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!
Corinne says
I am so confused why I’m having such a different experience with these cookies than other people have had. I wanted to like them, so when they turned out so-so the first time I gave them another go. Both times I followed the recipe to a T. The first bite is good and then they are so overwhelming. I think it’s the eythritol. I used erythritol both times I made these cookies. If other people are having better success with coconut sugar, I’d recommend that the recipe be changed to just suggesting coconut sugar.
P.S. Sorry for the low review, I just use reviews a lot to decide what to cook, so I try to give an honest review on recipes I make so that reviews can continue to be a valid way of telling a recipe’s quality. I try not to just leave 5 stars for my favorite recipes, but review across the board.
Mellissa Sevigny says
You can certainly change the sweetener. Coconut sugar is not keto so I won’t recommend it here. Perhaps if you don’t enjoy erythritol you can try Allulose or Monkfruit. I don’t think it warrants one star because you have a problem with erythritol though.
Eve says
OMG whoever said to make these in a mini muffin pan thank you so very much. I have a little wooden presser that is for making tarts in the muffin tins and it worked brilliantly but fingers would’ve worked good as well. I used 2 tsp pumpkin spice mix instead of the spices she wrote out, which is just about the equivalent of her spices combined. Love this recipe 🥰
Mellissa Sevigny says
So happy this worked for you Eve, I really need to try it in the mini muffin pans too!
Jaine Vaughn says
I made these yesterday. They are WONDERFUL! I can see these becoming my substitute for pumpkin pie at a Thanksgiving potluck!
Mellissa Sevigny says
Yay, loved reading this, thank you!
Amelia says
I was super hopeful about these cookies as I have gestational diabetes, but i must have done something wrong! The “dough” was not doughy at all…it was incredibly dry as if I was missing some wet ingredients. I ended up having to add a ton of coconut oil and milk to turn it into an actual dough. Do you know what I could have done wrong? Are there different types of almond flour and maybe I used the wrong kind? Is stevia too dry? Any help you can offer would be greatly appreciated! I’d love to try again.
Debra says
These were pretty tasty! Mine were really soft but I used Bocha Sweet (granulated) so that’s probably why. I thought they would firm up more when cool but they didn’t. Again, I’m sure it’s from the Bocha Sweet but I like the taste of it. I my canned pumpkin seemed to be liquidy, but not so much so that you could call it liquid, just not as firm as it should have been. Regardless these were great and I’d like to make them for Christmas with a different type of dough, maybe just a sugar cookie dough, or chocolate sugar cookie dough with cheesecake in the top. I had enough cheesecake mixture left over to bake two small bowls of cheesecake for later. Thanks for yet another amazing recipe.
Erin Fraclose says
These are great! Put a little less sweetener in than called for, just personal taste, and they were delicious! Thank you for sharing!!
Kayla Mcintyre says
Do these freeze well? Thank you. I want to make this this up coming week’
Mellissa Sevigny says
Yes!
Steph says
These are my go to cookie when I’m craving something sweet! I make the dough with 4 Tbsp Truvia, and 1 Tbsp Truvia in the cream cheese mix and double the spice. When I have a spare lemon, I have also made these by completely omitting the pumpkin and spices, and splitting the zest/juice of one lemon between the bowls. When I make the cookie, I find a thumb print isn’t deep/wide enough to hold all the cream cheese mix evenly, so I end up having to shape the cookies in to deeper wells. And like another reviewer said, they are better when stored in the fridge!
Joni says
OK, I messed up somewhere. I wish I had read through the comments first. They were very plain tasting, nothing like a pumpkin pie for sure. I will try again with double the spices. Was hoping to take them to work tomorrow, going to have to wait.
Deborah says
Loved them, such a great flavor combination. They only issue I had was that my cream cheese filling bubbled up and half of it overflowed the crater. Plus I had a lot of cream cheese filling left over. Next time I am going to try it with half the cream cheese and only use the egg yolk and see if that thickens it a bit more to avoid the overflow problem. That said….promply ate 4 of them as soon as they cooled enough not to burn my mouth. Love love love them.
Teresa Ricketts says
Love anything pumpkin. and these are awesome for that pumpkin fix!! Thank you for this delicious recipe!!
Rhonda Miotke says
These look so yummy, i want to make them asap!