Pumpkin Cream Cheese Cookies

Pumpkin Cream Cheese Cookies are delightful sugar-free, keto-friendly, and low-carb desserts that embody the flavors of fall. These soft and buttery cookies feature a sweet cream cheese filling, creating a perfect balance of pumpkin spice and creamy cream cheese flavors.

Pumpkin cream cheese cookies served on a dessert pedestal, top down shot.

How to make Pumpkin Cream Cheese Cookies?


  1. Start by mixing almond flour, sweetener, cream cheese, melted butter, vanilla extract, canned pumpkin, and pumpkin spice in a large bowl using a hand/stand mixer. Ensure the melted butter is at room temperature to avoid cooking the batter.
  2. Roll the dough into 1-inch balls, flatten them to 1/4 inch thickness, and create thumbprints. Bake at 325°F for 12 minutes.
  3. While baking, prepare the cream cheese filling by mixing softened cream cheese, sweetener, and vanilla extract. If the cream cheese is firm, microwave briefly to soften.
  4. After 12 minutes, re-indent the cookies, fill with cream cheese mixture, and bake for 5 more minutes.
  5. Let the cookies cool for at least 10 minutes before serving, or for the best texture, cool for about 1 hour.

Pumpkin cream cheese cookies served on a dessert pedestal, side shot.

What ingredients do I need to make these pumpkin cookies?


  • Almond Flour – fine ground Almond Flour for a keto, gluten-free and low-carb recipe.
  • Sweetener – use your preferred sweetener.
  • Butter – unsalted butter.
  • Cream Cheese – room temperature block cream cheese.
  • Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
  • Canned Pumpkin Puree – use 100 % pumpkin puree and not canned pumpkin pie filling.
  • Pumpkin Pie Spice – a blend of cinnamon, nutmeg, cloves and spices. Available in most supermarkets.

How many calories are in a pumpkin cookie?

There are 180 calories in this pumpkin cookie recipe and only 4 g of carbs per serving.

How to store leftovers?

To store leftovers, place them in an airtight container in the fridge, where they will remain good for 7-10 days. When ready to enjoy, simply reheat in the microwave for 10-15 seconds to restore their softness.

Looking for other keto friendly cream cheese cookie recipes?

Pumpkin cream cheese cookies served on a dessert pedestal, top down shot.

Watch How To Make It

Pumpkin cream cheese cookies served on a dessert pedestal, side shot.

Pumpkin Cream Cheese Cookies

Pumpkin cream cheese cookies are the perfect sugar-free, keto friendly, and low carb dessert. Enjoy all the fall flavors in this soft and delicious cookie!
4.62 from 18 votes
Course: Dessert
Cuisine: Worldwide
Keyword: keto pumpkin cookies, low carb pumpkin cookies, pumpkin cheesecake cookies, pumpkin cream cheese cookies
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Servings: 12 Cookies
Print Recipe
Calories: 180kcal



Cream Cheese Frosting


  • 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, sweetener, 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, sweetener 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!


Calories: 180kcal | Carbohydrates: 4g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 83mg | Potassium: 21mg | Fiber: 2g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
*Values Based Per Serving
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