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Pumpkin cookies with a buttercream pumpkin on top

Vegan Pumpkin Cheesecake Cookies

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5 from 5 reviews


Soft Vegan Pumpkin Cookies made with canned pumpkin, perfectly spiced with a cream cheese filling. Perfect for Fall.


Units Scale

Ingredients for the cookies

  • 115g of dairy-free butter (cubed / softened)
  • 140g of caster sugar
  • 2 tablespoons of canned pumpkin puree
  • 30ml of dairy-free milk
  • 210g of all purpose/ plain flour
  • 3/4 teaspoon of baking powder
  • 1/4 teaspoon of bicarbonate of soda
  • 2 teaspoons of pumpkin spice (see notes*)

Ingredients for the cream cheese filling

  • 40g of dairy-free cream cheese
  • 40g of all purpose/ plain flour
  • 1 tablespoon of caster sugar

Ingredients for the pumpkin spice sugar

  • 4 tablespoons of caster sugar
  • 1 tablespoon of pumpkin spice (see notes*)

Ingredients for the frosting

  • 80g of dairy-free block butter
  • 20g of dairy-free cream cheese
  • 100g of icing sugar
  • 1 teaspoon of vanilla extract
  • Orange and green food gel
  • Cocoa powder or brown food gel


Method (cookies)

  1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
  2. Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
  3. Add the pumpkin puree and milk. Whip again until combined.
  4. Sift in the flour, baking powder, bicarbonate of soda and pumpkin spice. Mix until just combined.
  5. Scoop the cookie dough into 6-8 balls using spoons or an ice-cream scoop.

Method (cream cheese filling)

  1. In a small bowl, cream together the cream cheese, flour and sugar until a paste like consistency. You want it to be quite thick. Transfer this into a piping bag and snip off the tip.
  2. Make a dent in the cookies and fill with some of the cream cheese mixture. Pinch the cookie dough together to cover the filling. You want to make sure it will not leak out of the cookie when baking.

Method (pumpkin spice sugar)

  1. In a small bowl, add in the sugar and pumpkin spice, stir to combine.
  2. Roll each cookie dough ball in the pumpkin spice sugar.
  3. Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
  4. Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
  5. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
  6. Allow the cookies to cool on the baking tray. While they’re cooling, make the frosting for the pumpkin.

Method (frosting)

  1. Add the butter and cream cheese into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk. 
  2. Add in the icing sugar and vanilla, whip until creamy. If it’s too thin or if it ever splits, add in some more chunks of butter. 
  3. Colour the frosting in separate bowls using the food gels (orange for the main pumpkin, green for the vines and brown for the stalk). Transfer into separate piping bags and snip off the tip. Pipe pumpkins on top of the cookies (watch the video tutorial here). Place into the fridge to chill and set.
  4. Once set, serve and enjoy. 


To store: Store the cookies in an air tight / sealed container in the fridge. Allow to come to room temperature before enjoying. Enjoy within 3 days of making.

Pumpkin spice: A mixture of ground cinnamon, ground nutmeg, ground cloves, all spice and ground ginger.

  • Prep Time: 5 minutes
  • Cook Time: 12-14 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American