PUMPKIN CHEESECAKE BITES- Vegan, Gluten-Free & Refined Sugar-Free

Pumpkin and cheesecake together in a bite-sized treat? Yes please! These little bites of heaven don’t really need an introduction, their sweet, soft, cheesecake-goodness speaks for themselves:

Pumpkin Cheesecake Bites

Pumpkin Cheesecake Bites

Adapted from this and this recipe. 

Serves 16


  • 1/2 cup pumpkin puree
  • 1/2 cup Daiya Plain Cream Cheese
  • 1/2 cup coconut sugar (any granulated sugar will work)
  • 1/2 tsp vanilla extract
  • 1/4 tsp maple extract
  • 2 tbsp whole psyllium husks
  • 1/3 cup coconut flour
  • 1/3 cup brown rice flour
  • 1/3 cup tapioca flour
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • 1/2- 1 tsp pumpkin pie spice


  1. Pre-heat oven to 350 degrees. Line baking sheet with parchment paper.
  2. Cream together pumpkin puree, dairy-free cream cheese, coconut sugar, vanilla extract and maple extract.
  3. In a small bowl combine psyllium husks, coconut flour, brown rice flour, tapioca flour, sea salt, baking soda and pumpkin pie spice.
  4. Add the contents of the second bowl into the first bowl and mix until combined.
  5. Portion the cookies on the prepared baking sheet using a small ice cream scoop.
  6. Bake for 13-15 minutes, or until the cookies are slightly golden and do not dent when touched slightly with finger. Let cool for at least with 5 minutes on the baking sheet before moving to a cooling rack.
  7. Take a bite and welcome to pumpkin cheesecake heaven 🙂

In other news, stay tuned because I’ll be posting my very first giveaway very, very soon!!!!

xoxo Erin

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Chocolate Chip Pumpkin Cookies

        Chocolate Chip Pumpkin Cookies


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