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.
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 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!
1. Freezing the cream cheese before baking allows for easier handling and ensures it keeps its shape during baking. Keep it in the freezer until you’re ready to bake.2. Use canned pumpkin puree rather than homemade because homemade puree can add extra moisture, making the cookies too wet.3. The coconut oil should be soft yet remain solid. If it's overly soft, refrigerate it briefly to firm up. If it's too hard, let it sit out until it reaches room temperature. The coconut oil mixture will look crumbly at first, but then it will start to cream together as you mix. You can substitute coconut oil with unsalted grass-fed butter if you desire.4. Special thanks to In Bloom Bakery and Cheat Day Design for recipe inspiration.5. Allulose adds 32g carbs on the straight-up nutrition label, but since it does not affect blood sugar, this is omitted from the estimated nutrition facts.8.88 Carbs - 3.93 Fiber= 4.95 Net Carbs