Sugar-Free Pumpkin Cream Cheese Cookies

Soft, tender, lightly spiced pumpkin cookies with a creamy center—perfect for fall and made without added sugar.

📝 Ingredients
For the Cookies
1 cup pumpkin purée, preferably unsweetened
½ cup unsalted butter, softened
½ cup granulated sugar-free sweetener such as allulose or erythritol
1 large egg
1 teaspoon vanilla extract
1½ cups almond flour
½ cup coconut flour
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
For the Cream Cheese Filling
4 oz (115 g) cream cheese, softened
2 tablespoons powdered sugar-free sweetener
½ teaspoon vanilla extract
1 tablespoon almond flour, optional, to help thicken
🌰 Nut Information
Almond flour: Contains almonds, which are tree nuts.
Coconut flour: Coconut is botanically a fruit, but some people with tree-nut allergies may still need to avoid it depending on medical advice.
This recipe is not nut-free because it uses almond flour.
For a nut-free version, replace the 1½ cups almond flour with an appropriate nut-free baking flour blend and adjust the liquid if needed.
Check all packaged ingredients for possible “may contain nuts” cross-contact warnings if allergies are a concern.
👩‍🍳 Instructions
1. Prepare the Pumpkin

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

If your pumpkin purée is watery, place it in a fine-mesh strainer for several minutes. Removing excess moisture helps prevent overly soft cookies.

2. Make the Cream Cheese Filling

In a small bowl, beat together:

Cream cheese
Powdered sugar-free sweetener
Vanilla

Mix until smooth. If the mixture is too soft, add 1 tablespoon almond flour.

Place small teaspoon-sized portions of the filling onto a parchment-lined plate and freeze for 20–30 minutes.

3. Make the Cookie Dough

In a large bowl, beat the softened butter and sugar-free sweetener until creamy.

Add the egg, pumpkin purée, and vanilla. Mix until combined.

In another bowl, whisk together:

Almond flour
Coconut flour
Baking powder
Baking soda
Pumpkin pie spice
Cinnamon
Salt

Gradually add the dry ingredients to the pumpkin mixture. Stir until a soft dough forms.

Let the dough rest for 5–10 minutes so the coconut flour can absorb some moisture.

4. Assemble the Cookies

Scoop about 1½ tablespoons of dough and flatten it slightly.

Place one chilled cream cheese portion in the center. Cover completely with another small amount of dough and gently seal the edges.

Place cookies on the prepared baking sheet, leaving about 2 inches between them.

5. Bake

Bake for 13–17 minutes, or until the edges are set and the cookies look lightly golden.

Do not overbake—the cookies should remain soft.

6. Cool

Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer them to a wire rack.

For the best cream-cheese texture, refrigerate the completely cooled cookies for about 30 minutes before serving.

🍪 Optional Topping

For an attractive finish, sprinkle with:

Sugar-free cinnamon
A tiny dusting of powdered sugar-free sweetener
Chopped pecans if nuts are acceptable
🔥 Air Fryer Method

You can also make smaller cookies in an air fryer:

Preheat to 320°F (160°C).
Place parchment in the basket.
Arrange cookies without overcrowding.
Air fry for approximately 8–11 minutes.
Cool completely before removing.
💡 Helpful Tips
Use 100% pumpkin purée, not pumpkin pie filling.
Don’t use too much pumpkin; excess moisture makes the cookies cakey and difficult to seal.
Chill the cream cheese filling before assembling.
For a stronger pumpkin-spice flavor, add another ¼ teaspoon pumpkin pie spice.
Allulose generally gives a softer texture, while erythritol can make cookies slightly firmer.
Because the cookies contain cream cheese, store them refrigerated.
🧊 Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze completely cooled cookies in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

❓ Q&A

Q: Are these cookies completely sugar-free?
A: They contain no added sugar when made with unsweetened pumpkin and a sugar-free sweetener. Pumpkin naturally contains some sugars, so “sugar-free” should not be interpreted as literally zero natural sugar.

Q: Can I use canned pumpkin?
A: Yes. Use plain 100% pumpkin purée, not sweetened pumpkin pie filling.

Q: Can I make these without almond flour?
A: Yes, but the recipe needs reformulation because almond flour and coconut flour behave differently from most nut-free flours.

Q: Can I use maple syrup or honey?
A: You can, but then the cookies will no longer be sugar-free/no-added-sugar.

Q: Why are my cookies too wet?
A: Pumpkin contains a lot of moisture. Strain watery pumpkin purée and allow the dough to rest before shaping.

Q: Can I make them dairy-free?
A: Use dairy-free butter and dairy-free cream cheese, checking that the products are suitable for your dietary needs.

Q: Can I add chocolate chips?
A: Yes. Use sugar-free chocolate chips for a no-added-sugar version.

Q: Can I add nuts?
A: Absolutely. Pecans or walnuts work especially well with pumpkin, but avoid them if you have a nut allergy.

🍽️ Serving Suggestion

Serve these chilled or slightly cool with a cup of coffee, tea, or warm cinnamon tea. The combination of pumpkin, warm spices, and creamy cheesecake-like filling makes them especially delicious for fall.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.