This recipe is amazing! If you love the flavors of Fall you are going to be in love with this recipe. It is so delicious.
I’m going to give you some options for what you can use for your cookie. My preference is our Soft Ginger Snap Cookies. This recipe can be made vegan or not, it is delicious, spicy and sweet.
If you are more into raw or no-bake recipes you can use our Raw No-Bake Ginger Snap Cookie Balls.
To create the Ginger Snap Cookies with the Pumpkin Cheesecake Buttercream I simply used the Soft Ginger Snap Cookie Recipe. Let your cookies completely cool before adding the buttercream. I used a piping bag with a tip to create my sandwiches just to give them that extra polished look.
Make sure to try this recipe! This recipe will be wonderful all Fall and Winter! Enjoy!
This recipe is gluten free, dairy free, vegan, all-natural, easy, creamy and heavenly!
Pumpkin Cheesecake Buttercream (Vegan)
Prep time: 3 Minutes
- 3/4 Cup Pumpkin Puree
- 1/2 Cup Cashew Butter
- 1 Tsp Vanilla Extract
- 1 Tsp Cinnamon
- 1/4 Tsp Ginger
- 1/8 Tsp Cloves
- 3 Tbsp Agave Nectar, Honey or Maple (more if you like it sweeter)
- Place in ingredients into your food processor and blend until smooth stopping to scrape down the sides.
- Place into a piping bag and top cookies.
- Create cookie sandwiches if desired.