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stacked pumpkin cheesecake cookies

Pumpkin Cheesecake Cookies (Vegan)

  • Author: Sweet Simple Vegan
  • Total Time: 1 hour 45 minutes
  • Yield: 20 cookies


These Vegan Pumpkin Cheesecake Cookies are the definition of the perfect fall dessert! Soft pumpkin spice cookies stuffed with a creamy cheesecake filling to make the best decadent treat. All you need is 12 simple ingredients!


Cheesecake filling:

  • 8 ounces vegan cream cheese
  • 3 tablespoons granulated sugar

Pumpkin cookies:

  • 1 cup (2 sticks) vegan butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) brown sugar
  • ½ cup pumpkin purée, dried (see notes)
  • 2 teaspoons vanilla extract
  • 3 cups (360g) all-purpose flour
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Maple glaze (optional):

  • 1 cup (120g) powdered sugar
  • 2 tablespoons non-dairy milk
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • Pinch of salt


  1. Dry the pumpkin purée. The ½ cup of pumpkin purée should be measured after it is dried. To dry it, scoop it onto a towel or a few paper towels. Wrap the towel around it and ring it out over the sink to eliminate the excess moisture. Continue until you get ½ cup–you might have to do this in a few batches. The remaining purée should be much thicker and pliable.
  2. Prepare the cream cheese filling. Add the vegan cream cheese and granulated sugar to a medium bowl. Mix until completely smooth. Dollop 2-teaspoon size scoops of the mixture onto a parchment paper-lined baking sheet or plate. You should get 20 scoops. Place these in the freezer for at least 1 hour or until completely solid. This can be done in advance.
  3. Cream the butter and sugar. In a large mixing bowl, add the vegan butter, granulated sugar, and brown sugar. With an electric mixer or stand mixer, cream together until light and fluffy, about 3 minutes.
  4. Add the pumpkin purée and vanilla. In the same bowl, add the pumpkin purée and vanilla extract and beat together for another minute, or until well combined.
  5. Add the dry ingredients. Next, add the flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt. Mix together with a spatula until just combined.
  6. Chill the cookie dough for at least 1 hour. Cover and place the pumpkin cookie dough into the refrigerator and chill for at least 1-2 hours, or overnight.
  7. Fill the cookies. Preheat the oven to 350°F. Once the dough is sufficiently chilled, scoop the cookie dough into 20 even-sized balls. Take a ball of dough and place it in the palm of your hand. Flatten it out, then place a frozen cheesecake ball in the center. Mold the cookie dough around it and roll the ball in your hand a few times to make sure the cream cheese is entirely encased. Place the cookie dough ball on the baking sheet and continue until you’ve formed 6 cookie dough balls. Only assemble and bake 6 at a time, and chill/freeze the remaining dough and cream cheese in between batches.
  8. Bake. Bake the pumpkin cheesecake cookies for 13-15 minutes, or until golden on the edges. Transfer the baked cookies to a wire cooling rack to cool completely. Repeat the process with the remaining batter until all of the cookies are baked.
  9. Prepare the maple glaze. Combine all the glaze ingredients in a medium bowl and whisk together until smooth.
  10. Serve. Allow the cookies to cool slightly, drizzle the glaze on top, then enjoy slightly warm or room temperature. Enjoy! 


  • Store any leftover cookies in the fridge. Before storing them, let the cookies cool completely, then cover and seal them in an airtight container. When stored properly these cookies will keep for up to 5 days. 
  • Both the cheesecake balls and the cookie dough can be made 1-2 days in advance and refrigerated/frozen until ready to bake.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Oven

Keywords: pumpkin, fall, autumn, cinnamon, nutmeg, maple