3 Vegan Fall Desserts (Holiday)

Fall desserts! Bring on the pumpkin and cinnamon!!

3 Vegan Fall Desserts (Holiday) - Vegan Pumpkin Cheesecake, Easy Soft Snickerdoodle Stuffed Cream Cheese, One Bowl Pumpkin Crumble Muffins - Egg free, Dairy Free - Rich Bitch Cooking Blog

Vegan Soft Snickerdoodle Cheesecake Filled Cookies
These sandwich cookies were inspired by my Vegan Better Than Oreos recipe. These cookies come out sooooo soft and perfect. I did take the time to really cream the vegan butter and sugar together to dissolve the sugar. When I made the giant stuffed oreos the cookies were amazing but grainy. These cookies didn’t come out grainy at all. I creamed them with a fork because I was too lazy to clean the hand mixer afterwards. This recipe makes 5 giant sandwich cookies.

3 Vegan Fall Desserts (Holiday) - Vegan Pumpkin Cheesecake, Easy Soft Snickerdoodle Stuffed Cream Cheese, One Bowl Pumpkin Crumble Muffins - Egg free, Dairy Free - Rich Bitch Cooking Blog

Thick Pillowly Soft Vegan Snickerdoodle Cookies:
1/2 cup vegan butter (whole mini stick, 84 grams), 1 cup sugar (I used half brown/half white, 230 grams), 1/4 cup almond milk, 1 ts vanilla extract, 2 cup flour, 1 ts baking powder, 1 ts baking soda + 3 TB cinnamon & 3 TB sugar mix together to roll dough in

Vegan Cream Cheese Filling: 1 container vegan cream cheese (I love daiya brand), 1/2 cup powdered sugar (80 grams) mixed together

  1. Cream the vegan butter and sugar together
  2. Mix in almond milk and vanilla extract
  3. Mix dry ingredients in a bowl then add to the everything else. Mix well. The mixture will seem dry or super thick but keep going. It will come together!
  4. Roll large pieces of dough and place on a cookie sheet. I rolled 10 balls and used 2 cookie sheets. Roll in sugar/cinnamon before baking.
  5. Bake at 350 for about 11 minutes
  6. Allow to cool then place in fridge until completely cool!
  7. Pipe vegan cream cheese filling between two cookies. ENJOY

3 Vegan Fall Desserts (Holiday) - Vegan Pumpkin Cheesecake, Easy Soft Snickerdoodle Stuffed Cream Cheese, One Bowl Pumpkin Crumble Muffins - Egg free, Dairy Free - Rich Bitch Cooking Blog

Vegan Pumpkin Pie Crumb Muffins w/ Icing
I made these in one bowl 🙂 I did slightly over bake them because I wasn’t sure how golden the crumbs were supposed to get. I could not stop eating them. I did about two scoops of the batter per muffin which made 17 total. I ran out of flour before I could make the crumb topping so I used oat flour instead of wheat flour so use what you’ve got!

3 Vegan Fall Desserts (Holiday) - Vegan Pumpkin Cheesecake, Easy Soft Snickerdoodle Stuffed Cream Cheese, One Bowl Pumpkin Crumble Muffins - Egg free, Dairy Free - Rich Bitch Cooking Blog

1 3/4 cup flour (268g), 1/2 cup sugar (116g), 1/2 cup brown sugar (116g), 1/2 ts baking powder & baking soda, 1 TB pumpkin pie spice, 1 cup pumpkin puree (250g), any extracts like vanilla, 1/2 cup almond milk, 1/2 cup oil (94g)

Streusel Topping: 1/4 cup brown sugar (60g), 1/4 cup flour, 1/8 cup oats (15g), 1/8 ts cinnamon, 2 TB vegan butter softened (30g)

Icing: 1/2 cup powdered sugar + almond milk (start with 1 TB)

  1. Mix all the dry powdered ingredients together. Add everything else and mix.
  2. Pour batter into lined muffin tins. Don’t overfill.
  3. Make streusel topping by mashing softened vegan butter with a fork into sugar, spice, flour and oats. Sprinkle crumb topping on the muffin batter and bake! 375 degrees for 16-20 minutes.
  4. Make icing by mixing powdered sugar with almond milk. Make as thick or thin as you’d like. Pour in a baggie and drizzle over cooled muffins. ENJOY

Inspired by Apple of my Eye

3 Vegan Fall Desserts (Holiday) - Vegan Pumpkin Cheesecake, Easy Soft Snickerdoodle Stuffed Cream Cheese, One Bowl Pumpkin Crumble Muffins - Egg free, Dairy Free - Rich Bitch Cooking Blog

Vegan Caramel Pumpkin Pie Cheesecake with Streusel Topping
Last year I made an easy No-Bake Vegan Pumpkin Cheesecake. This year I wanted to try baking it with crumb topping and a nice caramel sauce. Dude the crumb topping took this to the max! Like for real. So good. This dessert was so rich I’ve yet to notice the caramel topping from the multiple serving I’ve eaten. Weird but true.

3 Vegan Fall Desserts (Holiday) - Vegan Pumpkin Cheesecake, Easy Soft Snickerdoodle Stuffed Cream Cheese, One Bowl Pumpkin Crumble Muffins - Egg free, Dairy Free - Rich Bitch Cooking Blog

Crust: 10 ginger snap cookies or 12 golden oreos, 1.5 TB vegan butter, 1 TB agave

Filling: 2 containers of 5 oz vegan cream chz (I used daiya), 1 cup powdered sugar 5 TB pumpkin puree, 1 ts pumpkin pie spice, 8 TB canned coconut milk *CREAM ONLY*, 4 TB coconut oil

Caramel Sauce: 1 cup peanut butter 250g + 1 can of sweetened condensed coconut milk

Streusel Topping: 1/4 cup brown sugar (60g), 1/4 cup flour, 1/8 cup oats (15g), 1/8 ts cinnamon, 2 TB vegan butter softened (30g)

  1. Chill canned coconut milk in fridge.
  2. Put cookies in food processor. Process til cookies are fine sand.
  3. Add melted vegan butter & agave to the crushed cookies and processor.
  4. Pour crust into a 4 X 8 tin. Press the crust into the tin firmly. Place in fridge.
  5. In a blender add both containers of vegan cream cheese, sugar.
  6. Open chilled can of coconut milk. Drain coconut water. Take only the coconut cream and melt in microwave with the coconut oil. Add to blender.
  7. Add half of the filling to the tin and place in the fridge.
  8. Add pumpkin puree and pumpkin spice to the rest of the cream chz filling. Pour the pumpkin cheesecake on top of the plain cheese cake.
  9. Make streusel topping by mashing softened vegan butter with a fork into sugar, spice, flour and oats. Sprinkle crumb topping on the cheeesecake. Bake at 350 for 35 minutes.
  10. Make caramel sauce by mixing nut butter with sweetened condensed coconut milk. Pour into a baggie to drizzle caramel over the cooked and cooled cheesecake. ENJOY

Inspired by Chelseas Messy Apron

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11 comments

  1. Can’t wait to bake those pumpkin muffins and fill my house with what is sure to be a dreamy scent! I’m envisioning Sunday morning muffins and fresh brewed coffee this weekend, whoo! Thanks for this!

  2. Hi! I just found your blog and wonder where you have been my whole life!? I can’t wait to make the kofta balls. Finally some easy cookie and candy recipes? Yesss!

    I think I just spent three hours here.

    Thank you so much!

    • dude very glad we’re riding the same wavelength. Ah, I wish I had more kofta right now!!!!!!!!

      Let me know if there’s some soft of recipe post that would help future you out 🙂

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