These keto pumpkin cheesecake cookies have an ooey gooey cheesecake center inside, and a warm, cozy, pumpkin cookie on the outside. It’s like a pumpkin cheesecake decided to fold in on itself and become this cookie! The cookie is like a cheesecake crust and the inside is like…well…a pumpkin-infused cheesecake with rich autumnal flavor. Put this one on the very top of your holiday baking list this year!
Keto Pumpkin Cheesecake Cookies
In addition to my love of keto-fying everything on the planet, I like to combine multiple desserts into one. And I love baking cookies. It’s just my thing. When I was planning out my recipes for the next few weeks, I thought I should rename my blog to ‘cookies and casseroles’ because that’s what I love to make the most. Don’t worry, I won’t actually do it, but it’s a pretty catchy name, huh?
The main attraction for this cookie is just how well the center and the outside cookie go together, and you can eat it two different ways. You can gobble it up straight of the oven, which is what I did after I let it cool for about 2 seconds…okay, 10 minutes. Or stick it in the fridge for the center to set up, then eat it that way. Either way, you will be met with the most comforting pumpkin cookie and cheesecake clash. So comforting that you’ll want to share it with the whole family, or give away as gifts, or maybe just keep it to yourself. They are after all…a ‘diet’ cookie, ha!
Honorable mention in this recipe goes to Lakanto’s Monkfruit Sweetener with Allulose. I love baking with alternative sweeteners that don’t affect your blood sugar or insulin levels. The top 4 keto-friendly sweeteners are 1) Allulose 2) Monk fruit 3) Stevia 4) Erythritol.
Sweetener blends usually behave better in keto baking. It’s a delicate balance trying to bake something keto-friendly that will have zero aftertaste, none of that cooling effect business, and won’t be gritty and weird. Since Allulose is a plant-based sugar substitute, it tastes, bakes, and freezes like sugar, so you should have no worries about adding this sweet treat to the dessert tray.
Just LOOK at that gooey center!
Ingredients in Keto Pumpkin Cheesecake Cookies
Cheesecake Center
- Cream Cheese – This is the star of the filling, providing the creamy, rich taste and texture that cheesecake is known for. Using it cold ensures a firmer consistency that’s easier to shape. Use the BLOCK cream cheese, not the spreadable cream cheese that comes in tubs.
- Lakanto’s Classic Monk Fruit Sweetener with Allulose – An alternative to traditional sugar, this sweetener keeps the recipe keto-friendly. Monk fruit and allulose are natural sweeteners that don’t spike blood sugar.
- Vanilla Extract – Adds depth and a pleasant aroma, enhancing the overall flavor of the filling.
- Pumpkin Pie Spice – This spice mix, often made up of cinnamon, nutmeg, cloves, and ginger, infuses the cream cheese with that classic autumnal taste, and because why not?
Pumpkin Cookie Dough
- Coconut Flour – A low-carb and gluten-free flour alternative that helps bind the cookies together. It absorbs moisture well, ensuring a good cookie texture. I like working with coconut flour instead of almond flour more these days because there are a lot of people with nut allergies. And coconuts are NOT nuts, they’re drupes.
- Baking Powder – Helps the cookies rise and become light, ensuring they’re not too dense.
- Pumpkin Pie Spice – Again, for that warm, fall flavor!
- Salt – Enhances flavors and balances the sweetness.
- Coconut Oil (or Unsalted Grass-Fed Butter) – Adds moisture and a slight richness to the dough. Coconut oil is a great dairy-free alternative, but grass-fed butter can offer a richer taste.
- Lakanto’s Golden Monk Fruit Sweetener with Allulose – Provides sweetness without the carbs. The golden version has a flavor profile similar to brown sugar.
- Egg Yolks – Give the cookies structure and richness. Using room temperature yolks ensures better incorporation.
- Vanilla Extract – Just like in the filling, it adds a lovely aroma and flavor depth.
- Canned Pumpkin Puree – Adds moisture and the unmistakable pumpkin flavor, turning these cookies into a fall treat. I dry it out in this recipe so it doesn’t add too much moisture.
Sweet Pumpkin Spice Coating
- Pumpkin Pie Spice + Lakanto’s Classic Monk Fruit Sweetener with Allulose – This combo provides an extra layer of sweetness and spiced flavor on the outside of the cookie.
How to make Keto Pumpkin Cheesecake Cookies
Create Cheesecake Filling
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- Beat cream cheese, classic sweetener, vanilla extract, and pumpkin pie spice. You can use a hand mixer or stand mixer. You could even add a smidgen of heavy cream for a creamier texture.
- Portion into 6 small mounds. Place in freezer while you prepare the dough.
Dry Pumpkin Puree
- Spread on a plate in an even, thin layer.
- Dry with paper towels until it starts to stick to the paper towels. I used about 8 paper towels to accomplish this.
Prepare Pumpkin Cookie Dough
- Cream together coconut oil and Lakanto’s Golden Monk Fruit Sweetener with Allulose.
- Add egg yolks and vanilla extract. Combine on medium speed.
- Beat in dried pumpkin puree. Looks like a ball of dough!
- Add dry ingredients to wet ingredients. Combine on low speed to avoid a mess.
