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    Home » Desserts

    Pumpkin Cream Cheese Cookies

    Published: Sep 3, 2017 · Updated: Sep 21, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    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

    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.

    WATCH THE VIDEO

     

    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.

    More low carb cookie recipes

    Peanut Butter Chocolate Chip Cookies

    Keto Halloween Cookies

    Keto Pecan Cookies

    This post may contain affiliate links. Please read my disclosure policy for more info.

    Pumpkin Cream Cheese Cookies

    Angela Coleby
    4.58 from 7 votes
    Print Recipe Pin Recipe
    Course Cookies
    Servings 16 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

    Makes 16 cookies
    Nutritional Info per cookie:  87 Calories, 8g Fat, 1g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
    pumpkin cream cheese cookies

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    Reader Interactions

    Comments

    1. Dianne West

      November 02, 2021 at 7:00 pm

      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!

      Reply
      • Angela Coleby

        November 03, 2021 at 2:16 pm

        Delighted you enjoy these!

        Reply
    2. Lissette

      November 06, 2020 at 7:56 pm

      I am not sure what i dis wrong but cookies came out super soft and crumbled easily!

      Reply
    3. Kristy Howard

      September 28, 2019 at 6:10 pm

      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.

      Reply
      • Angela Coleby

        September 29, 2019 at 9:17 am

        Thank you Kristy! Try the walnut ones and let me know what you think!

        Reply
    4. Jessie Johnson

      September 09, 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
    5. 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 07, 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.

        Reply
    6. 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
    7. 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!!!

        Reply
    8. 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
    9. 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
    10. 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!!

        Reply

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    1. Cream Cheese Cookies - Divalicious Recipes says:
      July 25, 2019 at 4:39 pm

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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