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Soft & Chewy Vegan Pumpkin Cheesecake Cookies - No eggs!

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 12 cookies
Calories 150
Delight in these soft, chewy vegan pumpkin cookies filled with creamy cheesecake centers, perfect for fall or any time you crave a sweet treat.

Ingredients

Cream Cheese Filling

  • 1/2 cup vegan cream cheese (room temperature)
  • 3 tbsp brown sugar
  • 1 tbsp cornstarch (Edward & Sons)

Pumpkin Cookie Dough

  • 1 3/4 cup 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 vegan unsalted butter (room temperature)
  • 1/3 cup pumpkin purée (patted dry)
  • 2 tbsp dairy free yogurt (room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tsp vanilla extract
  • 5 tbsp sugar
  • 5 tbsp pumpkin spice

Instructions 

  • Make cream cheese filling by creaming cream cheese, brown sugar, and cornstarch. Dollop onto parchment-lined baking sheet and freeze.
  • Prepare cookie dough by creaming vegan butter, sugars, pumpkin purée, yogurt, vanilla, and spices. Chill for 10-20 minutes.
  • Form cookies by scooping dough, flattening, adding cream cheese center, sealing, coating with sugar, and placing on baking sheets.
  • Bake at 350°F (175°C) for 11-14 minutes until edges are golden. Cool before serving.

Notes

Chill the cream cheese and cookie dough for best results. Store leftovers in an airtight container in the fridge for up to 5 days.
Calories: 150kcal
Cost: $15
Course: Dessert
Cuisine: vegan
Keyword: cheesecake, cookies, Pumpkin