Keto Pumpkin Cream Cheese Cookies
Keto Pumpkin cookies are so easy and a perfect taste of fall. I love fall. It is my favorite season by far. Even though we are still having hot days here in New York, as soon as the calendar turns to September I need to have pumpkin.
Failed Recipe Into A Winning Recipe
Actually, it was a happy mistake that created this recipe. I thought I was testing the pumpkin roll recipe, but it was the wrong recipe and did not work for the roll cake. However, I forgot to take it out of my test notebook. Rather than waste the ingredients, I thought, “Well, maybe I will try to make it as a cookie.” Hence these cookies were born. I could not be happier that a failed recipe turned into a winning recipe. Although I did have to tweak it a bit after making it the first time, that just meant more yummy pumpkin cookies to try. Fine by me. 🙂
Taste Of Fall!!
These cookies are soft and full of pumpkin flavor. Perfect to have with a glass of almond milk or a cup of coffee or tea. It just makes you feel like fall is upon us in a very delicious way. Soon, it will be winter and fall will be just a memory. Especially because fall goes away too quickly, but you can still enjoy these cookies to get a taste of fall anytime.
We have lots of desserts to satisfy your keto sweet tooth. Check out some of our other dessert recipes:
Grandma’s Chocolate Meringue Pie
Nutrition for the recipe is on My Fitness Pal just search Certainlyketo -Keto Cream Cheese Pumpkin Cookies
Keto Pumpkin Cream Cheese Cookies
Ingredients
- 2 oz. cream cheese softened
- ¼ cup butter softened
- 2 Tbsp. sour cream
- ½ cup pumpkin puree
- 2 eggs
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup erythritol powdered
- 2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1 tsp. vanilla extract
Instructions
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Preheat oven to 400°F.
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Line a cookie sheet with parchment paper.
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Blend together butter and cream cheese in a medium bowl until smooth.
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Add sour cream, pumpkin, eggs, and vanilla. Blend until well combined.
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In a separate bowl, mix together (with a fork) almond flour, coconut flour, erythritol, pumpkin pie spice, and baking powder until well combined.
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Add dry ingredients to wet ingredients and mix well.
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Drop spoonfuls of batter onto a parchment-lined cookie sheet, leaving a bit of space in between. The cookies will not spread much.
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Bake for 10-15 minutes or until they are brown on the bottom and slightly brown on top.
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Let sit on the cookie sheet until completely cooled.
Video
Notes
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Erin
September 17, 2019 @ 3:41 pm
I just got some powdered monkfruit, do you think it would be the same amount as the erythitol? Excited to try these!
Certainly Keto
September 17, 2019 @ 5:47 pm
Erin, I have never used monk fruit but I think it is sweeter than erythritol. So I would recommend that you add 3 Tbsp to 1/4 cup of the powdered monk fruit and then taste it, add more if needed. Hope you enjoy this recipe as much as we do. Let us know how they came out either here or tag us on Instagram. 😀
Michelle Tomlinson
November 18, 2018 @ 7:10 pm
So I’ve made these twice now I think they’re absolutely amazing, what are your thoughts on doing it in a loaf pan? Would it bake correctly?
Certainly Keto
November 19, 2018 @ 1:54 pm
I am not sure of this. I have not tried but I don’t see why it wouldn’t. You will obviously have to increase the cooking time to have it cook all the way through. Glad you like the recipe. Let us know if you do cook this in a loaf pan I would be interested in how it turns out.
Anne Ambuhl
November 3, 2018 @ 6:28 pm
Loathe coconut. How to make these using only almond flour please?
Certainly Keto
November 4, 2018 @ 2:41 pm
Hi Anne,
You really can’t taste any coconut in the recipe but if you really do not want to use coconut flour then try adding a cup more of almond flour and then check the thickness of your dough. I have not tried this myself so I am not sure of the outcome. The cookie dough will be drop dough thickness, about the consistency of thick oatmeal. Hope that helps. Feel free to post your results on here or tag me on Instagram.