Rich chocolate cookies topped with fluffy pumpkin cream cheese frosting make these Vegan Halloween Crumble Cookies an irresistible fall treat. They’re soft, fudgy, and full of chocolate flavor, with a creamy pumpkin topping that brings all the cozy flavors of the season together. They’re perfect for Halloween parties, fall gatherings, or whenever you’re craving something a little more indulgent.
The chocolate cookie base has a deep cocoa flavor with a hint of coffee to make the chocolate even richer. The cookies are easy to make with simple vegan baking ingredients, and the dough comes together in just a few minutes. Once baked, they’re topped with a generous swirl of pumpkin cream cheese frosting for a fun bakery-style cookie that’s surprisingly easy to make at home.
The secret to the frosting is Nature’s Charm Coconut Whipping Cream and Sweetened Condensed Coconut Milk. Both are fantastic staples for vegan desserts. The coconut whipping cream adds a light, fluffy texture, while the condensed coconut milk brings sweetness and richness without needing dairy. Combined with vegan cream cheese, pumpkin puree, and pumpkin pie spice, they create a smooth, creamy frosting that tastes like pumpkin cheesecake.
These cookies are also a fun way to get creative with seasonal baking. You can prepare the chocolate cookies ahead of time and make the frosting while they cool. For the best texture, chill the frosting before piping it onto the cookies. Serve them immediately or keep them refrigerated until you’re ready to enjoy them.
If you’re looking for an easy vegan Halloween dessert that looks impressive and tastes even better, these chocolate crumble cookies are a must-try. The combination of rich chocolate and spiced pumpkin frosting makes every bite feel like fall!
To save this recipe for later, Pin the photo below. For more tasty festive treats, try my Vegan Cinnamon Roll Cheesecakes or my Vegan Pumpkin Creme Brulee Cheesecakes.
- Dark Chocolate Cookies
- ½ cup vegan butter, cold and cubed
- ¾ cup brown sugar
- 2 Tbsp sugar
- 2 Tbsp cold coffee
- 3 Tbsp aquafaba
- ½ cup black cocoa powder
- 1 tsp baking powder
- Pumpkin Cream Cheese Frosting
- 4 oz vegan butter, room temp
- 4 oz vegan cream cheese, softened
- ¼ cup Nature's Charm coconut whipping cream, chilled overnight
- ¼ cup Nature's Charm sweetened condensed coconut milk
- ¼ cup pumpkin puree
- ¼ cup powdered sugar
- 1 tsp pumpkin pie spice
- Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
- Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
- Add in aquafaba, vanilla and cold coffee and beat until combined.
- Add in flour, cocoa, and baking soda. Mix until all combined.
- Scoop out dough and roll into balls. Scoop out 2 Tbsp of dough to make 12 cookies. Place dough balls on prepared pan and flatten with your hand to about ½ inch thick.
- Bake for 9-10 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. To cool them faster, place in the freezer. While cookies are cooling, make the frosting.
- In a medium bowl, combine all frosting ingredients. Whip until smooth and fluffy then chill in the fridge until firm again, about 20 minutes.
- Once chilled, pipe the frosting onto the cookies. Serve immediately or store them in the fridge.
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