Soft, tender pumpkin cookies with a creamy, slightly tangy texture and warm pumpkin-spice flavor. Your ingredient list makes a soft-baked cookie rather than a crisp cookie, because pumpkin and cream cheese add moisture. Similar sugar-free pumpkin cookie recipes also use almond flour, coconut flour, pumpkin purée, low-carb sweeteners, and baking powder.
Recipe Information
Prep Time: 15 minutes
Resting Time: 10 minutes
Bake Time: 15–18 minutes
Total Time: About 40–45 minutes
Yield: 18–20 cookies
Serving Size: 1 cookie
Course: Dessert / Snack
Diet: Sugar-free, gluten-free, low-carb
Difficulty: Easy
Ingredients
Pumpkin Cream Cheese Cookies
1 cup pumpkin purée, unsweetened
4 oz (113 g) cream cheese, softened
1 large egg
2 cups finely ground almond flour
1/2 cup coconut flour
1/2 cup granulated sugar-free sweetener, such as erythritol or monk fruit
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
Optional Topping
2 tablespoons powdered monk fruit or erythritol
1/4 teaspoon cinnamon
A small amount of pumpkin pie spice
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.
2. Prepare the Pumpkin
Place the pumpkin purée in a bowl.
If it looks particularly watery, place it in a fine-mesh strainer for a few minutes and allow excess liquid to drain.
This is helpful because pumpkin contains considerable moisture, and too much moisture can make these flour-based cookies difficult to shape.
Important: Use pure unsweetened pumpkin purée, not pumpkin pie filling. Similar pumpkin-cookie recipes specifically distinguish pumpkin purée from sweetened pie filling.
3. Cream the Cream Cheese
Place the softened cream cheese in a large mixing bowl.
Beat for about 1–2 minutes until smooth.
Add the sugar-free sweetener and beat again until well combined.
4. Add the Wet Ingredients
Add:
Pumpkin purée
Egg
Vanilla extract
Beat until the mixture is smooth and evenly combined.
Don’t worry if the mixture looks softer than traditional cookie dough.
5. Combine the Dry Ingredients
In a separate bowl, whisk together:
Almond flour
Coconut flour
Pumpkin pie spice
Cinnamon
Baking powder
Salt
Mix thoroughly so the baking powder and spices are evenly distributed.
6. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the pumpkin mixture.
Mix with a spatula until a thick, soft dough forms.
Because coconut flour absorbs a lot of moisture, allow the mixture to sit for 10 minutes before shaping. Coconut-flour pumpkin cookies commonly require careful flour measurement because adding too much can make the finished cookies dry.
7. Check the Dough
The dough should be:
Thick
Soft
Slightly sticky
Easy to scoop
If it is extremely wet, add 1 tablespoon almond flour at a time until it becomes scoopable.
Avoid adding a large amount of extra coconut flour because it can make the cookies dry and crumbly.
8. Shape the Cookies
Use a cookie scoop to portion approximately 1½ tablespoons of dough per cookie.
Place the portions on the prepared baking sheets, leaving about 2 inches between them.
Gently flatten each cookie with the back of a spoon or lightly dampened fingers.
These cookies don’t spread dramatically like traditional flour-and-sugar cookies, so shaping them before baking is important. Similar low-carb pumpkin cookie recipes recommend flattening the dough before baking.
9. Bake
Bake at 350°F (175°C) for 15–18 minutes.
The edges should look set and the centers should feel soft but no longer wet.
Don’t overbake them. They will continue to firm up as they cool.
10. Cool
Allow the cookies to cool on the baking sheet for approximately 10 minutes.
Then carefully transfer them to a wire rack.
Let them cool completely before adding any optional topping.
11. Add the Optional Topping
Mix the powdered sugar-free sweetener with cinnamon.
Lightly dust over the completely cooled cookies.
For an extra pumpkin-spice finish, add a tiny pinch of pumpkin pie spice.
Nutrition Information
Because sweetener brands and almond flour vary, these are estimated values.
Approximate nutrition per cookie, assuming 20 cookies:
Calories: 105–115
Protein: 4 g
Total Carbohydrates: 7–8 g
Dietary Fiber: 3–4 g
Net Carbohydrates: Approximately 3–4 g
Fat: 8 g
Saturated Fat: 2 g
Sugar: Approximately 1–2 g naturally occurring
Sodium: 100–130 mg
Cholesterol: 15–20 mg
Important Note About “Sugar-Free”
These cookies contain no added table sugar when made with unsweetened pumpkin and a sugar-free sweetener. However, pumpkin naturally contains a small amount of sugar.
Also, erythritol and monk fruit products vary considerably by brand, so check the nutrition label of your specific sweetener.
Nut & Allergen Information
Tree Nuts
This recipe contains almonds.
The 2 cups almond flour make almonds a primary ingredient.
Almonds are classified as a tree nut and are a major food allergen.
Peanut-Free
There are no peanuts in the recipe as written, but check the almond flour packaging for possible peanut cross-contact if preparing for someone with a severe allergy.
Other Allergens
Milk: Cream cheese
Egg: One large egg
Tree nuts: Almond flour
Coconut: Coconut flour
Coconut is botanically different from tree nuts, but some people with allergies or dietary restrictions may still need to avoid it.
Gluten
The recipe contains no wheat flour and can be gluten-free.
However, verify that your baking powder, sweetener, spices, and other packaged ingredients are labeled gluten-free if you need strict gluten-free preparation.
