Autumn has arrived in the coziest way possible, wrapped up in a bundle of warm spices and creamy sweetness. There’s something undeniably comforting about baking when the leaves turn golden and a crisp breeze drifts through the kitchen window. These Soft & Chewy Vegan Pumpkin Cheesecake Cookies capture that seasonal magic in every bite. The moment you mix the silky pumpkin puree with vegan cream cheese and melted coconut oil, you’ll feel like you’re crafting edible autumn art. And when the spices—cinnamon, ginger, and nutmeg—join the party, it’s like a cozy fall festival dancing in your mixing bowl.
But this isn’t just another pumpkin cookie recipe; it’s a delightful mash-up of classic cheesecake richness and the soft chewiness we all crave in a cookie. As you scoop each dollop of dough onto the baking sheet, you’ll know you’re in for a treat that’s both familiar and a little bit unexpected. These cookies are beginner-friendly, yet they boast a flavor profile that feels truly gourmet. Whether you’re hosting a holiday gathering or simply craving a hearty midday snack, these little circles of happiness deliver big on taste and texture.
KEY INGREDIENTS IN SOFT & CHEWY VEGAN PUMPKIN CHEESECAKE COOKIES
Every amazing recipe stands on the shoulders of its ingredients, and this one is no exception. We’ve chosen simple, plant-based staples that come together to create a melt-in-your-mouth experience. From the creaminess of vegan cream cheese to the warm embrace of fall spices, each element has its moment to shine and work in harmony.
- Canned pumpkin puree
Provides moisture, vibrant color, and that unmistakable pumpkin warmth. It’s the heart of these cookies, delivering both flavor and softness.
- Vegan cream cheese
Adds a luscious tang and creamy texture, mimicking traditional cheesecake. Be sure it’s softened to blend seamlessly.
- Coconut oil
Acts as the fat base, giving richness without dairy. When melted, it ensures the dough stays soft and chewy.
- Brown sugar
Brings deep caramel notes and extra moisture, enhancing chewiness. It’s key for that rich, golden cookie color.
- Granulated sugar
Balances sweetness and helps the cookies set properly, creating a pleasant contrast to brown sugar’s molasses flavor.
- Vanilla extract
Infuses a sweet, aromatic backdrop that elevates all the other flavors, making each bite taste more complex.
- All-purpose flour
Forms the structure. It’s the canvas that holds pumpkin, sugar, and spices together in perfect harmony.
- Baking soda
Gives lift and helps create soft interiors with slightly crisp edges, ensuring the cookies aren’t dense.
- Baking powder
Works alongside baking soda to add gentle rise and fluffiness, resulting in that irresistible chew.
- Salt
Enhances and balances sweetness, rounding out flavors and preventing the cookies from tasting flat.
- Ground cinnamon
Brings warm, sweet-spicy notes that scream autumn, complementing the pumpkin beautifully.
- Ground ginger
Adds a gentle zing and depth, preventing the spice profile from becoming one-dimensional.
- Ground nutmeg
Contributes a subtle earthiness and warming aroma that elevates the overall spice blend.
HOW TO MAKE SOFT & CHEWY VEGAN PUMPKIN CHEESECAKE COOKIES
Now that we’ve gathered our pantry essentials, it’s time to turn them into something truly magical. This recipe is structured for ease, guiding you through each step to achieve soft, chewy, and supremely flavorful cookies. Keep your tools ready, then follow these instructions with confidence.
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
2. In a large mixing bowl, combine the pumpkin puree, softened vegan cream cheese, melted coconut oil, brown sugar, granulated sugar, and vanilla extract. Use a sturdy spoon or hand mixer to mix until smooth, ensuring there are no lumps of cream cheese.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. This step evenly distributes the leaveners and spices.
4. Gradually add the dry ingredients to the wet mixture. Stir just until combined, avoiding overmixing to keep your cookies tender.
5. Using a tablespoon, scoop small mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart for room to spread.
6. Bake for 12–15 minutes, or until the cookies are set and lightly browned on the edges. They’ll look slightly soft in the center—that’s perfect for chewiness.
7. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This brief rest helps them firm up without losing that signature softness.
SERVING SUGGESTIONS FOR SOFT & CHEWY VEGAN PUMPKIN CHEESECAKE COOKIES
These cookies are already stars on their own, but with a little creativity, you can elevate their presentation and flavors. Whether you’re hosting a fall brunch or sneaking a snack break, these serving ideas transform simple bites into memorable treats. Gather your favorite toppings, linens, and servingware to create an inviting spread that celebrates autumn’s best.
- Share them on a platter lined with parchment, garnished with cinnamon sticks and dried orange slices for a festive display that doubles as decor.
- Pair warm cookies with a scoop of dairy-free vanilla ice cream, letting the cookies’ heat create a delightful contrast with the creamy chill.
- Drizzle melted dark chocolate or maple caramel sauce over each cookie to add a decadent finish and extra layer of sweetness.
- Assemble a cookie sandwich by spreading vegan cream cheese frosting between two cooled cookies, rolling the edges in crushed pecans or pepitas for texture and flair.
HOW TO STORE SOFT & CHEWY VEGAN PUMPKIN CHEESECAKE COOKIES
Keeping these cookies fresh and irresistibly soft is simple when you follow a few basic guidelines. Proper storage ensures that each cookie maintains its chewy texture and rich pumpkin spice flavor for days. Whether you’re planning ahead for a party or saving leftovers for a cozy afternoon, these tips will help you enjoy your cookies at their best.
- Store in an airtight container at room temperature. Layer the cookies between sheets of parchment paper to prevent sticking and absorb any excess moisture.
- For longer storage, freeze baked cookies in a single layer on a baking sheet. Once frozen, transfer them to a sealed freezer bag, separating layers with parchment paper. Thaw at room temperature.
- If you’d rather store unbaked dough, scoop dough mounds onto a tray, freeze until firm, then transfer to a container. When ready, place frozen dough on a lined baking sheet and bake as directed, adding an extra minute or two.
- To revive slightly stale cookies, warm them in a 300°F oven for 3–5 minutes or microwave a single cookie with a damp paper towel for 10 seconds. This restores softness.
CONCLUSION
Wrapping up a recipe this delightful feels like tucking in a blanket fresh from the dryer—comforting, warm, and utterly satisfying. These Soft & Chewy Vegan Pumpkin Cheesecake Cookies are more than just a treat; they embody the spirit of fall with every spice-kissed bite. You’ve learned how to blend silky pumpkin puree with tangy vegan cream cheese, beaten together with melted coconut oil and sugars, then transformed into golden, chewy cookies bursting with cinnamon, ginger, and nutmeg. From preheating your oven to cooling racks and serving suggestions, every step was designed to make your baking experience smooth, enjoyable, and deliciously rewarding.
Feel free to print this article and save it for later, tucking it into your recipe binder or pinning it on your kitchen board. You can also find a helpful FAQ below to address any questions—from substitutions to troubleshooting techniques. I hope you’ll try baking these cookies soon and let me know how they turn out. If you have comments, questions, or feedback—whether you swapped in chocolate chips or experimented with different spices—I’d love to hear your stories. Your insights not only help other home cooks but also fuel my passion for sharing recipes that bring joy and flavor into our kitchens. Happy baking!
Soft & Chewy Vegan Pumpkin Cheesecake Cookies
Description
These cookies blend creamy vegan cheesecake with the warm spices of pumpkin, creating a melt-in-your-mouth experience that's perfect for any fall occasion!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a large mixing bowl, combine the pumpkin puree, softened vegan cream cheese, coconut oil, brown sugar, granulated sugar, and vanilla extract. Mix until smooth.
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In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
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Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
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Using a tablespoon, scoop small mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 12-15 minutes, or until the cookies are set and lightly browned on the edges.
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Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Note
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies are perfect for fall gatherings or holiday parties.
- Consider adding chocolate chips or chopped nuts for additional texture.
- The cookies have a soft and chewy texture with a delightful pumpkin spice flavor.
- Make sure to use pumpkin puree, not pumpkin pie filling, for best results.
