Pumpkin flavored cookies with a creamy cheesecake center. These cookies are low carb and keto-friendly. They are also just 4 ingredients.
These pumpkin cookies are perfect for Fall. I love their natural orange color and the creamy cheesecake center is a delicious surprise.
Ingredients
- Pumpkin puree
- Almond Flour
- Cream Cheese
- Monkfruit Erythritol
Pumpkin puree: I used canned pumpkin puree but you can also make homemade pumpkin puree. If you are making your own, make sure it is very thick and not runny or watery.
Almond flour: This recipe uses superfine blanched almond flour as a low carb flour substitute.
Cream cheese: To get the cream cheese filling, we are using cream cheese mixed with sweetener. Don’t want the cheesecake filling? I also have a pumpkin cookie without any cheesecake.
Monkfruit Erythritol: The cookies are sweetened with a monkfruit erythritol blend. We also tested these cookies with allulose but the allulose caused the cream cheese to become too soft, so we recommend using either erythritol or an erythritol blend with monkfruit.
How to make Keto Pumpkin Cheesecake Cookies
- The cream cheese is softened and then mixed with some of the sweetener. It is then scooped into balls and placed into the freezer to solidify.
- The almond flour, pumpkin and some of the sweetener are mixed together until a dough forms.
- The cookies dough is then flattened and a ball of cream cheese is placed in the middle. Fold the rest of the cookie dough over to seal the cream cheese in. The cookie balls are then rolled in the remaining sweetener and then gently flattened on the prepared baking sheet.
- The cookies are then ready to be baked. They will need about 20 minutes in the oven.
More Keto Pumpkin Recipes
4 Ingredient Keto Pumpkin Cheesecake Cookies
Ingredients
- 3 oz (85 g) cream cheese softened
- 1 cup (208 g) Monkfruit erythritol blend, divided see note
- 3 cups (286 g) superfine blanched almond flour
- 1/2 cup (110 g) pumpkin puree
Instructions
- Before starting, you want your cream cheese to be slightly softened but not so soft that it's going to be difficult to scoop into balls. Keep in mind that the cream cheese will soften more once the sweetener is added. I let mine sit out for about 15 minutes before starting. In a small mixing bowl, mix together the cream cheese and 1/4 cup sweetener. Scoop 1/2 tablespoon balls and place on a parchment paper lined plate or small baking tray. The balls don't need to be perfect, they just need to be roughly round. (If for some reason your cream cheese is too soft to work with, you can put the cream cheese mixture in the freezer for a few minutes until firm enough to scoop.) Place cream cheese balls into the freezer until solid (about 15-30 minutes).
- Preheat the oven to 350°F (177°C). Line a large baking tray with parchment paper.
- In a large bowl, add almond flour and 1/2 cup sweetener. Stir until evenly combined. Add in pumpkin and stir until pumpkin is fully incorporated and a dough forms.
- Use a 3 tbsp cookie scoop to scoop the dough. You should have enough for 12 balls. If you don't have a 3 tbsp cookie scoop, you can also do 2 scoops using a 1.5 tbsp cookie scoop or 3 scoops using a 1 tbsp cookie scoop. Flatten each ball slightly in the palm of your hand, then place a hardened cream cheese ball in the center. Wrap the dough around the cream cheese, sealing it completely. Roll gently to form a smooth ball.
- Roll each stuffed dough ball in remaining 1/4 cup sweetener to coat, then place on the prepared baking tray, spacing them about 2 inches apart. Gently flatten the tops of the cookies to form a disk about 2 inches wide.
- Bake for 20 to 22 minutes, or until the cookies are lightly golden around the edges.
- The tops of the cookies may still feel soft, but that is okay. Let cookies cool completely on the cookie sheet. When they are cooled, the exterior of the cookies should firm up. Store uneaten cookies in an airtight container in the fridge or freezer.
Notes
- Sweetener: We tested this with Swerve and Lakanto monkfruit erythritol blend successfully. We don't recommend allulose as it makes the cream cheese too soft to work with.
- I used Kirkland superfine blanched almond flour.
- If desired you can sprinkle a little more monkfruit erythritol on top of the cookies after they are done baking. I did that for the cookies in the photos.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
