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!
Jennifer Masri says
These look delicious! I have saved the recipe and can not wait to try them!!
Barbara Martin says
These look delicious!
Leanne says
Amazing! I made these tonight and my entire family loves them. Thank you for this amazing recipe! ♡
Mellissa Sevigny says
Hooray! Thanks for letting me know these were a hit!
Mellissa Sevigny says
This is not the experience of myself and others so I’m guessing it’s an issue with your ingredients. If your almond flour isn’t super finely ground and blanched (no skins) then it won’t absorb the liquid the same and will end up like what you describe.
Mellissa Sevigny says
I think you’re right about the almond flour! And yes you can freeze them, I froze half my batch because we were away for the weekend and now I’ll have them with my coffee all week!
Nancy says
Mellissa, these cookies are the bomb!! I went into the kitchen the other night to make them and found I was out of pumpkin! I made them today and died and went to heaven! Hands down the best keto cookie ever and they aren’t even chocolate. The cookies spread a bit more than I expected (since almond flour cookies usually don’t) so my cookies seemed bigger than your photographs (and I got 17 out of it). I did finger flatten them a bit, but I won’t next time. I may be eating these all through fall/winter. Yum!
Mellissa Sevigny says
So glad you liked them Nancy!
Danene Etz says
These are amazingly delicious! Starting my second batch! For those that had trouble making the well…I just used my thumb and fingers to make it! Super easy and no leaks! Thanks for the recipe! It’s a definite keeper!
sue says
Printed and will be making these tonight!
Kelly H says
LOVED these! And they are toddler approved. I find putting them in the fridge overnight once they cool improved the taste and solidified the cookie a bit more too.
Wayne Schuyler says
Loved the cookies, but how did you shape them so perfectly? My batter kept sticking to the spoon. I ended up shaping by hand.
Mellissa Sevigny says
I scooped them with a cookie dough scoop and then used the back of the scoop to press the dent into them – it helps to rinse it off with water every couple of dents so they don’t stick!