Name: Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 41 min
Cuisine: American
Ingredients: 1/2 cup (113 g) vegan cream cheese, room temperature; 3 tbsp brown sugar; 1 tbsp cornstarch; 1 3/4 cup (220 g) all-purpose flour or gluten-free 1:1 baking flour; 1 tbsp pumpkin pie spice; 1/2 tsp baking soda; 1/4 tsp sea salt; ½ cup (113 g) vegan unsalted butter, room temperature; 1/3 cup (80 g) pumpkin purée, patted dry; 2 tbsp (30 g) dairy-free yogurt, room temperature; 1/2 cup (100 g) granulated sugar; 1/2 cup (110 g) light brown sugar; 1 teaspoon vanilla extract; 5 tbsp sugar; 5 tbsp pumpkin pie spice

Jump to Recipe· 3.9 from 11 reviews

I am absolutely thrilled to share this Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe with you because these treats combine two of my favorite fall flavors into one irresistibly delicious bite. The cookies have a tender pumpkin spiced dough wrapped around a luscious dollop of creamy vegan cheesecake filling, giving every bite a perfect balance of soft, sweet, and warmly spiced goodness. I love how easy the recipe is to follow and how it delivers those comforting, cozy flavors without any dairy or eggs, making it a welcome addition to my seasonal dessert rotation. Whether you want a treat for a casual get-together or a cozy afternoon snack, these cookies never disappoint.

Why You’ll Love This Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe

What I find truly special about this recipe is the way the pumpkin pie spice and pumpkin puree infuse the cookie dough with rich autumn flavor without overpowering the subtle tang of the vegan cream cheese filling. The filling’s creamy texture contrasts beautifully with the soft and chewy exterior, creating a cookie that almost feels like a mini cheesecake disguised as a cookie, which I adore. Every bite melts in your mouth with that perfect combination of moistness, warmth, and a little bit of sweetness.

Beyond the flavor, I appreciate how straightforward this Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe is to prepare. I am always on the lookout for recipes that don’t demand hours of hands-on time or complicated techniques, and this one fits that criteria perfectly. Chilling the cream cheese filling and the cookie dough ensures easy handling, but otherwise, it’s just simple mixing and folding. These cookies are perfect for holiday parties, fall baking sessions with friends, or even as a special surprise for your family during the week. They stand out because they bring together the best textures and flavors of fall with a vegan twist, making everyone happy regardless of dietary preferences.

Ingredients You’ll Need

A clear large glass bowl sits on a white marbled surface filled with a thick, textured, light brown mixture of soft dough. The dough has a slightly grainy look and is spread around the bowl's sides with some smoother areas in the center. In the background, there are two small pumpkins, one bright orange and one white, with a small wooden bowl holding a cinnamon stick and brown sugar next to the bowl. Part of a metal mixer covered in dough is visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are refreshingly simple and each plays a key role in delivering the perfect pumpkin cheesecake cookie. From the vegan cream cheese that adds creaminess to the pumpkin puree that gives the cookies their vibrant color and moist help, every component is thoughtfully chosen to ensure these cookies come out just right.

Vegan cream cheese: Provides the creamy, tangy filling that makes these cookies unique and indulgent.
Brown sugar: Adds deep caramel notes and moisture to both the filling and dough.
Cornstarch: Helps thicken the cream cheese filling for perfect scooping and texture.
All-purpose flour or gluten-free 1:1 baking flour: The base of the cookie dough, providing structure and softness.
Pumpkin pie spice: Delivers the signature warm, spiced flavor that makes pumpkin desserts irresistible.
Baking soda: Gives just the right amount of lift and chewiness to the cookies.
Sea salt: Balances sweetness and enhances overall flavor.
Vegan unsalted butter: Adds richness and tenderness to the cookie dough.
Pumpkin purée (patted dry): Supplies moisture, flavor, and that beautiful orange hue.
Dairy-free yogurt: Adds extra moisture and a hint of tang, complementing the vegan cream cheese.
Granulated sugar and light brown sugar: For sweetness and texture contrast in the dough.
Vanilla extract: Elevates all the flavors with a warm, aromatic touch.
Sugar and pumpkin spice for coating: Creates a spiced sugary crust that’s irresistible.

