Desserts & Cakes/ Gluten Free/ Low Carb/ Thanksgiving Recipes

Pumpkin Cream Cheese Cookies

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.

Pumpkin Cream Cheese Cookies

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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.

Pumpkin Cream Cheese Cookies

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.

Pumpkin Cream Cheese Cookies

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!

Pumpkin Cream Cheese Cookies

Reach for that pumpkin spice mix, switch the oven on and get baking a batch of these delicious pumpkin cream cheese cookies.

4 from 25 votes
Pumpkin Cream Cheese Cookies
Course: Cookies
Servings: 16 Cookies
Author: Angela Coleby
Ingredients
  • 1/2 cup (56g) Coconut flour
  • 3 oz (84g) Cream cheese softened
  • 1/2 cup (112g) Pumpkin puree
  • 1/2 cup (113g) Butter, unsalted softened
  • 1/2 cup (107g) Xylitol/Erythritol
  • 1 teaspoon Vanilla extract
  • 1 1/2 teaspoons Pumpkin Spice
  • 1/4 teaspoon salt
Instructions
  1. Preheat the oven to 180C/350F degrees.

  2. Line a baking tray with parchment paper.

  3. In a bowl, whisk the butter and erythritol (or sugar substitute of choice).

  4. Add the cream cheese, vanilla extra and pumpkin and whisk until smooth.

  5. Add the coconut flour, pumpkin spices and salt and beat until combined. The mixture will be sticky.

  6. Wet your hands and take a ball of the dough.

  7. Place on the baking tray and repeat for the rest of the dough.

  8. Gently press down on the dough balls, either with a spoon or your hands.

  9. Use a fork to make a pattern.

  10. Bake for 25 minutes until golden.

Recipe Notes

Makes 16 cookies

Nutritional Info per cookie:  87 Calories, 8g Fat, 1g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs

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pumpkin cream cheese cookies

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21 Comments

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  • Reply
    Jessie Johnson
    September 9, 2018 at 10:20 pm

    Would these freeze well? Like if I made a double batch?

    • Reply
      Angela Coleby
      September 10, 2018 at 11:13 am

      I can’t see why they shouldn’t freeze.

  • Reply
    Anjannette Libby
    August 28, 2018 at 5:02 pm

    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!!

    • Reply
      Angela Coleby
      August 28, 2018 at 6:43 pm

      Glad to hear you enjoyed them!

    • Reply
      Becky
      October 7, 2018 at 5:49 pm

      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.

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  • Reply
    Sandy
    February 13, 2018 at 2:37 pm

    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.

    • Reply
      Angela Coleby
      February 13, 2018 at 3:58 pm

      Glad you enjoyed them!

  • Reply
    Aleaaha
    December 16, 2017 at 9:06 pm

    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!

    • Reply
      Angela Coleby
      December 16, 2017 at 9:07 pm

      OMG that’s sound delicious! Next time photos to share and drool over please!!!

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  • Reply
    Courtney B
    November 22, 2017 at 7:46 pm

    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.

    • Reply
      Angela Coleby
      November 22, 2017 at 7:47 pm

      No I haven’t but let me know if you use one for your next batch! Glad you enjoyed them!

  • Reply
    Melana
    November 21, 2017 at 5:04 pm

    I added a couple TBS of pumpkin seeds to mine….they were yummy! 🙂

    • Reply
      Angela Coleby
      November 21, 2017 at 5:26 pm

      Great idea!

  • Reply
    HOLLY
    October 19, 2017 at 5:22 pm

    I’m adding some sugar free chocolate chips. Even the dough tastes amazing.

    • Reply
      Angela Coleby
      October 19, 2017 at 5:23 pm

      Good call!!

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