Nut-Free Alternative
Because almond flour is a major ingredient, simply removing it won’t work without changing the recipe.
For a nut-free version, replace the almond flour with a suitable nut-free gluten-free baking flour blend, but expect to adjust the quantity because different flours absorb moisture differently.
Do not substitute 2 cups of coconut flour for the almond flour. Coconut flour is considerably more absorbent.
Tips for the Best Pumpkin Cookies
Use Pure Pumpkin Purée
Don’t use pumpkin pie filling. Pie filling can contain added sugar and other ingredients.
Soften the Cream Cheese
Room-temperature cream cheese blends much more smoothly with the pumpkin.
Measure Coconut Flour Carefully
Coconut flour absorbs a lot of liquid. Too much can produce dry cookies.
Don’t Overbake
These are supposed to be soft and tender. Remove them when the centers are set but still soft.
Let Them Cool
Freshly baked cookies may feel fragile. Cooling allows the almond flour and coconut flour structure to firm up.
Drain Watery Pumpkin
If your pumpkin purée is unusually wet, drain some excess liquid before mixing.
Use Finely Ground Almond Flour
Fine almond flour generally produces a smoother cookie texture than coarse almond meal. Similar keto pumpkin cookie recipes also recommend finely ground almond flour for better texture.
Optional Cream Cheese Frosting
For a more dessert-like version, make a sugar-free frosting.
Ingredients
4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/3 cup powdered erythritol or monk fruit
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Method
Beat the cream cheese and butter until smooth.
Add the powdered sweetener, vanilla, and cinnamon.
Beat for 2–3 minutes until light and creamy.
Spread a thin layer over completely cooled cookies.
Refrigerate for about 20–30 minutes to allow the frosting to set.
Sugar-free pumpkin cookies are commonly paired with cream-cheese frosting in similar recipes.
Variations
Chocolate Chip Pumpkin Cookies
Add 1/3 cup sugar-free chocolate chips to the dough.
Pecan Pumpkin Cookies
Add 1/3 cup finely chopped pecans.
Allergen note: Pecans are tree nuts.
Cinnamon Pumpkin Cookies
Increase cinnamon to 1 teaspoon and sprinkle a little cinnamon over the cookies before baking.
Pumpkin Spice Latte Cookies
Add:
1/2 teaspoon instant espresso powder
1/4 teaspoon extra cinnamon
Chocolate Pumpkin Cookies
Add 2 tablespoons unsweetened cocoa powder and a little additional sweetener if desired.
Storage
Because these cookies contain cream cheese, store them in an airtight container in the refrigerator.
Refrigerator: 4–5 days
Freezer: Up to 2 months
Place parchment between layers if freezing.
Reheating
These cookies are usually best served chilled or at room temperature.
If you prefer them slightly warm, microwave for approximately 8–10 seconds.
Frequently Asked Questions
Q: Are these cookies actually sugar-free?
They contain no added table sugar when made with unsweetened pumpkin and a sugar-free sweetener. Pumpkin naturally contains a small amount of sugar.
Q: Can I use monk fruit instead of erythritol?
Yes. Use a granulated monk-fruit sweetener designed to replace sugar on approximately a 1:1 basis. Sweetness varies between products, so follow the product’s conversion guidance.
Q: Can I use allulose?
Yes. Allulose can work well in soft pumpkin cookies, although it can affect browning and texture.
Q: Why are my cookies too wet?
Pumpkin purée can vary in moisture. Drain excess pumpkin liquid and allow the dough to rest for 10 minutes. If necessary, add almond flour 1 tablespoon at a time.
Q: Why did my cookies become crumbly?
Too much almond or coconut flour, overbaking, or insufficient moisture can cause crumbly cookies. Measure the flours carefully and don’t overbake.
Q: Why didn’t my cookies spread?
Almond and coconut flour doughs generally spread less than traditional wheat-flour cookie dough. Flatten them gently before baking.
Q: Can I use pumpkin pie filling?
No. Use 100% unsweetened pumpkin purée for this recipe.
Q: Can I make these without coconut flour?
Yes, but the recipe will need adjustment because coconut flour absorbs much more liquid than almond flour.
Q: Can I replace almond flour with almond meal?
You can, but the cookies may have a coarser texture. Finely ground almond flour is preferable.
Q: Can I make these without cream cheese?
Yes, but the texture and flavor will change. You would need to replace the moisture and fat with another suitable ingredient rather than simply omitting it.
Q: Can I add chocolate chips?
Yes. Use sugar-free chocolate chips for a no-added-sugar version.
Q: Can I freeze these cookies?
Yes. Freeze them in an airtight container with parchment between layers for up to about 2 months.
Q: Do I need to refrigerate them?
Yes. Since cream cheese is incorporated into the dough, refrigeration is the safest storage choice.
Q: Can I make them dairy-free?
Use a dairy-free cream cheese alternative, but the texture may change depending on the product.
Q: Are these keto-friendly?
They can fit many low-carb or keto plans, but the exact carbohydrate count depends on the pumpkin, sweetener, almond flour, and coconut flour brands. Always calculate using your actual ingredient labels.
Q: Can I make them more cake-like?
Yes. Keep the dough slightly softer and avoid flattening it too much. The pumpkin and cream cheese naturally give these cookies a soft, cake-like texture. Similar pumpkin cream-cheese cookie recipes describe them as soft and tender.
Q: Can I use homemade pumpkin purée?
Yes. Make sure it is thick and well-drained. Homemade purée can contain more water than canned purée, so the amount of added flour may need slight adjustment.
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