These Keto Pumpkin Cheesecake Cookies are so easy and delicious that you won’t want to waste your pumpkin on any other keto cookie recipe this season! These low carb pumpkin cheesecake cookies + a cup of espresso or coffee = the best part of your day, possibly your week. True story.
You. Guys. I can’t even with how much I love these Keto Pumpkin Cookies. I just bit into my second one after shooting the photos, and even though it’s still August and this keto pumpkin cheesecake cookie recipe was intended for posting in September a couple of weeks from now, I promptly sat down to start typing this up to go into tomorrow’s time slot!
I’ll be honest, I had the concept for keto pumpkin spice cookies with a cheesecake center in mind, but wasn’t sure how to execute the pumpkin cookie dough so that it wouldn’t spread too much and cause the filling to spill out onto the cookie sheet.
And regarding the filling, I wasn’t sure how much egg to cream cheese ratio I’d need to get it to firm up without being hard and eggy.
So I fully intended this first run to have some issues that I would have to solve over a couple more batches of experimenting.
To my surprise (and elation) these were keto cookie perfection straight out of the gate! I still can’t believe it!
Slightly crispy outside, chewy and soft inside, with just enough of the creamy vanilla cheesecake filling to make you desperate for one more taste…
Not cloyingly sweet, the pumpkin spice flavors are forward without being overbearing. The flavors and textures just plain work, in the most delicious and comforting way.
Seriously guys, these keto pumpkin cheesecake cookies are HANDS. DOWN. the best keto cookie I’ve ever baked or eaten.
EVER.
My excitement for you to try them and report back immediately cannot be contained. Like if you can do it by tonight that would be great ha ha.
But if not, make it your keto baking project for this weekend – I promise you won’t regret it!
And then be sure to snap a pic of your keto pumpkin cookies and tag me on Instagram so I can share them in my story!
Keto Pumpkin Cookie FAQs and Substitutions
What type of pumpkin puree should I use for keto pumpkin cookies?
I used organic canned pumpkin puree for my pumpkin cookies, but you can also use fresh if you have it.
When purchasing canned pumpkin puree, make sure it is not pumpkin pie filling, which will contain a lot of sugar and is not keto friendly. Look for 100% packed pumpkin and get organic if you can find it reasonably priced.
If you are making your own pumpkin puree make sure it’s well drained and thick or it will add too much moisture to your cookies.
You can also substitute butternut squash for the pumpkin with excellent results.
Do I need special ingredients to make low carb pumpkin cookies?
These keto pumpkin cheesecake cookies don’t require a lot of special ingredients beyond the usual keto baking staples. There is no coconut flour in this keto cookie recipe, so you will only need a superfine blanched almond flour, and the keto sweetener of your choice. For these keto pumpkin cookies I used granulated erythritol as my sugar substitute to keep my net carbs down, but you can also use a monk fruit sweetener like Lakanto with good results.
I prefer to blend my own spices rather than using a store-bought pumpkin pie spice blend because I just think it tastes better. For this recipe I used a combination of cinnamon, nutmeg, and allspice, which gave these keto pumpkin cookies an amazing flavor.
Lastly, as in all keto baking recipes, make sure your baking powder is fresh because it loses it’s power to leaven after just a few short months from opening in my opinion. It’s so inexpensive that you can easily purchase a new batch a few times a year.
How do I make these Keto Pumpkin Cookies?
You don’t need any special equipment to make these keto pumpkin cookies – but a cookie dough scoop and a silicone mat or parchment paper to line your cookie sheet with wouldn’t hurt. You can simply blend all of the wet and dry ingredients together in a bowl with a spoon, fork, or hand mixer until blended.
Then spoon or scoop the dough onto your cookie sheet and make a little dent in the top of the dough balls for your cheesecake mixture to go into.
Finally, blend your cream cheese mixture together and add that to each dent (see the photo in the post) before baking in the oven for about 20 minutes.
Can I omit the cheesecake filling to make these low carb pumpkin cookies dairy-free?
Honestly, I’m conflicted! Yes, you can, and they will still be delicious, but unless you have a good reason to avoid dairy, then I recommend trying these amazing cookies just as they are if possible!
THIS JUST IN: I was just about ready to hit schedule on this keto pumpkin cookie post for tomorrow morning and Mr. Hungry came home and tried one of the cookies. His reaction?
“These might be the best cookies you’ve ever made.”
You’ve GOT to try them – and then be sure to report back!
Print
Keto Pumpkin Cookies – Low Carb
- Total Time: 25 minutes
- Yield: 15 cookies 1x
- Diet: Diabetic
Description
These Keto Pumpkin Cheesecake Cookies are crisp on the outside and soft on the inside with a luscious cheesecake center. Low carb, gluten free, Atkins friendly.
Ingredients
For the pumpkin cookie dough:
- 6 tablespoons butter, softened
- 2 cups super fine blanched almond flour
- 1/3 cup solid pack pumpkin puree
- 1 large egg
- 2/3 cup granulated erythritol sweetener
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- Pinch of salt
For the cheesecake filling:
- 4 ounces cream cheese
- 1 teaspoon vanilla
- 1 large egg
- 2 tablespoons granulated erythritol sweetener
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Combine all of cookie dough ingredients in a medium sized bowl and mix well until a dough forms.
