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Vegan Viral Pumpkin Cheesecake Cookies

Vegan Viral Pumpkin Cheesecake Cookies- TikTok’s most popular pumpkin recipe, now in vegan form! These pumpkin cheesecake cookies bake up so soft and fluffy, and are filled with cheesecake.

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Vegan Viral Pumpkin Cheesecake Cookies

This recipe was adapted from In Bloom Bakery.

In Bloom Bakery’s Pumpkin Cheesecake Cookies have racked up millions of view on TikTok. I adapted the recipe so even vegans can enjoy this perfect fall treat. The egg and dairy ingredients have been swapped for vegan substitutes and I made some changes to the directions.

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Vegan Viral Pumpkin Cheesecake Cookies

Vegan Viral Pumpkin Cheesecake Cookies

Ingredients needed:

For the Cheesecake Filling

6 oz vegan cream cheese, cold (I used Kite Hill)

3 tablespoon pure cane sugar

1/2 tsp pure vanilla extract

For the Spiced Sugar 

1/4 cup pure cane sugar

1/2 teaspoon pumpkin pie spice

For the Pumpkin Cookies

1/2 cup canned pumpkin puree

1 3/4 cups all-purpose flour, spooned and leveled

1 tablespoon pumpkin pie spice

1/2 tsp baking powder

1/2 tsp baking soda

1/2 teaspoon salt

3/4 cup vegan butter, softened

1 cup light brown sugar

1 tbsp egg replacer

2 tbsp water

2 teaspoon pure vanilla extract

Directions:

To Make the Vegan Cream Cheese Filling

Add the vegan cream cheese, sugar and pure vanilla extract to a small bowl. Mix on medium-high speed with an electric mixer (or use a high-speed blender) until fluffy and the sugar has dissolved, about 2 minutes.

Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet. 

Freeze the cheesecake balls until they are frozen and very firm.

To Make the Spiced Sugar

In a small bowl, whisk together the pure cane sugar and pumpkin spice. Set aside.

To Make the Pumpkin Cookies

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Dry the pumpkin puree to get rid of excess moisture. Spread your pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid. Repeat the step at least four more times until hardly any liquid transfers to the paper towel. (It needs to reduce down to just under 1/4 cup from 1/2 cup). Then set it aside.

In a small bowl, whisk together the egg replacer and water. Set aside.

In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Then set aside the flour mixture.

In a large bowl cream the softened vegan butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.

Add in the egg replacer and pure vanilla extract and mix for one minute on medium speed.

Add the dried pumpkin and combine on medium speed. Then add the rest of the dry ingredients and mix on low speed.

Put the dough in a covered container and chill in the refrigerator for 1 hour.

Vegan Viral Pumpkin Cheesecake Cookies

Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll it into balls of cookie dough. Slightly flatten out each then place a frozen cheesecake ball in the center.

Vegan Viral Pumpkin Cheesecake Cookies

Then roll it into a ball again making sure the cheesecake ball is covered.

Vegan Viral Pumpkin Cheesecake Cookies

Roll the cookie dough balls in pumpkin spice sugar. (Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)

Transfer the cookie dough balls to the lined baking sheet. Bake 9-10 cookies at a time for 13-14 minutes. Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Enjoy!

Vegan Viral Pumpkin Cheesecake Cookies
Vegan Viral Pumpkin Cheesecake Cookies
Vegan Viral Pumpkin Cheesecake Cookies

Vegan Viral Pumpkin Cheesecake Cookies

ginamichele
TikTok's most popular pumpkin recipe, now in vegan form! These pumpkin cheesecake cookies bake up so soft and fluffy, and are filled with cheesecake. 
Prep Time 1 hr
Cook Time 14 mins
Course Desserts
Servings 16 cookies

Ingredients
  

For the Cheesecake filling

  • 6 oz vegan cream cheese, cold (I used Kite Hill)
  • 3 tbsp pure cane sugar
  • 1/2 tsp pure vanilla extract

For the Spiced Sugar

  • 1/4 cup pure cane sugar
  • 1/2 tsp pumpkin pie spice

For the Pumpkin Cookies

  • 1/2 cup canned pumpkin puree 
  • 1 3/4 cups  all-purpose flour, spooned and leveled
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup vegan butter, softened
  • 1 cup light brown sugar
  • 1 tbsp egg replacer
  • 2 tbsp water
  • 2 tsp pure vanilla extract

Instructions
 

For the Cheesecake filling

  • Add the vegan cream cheese, sugar and pure vanilla extract to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
    Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet. 
    Freeze the cheesecake balls until they are frozen and very firm.

To Make the Spiced Sugar

  • To Make the Spiced Sugar
    In a small bowl, whisk together the pure cane sugar and pumpkin spice. Set aside.

To Make the Pumpkin Cookies

  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • Dry the pumpkin puree to get rid of excess moisture. Spread your pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid. Repeat the step at least four more times until hardly any liquid transfers to the paper towel. (It needs to reduce down to just under 1/4 cup from 1/2 cup). Then set it aside.
  • In a small bowl, whisk together the egg replacer and water. Set aside.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Then set aside the flour mixture.
  • In a large bowl cream the softened vegan butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
    Add in the egg replacer and pure vanilla extract and mix for one minute on medium speed. 
    Add the dried pumpkin and combine on medium speed. Then add the rest of the dry ingredients and mix on low speed.
    Put the dough in a covered container and chill in the refrigerator for 1 hour. 
  • Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll it into balls. Slightly flatten out each then place a frozen cheesecake ball in the center. Then roll it into a ball again making sure the cheesecake ball is covered. 
  • Roll the cookie dough balls in pumpkin spice sugar. (Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
    Transfer the cookie dough balls to the lined baking sheet. Bake 9-10 cookies at a time for 13-14 minutes. Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Enjoy!
Keyword Cookies, Vegan
Tried this recipe?Let us know how it was!

Looking for more cookie recipes like these Vegan Viral Pumpkin Cheesecake Cookies?

Vegan Caramel Apple Upside Down Cake

Vegan Apple Spice Cupcakes with Salted Caramel Frosting

Best Vegan Smores Cookies

Amazing Vegan Hot Chocolate Cookies

I love seeing your finished projects! If you enjoyed making these Vegan Viral Pumpkin Cheesecake Cookies or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!

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