8 Divine Vegan Pumpkin Desserts You Need to Try

Vegan pumpkin desserts are a delicious way to enjoy the flavors of fall without any animal products. From creamy pumpkin pies to rich chocolate pumpkin brownies, these treats are easy to make and will satisfy any sweet tooth. Plus, they’re perfect for cozy gatherings or just indulging yourself on a chilly day.

Indulge In Creamy Vegan Pumpkin Cheesecake

Picture a creamy vegan pumpkin cheesecake that captures the essence of fall. This delightful dessert sits beautifully on a wooden platter, surrounded by vibrant autumn leaves and tiny pumpkins. The rich orange hue of the cheesecake is inviting, topped with a swirl of whipped cream and a sprinkle of cinnamon. It's a feast for the eyes and the taste buds!

This cheesecake is perfect for gatherings or a cozy night in. It combines the warm flavors of pumpkin with a smooth, creamy texture that everyone will love. Plus, it’s completely vegan, making it a great option for those with dietary preferences.

Making this cheesecake is easier than you might think. With simple ingredients, you can whip up a dessert that will impress your friends and family. Let’s get to the recipe!

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup coconut oil, melted
• 2 cups pumpkin puree
• 1 cup cashews, soaked for 4 hours
• 1 cup coconut cream
• ¾ cup maple syrup
• 2 teaspoons vanilla extract
• 1 teaspoon pumpkin spice
• 1 tablespoon lemon juice
• Pinch of salt

Instructions

1. Prepare the Crust: In a bowl, mix graham cracker crumbs and melted coconut oil until combined. Press the mixture into the bottom of a springform pan to form a crust.
2. Blend the Filling: Drain the soaked cashews and add them to a blender with pumpkin puree, coconut cream, maple syrup, vanilla extract, pumpkin spice, lemon juice, and salt. Blend until smooth and creamy.
3. Combine: Pour the filling over the crust in the springform pan, smoothing the top with a spatula.
4. Chill: Place the cheesecake in the refrigerator for at least 4 hours or overnight to set.
5. Serve: Once set, remove from the springform pan. Top with whipped cream and a sprinkle of cinnamon before serving.

Savor The Delight Of Pumpkin Spice Muffins

These pumpkin spice muffins are a cozy treat that captures the essence of fall. With their warm orange hue and inviting aroma, they are perfect for any occasion. Topped with pumpkin seeds, they not only look delightful but also add a nice crunch.

The muffins are soft and fluffy, making them a great snack or breakfast option. The combination of pumpkin puree and spices creates a comforting flavor that warms the soul. Whether enjoyed with a cup of coffee or as an afternoon snack, they are sure to please.

Making these muffins is simple and fun. Gather your ingredients and get ready to fill your kitchen with the sweet scent of pumpkin spice!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• Pumpkin seeds for topping

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, and almond milk. Stir until well blended.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If using, fold in the chopped nuts.
5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle pumpkin seeds on top.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.

Experience The Comfort Of Pumpkin Bread Pudding

Pumpkin bread pudding is a delightful way to enjoy the flavors of fall. Imagine warm, soft pieces of pumpkin bread soaked in a creamy custard, baked to perfection. The golden color of the dish is inviting, and the aroma fills the kitchen with a sense of comfort. Topped with a scoop of vanilla ice cream and a drizzle of caramel, it’s hard to resist this sweet treat.

This dessert is not just about taste; it’s about the experience. Each bite offers a mix of textures, from the soft bread to the smooth ice cream. The addition of walnuts adds a nice crunch, balancing the sweetness. It’s perfect for cozy gatherings or a quiet night in.

Making pumpkin bread pudding is simple and rewarding. You can use leftover pumpkin bread or make a fresh batch. Either way, this dish will surely impress your family and friends.

Ingredients

• 4 cups pumpkin bread, cubed
• 2 cups almond milk
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup walnuts, chopped
• Vanilla ice cream, for serving
• Caramel sauce, for drizzling

Instructions

1. Preheat your oven to 350°F (175°C). Grease a baking dish.
2. In a large bowl, whisk together almond milk, coconut sugar, maple syrup, applesauce, vanilla extract, cinnamon, nutmeg, and salt.
3. Add the cubed pumpkin bread to the mixture and gently fold until all pieces are coated.
4. Stir in the chopped walnuts.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Bake for 30-35 minutes, or until the top is golden and the custard is set.
7. Let it cool slightly before serving. Top with a scoop of vanilla ice cream and drizzle with caramel sauce.

Delight In Vegan Pumpkin Pie Bars

Vegan pumpkin pie bars are a fantastic treat that captures the essence of fall. These bars are rich, creamy, and bursting with pumpkin flavor. The warm spices make them perfect for any autumn gathering or just a cozy night in.

The image shows a beautifully arranged tray of pumpkin pie bars, each cut into neat squares. A dollop of whipped cream sits atop one of the bars, inviting you to take a bite. Surrounding the tray are small pumpkins and colorful autumn leaves, creating a festive vibe.

Making these bars is simple and fun. You’ll enjoy the process as much as the final product. They are perfect for sharing with friends or enjoying on your own!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/2 cup rolled oats
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
2. In a large bowl, mix together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. In another bowl, combine almond flour, rolled oats, cinnamon, nutmeg, ginger, salt, and baking powder.
4. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bars cool completely before cutting them into squares. Top with whipped cream if desired.

Satisfy Your Sweet Tooth With Vegan Pumpkin Truffles

Vegan pumpkin truffles are a delightful treat that brings the flavors of fall right to your kitchen. These little bites are not only cute but also packed with the warm, comforting taste of pumpkin and spices. The image shows a beautiful platter of truffles, some coated in smooth chocolate and others dusted with powdered sugar. The vibrant orange filling peeks out from the cut truffles, hinting at the deliciousness inside.

Making these truffles is simple and fun. You can enjoy them as a snack or serve them at gatherings. They are sure to impress anyone who tries them. Plus, they are a great way to satisfy your sweet tooth while sticking to a vegan diet.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• 1/2 cup dark chocolate chips (vegan)
• 1 tablespoon coconut oil
• Chopped nuts or coconut flakes for topping (optional)

Instructions

1. Mix the Filling: In a bowl, combine pumpkin puree, almond flour, maple syrup, vanilla extract, and pumpkin spice. Stir until smooth.
2. Chill the Mixture: Cover the bowl and refrigerate for about 30 minutes to firm up the mixture.
3. Shape the Truffles: Once chilled, scoop out small portions and roll them into balls. Place them on a parchment-lined tray.
4. Melt the Chocolate: In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Heat in 30-second intervals, stirring until melted and smooth.
5. Coat the Truffles: Dip each pumpkin ball into the melted chocolate, ensuring they are fully covered. Place them back on the tray.
6. Add Toppings: If desired, sprinkle chopped nuts or coconut flakes on top before the chocolate sets.
7. Chill Again: Refrigerate the coated truffles for about 15 minutes to let the chocolate harden.
8. Serve and Enjoy: Once set, your vegan pumpkin truffles are ready to enjoy!

Bake Delightful Vegan Pumpkin Cinnamon Rolls

These vegan pumpkin cinnamon rolls are a warm hug in dessert form. Picture a tray filled with soft, fluffy rolls, each swirled with a rich pumpkin filling and topped with a creamy glaze. The vibrant orange of the pumpkin contrasts beautifully with the white icing, making them as pleasing to the eye as they are to the taste buds.

As the weather cools down, these rolls bring a cozy vibe to any gathering. They’re perfect for brunch or a sweet treat after dinner. The combination of pumpkin and cinnamon is a classic that never fails to delight. Plus, they’re entirely plant-based, so everyone can enjoy them!

Ingredients

• 3 cups all-purpose flour
• 1/4 cup coconut sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1/4 cup coconut oil, melted
• 1 cup almond milk, warmed
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup coconut cream, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Dough: In a large bowl, mix warm almond milk, coconut sugar, and yeast. Let it sit for about 5 minutes until foamy. Stir in melted coconut oil, pumpkin puree, and salt. Gradually add flour, mixing until a soft dough forms.
2. Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
3. Make the Filling: In a small bowl, combine brown sugar, cinnamon, and nutmeg. Roll out the dough into a rectangle, spread softened coconut cream over the surface, and sprinkle the cinnamon mixture evenly. Roll tightly and slice into individual rolls.
4. Bake the Rolls: Place the rolls in a greased baking dish and let rise for another 30 minutes. Preheat the oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.
5. Prepare the Frosting: While the rolls are baking, mix together powdered sugar, softened coconut cream, and vanilla until smooth. Spread the frosting over warm rolls before serving.

Indulge In Vegan Pumpkin Mousse For Dessert

Vegan pumpkin mousse is a delightful treat that captures the essence of fall. This creamy dessert is not only rich in flavor but also easy to make. The vibrant orange hue of the mousse, paired with a dollop of whipped coconut cream and a sprinkle of cinnamon, makes it visually appealing too.

Imagine enjoying this mousse while surrounded by pumpkins and autumn leaves. The warm glow of candles adds to the cozy vibe, making it perfect for gatherings or a quiet night in. This dessert is a fantastic way to celebrate the season while sticking to a plant-based diet.

Let’s get to the good stuff! Here’s how you can whip up your own vegan pumpkin mousse.

Ingredients

• 1 cup canned pumpkin puree
• 1 cup coconut cream
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• 1/4 teaspoon salt
• 1 tablespoon cornstarch (optional, for thicker mousse)

Instructions

1. In a mixing bowl, combine the pumpkin puree, coconut cream, maple syrup, vanilla extract, pumpkin spice, and salt. Mix until smooth.
2. If you prefer a thicker mousse, whisk in the cornstarch until fully incorporated.
3. Chill the mixture in the refrigerator for at least 30 minutes to allow it to set.
4. Once chilled, spoon the mousse into serving dishes. Top with whipped coconut cream and a sprinkle of cinnamon if desired.
5. Serve and enjoy your delicious vegan pumpkin mousse!

Relish In Vegan Pumpkin Spice Latte Cupcakes

These Vegan Pumpkin Spice Latte Cupcakes are a delightful treat that perfectly captures the essence of fall. With their warm spices and rich pumpkin flavor, they make for a cozy dessert. Topped with a creamy frosting and a sprinkle of coffee beans, these cupcakes are not just tasty but also visually appealing.

Imagine biting into a soft, fluffy cupcake that combines the flavors of pumpkin, cinnamon, and a hint of coffee. Each bite is a celebration of autumn, making these cupcakes ideal for gatherings or a sweet pick-me-up during the day.

Let’s get into the details of how to make these scrumptious cupcakes!

Ingredients

• 1 cup pumpkin puree
• 1 cup almond milk
• 1/2 cup coconut sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, mix together pumpkin puree, almond milk, coconut sugar, vegetable oil, and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fill each cupcake liner about two-thirds full with the batter.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cupcakes cool completely before frosting.
8. For the frosting, whip together your favorite vegan butter and powdered sugar until fluffy, then pipe onto the cooled cupcakes. Top with a few coffee beans for decoration.

Enjoy these delightful Vegan Pumpkin Spice Latte Cupcakes with a warm beverage or share them with friends for a perfect fall treat!