Soft & Chewy Vegan Pumpkin Cheesecake Cookies
These delightful vegan pumpkin cheesecake cookies are soft, chewy, and filled with a creamy cheesecake center, making them a perfect seasonal treat.
Ingredients
Main ingredients
- 1 cup pumpkin puree Use real pumpkin puree for authenticity.
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Can substitute with almond or oat flour.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- a pinch salt
Cheesecake filling
- 1/2 cup cream cheese (or vegan alternative)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the pumpkin puree, sugar, vegetable oil, and vanilla extract.
- In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet one, stirring until just combined.
- In a separate bowl, mix together the cream cheese, sugar, and vanilla extract until smooth and creamy.
- On a baking sheet lined with parchment paper, scoop out a tablespoon of cookie dough, make an indentation in the center, add about half a teaspoon of the cheesecake filling, and cover it with more cookie dough. Seal it well to avoid spillage.
Baking
- Bake for about 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving
- Enjoy warm or store in an airtight container. They get even chewier the next day.
Notes
Don’t skimp on real pumpkin puree for authentic flavor. Experiment with spices like ginger or cloves for added kick. Store cookies at room temperature for up to a week.