These Keto Pumpkin Cheesecake Cookies are everything you want in a fall dessert — soft, chewy, and filled with cozy spices and creamy cheesecake. Even better — they’re naturally gluten-free, keto-friendly (if you use sugar-free sweetener), and low carb!
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Why This Keto Pumpkin Cheesecake Cookie Recipe is the Best
- It’s like two desserts in one — A chewy pumpkin spice cookie and a rich cheesecake filling — all in one bite!
- Gluten free and keto friendly — Perfect for fall baking without the sugar crash.
- Perfect texture and flavor —These cookies bake up soft and tender with the perfect balance of spice and sweetness.
Ingredients Breakdown
Blanched Almond Flour
Creates a soft, chewy cookie with a tender crumb and keeps the recipe low carb.
Coconut Flour
Adds structure and balances the almond flour for the perfect texture.
Granulated Sweetener
Used in the cookie dough — any granulated cane sugar or keto friendly sweetener works here.
Pumpkin Pie Spice
Gives that classic fall flavor. You can use a pre-made mix or make your own.
Baking Soda
Helps the cookies rise just slightly and stay soft.
Salt
Enhances the flavor of the pumpkin and spices.
Pumpkin Purée
Adds moisture and fall flavor — just make sure you’re using pure 100% unsweetened pumpkin, not pumpkin pie filling. The one I use usually comes in a can, but I’ve also used baby food in glass jars as a hack if I want a smaller amount without committing to a full can.
Butter
Softened unsalted butter adds richness to the dough.
Egg
Binds everything together and gives the cookies structure.
Cream Cheese
Forms the base of the cheesecake filling — make sure it’s softened for smooth mixing.
Powdered Sweetener
Used for the cheesecake filling to keep it smooth and sweet. Feel free to use a sugar-free sweetener for keto.
Vanilla Extract
Adds flavor to both the cookie dough and the filling.
How to Make Keto Pumpkin Cheesecake Cookies
Step 1: Preheat and prep
Preheat your oven to 375°F and line a cookie sheet with parchment paper.
Step 2: Mix the cookie dough
In a large bowl, combine the almond flour, coconut flour, sweetener, pumpkin pie spice, baking soda, and salt. Add in the pumpkin, softened butter, and egg. Stir until a dough forms. Place the bowl in the fridge while you make the filling.
Step 3: Make the cheesecake filling
In a separate bowl, stir together the softened cream cheese, powdered sweetener, and vanilla extract until completely smooth.
Step 4: Assemble the cookies
Divide half of the cookie dough into 12 balls. Flatten each into a circle and place them on the lined cookie sheet. Spoon about 1 tablespoon of cheesecake filling into the center of each.
Take the remaining dough, divide and flatten into 12 more circles, and gently place one on top of each filled cookie. Use your fingers to seal the edges.
Step 5: Bake
Bake the cookies for 7–10 minutes, until set and lightly golden. Let cool completely — the filling will firm up more as they sit.
Tips for Success
1. Chill the dough before assembling
Chilling makes the dough easier to handle and helps the cookies keep their shape.
2. Make sure your filling is smooth
Use powdered sweetener to avoid a gritty texture, and make sure the cream cheese is fully softened before mixing.
3. Don’t overbake
The cookies should still feel soft in the center when they come out. They’ll continue to firm up as they cool.
Pumpkin Cheesecake Cookie Flavor Variations
Chocolate Pumpkin Cheesecake Cookies
Add sugar-free chocolate chips to the cookie dough before baking.
Maple Walnut Pumpkin Cheesecake Cookies
Swap the vanilla for maple extract and mix in chopped walnuts.
Cinnamon Roll Pumpkin Cheesecake Cookies
Add a drizzle of keto icing on top and a sprinkle of cinnamon “sugar.”
FAQs
Yes! I’ve tried several sweeteners with great results. If you need your cookies to be sugar free and keto friendly, I recommend using an erythritol/monk fruit blend or allulose. If you don’t need the cookies to be keto friendly, feel free to use any white sugar or cane sugar.
Because of the cream cheese, store them in an airtight container in the fridge for up to 5 days.
Yes — let them cool completely, then freeze in a single layer before transferring to a container. Thaw in the fridge or at room temp.
Totally optional, but I love to mix powdered sweetener with a few drops of almond milk for a quick keto-friendly icing.
Try This Pumpkin Cheesecake Cookie Recipe!
If you try these keto pumpkin cheesecake cookies, I’d love to hear what you think! And if you’re as obsessed with cheesecake-filled cookies as I am, you should also be sure to try my Oreo Cheesecake Cookies!
Tag me on Instagram if you make these pumpkin cheesecake filled cookies — I love seeing your creations!
XO,
Sarah
Pumpkin Cheesecake Cookies (Keto + Gluten Free)
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
- 3 tbsp coconut flour
- ⅓ cup granulated sweetener
- 1 ½ tsp pumpkin pie spice
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup 100% unsweetened pumpkin puree
- 5 tbsp unsalted butter softened
- 1 large egg
Cheesecake filling:
- ¾ cup cream cheese softened
- ½ cup powdered sugar-free sweetener
- ½ tsp vanilla extract
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.
Notes
- Granulated sweetener: any granulated cane sugar or keto friendly sweetener works here. I’ve tested these with cane sugar as well as an erythritol/monk fruit blend.
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.
So good! Can’t wait to make these in the fall!!!