Looking for a pumpkin spice season cookie that won’t affect your waistline? Well, these keto pumpkin cream cheese cookies are exactly what you need.
Bursting with the flavor of pumpkin and fall flavors these keto cream cheese pumpkin cookies are sure to become a seasonal favorite.
In order to give you the best low carb pumpkin cookies, I began by referring to my other keto cookies that use cream cheese to give them a soft-baked structure. Like my keto lemon cookies, keto carrot cake cookies, keto cranberry orange cookies for inspiration.
Knowing the base of those cream cheese cookies well, I rolled up my sleeves said a prayer, and proceeded to experiment in my kitchen.
Well, I am thrilled to report that the natural sweetness of the pumpkin and the warm spices worked perfectly with the cream cheese base of these keto pumpkin cookies.
If that’s not enough these keto pumpkin cookies also feature an orange-flavored icing that takes them to the next level of yumminess.
I start collecting pumpkin puree cans mid-august and like a child with a new toy on a shelf, I anxiously await until I can start popping those cans and begin creating keto pumpkin recipes for you all.
Keto Pumpkin Cream Cheese Cookies
Enjoy a pumpkin cream cheese cookie recipe that is keto-friendly but so delicious that no one will be the wiser.
Since these cookies use coconut flour they can be enjoyed by those who can’t have nut flours or are avoiding them. Plus, this makes them lower in carbs. Now that’s a benefit I can celebrate.
Fall is by far my favorite season. Even though here in Florida we really don’t have the changing of leaves, or weather for that matter, I still love everything autumn stands for.
And as soon as the calendar turns to August this girl needs her pumpkin recipes. That’s right I don’t wait till September to start creating.
Why the excitement over pumpkin? Well, if you must ask, it’s because it’s so versatile and works well in soooo many recipes. Plus, it’s low enough in carbs to make it into my keto recipes. This is because just a little pumpkin goes a long way in adding flavor.
How To Make Keto Pumpkin Cream Cheese Cookies
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Every bite of these soft-baked keto cookies is jammed packed with pumpkin spice flavor. And it’s sure to calm that pumpkin craving and stop you from going to its high-carb counterparts.
Scroll to the bottom of the page for the complete printable recipe card. The following are the ingredients and important tips you’ll need to be able to enjoy these keto pumpkin cookies and get the same results:
- Coconut flour
- Pumpkin puree
- Cream cheese, full-fat, room temperature
- Unsalted butter, room temperature
- Eggs, room temperature
- Sugar-substitute, granulated Lakanto Monk Fruit
- Baking powder
- Spices, cinnamon, nutmeg, ginger
- Heavy cream
- Confectioner’s sugar substitute, Lakanto Monk Fruit Powdered
Keep in mind, that in order to get the best results you should start with room temperature ingredients. It certainly makes the list of my keto baking tips and for good reason, since it can make a significant difference in the final outcome.
An important tip to also keep in mind is that the dough of these cookies must be refrigerated for at least a minimum of 45 minutes to prevent them from spreading. It’s a vital step because it ensures that the cookies stay together and bake perfectly.
Best Keto Sweetener For Baking Pumpkin Cookies
When it comes to choosing which sugar substitute to use for these keto pumpkin cookies, I have several options you can choose from.
My go-to choice is granulated Lakanto Monk Fruit because the texture is spot on and since there is barely any aftertaste. It is a monk fruit and erythritol blend. I can’t keep enough of this stuff stocked in my pantry because it really behaves the most like sugar in my book.
Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. This is why it’s a great all-natural sugar substitute. Plus, it has zero calories and zero glycemic index. Win!!!
With that being said, I’m also partial to Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures like sugar.
It’s also a sugar substitute that browns and caramelizes. So that’s kinda neat. Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. It also has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure for these cookies if you’re a fan of stevia. This is the only stevia brand that I would even consider because I find all others have an intense aftertaste that I can’t get past.
But if using Pyure you will want to use 1/2 the amount called for it’s a much sweeter option.
Lastly, if you can’t easily resource a more natural sugar substitute you can also use Splenda with great success.
If using Splenda, it needs to be the one that has a bulking agent. This is the one that comes in large bags. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product.
Ugh NOT at all suitable because it will be too high in carbs to be considered keto-friendly.
I sure hope you will give this recipe for keto pumpkin spice cookies a try and will help us share it. If you give it a try, make sure you remember to tag us on Instagram, Facebook, and Pinterest. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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Keto Cream Cheese Pumpkin Cookies
- 3/4 cup of coconut flour
- ½ cup pumpkin puree
- 1 ½ teaspoons of baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened at room temperature
- 4 ounces of full-fat cream cheese (room temperature)
- 1 teaspoon of vanilla extract
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 3/4 cup sugar substitute, Lakanto Monk Fruit
- 4 eggs, room temperature
Keto Orange Icing
- 1/2 cup of confectioners' sugar substitute, Lakanto Powdered
- 4-5 tablespoons of heavy whipping cream
- 1/4 teaspoon of orange extract
- 2 drops of red and yellow food coloring, optional
Keto Cream Cheese Pumpkin Cookies
- In a medium-sized bowl, combine the coconut flour, baking powder, cinnamon powder, nutmeg powder, ginger powder, salt, and set aside the dry ingredients.
- In a separate large bowl, using an electric beater, combine the butter, cream cheese, sugar substitute, vanilla, extract, until fully combined.
- Add the eggs, and beat well after each addition.
- Stir in the ½ cup of pumpkin puree.
- Next add dry ingredients to the wet mixture, combine until fully incorporated.
- Chill the cookie dough for 45 minutes to an hour.
- Pre-heat oven 350 degrees
- Using a small cookie scoop add the cookies to parchment or silicone lined mat.
- Flatten slightly.
- Bake for 20-25 minutes or until lightly brown around the edges.
- Allow cookies to cool for 30 minutes before drizzling with the orange-flavored icing.
- Allow the icing on the cookies to set about 10 minutes before eating and storing.
- Store cookies in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Keto Orange Icing
- Combine in a small bowl the confectioners sugar-substitute and start with adding 4 tablespoons of heavy whipping cream and more by tablespoons if the icing needs to be thinned.
- To this mixture add the 1/4 teaspoon of orange extract.
- Divide the icing and to one half add 2 drops of red and 2 drops of yellow food coloring and mix to make an orange-colored icing.
- Leave the other half as is.
- When drizzling the icing alternate between the orange-colored icing and the plain one.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 10gSaturated Fat: 6gCholesterol: 67mgSodium: 38mgCarbohydrates: 0.9gNet Carbohydrates: 0.7gFiber: 0.2gSugar: 0.3gProtein: 2.1g