Pumpkin cream cheese cookies are the perfect sugar-free and low carb dessert. Enjoy all the fall flavors in this soft and delicious cookie!
If you love pumpkin and cream cheese, these pumpkin cheesecake cookies might just be the perfect dessert for this fall.
You can enjoy these low carb pumpkin cookies without the guilt! There’s nothing better!
What is Pumpkin Cream Cheese Cookies?
A soft cream cheese pumpkin cookie made with low carb and keto friendly ingredients. These keto pumpkin cookies are soft and buttery with a sweet cream cheese center.
Many pumpkin pie cookies will add a touch of salt to balance out the flavors. You can do so if you prefer.
What do pumpkin cream cheese cookies taste like?
A mixture of pumpkin spice and creamy cream cheese. These cookies have the perfect balance of pumpkin spice and sweet cream cheese center.
Can you freeze pumpkin cookies with cream cheese frosting?
You can freeze pumpkin cookies and warm up when ready to enjoy.
What ingredients do I need to make these pumpkin cookies?
- Almond Flour – a low carb and keto friendly wheat flour substitute. Available in health food stores and supermarkets.
- Sweetener – use your preferred sweetener.
- Butter – use unsalted butter of your choice.
- Cream Cheese – room temperature block cream cheese.
- Vanilla Extract – use pure vanilla extract.
- 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 do you make pumpkin cream cheese cookies?
Mix cookie ingredients together and roll the cookie dough into balls. Press dough flat and make a thumbprint. Bake in the oven for 12 minutes.
Remove from oven, fill cookies with cream cheese mixture, then place back in until edges start to slightly brown. Let cookies completely cool before serving.
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.
What is the nutrition information for this low carb pumpkin cookies recipe?
- 180 Calories
- 4g Carbohydrates
- 2g Fiber
- 4g Protein
- 17g Fat
- 27mg Cholesterol
- 83mg Sodium
- 21mg Potassium
- 48mg Calcium
- 1mg Iron
- 705ui Vitamin A
- 1mg Vitamin C
Looking for other pumpkin dessert recipes?
- Pumpkin Pie Parfait
- Pumpkin Spice Frappuccino
- Pumpkin White Chocolate Chip Cookies
- Pumpkin Cheesecake Tarts
- Pumpkin Pancakes
Now, let’s get making this Pumpkin Cream Cheese Cookies recipe!
- 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 Sweetener (sugar alternative or preferred sweetener)
- 1/3 Cup 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 Sweetener (sugar alternative or preferred sweetener)
- 1/4 tsp Vanilla Extract
Directions
1) Gather all the ingredients.
2) Preheat oven to 325F.
3) Melt butter in a small bowl in the microwave (about 45-60 seconds).
4) 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.
5) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
6) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
7) With your thumb, make an imprint and press about 3/4 the way down.
8) Bake at 325 F for 12 minutes.
9) 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.
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!
Hope you enjoy your Pumpkin Cream Cheese Cookies!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy low carb inspired recipes!
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Pumpkin Cream Cheese Cookies
Ingredients
Cookies
- 1 3/4 Cup Almond Flour
- 1/4 Cup Sweetener sugar alternative or preferred sweetener
- 1/3 Cup 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 Sweetener sugar alternative or preferred sweetener
- 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, 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!
Video
Nutrition
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