Dairy-Free Pumpkin Cheesecake Cookies for First Trimester Cravings

There’s something about Dairy-Free Pumpkin Cheesecake Cookies that brings me right back to those early weeks when pumpkin was the only flavor that didn’t turn my stomach. I wanted everything pumpkin — but I had to remake all my favorites into dairy-free versions to prevent nausea.

These cookies showed up in that season, right alongside my Dairy-Free Pumpkin Snickerdoodles and Dairy-Free Pumpkin White Chocolate Chip Cookies, giving me a way to enjoy fall baking without the heaviness that dairy brought.

Why This Pregnancy Pumpkin Cheesecake Cookies Recipe for First Trimester Moms Works

Completely dairy-free: Gentle on nausea and sensitive digestion.
Comforting: Soft pumpkin-spice flavor that’s comforting without feeling heavy.
Satisfying: Creamy cheesecake center that doesn't upset the stomach.
Freezer-friendly: Perfect for low-energy days when you're craving something sweet.

Benefits of These Pregnancy-Friendly Pumpkin Cheesecake Cookies For You & The Baby

What I love most is how gentle they feel — the soft pumpkin-spice dough, the creamy (but dairy-free!) cheesecake center, the cozy scent that fills the kitchen without overwhelming a queasy stomach.

They feel indulgent but not intense, like a little pocket of softness wrapped inside more softness.

Prep Time: 25 minutes / Cook Time: 12-15 minutes / Total Time: 37-40 minutes / Yields: 16-20 cookies

Ingredients

For the Cheesecake Filling:

8 oz (1 cup) dairy-free/vegan cream cheese
1/4 cup granulated sugar

For the Cookie Dough:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin spice
1/4 teaspoon salt
1 cup dairy-free/vegan butter (2 sticks)
1/2 cup granulated sugar
1/4 cup light brown sugar
1/3 cup pumpkin purée
1 teaspoon vanilla extract

Preparation Instructions for Pregnancy-Friendly Pumpkin Cheesecake Cookies

Make the Cheesecake Filling:

In a small bowl, cream together the softened dairy-free cream cheese and granulated sugar until completely smooth.
Use a teaspoon to portion the filling into 16–20 small balls (about 1-inch in diameter) and place them on a parchment-lined plate or tray.
Place the filling balls in the freezer for at least 30–60 minutes, or until solid. This is crucial for easy stuffing.

Prep the Cookie Dough & Bake:

Preheat the oven to 350F (175C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin spice, and salt. Set aside.
In a large bowl, use a mixer to beat the softened dairy-free butter, granulated sugar, and light brown sugar until light and fluffy (about 3 minutes).
Beat in the pumpkin purée and vanilla extract until just combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough just comes together. Do not overmix.
Take a scoop of cookie dough (about 1.5 tablespoons worth). Flatten it in your palm. Place one frozen cheesecake filling ball in the center. Carefully fold the dough around the filling, pinching the edges to seal completely. Roll gently into a smooth ball.
Place the stuffed dough balls on the prepared baking sheets, spaced 2 inches apart.
Bake for 12–15 minutes, or until the edges are lightly set and the tops look puffy and slightly cracked.
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations For the Best Pregnancy-Safe Pumpkin Cheesecake Cookies

Swap the filling: Freeze teaspoons of my Chocolate Hazelnut Spread, 1-Ingredient Pistachio Butter, Sugar-Free Almond Butter, or Homemade Peanut Butter instead of the cheesecake filling.
Prep a ready-to-bake freezer batch: Freeze the stuffed dough balls on a parchment-lined baking sheet for 1 hour or until solid. Transfer to a freezer-safe bag, and freeze for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the total baking time.
Keep texture in mind: You can swap the dough's granulated sugar for light brown sugar BUT the cookies will be much softer and almost cake-like. This is because light brown sugar has a higher moisture content due to molasses, therefore providing less structure than granulated sugar :)
Chill the dough: If you have the time (but mostly, patience) to chill the dough or stuffed dough balls in the fridge for 30 minutes before baking, it helps prevent spreading in the oven.

What to Serve With These Cheesecake-Stuffed Pumpkin Cookies

Here are my favorite ways to enjoy them:

With a cold glass of oat milk or almond milk.
With a cozy Decaf Pumpkin Spice Latte or Starbucks Copycat Turmeric Golden Milk Latte for extra fall flair.
When I'm craving matcha, with my Iced Dalgona Matcha Latte or Anti-Inflammatory Pistachio Matcha Latte.

How to Store These Pregnancy Cheesecake-Filled Pumpkin Cookies

Fridge: Store in an airtight container for up to 7 days. Set at room temperature for 5 minutes before digging in.
Freezer: Spread the cookies on a baking sheet and freeze for 1 hour or until firm. Transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15 minutes.

FAQs about these Pumpkin Cheesecake Cookies for Pregnancy

1. Are pumpkin cheesecake cookies safe to eat during pregnancy?

Yes — these Pumpkin Cheesecake Cookies are completely dairy-free and made with vegan cream cheese, reducing the risk of nausea, digestive discomfort, or food safety concerns associated with traditional dairy-based cheesecake fillings.

2. Can you eat dairy-free cream cheese while pregnant?

Absolutely. Dairy-free cream cheese is pasteurized, plant-based, and safe to enjoy during pregnancy. It offers a creamy texture and flavor without triggering dairy-related nausea.

3. Why freeze the cheesecake filling before stuffing the cookies?

Freezing the filling helps it stay neatly in the center while baking. Without freezing, the filling would melt too quickly and leak out, leading to flat or messy cookies.

4. Do these pumpkin cheesecake cookies need to be refrigerated?

Yes — because the cookies contain a soft, cheesecake-style filling, they last longest and safest when stored in the fridge for up to 7 days.

5. Can I freeze pumpkin cheesecake cookies?

Yes! Bake, cool, and freeze them for up to 3 months. You can also freeze the stuffed, unbaked cookie dough balls and bake them anytime.

6. Why are these cookies good for first-trimester nausea?

Pumpkin, pumpkin spice, and dairy-free ingredients are gentle on the stomach. The aroma is mild and comforting, and the sweetness is soft — all ideal for sensitive pregnancy days.

A Note From My Chaotic Kitchen

Pregnancy asks so much of us — our energy, our appetite, our patience with our own changing bodies. But recipes like this remind me that comfort can still be simple, soothing, and kind. It’s okay to reach for the small things that make you feel cared for.