Keto Pumpkin Cookies
These easy, healthy pumpkin cookies sandwiched with cream cheese icing are divine. They remind me of pumpkin roll cake and pumpkin cheesecake all in one. I guarantee these low carb keto pumpkin cookies will become a family favorite. This easy recipe is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
It’s halfway through October here in the northeast so pumpkin spice everything is in full effect. I’m surprised every year at the products they manage to turn pumpkin. I’ll keep my pumpkin to food and skip the pumpkin shaving cream, thanks.
So far this year I’ve whipped up a pumpkin cheesecake and these keto pumpkin cookies. I could not stop eating these cookies with their cream cheese filling. They are great with a cup of coffee in the morning or as a late-night sweet treat.
Specialty Ingredients
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits. If you can’t have almonds for whatever reason sunflower seed flour can be subbed in 1:1.
Coconut Flour – Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours. Just a little bit of coconut flour goes a long way.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar.
Powdered Sweetener – Most of the time I use my own blend but there are some recipes that work better using a store-bought powdered sweetener. Those are ground finer than you can normally get in your home kitchen.
How to make Keto Pumpkin Cookies
First Step: I use a stand mixer to mix these cookies. It only takes two steps, creaming the butter with the sweetener, and then mixing in all the other ingredients.
Second Step: After that, scoop them onto a parchment-lined baking sheet. Press them down gently because they do not spread when baking. You can make them as big or thin as you want, just adjust the baking time.
Third Step: Bake the cookies and then as they cool you need to mix up the cream cheese filling in the stand mixer. You can top the cookies with cream cheese frosting or sandwich them with it. Up to you.
How to store Keto Pumpkin Cookies with Cream Cheese Filling
I store all of my low carb baked goods in the fridge. They last much longer this way. Especially since these have a cream cheese filling refrigeration is a good idea. They will last up to a week in the fridge. They are fine at room temperature for a few hours before serving. For a full tutorial on Keto Cream Cheese Frosting click this!
Or go double on the pumpkin and fill with my Keto Pumpkin Mousse!
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Keto Pumpkin Cookies
Ingredients
Pumpkin Cookies:
- 4 oz butter
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 egg
- 1 cup pumpkin
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp pumpkin spice
Cream Cheese Filling:
- 4 oz cream cheese
- 1.5 tbsp salted butter
- 1/2 cup powdered sweetener
Instructions
Pumpkin Cookies:
- Preheat oven to 350. Line two cookie sheets with parchment paper.
- Cream together the butter and sweetener in a stand mixer until light and fluffy. Add the remaining cookie ingredients. Mix well, scraping the sides as needed.
- Scoop 24 cookies onto the prepared baking sheets. Press and smooth into a circle about 3/4 inch thick.
- Bake for 20-25 minutes. Cool completely.
Cream Cheese Filling:
- Whip the cream cheese and butter in a stand mixer until light and fluffy, scraping down the sides as needed.
- Add the powdered erythritol. Mix for 2-3 minutes until fluffy. Scrape down the sides and mix for another minute.
- Spread or pipe the filling between a pair of cookies. Repeat.
You’ll be glad you tried this recipe. Instead of the work of pumpkin roll, I chose this recipe. I did add 2 T of oat fiber just to give the cookie a bit more stability. This recipe will be used often.
Can you use a hand mixer?
Sure!
Can’t give a rating, but want to try. Why aren’t those of us with nut allergies usually excluded? Bigger batch of filling means Whoopie Pies! Hooray
Hi Jane, if you can’t use almond flour you can substitute in sunflower seed flour. I hope that hurts.
These are DELICIOUS!!! I could eat them all!!
Theses were very yummy and easy to make
Thanks, Kat! Glad you liked them!
These were very tasty. 😊
Oh my! Are these ever good! Even my non-dessert -liking hubby liked them a lot. So, I was a little short on pumpkin so I topped off the cup with unsweetened applesauce ( I know not very keto but it was maybe not quite 1 1/2 TB.) , mixed xylitol and Lankanto granulated sweetener and left out about 2 TBS.. I was afraid of the coconut flour making the cookies dry and crumbly so I added about 2 TB of heavy cream. I’m so sorry for altering your recipe but these cookies are amazing. Thanks for sharing with us.
These are amazing! My children said this is the best THM recipe they’ve ever had! They were gone within minutes. Thank you!
these cookies sound delicious-thank you