These Pumpkin Cream Cheese Cookies are unbelievably simple, soft, and full of fall flavor. Baked with coconut flour they make a great Fall low carb and gluten-free cookie.
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 if you are a pumpkin lover too!
These keto 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.
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Pumpkin Cookie Ingredients
I didn’t add an egg to this cookie mixture unlike my cream cheese cookie recipe as the pumpkin puree makes this cookie batter moist enough.
- Pumpkin puree - check the can for added sugar and try to avoid the pumpkin pie filling cans as that can be full of sugar.
- Low Carb Sweetener - we used allulose but any other low carb sweetener such as monkfruit or erythritol can be used.
- Pumpkin spice - if you can find it in the stores, you can make your own blend from cinnamon, ground ginger, allspice and nutmeg.
I found these pumpkin cream cheese cookies to be very filling. At only 1g net carbohydrates 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!
How to Make Pumpkin Cream Cheese Cookies
Whisk the ingredients for a smooth cookie batter.
Use a cookie scoop to place the cookie dough on a baking sheet.
Spread the cookie balls out and mark with a fork
Bake until golden.
These pumpkin cookies are delicate and almost like pumpkin cheesecake cookies, as they are soft in texture. They need to be cooled before handling. When kept in the fridge overnight they will firm up slightly.
When we cook our cookies we carefully move the parchment paper from the baking sheet onto a wire rack, rather than picking up a cookie. They will break if handled when warm.
The butter and cream cheese need to be at room temperature before mixing. The softer they are, the smoother the cookie batter will be.
Store the cookies in the fridge in an airtight container and they should last up to 5 days.
Can These Cookies be Made with Almond Flour?
If you are not a fan of coconut flour, almond flour can be used but you will need to at least double the quantity and add an egg.
WATCH THE VIDEO
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
This recipe was originally published in September 2017. The photographs and content have been updated but the recipe remains the same.
Pumpkin Cream Cheese Cookies
- Preheat the oven to 180C/350F degrees.
- Line a baking tray with parchment paper.
- In a large mixing bowl, whisk the butter and allulose (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.
- Allow to completely cool on a wire rack before handling. The cookies firm up after being stored in the fridge overnight.