Your pumpkin dough should look like this, be a little moist, and taste a bit like pumpkin pie filling!
Assemble the cookies
- Scoop pumpkin cookie dough balls onto baking sheet. Flatten.
- Add dollop of frozen cheesecake balls. These could be a dessert on their own!
- Cover each dolloped cookie with another flattened cookie, then press the edges to seal in the cream cheese. Flatten slightly to ensure even baking. Don’t let it ooze out!
- Coat with pumpkin spice + sugar-free sweetener.
- Bake for 12-13 minutes at 350 degrees F (177 degrees C) on parchment paper lined baking sheet or add a silicone baking mat to your baking sheet. There’s only 6 cookies here so you don’t need a huge cookie sheet.
And that’s it! Here’s the best part…
Take them out of the oven, allow them to cool completely on a wire rack or dive right in if you’re as impatient as me. Or if you prefer a ‘set up’ cheesecake center instead of an ooey gooey one, stick it in the fridge for a couple hours. Either way, you and your family will be chomping down on these all week.
Take out your holiday baking list and put this on the very top. You’ll be so glad you baked these up, and all the unsuspecting taste-testers won’t even know it’s low carb. Or you can just keep your ‘diet’ cookies to yourself this pumpkin season. 😉
The recipe card below has all of my notes to achieve the best low carb pumpkin cookies so they will look and taste just like mine. As always, store in an airtight container. It’s best to keep these in the fridge so they hold their shape.
Are you really into baking for the holidays but want to keep it low carb? You’ll love these other keto holiday dessert recipes:
- Keto Crème Brûlée Cookies
- Keto Gingerbread Cheesecake Cookies
- Keto Divinity Candy
- Keto Martha Washington Candy
Keto Pumpkin Cheesecake Cookies
Ingredients
Cream Cheese Filling
- 3 ounces cream cheese , cold
- ¼ cup Lakanto’s Classic Monk Fruit Sweetener with Allulose
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
Pumpkin Cookie Dough
- ½ cup coconut flour
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ⅓ cup coconut oil (or unsalted grass-fed butter)
- ½ cup Lakanto’s Golden Monk Fruit Sweetener with Allulose
- 2 egg yolks , room temperature
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin puree , dried
Sweet Pumpkin Spice Topping
Instructions
- Preheat your oven to 350 degrees F (177 degrees C). Line a 18″ x 13″ baking sheet with parchment paper or a silicone baking mat. Set aside.
Create Cheesecake Filling
- In a medium mixing bowl, use an electric mixer to beat the cream cheese, Lakanto’s Classic Monk Fruit Sweetener with Allulose, vanilla extract, and pumpkin pie spice on medium-high speed until the mixture is light and fluffy and the sweetener has fully dissolved, about two minutes.
- Using a small cookie scoop (equivalent to 1 to 1.5 tablespoons) or a tablespoon, portion out the cream cheese mixture into about 6 portions onto a plate or baking sheet. Place in the freezer to harden for about 30 minutes as you prepare the dough. (See Note 1)
Dry Pumpkin Puree
- Spread canned pumpkin puree in a thin layer onto a plate. Using paper towels, pat the puree to remove excess moisture until it’s reduced to about ¼ cup. The consistency should be similar to play-dough, and you should be able to shape it into a ball. This typically requires about 8 full-size paper towels, depending on their absorbency. (See Note 2)
Prepare Pumpkin Cookie Dough
- In a small mixing bowl, combine the coconut flour, baking powder, pumpkin pie spice, and salt. Whisk the ingredients together, then set the bowl aside.
- In a large mixing bowl, use an electric mixer to cream together the coconut oil and Lakanto’s Golden Monk Fruit Sweetener with Allulose on medium speed until fluffy. (See Note 3)
- Add egg yolks and vanilla extract. Beat on medium speed until pale and fluffy.
- Beat in dried pumpkin puree on medium speed.
- Add coconut flour mixture and combine on low speed.
Assemble Cookies
- Using a small cookie scoop (about 1 to 1.5 tablespoons in size) or a tablespoon, divide the pumpkin cookie dough into approximately 12 portions on the prepared baking sheet. Flatten each portion. Place a frozen dollop of cream cheese in the center of 6 of the flattened cookies. Cover each with another flattened cookie and press the edges to seal in the cream cheese. Flatten slightly to ensure even baking since these will not spread in the oven, but don’t allow the cream cheese to escape.
- In a small bowl, mix together Lakanto’s Classic Monk Fruit Sweetener with Allulose and pumpkin pie spice.
- Roll each pumpkin cheesecake cookie dough in sweet pumpkin spice coating until completely covered, then place on a prepared baking sheet.
Bake
- Bake for 12-13 minutes at 350 degrees F (177 degrees C).
- Allow to cool for 10 minutes on a baking sheet, then transfer to a cooling rack to cool completely. If you prefer a cool cheesecake center instead of a gooey one, place in the refrigerator for several hours or overnight to set up. Either option tastes amazing!
Christine M
Very good recipe. I enjoyed the cookies with a cup if coffee. Do the steps exactly as she says and they turn out well.
Olivia Wyles
Sounds delish! Thank you for trying.