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
Keywords: keto pumpkin cookies, low carb pumpkin cookies, pumpkin cheesecake cookies
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!
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!
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!
Jenna C. says
Bomb! Thank you.
★★★★★
Susanne says
Wow the best keto recipe I’ve baked! These are delicious! The only thing I did different is cut back on the sweetener in both the filling and cookie as I am not a huge fan of any sweetener and wow were these great! Filling cut to 1 Tbl and cookie to 1/2 cup.
★★★★★
Diana says
I am not a huge pumpkin fan, but these cookies are amazing! Mine came out big and fluffy! They were good warm, but when I refrigerated them…oh my…so next level! Over the top deliciousness! These are tasty, moist and very filling! Great recipe! Making them again this week to share with friends!
★★★★★
Debi says
I think my picky husband would like these!
Serenity M. Simpson says
One of the many pumpkin recipes I have tried from your site. I made it for a gathering and no one knew it was Keto! I am drinking the pumpkin spice creamer everyday now. I add a little HWC to lighten it up since I can have dairy. Yum : )
I LOVE your videos!
★★★★★
Peg says
I absolutely love these cookies!! I followed the recipe being a bit heavy handed on the spices. Delicious, thought i was eating a piece of pumpkin pie with whipped cream. I actually ended up with 24 very nice sized cookies. They will certainly be on my Thanksgiving menu, but I’m sure I’ll be making several more batches before then. Can powdered erythritol be used instead of granulated? I used granulated when I made this, but usually have the powdered on hand. For all those wanting ingredients by weight, its easy to convert for yourself. 1/4 cup of almond flour is 28 grams. I usually convert most of my ingredients to weight simply because its easier to measure and more accurate as many have said. Just use the labels and a bit of elementary math. Thanks for the recipe, its amazing. I ordered your newest cookbook, can’t wait to get it!
★★★★★
Wendy says
I’m wondering how Swerve would be in there rather than erythritol?
Mellissa Sevigny says
Swerve IS Erythritol Wendy, and it’s what I always use in my keto baked goods! Go for it!
Meagan says
I used swerve to make these tonight, I did 1/2 cup for the cookie part & 1 tbsp & 1 tsp for the cream cheese filling. Turned out PERFECT!!
Forrest Dawkins says
I have made three batches and I love it!
★★★★★
Jen says
So are the cookies 2 carbs or 4? It says net carbs- 2 and then in the nutrition section it says 4.
They are baking in the oven as I post this, I can’t wait to try one
Mellissa Sevigny says
4 grams total carbs – 2 grams fiber = 2 grams net carbs.
Yetisaurus says
LOVE. I’m a big fan of pumpkin, and I was so excited to try these cookies. They are amazing! The dough was sticking to the back of the spoon as I was indenting, but I just dipped the spoon in water before each press and it worked perfectly.
Everyone at work loved them, too. I like popping a couple in the toaster oven before eating them, to bring just a little of the crisp back to the exterior. Glad I made a double batch!
Thank you so much for your recipes. I bought your book at Costco, too. You do great work, and it’s made sticking with this keto thing so much easier.
★★★★★
Jean Nebeker says
These were so easy to make and delicious! Not overbearingly sweet, just perfect! I brought them to work and let a few “non Keto dieters” try them and they loved them. I will be making another batch for Thanksgiving but probably even sooner!
★★★★★
Leslie says
Cheesecake is my absolute favorite – can’t wait to try these!
TJ says
Absolutely divine and almost too simple recipe for fall. Helps to keep variety and preventing me from backsliding . Some other cookie recipes I have tried were too bland. I replaced erythritol in cream cheese filling with sugar-free vanilla syrup. I added pumpkin pie suga- free syrup to cookie ingredient. Thanks for the awesome recipes!
Alexis says
This recipe is perfect. Easy, common ingredients, quick, minimal clean up, and so tasty!
★★★★★
Kristen says
Great Recipe! My husband loves all things pumpkin and they were a huge hit. I subbed 1 cup almond flour with 1/4 cup coconut flour just because I didn’t have enough (and added an egg). They turned out great! They look exactly like yours :) Thank you!
★★★★★
PattiGDan says
Omnomnom.
★★★★★
Mellissa Sevigny says
AGREED! ?
Lauren says
Wonderful recipe! I made mine in a mini muffin pan and it made the full 24. These are so delicious!!
★★★★★
Jennifer M. says
Just made these and barely waited the 10 minutes to taste! lol So good! Only thing that happened for me (which was a pleasant surprise) was that it made 20 cookies (not small I swear!) so I just figure I will look at these as a bit under 2 g of net carbs – extra bonus!
★★★★★
JoAnna says
These are so good and really easy to make! Thanks for the keto treat!
★★★★★
Corianne says
Made these last night. I didn’t have allspice so I substituted it and the nutmeg for pumpkin pie spice. These were so easy to make and turned out perfect! Thank you for another yummy recipe!!
★★★★★
Rachael says
I’m new to your site and to Keto, and your recipes are amazing! This will be good inspiration when my carb cravings hit :)
January Winter says
Ooh my goodness. This looks so yummy. I can’t wait to try these for Thanksgiving.
Sue says
Do you think using the Pyure Stevia blend would work (Stevia and Erythritol)? I know that you only use 1/2 as much of the Pyure as you would Swerve. I don’t have enough erythritol to make these, but have a brand new bag of Pyure. Thank you!
Colleen says
Another fantastic recipe. It’s Thanksgiving this weekend in Canada and I will be making another batch to serve for dessert as I’m pretty sure my first batch will not last the week. Followed the recipe exactly and turned out perfect!
★★★★★
Khanson66 says
Can you use stevia drops instead?
Vickie Robert says
As soon as I’m finished with my egg fast I’ll be making these. Do you think they’ll do ok without any changes for high altitude (9200 feet where I’m at)?
Carey Harrison says
These pumpkin cheesecake cookies are so good. I took them to work and passed out the recipe to everyone!
★★★★★
Mellissa Sevigny says
Sorry you weren’t a fan of these Kim – thanks for taking the time to leave feedback!
Dita MacDoald says
I love your site. All the recipes you create come out true. I have been elsewhere on other sites and had to throw away what I made. That never happens with your recipes. thanks for the opportunity to win an InstaPot. I have been talking myself out of buying one. Hope I win. Thanks again for all your hard work!!!
Mellissa Sevigny says
Thanks so much Dita!
Sarah says
Made them for my brother and he thought they were the real thing!
Mellissa Sevigny says
That’s awesome! Thanks for letting me know!
Eliz~ says
I love pumpkin recipes all year!! Especially in the Fall, but use it all year. Thank You for all these great pumpkin recipes! The cream cheese center looks really yummy!
Mellissa Sevigny says
Hope you like them!
Darlene says
I also think having weights listed would help. I love your recipes .
★★★★★
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!
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!