Cinnamon Vegan Pumpkin Cheesecake Cookies

If you ask me, vegan pumpkin cheesecake cookies are pure fall magic.

These soft, cake-like cookies combine the cozy flavors of pumpkin spice with a tangy cream cheese frosting that happens to be completely plant-based. Each bite gives you that familiar cheesecake taste without any dairy.

The cookies start with pumpkin puree and warm spices like cinnamon and nutmeg, then get topped with a smooth cashew-based frosting. They’re sweet enough to satisfy your dessert craving but not so heavy that you can’t have two.

They’re perfect for autumn gatherings or when you want to bring something special that everyone can enjoy, regardless of their dietary needs.

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What Kind of Pumpkin Purée Should I Use?

For these cookies, you’ll want to use canned pumpkin purée rather than fresh, as it has a more consistent texture and moisture content. Make sure you’re grabbing plain pumpkin purée and not pumpkin pie filling, which already has spices and sugar added. The recipe calls for “dried” pumpkin purée, which means you’ll need to remove some of the excess moisture by spreading it on a paper towel-lined plate and letting it sit for about 15-20 minutes before using. This step is important because too much moisture can make your cookies spread too much or turn out cake-like instead of having that perfect chewy texture.

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Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Vegan cream cheese: If you can’t find vegan cream cheese, you can make your own by blending 1 cup soaked cashews with 2 tablespoons lemon juice and a pinch of salt. Regular cream cheese works too if you’re not strictly vegan.
• Vegan butter: Coconut oil (solid, not melted) works great here, or you can use regular butter if dairy isn’t a concern. Just make sure whatever you use is at room temperature for proper mixing.
• Pumpkin purée: Sweet potato purée or butternut squash purée make excellent substitutes. You can also use canned pumpkin if you don’t have time to dry your own – just pat it with paper towels to remove excess moisture.
• Non-dairy milk: Any plant milk works – almond, oat, soy, or coconut. You can even use regular milk if you prefer.
• Brown sugar: You can replace this with coconut sugar for a less processed option, or use all granulated sugar if that’s what you have on hand.
• Spices: Don’t have all the individual spices? Use 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, and nutmeg combination.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with these cookies is using regular pumpkin purée straight from the can, which will create a wet dough that spreads too much and results in flat, cake-like cookies – make sure to dry your pumpkin purée by spreading it on paper towels for 15-20 minutes or gently cooking it in a pan until some moisture evaporates.

Another common error is not letting your vegan butter soften properly, as cold butter won’t cream well with the sugars and can lead to dense cookies, so take it out of the fridge about an hour before baking.

Don’t skip chilling the dough for at least 30 minutes before baking, as this helps the cookies hold their shape and prevents them from spreading into thin pancakes.

Finally, resist the urge to overbake these cookies – they should look slightly underdone in the center when you pull them out, as they’ll continue cooking on the hot pan and become perfectly chewy once cooled.

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What to Serve With Vegan Pumpkin Cheesecake Cookies?

These cookies are perfect on their own, but they pair beautifully with a warm cup of coffee or chai tea – the spices in both really complement each other. I love serving them alongside a cozy fall drink like oat milk lattes or even hot apple cider for the full autumn experience. If you’re putting together a dessert spread, they go great with other fall treats like apple crisp or pumpkin bread, and they’re also wonderful crumbled over vanilla oat milk ice cream. For a fun party idea, try setting them out with some warm spiced tea and letting everyone dunk away!

Storage Instructions

Keep Fresh: These pumpkin cheesecake cookies stay soft and delicious when stored in an airtight container at room temperature for up to 5 days. Just make sure the glaze is completely set before stacking them, or use parchment paper between layers to keep them from sticking together.

Freeze: You can freeze these cookies for up to 3 months! I like to freeze them in a single layer first, then transfer to a freezer bag once they’re solid. The cream cheese filling freezes really well, and they taste amazing straight from the freezer too.

Make Ahead: The cookie dough can be made up to 2 days ahead and kept covered in the fridge. You can also bake the cookies without the glaze and add it later when you’re ready to serve. This makes them perfect for parties or when you want to prep dessert in advance.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4400
• Protein: 24-30 g
• Fat: 235-255 g
• Carbohydrates: 500-540 g

Ingredients

For the cheesecake centers:

• 8 oz vegan cream cheese
• 3 tbsp white sugar

For the pumpkin cookie dough:

• 1 cup vegan butter, softened
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1/2 cup dried pumpkin purée
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

For the cinnamon glaze:

• 1 cup confectioners’ sugar
• 2 tbsp nondairy milk
• 1 tbsp maple syrup
• 1/4 tsp ground cinnamon
• Pinch salt

Step 1: Dry the Pumpkin Purée

• 1/2 cup dried pumpkin purée

Scoop the pumpkin purée onto a clean towel or a few paper towels, then wrap and ring it out over the sink to remove excess moisture.

Repeat this process as needed until you have 1/2 cup of dried, thick, and pliable pumpkin purée.

I find that properly drying the purée really helps with the cookie texture.

Step 2: Prepare and Freeze Vegan Cheesecake Filling

• 8 oz vegan cream cheese
• 3 tbsp white sugar

In a medium bowl, combine the vegan cream cheese and 3 tablespoons of white sugar.

Mix until completely smooth.

