Looking for a pumpkin spice 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.
I knew 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 recipe.
If that’s not enough, these are soft pumpkin cookies that also feature an orange-flavored icing that takes them to the next level of yumminess.
I began collecting pumpkin puree cans in the summer way before the fall season officially arrives.
Then like a child with a new toy on a shelf, I can’t wait for pumpkin season to arrive so I can start popping those cans and begin creating more 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.
The best part is that these cookies use coconut flour and can therefore be enjoyed by those who can’t have nut flours or are avoiding them.
Plus, this makes these gluten-free pumpkin cookies lower in carbs and higher in fiber. 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.
Best Low-Carb Pumpkin Cookies Ingredients
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The following are the main ingredients needed. Scroll to the bottom of the page for the complete printable recipe card.
- Coconut flour
- Pumpkin puree, not pumpkin pie filling, which is loaded with added sugar
- 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, or pumpkin pie spice
- Heavy cream
- Confectioner’s sugar substitute, Lakanto Monk Fruit Powdered
How To Make Keto Pumpkin Cookies
Every bite of these soft-baked keto cookies is jammed-packed with delightful pumpkin flavors.
And it’s sure to calm that pumpkin craving and stop you from going to its high-carb counterparts.
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 a 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 pumpkin cream cheese cookies must be refrigerated for at least a minimum of 20 minutes to prevent them from spreading.
It’s a vital step because it ensures that the cookies stay together and bake perfectly.
To make these easy keto pumpkin cheesecake cookies, combine the dry ingredients in a medium-sized bowl.
Combine the coconut flour, baking powder, cinnamon powder, nutmeg powder, ginger powder, and salt, and set aside.
Then, in a separate large bowl, using an electric mixer, combine the unsalted butter, cream cheese, sugar substitute, and vanilla extract until fully combined.
Next, add the eggs one at a time, and beat well after each addition.
Add pumpkin puree to the wet ingredients, then add dry ingredients to the wet mixture, and combine until fully incorporated.
Once the cookie dough has chilled, preheat the oven to 350 degrees.
Then, using a small cookie scoop, add the cookies to a parchment or silicone-lined cookie sheet.
Next, flatten the cookies slightly and bake the sugar-free pumpkin cookies for about 20–25 minutes or until lightly brown around the edges.
At this point, you’ll need to allow the cookies to cool on the baking rack before drizzling them with the orange-flavored icing.
Store cookies in the refrigerator for up to 5 days or freeze them for up to 3 weeks.
Keto Orange Icing
The orange icing for these keto pumpkin spice cookies comes together easily.
Just combine in a small bowl the confectioner’s sugar substitute and start by adding 4 tablespoons of heavy whipping cream and more by tablespoons if the icing needs to be thinned.
To this mixture, you’ll add 1/4 teaspoon of orange extract.
Then divide the icing in half 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.
Best Keto Sweetener For Baking Pumpkin Cookies
When it comes to choosing which sugar substitute to use for these pumpkin spice keto 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.
Do you know what accompanies this recipe beautifully? My favorite turmeric milk supplement tastes like a snickerdoodle.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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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, and salt, and set aside the dry ingredients.
- In a separate large bowl, using an electric beater, combine the butter, cream cheese, sugar substitute, and 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, and combine until fully incorporated.
- Chill the cookie dough for 20 minutes to an hour.
- Preheat the oven to 350 degrees.
- Using a small cookie scoop add the cookies to a parchment or silicone-lined cookie sheet.
- Flatten the cookies slightly before baking.
- Bake for 20-25 minutes or until lightly brown around the edges.
- Allow cookies to cool before drizzling with the orange-flavored icing.
- Allow the icing on the cookies to set for 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 confectioner's sugar substitute and start by adding 4 tablespoons of heavy whipping cream and more by tablespoons if the icing needs to be thinned.
- To this mixture add 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.
You can substitute the dry spices for two teaspoons of pumpkin pie spice.
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