Pumpkin cream cheese cookies are another version of my cream cheese cookie recipe. Baked with coconut flour, these cookies are soft and delicious.
I’ve been thinking of playing around with my cream cheese cookie recipe and since pumpkin spices are in the stores, it seems rude not to try a pumpkin version. I didn’t add an egg to this cookie mixture as per my original one since the pumpkin was going to be enough moisture.
These pumpkin cream cheese cookies are soft and chewy. If you are looking for a cookie with a crunch, these are not it. They did not harden after being in the fridge overnight as much as I thought that they might. However, they are the best thing I have had in my mouth for quite a while.
As with all pumpkin recipes the kitchen smelt divine when they were baking. The smell of the pumpkin spices makes you want to bake all day. Or nip out and purchase a pumpkin spice candle.
I’ve baked 3 batches of these pumpkin cream cheese cookies so far and have been taunting the Chief Taster with photos of them. He is currently in our new home so is on temporary leave from his tasting duties. If only you could send a smell down a fibre cable! Each batch has been as delicious as the last.
If you baked them longer would they harden? I don’t think so as the pumpkin keeps them soft and moist. It would be interesting to try this pumpkin cream cheese cookie recipe with almond flour. I suspect they would be softer.
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I found these pumpkin cream cheese cookies to be very filling. At only 1g net carb each I was tempted to gorge myself on a plateful but just could not manage more than a couple at time. Which is probably a good thing since I baked 3 batches. That would have been rather shameful to confess to!
Reach for that pumpkin spice mix, switch the oven on and get baking a batch of these delicious pumpkin cream cheese cookies.
More low carb cookie recipes
Peanut Butter Chocolate Chip Cookies
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Pumpkin Cream Cheese Cookies
Ingredients
- ½ cup (56g) Coconut flour
- 3 oz (84g) Cream cheese softened
- ½ cup (112g) Pumpkin puree
- ½ cup (113g) Butter, unsalted softened
- ½ cup (107g) Xylitol/Erythritol
- 1 teaspoon Vanilla extract
- 1 ½ teaspoons Pumpkin Spice
- ¼ teaspoon salt
Instructions
- Preheat the oven to 180C/350F degrees.
- Line a baking tray with parchment paper.
- In a bowl, whisk the butter and erythritol (or sugar substitute of choice).
- Add the cream cheese, vanilla extra and pumpkin and whisk until smooth.
- Add the coconut flour, pumpkin spices and salt and beat until combined. The mixture will be sticky.
- Wet your hands and take a ball of the dough.
- Place on the baking tray and repeat for the rest of the dough.
- Gently press down on the dough balls, either with a spoon or your hands.
- Use a fork to make a pattern.
- Bake for 25 minutes until golden.
Notes
Dianne West
Just made a batch -- oh my gosh!!! They may not make it to cooling, just sayin'...!
I think next time I will make them bite sized since they are a very delicate little cookie. I used Swerve confectionery sugar measured by weight since I am new to Keto baking and I have read that ethrytol can be grainy when used in baking, but I think I will try the regular next time. Has anyone else experimented with both? Any suggestions regarding which you thought was best? Regardless, I loved these little pieces of heaven!
Angela Coleby
Delighted you enjoy these!
Lissette
I am not sure what i dis wrong but cookies came out super soft and crumbled easily!
Kristy Howard
I recently made these pumpkin cream cheese cookies for the moms in our homeschooling community and they were a big hit! Very soft and a bit rich; lovely variation from traditional bars and cookies.
I will definitely make them again and will be trying your other cream cheese cookie recipes.
Angela Coleby
Thank you Kristy! Try the walnut ones and let me know what you think!
Jessie Johnson
Would these freeze well? Like if I made a double batch?
Angela Coleby
I can't see why they shouldn't freeze.
Anjannette Libby
I just made these, added an egg..but was scared to use that much sweetner, I should have but still a great little snack. Added a squirt of Whip Crean to the top ,along side my Unsweetened Almond Milk.. JOY!!
Angela Coleby
Glad to hear you enjoyed them!
Becky
I wondered about the lack of egg myself. Made them without the egg and they were good but the cookie really crumbled upon first bite and didn't hold together. Next time I will either add egg or make them smaller so they are truly bite sized.
Sandy
I just took mine out of the oven and they are yummy...I used 1/4 cup each of coconut and almond flour and 1/4 cup each of Pyure sugar and coconut sugar. As soon as they came out of the oven I topped them with grated chocolate from Lintz's 90% cacao bar. Love the texture and softness of the cookie.
Angela Coleby
Glad you enjoyed them!
Aleaaha
Made these with an egg added and peanut butter subbed for the pumpkin drizzled with bakers chocolate, YUM!!
I see many opportunities with this, thank you!
Angela Coleby
OMG that's sound delicious! Next time photos to share and drool over please!!!
Courtney B
Just made these with my little girls. They're delicious!
Did you try it with an egg? Wondering if that would make them a bit less delicate.
Angela Coleby
No I haven't but let me know if you use one for your next batch! Glad you enjoyed them!
Melana
I added a couple TBS of pumpkin seeds to mine....they were yummy! 🙂
Angela Coleby
Great idea!
HOLLY
I'm adding some sugar free chocolate chips. Even the dough tastes amazing.
Angela Coleby
Good call!!