Using a spoon, scoop about 2 teaspoons of the mixture to form small mounds and place them on a parchment-lined baking sheet or plate.

You should have about 20 scoops.

Freeze these cream cheese scoops for at least 1 hour, or until totally solid.

Step 3: Make and Chill Pumpkin Cookie Dough

• 1 cup vegan butter, softened
• 3/4 cup white sugar
• 3/4 cup brown sugar
• dried pumpkin purée (from Step 1)
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

In a large mixing bowl, beat together the softened vegan butter, 3/4 cup white sugar, and 3/4 cup brown sugar until light and fluffy, about 3 minutes.

Next, add the dried pumpkin purée (from Step 1) and vanilla extract, and beat until well combined.

Add the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, baking powder, and salt.

Mix just until combined with a spatula.

Cover and chill the pumpkin cookie dough in the refrigerator for at least 1-2 hours, or overnight for best flavor.

For a more pronounced spice flavor, I sometimes let my dough chill overnight.

Step 4: Assemble and Bake Pumpkin Cheesecake Cookies

• pumpkin cookie dough (from Step 3)
• frozen cheesecake filling (from Step 2)

Preheat your oven to 350°F (175°C).

After the dough has chilled, portion it into 20 even balls.

Working in batches of 6, flatten a ball in your palm, place a frozen cheesecake scoop (from Step 2) in the center, and wrap the dough around to fully enclose the filling.

Roll gently to form a smooth ball.

Place assembled cookies on a parchment-lined baking sheet.

Only bake 6 at a time, keeping remaining dough and cheesecake balls chilled until ready.

Bake cookies for 13-15 minutes, or until their edges turn golden.

Move the baked cookies to a wire rack to cool completely before repeating the process with the rest of the dough and filling.

Step 5: Make Maple-Cinnamon Glaze

• 1 cup confectioners’ sugar
• 2 tbsp nondairy milk
• 1 tbsp maple syrup
• 1/4 tsp ground cinnamon
• pinch salt

While the cookies cool, prepare the glaze by whisking together confectioners’ sugar, nondairy milk, maple syrup, ground cinnamon, and a pinch of salt in a medium bowl until smooth.

I like to sift the confectioners’ sugar first for a perfectly smooth glaze.

Step 6: Glaze and Serve

Once the cookies are mostly cooled but still slightly warm, drizzle the maple-cinnamon glaze generously over the tops.

Allow the glaze to set for a few minutes, then serve and enjoy your pumpkin cheesecake cookies warm or at room temperature.

Cinnamon Vegan Pumpkin Cheesecake Cookies

Delicious Cinnamon Vegan Pumpkin Cheesecake Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings 4

Calories 4200 kcal

Ingredients

  

For the cheesecake centers:

• 8 oz vegan cream cheese
• 3 tbsp white sugar

For the pumpkin cookie dough:

• 1 cup vegan butter, softened
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1/2 cup dried pumpkin purée
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

For the cinnamon glaze:

• 1 cup confectioners' sugar
• 2 tbsp nondairy milk
• 1 tbsp maple syrup
• 1/4 tsp ground cinnamon
• pinch salt

Instructions

 

• Scoop the pumpkin purée onto a clean towel or a few paper towels, then wrap and ring it out over the sink to remove excess moisture. Repeat this process as needed until you have 1/2 cup of dried, thick, and pliable pumpkin purée. I find that properly drying the purée really helps with the cookie texture.
• In a medium bowl, combine the vegan cream cheese and 3 tablespoons of white sugar. Mix until completely smooth. Using a spoon, scoop about 2 teaspoons of the mixture to form small mounds and place them on a parchment-lined baking sheet or plate. You should have about 20 scoops. Freeze these cream cheese scoops for at least 1 hour, or until totally solid.
• In a large mixing bowl, beat together the softened vegan butter, 3/4 cup white sugar, and 3/4 cup brown sugar until light and fluffy, about 3 minutes. Next, add the dried pumpkin purée (from Step 1) and vanilla extract, and beat until well combined. Add the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, baking powder, and salt. Mix just until combined with a spatula. Cover and chill the pumpkin cookie dough in the refrigerator for at least 1-2 hours, or overnight for best flavor. For a more pronounced spice flavor, I sometimes let my dough chill overnight.
• Preheat your oven to 350°F (175°C). After the dough has chilled, portion it into 20 even balls. Working in batches of 6, flatten a ball in your palm, place a frozen cheesecake scoop (from Step 2) in the center, and wrap the dough around to fully enclose the filling. Roll gently to form a smooth ball. Place assembled cookies on a parchment-lined baking sheet. Only bake 6 at a time, keeping remaining dough and cheesecake balls chilled until ready. Bake cookies for 13-15 minutes, or until their edges turn golden. Move the baked cookies to a wire rack to cool completely before repeating the process with the rest of the dough and filling.
• While the cookies cool, prepare the glaze by whisking together confectioners' sugar, nondairy milk, maple syrup, ground cinnamon, and a pinch of salt in a medium bowl until smooth. I like to sift the confectioners' sugar first for a perfectly smooth glaze.
• Once the cookies are mostly cooled but still slightly warm, drizzle the maple-cinnamon glaze generously over the tops. Allow the glaze to set for a few minutes, then serve and enjoy your pumpkin cheesecake cookies warm or at room temperature.