Directions

Step 1: Start by preparing your ingredients. Pat the pumpkin purée dry with a paper towel to remove any excess moisture that could make the dough too wet. Also, line a baking sheet with parchment paper for the cream cheese dollops.

Step 2: Make the cream cheese filling by blending the room temperature vegan cream cheese, brown sugar, and cornstarch in a small bowl using a hand mixer. This creates a smooth, thick filling that holds well during baking.

Step 3: Using a teaspoon, scoop 11 to 13 dollops of the cream cheese mixture onto the parchment-lined baking sheet, spacing them apart so they don’t stick together. Pop the tray into the freezer to chill while you prepare the cookie dough.

Step 4: In a large bowl, cream together the vegan butter, granulated sugar, light brown sugar, pumpkin purée, dairy-free yogurt, and vanilla extract with your hand mixer until smooth and creamy.

Step 5: Add the pumpkin pie spice, baking soda, and sea salt to the bowl and continue mixing until combined. Then gently fold in the flour using a silicone spatula, careful not to overmix so the dough stays tender.

Step 6: Cover the dough and chill it in the refrigerator for 10 to 20 minutes. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 7: Mix together the extra sugar and pumpkin pie spice in a small bowl to create the sugar coating that will give these cookies a delightful crunchy exterior.

Step 8: Now, it’s time to assemble! Remove the cream cheese dollops from the freezer. Scoop one portion of the cookie dough (about 1.5 tablespoons) into your palm and flatten it gently. Place a cream cheese dollop in the center and fold the dough around it, rolling softly into a smooth ball.

Step 9: Roll each cookie ball in the prepared sugar and spice mix to coat evenly, then place them spaced apart on the baking sheets.

Step 10: Bake the cookies in the preheated oven for 11 to 14 minutes until the edges are just beginning to turn golden. Right after removing from the oven, gently nudge any sharp edges into a rounder shape for a softer look.

Step 11: Allow the cookies to cool on the baking sheet for 10 to 15 minutes to set up properly before moving them to a wire rack or serving platter.

Servings and Timing

This wonderful Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe makes about 13 generous-sized cookies, perfect for sharing with friends or saving a few for yourself. The prep time is around 15 minutes, plus about 10 to 20 minutes of chilling time, which helps with shaping the cookies. Baking only takes 11 to 14 minutes per batch, and then you’ll want to let them cool for another 10 to 15 minutes before enjoying. Altogether, you can expect to spend approximately 40 to 45 minutes from start to finish, which makes this recipe both quick and rewarding.

How to Serve This Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe

A close-up view of round pumpkin cookies on a metal cooling rack with a white marbled surface underneath. The cookies have a warm brown color with a cracked texture and some sugar crystals on top. In the center bottom, one cookie is open showing two layers: a soft outer cookie layer and a creamy white filling inside. Around the cookies, there are small white and orange pumpkins, and a small wooden bowl filled with light brown sugar and cinnamon sticks, one star anise on top. The whole scene is warm and cozy, with soft lighting and natural shadows. photo taken with an iphone --ar 4:5 --v 7

When I serve these cookies, I love to present them slightly warm to enjoy the gooey cream cheese and soft pumpkin dough at its best. These cookies pair beautifully with a hot cup of spiced chai, coffee, or even a creamy oat milk latte, making a cozy afternoon treat that warms you from the inside out. For a fun twist, try serving them alongside a scoop of vegan vanilla ice cream or a drizzle of dairy-free caramel sauce for a decadent dessert experience.

Presentation-wise, I like arranging these cookies on a rustic wooden board or a pretty ceramic plate, garnished with a sprinkle of cinnamon or a few whole pumpkin seeds for a seasonal touch. They make a fantastic centerpiece for autumn gatherings, Halloween parties, or Thanksgiving dessert spreads where everyone can grab a little sweet comfort.