- Scoop or spoon the cookie batter by about 1.5 tablespoons onto a silicone or parchment-lined baking sheet.
- Use the back of the scoop or a round tablespoon measuring spoon to dent the tops of each cookie as shown in the photo collage in the post.
- Combine the cream cheese, sweetener, egg and vanilla in a magic bullet or small blender cup.
- Blend until smooth.
- Pour the cream cheese filling into the tops of each cookie dent.
- Bake the cookies for 20 minutes, or until golden brown and the tops no longer jiggle.
- Remove and cool at least 10 minutes before eating.
- Store extras in an airtight container in the refrigerator for up to 1 week or the freezer for up to 3 months.
Notes
Net carbs per cookie = 2g
Only 12 cookies are shown on the cookie sheet in the photos but I had 3 other cookies that I baked on another pan. You may find you have a few tablespoons of cream cheese filling leftover, which you can discard or bake separately in a small dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: keto cookie recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 159
- Fat: 15g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
More Keto Pumpkin Recipes
If your love of all things pumpkin knows no bounds, here’s a collection of both sweet and savory keto pumpkin recipes to keep you busy this season!
Wayne Schuyler says
I made them tonight! They were awesomely delicious…I ended up eating three :) I thought the flavor of the cheesecake really combines with the cookie really well, it almost tasted like a little mini pumpkin pie. The texture with the crunch on the outside and softer inside was spot on. Thanks for such a great recipe.
Mellissa Sevigny says
So glad you liked them as much as I did Wayne!
Jorge Salas says
This recipe mixes 2 of my favorite things to eat without having to feel guilty about eating them after. I’ll definitely be making some of these on the weekend!
Mellissa Sevigny says
I’m excited for you, be sure to report back!
Donielle says
Can you sub coconut flour for almond flour?
Mellissa Sevigny says
No, it won’t behave the same way as the almond flour unfortunately – maybe find a coconut flour based cookie and then modify it with the cream cheese center?
Gerri says
Agree with Karen. Weights for dry ingredients for baking would really help. Weight is a constant. Volume isn’t. Thanks!
Nancy says
I’m heading to the kitchen right now at 10:20pm! Let you know how they come out. Can’t wait!
Mellissa Sevigny says
Ha ha love your enthusiasm!
Jessie Sams says
I think it was meant to be that you posted these today and I just felt a compulsion to buy some cream cheese today! Even found a can of pumpkin left over from last fall. These just came out of the oven! They are very very good. And smell very very good! (I may be having these for dinner tonight!!LOL). I used silpat mats instead of parchment paper and that worked fine. The only trouble I had was getting the little “well” for the cream cheese to form. I would press the scoop, or teaspoon, into the dough and it seemed to pop right back up. If you have any tricks for that part of the process I’d love to hear it.
These are some truly good cookies!
Diane says
You must have been reading my mind! I just purchased and gathered all the ingredients for non-keto, pumpkin bread but I’m going to make these instead.
And you new cook book is my favorite! In fact, I’m preparing Pork Schnitzel and Red Cabbage for dinner tonight. Thank you for sharing your talents with the world.
Mellissa Sevigny says
Thanks so much Diane!!! Hope you like the cookies too!
Michelle says
Just made these today they’re incredible taste like pumpkin bread with cream cheese I’m really enjoying your recips , purchased your keto for life book ,but I have one question on these cookies I assume I need to refrigerate them and how long do you think they will last in the refrigerator Thank you
Deborah says
Ok, I cheated. I haven’t even made them yet and I gave them 5 STARS because the look so freeking FABULOUS !!! Sister, you had me at pumpkin cream cheese. Am making these as soon as my little feet can run out to the store for the ingredients. Honestly, they just look perfect. With a thumbs up from Mr. Hungry and your endorsement, how can they be anything but. Keep em coming Melissa….love the way your mind works and how those concepts come out on a plate. And welcome back….we missed you.
Mellissa Sevigny says
Thanks so much Deborah, can’t wait for you to make these!
Karen says
Quick question for you, for the cookie dough portion of recipe you state “3/4 cup erythritol sweetener” is that confectioners since in the Cheesecake filling you state “granulated erythritol sweetener”
Sure wish you’d consider supplying weights along with measurements in your ingredients it would ensure perfect duplication especially for us in high humidity areas.
Mellissa Sevigny says
Yes it’s granulated for both sorry about that!
Sonia says
I hope to try these tonight – look forward to sharing a pic!
Mellissa Sevigny says
Can’t wait Sonia! Hope you love them as much as we did!
Susan says
You’re so right about the importance of using weights in baking! Humidity totally messes with flour in recipes. Using weights is the only way to duplicate the results. Once I started weighing flours my breads became consistent.its so very hard to find Keto/low carb recipes with ingredient weights. :(
Alphea Cole says
Question….are both of the erythritol sweeteners listed in the recipe granulated form?
Thank you!
Mellissa Sevigny says
Yes both granulated- fixed it now! Thanks!