecans, pecan butter, pumpkin seeds, plant-based yogurt, dried cranberries, more plant-based milk, and/or more pumpkin butter. Enjoy hot.

Notes

*Can sub pumpkin puree but add: 1/2 tsp vanilla, 1 tsp maple syrup, 1/4 tsp cinnamon, 1/2 tsp pumpkin pie spice to the cooking oats.
**Check out this post for my tips on making the perfect pecan butter.

Please follow and like me: