Three super easy vegan dessert recipes… Thanksgiving edition! Check out the video below and scroll down for the recipes:
Today’s video features three different Thanksgiving/fall dessert recipes that are easy to make, delicious, and OBVIOUSLY vegan. These are all pumpkin themed, because honestly, I can’t think of anything more fall or Thanksgiving than pumpkin! I’ve been having a lot of fun playing around with pumpkin lately and as basic as this sounds, I’m actually enjoying it quite a bit.
This video is also a collaboration with an awesome vegan YouTube channel called Simply Quinoa. Alyssa, from Simply Quinoa, makes really delicious, simple and healthy recipes so you should definitely check her out and give her a follow!
Vegan Pumpkin Mug Muffin
Ingredients (1 serving):
- 4 tbsp all purpose flour
- 1/4 tsp baking powder
- 2 tbsp pumpkin pie mix
- 2 tbsp almond milk or other non-dairy milk
- 1/2 tbsp vegetable oil
- 1 tbsp maple syrup
- 1 tbsp vegan chocolate chips (optional)
- In a microwave-safe mug or bowl, add flour and baking powder and mix together.
- Add the rest of the ingredients (minus chocolate chips) and mix well until smooth.
- Top with vegan chocolate chips.
- Microwave on high for 1 minute and 15 seconds.
- Eat straight out of the mug/bowl or you can take it out (if you plan on taking it out, you might want to grease the inside of the mug/bowl as your first step; but let’s face it – you’ll probably just eat it straight out of the mug!)
Vegan Pumpkin Cheesecake
Adapted from Bakerita’s No Bake Pumpkin Cheesecake recipe
- 1 tsp coconut oil
- 1 cups pecans
- 12 dates (I used parnoosh because that’s what i had)
- 1/4 tsp cinnamon
- 2 cups raw cashews, soaked overnight
- 3/4 cup pumpkin puree
- 1/2 cup full fat coconut milk
- 1/4 cup maple syrup
- Juice of 1 lemon
- 1/4 tsp each of nutmeg, cloves & cinnamon
- Grease a cake or pie pan with a coconut oil.
- In a food processor or high power blender, add ingredients for the crust and pulverize until it becomes slightly sticky and comes together. Add a little coconut oil or some more dates if you want the mixture to be stickier (don’t worry too much if it’s not super sticky, as we will be freezing the cake and it will come together).
- Press down the crust evenly on the bottom of the cake/pie pan.
- In the same food processor or blender, add all the cheesecake ingredients and blend on high for a few minutes until the mixture is creamy and smooth – feel free to add a little more coconut milk if you wish to make it slightly more creamy.
- Pour the mixture in the cake/pie pan and smooth out the top. You can garnish however way you wish – I just sprinkled on a little bit of cinnamon and added some pecan bits.
- Place into the freezer to set for 2-3 hours or until completely firm.
- Thaw for about 10-15 minutes at room temperature before serving.
Soft Vegan Pumpkin Chocolate Chip Cookies
adapted from Genius Kitchen’s recipe
Ingredients (makes about 30-40 small cookies):
- 2.5 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 ground cloves
- 1/4 tsp salt
- 1 cup brown sugar
- 2 cups pumpkin puree
- 1 tsp vanilla extract
- 1 cup apple sauce
- 1 tbsp oil
- 1 cup vegan chocolate chips
- Preheat oven to 350 degrees F.
- Combine dry ingredients (except brown sugar & chocolate chips) in a large mixing bowl and mix well.
- In a smaller bowl, whisk together brown sugar, pumpkin puree, vanilla extract, apple sauce and oil until well-combined.
- Add the wet mixture into the dry ingredients and mix until well-combined.
- Fold in chocolate chips.
- Make small balls out of the cookie dough and place onto a baking sheet lined with parchment paper.
- Bake at 350 degrees F for 15 minutes.
- After you take it out, flatten each cookie ball with a fork to shape them into cookies.
- Let it cool for about 5-10 minutes and enjoy!