These Keto Pumpkin Cheesecake Cookies are the perfect recipe to get yourself really in that fall baking mood. They have only 1g net carb each, they’re gluten-free, and surprisingly easy to make! This is the first recipe that inspired me to create more cheesecake filled cookies — I now have Oreo cheesecake filled cookies, snickerdoodle pumpkin cheesecake filled cookies, and peanut butter cheesecake cookies!
Let me know if you have any other flavor ideas or requests! I want to keep making more versions of cheesecake filled cookies!
This recipe can also be found on page 118 of my best selling resource the Keto Dessert eBook 2.0 — my complete guide to keto baking — along with all my other cheesecake filled cookie recipes! This resource makes keto-friendly baking easy by using one simple set of ingredients to create over 120+ incredible keto dessert recipes. As a thank you for being here on the blog, use KETO2024 for 20% off!
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Once you get the hang of the process of putting these little cookies together, it’s actually surprisingly easy. They’re kind of like little hand pies filled with cheesecake filling. While they’re slightly more complex to make than a regular drop cookie, the effort is well worth it for the results. I think these bite photos speak for themselves…
The cookie exterior is soft, chewy, and full of pumpkin spice flavor, while the inside filling is light and creamy. They’re truly the perfect compliment to each other! Find the recipe below, try it, and let me know what you think.
On every page of the Keto Dessert eBook 2.0, you have the full recipe, a color photo, instructions, as well as full nutritional breakdown with calories and macros calculated per serving. Every single recipe is contained to just one page each, so it’s super easy to use and read. You can also easily print out pages as needed, or the entire thing.
In addition to all the recipes, it also includes all my tips and tricks, a one-page printable ingredient shopping list, photos and nutritional information for every recipe, and so much more.
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Make sure to send me a message or leave me a comment on Instagram and let me know if you get the eBook or try these keto pumpkin cheesecake cookies! I absolutely love to hear what you think!
XO,
Sarah
Keto Pumpkin Cheesecake Cookies
Want to save this recipe?
I'll email this post to you, so you can come back to it later! -Sarah
Ingredients
Cookies:
- 1 cup blanched almond flour 112g
- 3 Tbsp coconut flour 21g
- 1/3 cup granulated sugar-free sweetener 64g
- 1 1/2 tsp pumpkin pie spice 4.5g
- 1/4 tsp baking soda 1.5g
- 1/2 tsp salt 3g
- 1/4 cup pumpkin puree 60g
- 5 Tbsp unsalted butter softened (70g)
- 1 large egg
Cheesecake filling:
- 3/4 cup cream cheese softened (170g)
- 1/2 cup powdered sugar-free sweetener 96g
- 1/2 tsp vanilla extract 2.5ml
Instructions
- Preheat oven to 375°F. Line a cookie sheet with parchment paper.
- In a large bowl, combine all dry cookie ingredients. Add pumpkin, softened butter, and egg, and stir until dough forms. Place bowl of dough in the refrigerator while you make the filling.
- Combine cream cheese, powdered sweetener, and vanilla in a bowl and stir until smooth.
- Divide half of the dough into 12 small balls, flatten each one, and place on lined cookie sheet. Spoon about 1 tablespoon of cheesecake filling on the center of each cookie.
- Repeat with remaining dough, place each flattened dough circle over the filling, and seal edges with your fingers.
- Bake for 7-10 minutes. Allow to cool, and enjoy! To make the icing drizzle on top, just combine a small amount of powdered sweetener with a few drops of unsweetened almond milk.
so good for fall
Everyone loved these!
Little morsels of heaven! They can be a bit tricky to get the filling sealed in, but once you get the hang of it pretty easy and the results are worth it.