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.
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.
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.
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.
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.
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
- 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
- ¼ cup vegan graham cracker crumbs
- ¼ tsp pumpkin pie spice
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.
*Check out my easy pumpkin butter recipe here.