Soft, tender, lightly spiced pumpkin cookies with a creamy cheesecake-style center—without added sugar.
Ingredients
For the Cookies
- 1½ cups almond flour
- ½ cup coconut flour
- ½ cup pumpkin purée, unsweetened
- 4 tablespoons unsalted butter, softened
- 4 oz cream cheese, softened
- ½ cup granulated sugar substitute such as allulose or monk-fruit blend
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Cream Cheese Filling
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar substitute
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. - Make the filling:
Beat cream cheese, powdered sugar substitute, vanilla, and cinnamon until smooth. Place small teaspoon-sized portions on a parchment-lined plate and freeze for 20–30 minutes. - Prepare the cookie dough:
In a bowl, beat softened butter, cream cheese, and sugar substitute until creamy. Add pumpkin purée, egg, and vanilla and mix well. - Add the dry ingredients:
Add almond flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Mix until a soft dough forms. - Chill:
Refrigerate the dough for 20–30 minutes. This makes it easier to shape. - Stuff the cookies:
Scoop about 2 tablespoons of dough and flatten it slightly. Place one frozen cream cheese portion in the center. Fold the dough around the filling and seal completely. - Bake:
Place cookies on the prepared baking sheet, leaving space between them. Bake for 12–15 minutes, or until the edges are lightly golden. - Cool:
Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack. The centers will continue to set as they cool.
Optional Pumpkin Spice Topping
Mix:
- 2 tablespoons powdered sugar substitute
- ¼ teaspoon pumpkin pie spice
Lightly dust over the cooled cookies.
Nutrition Information
Approximate per cookie, assuming 12 cookies:
- Calories: 175
- Protein: 5 g
- Total Fat: 15 g
- Saturated Fat: 6 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Net Carbs: 4 g
- Sugars: 2 g
- Added Sugar: 0 g
- Cholesterol: 40 mg
- Sodium: 135 mg
Nutrition varies depending on the specific cream cheese, almond flour, and sugar substitute used.
Recipe Notes
- Use 100% pure pumpkin purée, not pumpkin pie filling.
- For the best texture, don’t overbake. The cookies should still feel slightly soft when removed from the oven.
- Allulose generally gives a softer texture than erythritol.
- For a stronger fall flavor, add an extra ¼ teaspoon of pumpkin pie spice.
- Keep the finished cookies refrigerated because of the cream cheese filling.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze completely cooled cookies for up to 2 months. Thaw overnight in the refrigerator.
Frequently Asked Questions
Q: Are these cookies keto-friendly?
A: They can fit a keto-style diet when made with almond flour, coconut flour, and a keto-friendly zero/low-calorie sweetener. Check the nutrition label of your specific ingredients.
Q: Can I use regular flour?
A: Yes, but the recipe will no longer be low-carb, and the amount of flour would need adjustment because regular flour behaves differently from almond and coconut flour.
Q: Can I use homemade pumpkin purée?
A: Absolutely. Just make sure it isn’t watery. Excess moisture can make the cookies too soft.
Q: Why is my cream cheese filling leaking out?
A: Make sure the filling is well chilled and completely enclosed by the cookie dough before baking.
Q: Can I use a different sweetener?
A: Yes. Monk fruit, allulose, or erythritol-based blends can work. Sweetness and texture may vary between brands.
Q: Can I make these without almond flour?
A: Almond flour provides much of the cookie’s structure. A nut-free version would require a different flour combination and may have a different texture.
Q: Are they completely sugar-free?
A: They contain no added sugar when made with unsweetened pumpkin and a sugar-free sweetener. Naturally occurring sugars from pumpkin and dairy are still present.