If you want to elevate this recipe for a festive occasion, consider plating a cookie with a small glass of vegan eggnog or pumpkin spice-flavored mocktail. These cookies are also great chilled if you prefer a firmer texture or if they’ve been refrigerated, offering a delightful alternative to enjoy over the next few days.

Variations

I love tweaking this Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe to suit different tastes and dietary needs. For example, you can easily swap the all-purpose flour for a gluten-free 1:1 baking flour to make it gluten-free without compromising texture or flavor. If you want to experiment with flavors, adding a handful of vegan chocolate chips or chopped pecans to the dough adds a lovely crunch and richness.

If you’re feeling creative, try using canned sweet potato purée instead of pumpkin purée – it offers a slightly sweeter flavor and a beautiful golden color. You could also replace the pumpkin pie spice with a custom mix of cinnamon, nutmeg, and ginger for a spicier cookie. Another fun alternative is baking these cookies as mini muffins by cutting the dough and cream cheese filling into smaller portions and adjusting the baking time slightly.

For those who want to reduce sugar or calories, I recommend using coconut sugar or a monk fruit blend instead of regular sugars. The texture might be a bit different, but the cookies will still be delightfully soft and flavorful. The vegan cream cheese filling can be swapped for a coconut cream-based filling if you want a slightly lighter version without losing the creamy factor.

Storage and Reheating

Storing Leftovers

When I have leftovers, I store these cookies in an airtight container in the refrigerator to keep the cream cheese filling fresh and prevent the cookies from drying out. They typically stay delicious for up to 5 days, allowing me to enjoy a little taste of fall all week long. I always recommend placing parchment paper between layers if you’re stacking them to avoid sticking and preserve their shape.

Freezing

These cookies freeze wonderfully, which is a huge plus for me during busy seasons. I place them on a baking sheet in a single layer to freeze solid first, then transfer them to a freezer-safe container or a zip-top bag. They keep well in the freezer for up to 2 months. When I want a quick treat, I just pull a few out and thaw them in the refrigerator overnight or on the counter for a couple of hours.

Reheating

To enjoy the cookies warm again, I gently reheat them in a preheated oven at 300°F (150°C) for about 5 minutes or until heated through. This method brings back the soft and chewy texture beautifully without melting the cream cheese filling too much. I avoid microwaving because it can sometimes make the cookies soggy or unevenly heated. Using the oven keeps that perfect balance of soft dough and creamy center intact.

FAQs

Can I use regular cream cheese instead of vegan cream cheese?

You absolutely can if you’re not concerned about keeping the recipe vegan. Regular cream cheese will give a similar creamy texture and tang, but keep in mind this recipe is specially balanced for vegan ingredients, so slight differences in moisture and flavor might occur.

What can I substitute for pumpkin puree if I don’t have any?

Sweet potato purée or butternut squash purée are excellent substitutes. They offer similar texture and natural sweetness. Just be sure to pat them dry if they’re watery to keep the dough consistency right.

Can I make these cookies gluten-free?

Yes! I recommend using a reliable gluten-free 1:1 baking flour blend. The texture and taste are wonderfully close to the original with this substitution, and it’s perfect for anyone avoiding gluten.

How do I store these cookies if I want to keep them soft?

Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for longer freshness. Layer with parchment paper to avoid sticking and keep the cream cheese filling fresh.

Can these cookies be made ahead for parties?

Definitely! You can prepare the dough and cream cheese filling a day in advance, shape them, and freeze before baking. Then just bake them fresh on the day of your event for warm, freshly baked cookies that impress everyone.

Conclusion

I truly hope you give this Soft & Chewy Vegan Pumpkin Cheesecake Cookies Recipe a try because it’s become one of my all-time favorite fall desserts. The flavor, texture, and ease of making these cookies are something I can’t recommend enough. Whether you’re baking for yourself, loved ones, or a festive gathering, these cookies bring that warm, cozy pumpkin spice vibe in every bite with a fun vegan twist. Enjoy baking, and even more, enjoy every delicious moment eating them!