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.
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!
Cream Cheese Filling:
- 4 oz cream cheese
- 1.5 tbsp salted butter
- 1/2 cup powdered erythritol
- 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.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
More Keto Pumpkin Recipes
FREE Mug Cake Cheat Sheet!
Six delicious low carb mug cake recipes on one printable page to keep on the fridge!