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+ servings

Pumpkin Cream Cheese Cookies

Course: Cookies
Servings: 16 Cookies
Author: Angela Coleby
Print Recipe


  • 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


  • 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.


Makes 16 cookies
Nutritional Info per cookie:  87 Calories, 8g Fat, 1g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs