Keto Pumpkin Cheesecake Cookies: A Family-Friendly Holiday Delight

If you’re looking for a keto-friendly dessert that combines all the flavors of fall in one bite, these Keto Pumpkin Cheesecake Cookies are for you! Whether you’re already a pumpkin spice lover or new to the world of low-carb baking, this recipe is sure to become a favorite in your holiday rotation.

As a busy mom who loves experimenting in the kitchen, I know how important it is to find recipes that are both easy to make and enjoyable for the whole family. These cookies hit that sweet spot – they’re soft, flavorful, and the creamy cheesecake center adds an indulgent touch without all the sugar.

If you love all things pumpkin, be sure to check out my Pumpkin Spice Bundt Cake or these delicious Pumpkin Spice Muffin Tops for even more fall-inspired treats.

In this post, I’ll walk you through the simple steps to make these keto pumpkin cookies, and I’ll also share some fun ideas for customizing the recipe to fit your tastes. So grab your apron, and let’s get baking!

What Makes These Keto Pumpkin Cheesecake Cookies Special?

Low-Carb and Keto-Friendly

These cookies are the perfect treat if you’re following a keto or low-carb lifestyle. Instead of using regular flour, we use coconut flour, which is low in carbs and high in fiber. Plus, we sweeten them with Lakanto’s Monk Fruit Sweeteners, so there’s no added sugar – just pure, guilt-free deliciousness.

If you love low-carb baking, you’ll also enjoy these Keto Pumpkin Fat Bombs, which are a great way to satisfy your pumpkin cravings in a convenient, bite-sized form.

Creamy Cheesecake Center

The heart of these cookies is a dreamy, creamy cheesecake filling. It adds a rich, gooey texture that’s hard to resist. The combination of pumpkin pie spices in both the cookie dough and the cheesecake filling makes each bite a fall-inspired treat.

Family-Friendly and Easy to Make

Even if you’re not an experienced baker, you can easily pull this recipe off. With only a few simple ingredients and straightforward steps, these cookies are perfect for bakers of all levels – and the kids will love helping out, too!

Plus, if you’re looking for a fun, Halloween-inspired recipe to make with the family, you might also want to try out these 6 Spooky Halloween Cookie Recipes.

Ingredients You’ll Need for Keto Pumpkin Cheesecake Cookies

Before we dive into the recipe, let’s gather everything we need. Here’s a list of ingredients for both the cheesecake filling and the cookie dough.

Cheesecake Filling

• 3 oz cream cheese (cold)
• ¼ cup Lakanto Classic Monk Fruit Sweetener with Allulose
• ½ tsp vanilla extract
• ¼ tsp pumpkin pie spice

Pumpkin Cookie Dough

• ½ cup coconut flour
• ½ tsp baking powder
• 2 tsp pumpkin pie spice
• ¼ tsp salt
• ⅓ cup coconut oil (or unsalted grass-fed butter)
• ½ cup Lakanto Golden Monk Fruit Sweetener with Allulose
• 2 egg yolks (room temperature)
• 1 tsp vanilla extract
• ½ cup canned pumpkin puree (dried)

Sweet Pumpkin Spice Topping

• ½ tsp pumpkin pie spice
• ¼ cup Lakanto Classic Monk Fruit Sweetener with Allulose

Step-by-Step Instructions to Make These Keto Pumpkin Cheesecake Cookies

Now let’s get to the fun part – making the cookies! Here’s how to bring all these ingredients together:

1. Preheat the Oven and Prepare Your Baking Sheet

Start by preheating your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat to make sure your cookies don’t stick. Trust me, it makes cleanup so much easier!

2. Create the Cheesecake Filling

• In a medium mixing bowl, beat the cream cheese, sweetener, vanilla, and pumpkin pie spice using an electric mixer. Mix on medium-high speed for about two minutes until the mixture is light, fluffy, and the sweetener is fully dissolved.
• Using a small cookie scoop or tablespoon, divide the mixture into about 6 portions. Place them on a plate or a separate baking sheet and pop them in the freezer for about 30 minutes. This helps the cheesecake filling firm up, making it easier to work with later.

3. Dry the Pumpkin Puree

Now, this part is crucial – we need to get the moisture out of the pumpkin puree! Spread the canned pumpkin on a plate in a thin layer, then use paper towels to blot away the excess moisture. The goal is to reduce it to about ¼ cup and make the consistency similar to play-dough. This step prevents the cookie dough from becoming too wet.

If you’re a fan of moist pumpkin bread, you might also enjoy this Pumpkin Banana Bread Recipe, which also works great for breakfast or a sweet snack.

4. Make the Pumpkin Cookie Dough

• In a small mixing bowl, whisk together coconut flour, baking powder, pumpkin pie spice, and salt.
• In a large mixing bowl, cream together the coconut oil (or butter) and Lakanto Golden Monk Fruit Sweetener until light and fluffy. Add the egg yolks and vanilla extract and continue mixing until everything is well incorporated.
• Beat in the dried pumpkin puree until fully combined.
• Gradually add the dry ingredients into the wet ingredients and mix on low speed until the dough comes together. You should have a soft but firm dough that’s easy to handle.

If you love mini desserts, you can try these Mini Pumpkin Loaves, which are another great pumpkin treat that everyone can enjoy.

5. Assemble the Cookies

• Use a small cookie scoop or tablespoon to form 12 dough portions on your prepared baking sheet. Flatten each portion slightly to form a base.
• Take the frozen cheesecake filling and place one dollop in the center of 6 of the flattened dough portions.
• Cover the cream cheese with the remaining flattened cookie dough portions, pressing the edges together to seal the cheesecake inside. Don’t worry about them spreading during baking, so make sure they’re evenly shaped.
• For a finishing touch, mix pumpkin pie spice and sweetener in a small bowl and roll each cookie in this mixture to coat the outside.

If you’re craving something a little different, these Pumpkin Chocolate Chip Muffins are another perfect fall dessert to add to your baking list.

6. Bake the Cookies

Pop the cookies in the oven and bake for 12-13 minutes, or until they’re lightly golden around the edges. Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a cooling rack to cool completely.

If you prefer a firmer cheesecake center, you can chill the cookies in the fridge for several hours or even overnight. This makes the filling set up and gives you that cheesecake-like texture when you bite into it!

Tips for Perfect Keto Pumpkin Cheesecake Cookies

• Customize the sweetness: If you prefer a sweeter cookie, feel free to adjust the amount of Lakanto sweetener to your liking. You can also experiment with different low-carb sweeteners like erythritol or stevia.
• Add nuts or chocolate chips: For extra texture and flavor, you can mix in some chopped pecans or a few sugar-free chocolate chips into the cookie dough. This gives the cookies an extra crunch and depth.
• Make mini versions: If you want bite-sized treats, simply scoop smaller portions of the dough and cheesecake filling. Just reduce the baking time slightly.

If you love the keto lifestyle, check out these Keto Pumpkin Fat Bombs for a delicious snack to satisfy your sweet tooth.

Why You’ll Love These Keto Pumpkin Cheesecake Cookies

These cookies are the perfect combination of everything we love about fall – warm spices, pumpkin, and a creamy cheesecake center – all wrapped up in a low-carb, keto-friendly cookie. They’re perfect for family gatherings, holiday baking, or just when you’re craving a deliciously cozy dessert that won’t break your diet.

Plus, they’re so easy to make, even if you’re not a seasoned baker. I love that they’re a fun activity to do with the kids, and they get to enjoy the cookies afterward. You can’t go wrong with a recipe that brings everyone together!

FAQs: Keto Pumpkin Cheesecake Cookies

Get Creative with These Keto Pumpkin Cheesecake Cookies

One of the things I love most about baking is that it’s a chance to get creative in the kitchen. Don’t be afraid to experiment with these cookies and add your own twist. Whether you want to try different spices, add some crunch with nuts, or top them with sugar-free frosting, these cookies are a great starting point for all your keto baking adventures.

If you’re looking for more pumpkin-inspired goodies, check out my Pumpkin Streusel Bread Recipe for another fall treat that’s perfect for breakfast or dessert.

Save This Recipe for Later!

If you’re as excited to try these Keto Pumpkin Cheesecake Cookies as I am, be sure to save this recipe to your Pinterest board! Whether you’re prepping for the holidays or just want a special treat, this is a recipe you’ll want to come back to again and again.

Happy baking, and enjoy your pumpkin-filled journey into keto-friendly desserts!

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