Keto Pumpkin Cream Cheese Cookies LowCarbingAsian Cover

Keto Pumpkin Cream Cheese Cookies


Any pumpkin and cream cheese fans out there?  Better yet, how about pumpkin and cream cheese together in a Pumpkin Cream Cheese Cookies topped with cream cheese frosting?!  That just happens to be the latest addition to the fall recipe collection here at LCA!

Keto Pumpkin Cream Cheese Cookies LowCarbingAsian Pin 1

I was inspired to make a cream cheese topped pumpkin cookie when I had a craving for pumpkin bread, which I love to eat with cream cheese frosting.  But unlike that version, you can eat this one guilt-free knowing that it’s low-carb/keto friendly. 

This recipe uses the base from our cream cheese cookie series, but I tweaked the ratios and added some pumpkin and pumpkin spice.  I was surprised at how good they turned out that I couldn’t wait to share it with our readers just in time for pumpkin season! 

Keto Pumpkin Cream Cheese Cookies LowCarbingAsian Pic 2

This cookie is soft and buttery and because of that, it’s important to remember to let the cookies cool completely before handling.  Otherwise, they may fall apart on you.  But even if they do, well they still taste delicious!  Also, not only is this cookie topped with cream cheese but it also has cream cheese inside the batter.  Can you tell I love cream cheese by now?

Keto Pumpkin Cream Cheese Cookies LowCarbingAsian Pic

So if you’re looking for a pumpkin recipe to satisfy your sweet tooth cravings, make sure to give this one a try and let us know what you think! 

For this dish, the only special ingredients you would need are Almond Flour and Swerve/Monkfruit, which you can pick up on  Amazon or at a local supermarket. 

Now, let’s get started!

Prepping Time 5M

Cooking Time 16-20M

Total Time 21M

Net Carb/Cookie ~2g

Servings 12 Cookies

Ingredients

Cookies

  • 1 3/4 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Salted Butter
  • 2oz Cream Cheese (softened)
  • 1/2 tsp Vanilla Extract
  • 2 tbsp Canned Pumpkin Puree
  • 1 tsp Pumpkin Spice

Cream Cheese Frosting

  • 3oz Cream Cheese (softened)
  • 2 tbsp Monkfruit, Swerve or Sweetener of Choice
  • 1/4 tsp Vanilla Extract

Directions

1) Gather all the ingredients.

Keto Cream Cheese Pumpkin Cookies Recipe (1)

2) Preheat oven to 325F.

Keto Cream Cheese Lemon Drop Cookies Recipes (25)

3) Melt butter in a small bowl in the microwave (about 45-60 seconds).

Keto Cream Cheese Pumpkin Cookies Recipe (1.5)

4) Use a large mixing bowl to combine Almond Flour, Swerve/Monkfruit, cream cheese, melted butter, vanilla extract, canned pumpkin and pumpkin spice.  Mix well for about 1 minute with a hand/stand mixer.  Note – make sure melted butter is at room temperature when pouring otherwise it will ‘cook’ the batter.

Keto Cream Cheese Pumpkin Cookies Recipe (20)

Keto Cream Cheese Pumpkin Cookies Recipe (21)

Keto Cream Cheese Pumpkin Cookies Recipe (22)

Keto Cream Cheese Pumpkin Cookies Recipe (23)

5) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.

Keto Cream Cheese Pumpkin Cookies Recipe (10)

6) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.

Keto Cream Cheese Pumpkin Cookies Recipe (11)

7) With your thumb, make an imprint and press about 3/4 the way down.

Keto Cream Cheese Pumpkin Cookies Recipe (12)

8) Bake at 325 F for 12 minutes.

Keto Cream Cheese Pumpkin Cookies Recipe (14)

9) Meanwhile, in a small mixing bowl, combine cream cheese, Swerve/Monkfruit and vanilla extract.  Mix with a fork until smooth.  Note – If cream cheese is too hard to mix, just put bowl in the microwave for a few seconds.  

Keto Cream Cheese Pumpkin Cookies Recipe (24)

Keto Cream Cheese Pumpkin Cookies Recipe (25)

10) After 12 minutes, take the cookies out and if the indents have flattened out just use the back of a teaspoon measure or small spoon and indent cookie once more to make a little imprint for the cream cheese mixture.  Fill the cookies with cream cheese mixture with either a spoon or piping.  I piped the cream cheese mixture and pressed it down with the back of a spoon before putting back into the oven. 

11) Place cookies back in the oven for an additional 5 minutes or until edges start to slightly brown.  Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it’s up to you!

Keto Cream Cheese Pumpkin Cookies Recipe (27)

Hope you enjoy your low-carb/keto Pumpkin Cream Cheese Cookies!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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More Recipes

Keto Pumpkin Cream Cheese Cookies LowCarbingAsian Pin 2

 

Keto Pumpkin Cream Cheese Cookies LowCarbingAsian Cover

Keto Pumpkin Cream Cheese Cookies

The BEST Low-Carb/Keto recipe for Keto Pumpkin Cream Cheese Cookies. Enjoy these delicious cookies at only ~2g Net Carb / Cookie. Step by step directions with pictures makes this recipe quick and easy.
5 from 4 votes
Course: Dessert
Cuisine: Worldwide
Keyword: ketopumpkinappetizers, ketopumpkincookies, ketopumpkindessert, lowcarbpumpkinappetizers, lowcarbpumpkincookies, lowcarbpumpkindessert
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Servings: 12 Cookies
Print Recipe

Ingredients

Cookies

  • 1 3/4 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Salted Butter
  • 2 oz Cream Cheese softened
  • 1/2 tsp Vanilla Extract
  • 2 tbsp Canned Pumpkin Puree
  • 1 tsp Pumpkin Spice

Cream Cheese Frosting

  • 3 oz Cream Cheese softened
  • 2 tbsp Monkfruit Swerve or Sweetener of Choice
  • 1/4 tsp Vanilla Extract

Instructions

  • Gather all the ingredients.
  • Preheat oven to 325F.
  • Melt butter in a small bowl in the microwave (about 45-60 seconds).
  • Use a large mixing bowl to combine Almond Flour, Swerve/Monkfruit, cream cheese, melted butter, vanilla extract, canned pumpkin and pumpkin spice. Mix well for about 1 minute with a hand/stand mixer. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
  • Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
  • Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
  • With your thumb, make an imprint and press about 3/4 the way down.
  • Bake at 325 F for 12 minutes.
  • Meanwhile, in a small mixing bowl, combine cream cheese, Swerve/Monkfruit and vanilla extract. Mix with a fork until smooth. Note - If cream cheese is too hard to mix, just put bowl in the microwave for a few seconds.
  • After 12 minutes, take the cookies out and if the indents have flattened out just use the back of a teaspoon measure or small spoon and indent cookie once more to make a little imprint for the cream cheese mixture. Fill the cookies with cream cheese mixture with either a spoon or piping. I piped the cream cheese mixture and pressed it down with the back of a spoon before putting back into the oven.
  • Place cookies back in the oven for an additional 5 minutes or until edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!

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