Enjoy the flavors of fall with these easy Keto Pumpkin Pie Cookies! Each almond flour shortbread is filled with a creamy pumpkin filling that tastes just like a slice of pumpkin pie. Bake these cookies for family gatherings, or just to enjoy with a glass of milk. Everyone will ask for the recipe!
Fall is the perfect time to bake, and these Pumpkin Pie Cookies are a must-try! The soft almond flour cookie base is so tender that it practically melts in your mouth, while the creamy pumpkin filling brings it the final touch that everyone loves.
And don’t forget the warm spices that make each bite feel like a warm hug. It’s just like having a slice of pumpkin pie, but in a fun cookie shape that’s great for sharing or enjoying all on your own!
I love making this type of cookie since they are so convenient. Just like my thumbprint cookies and pecan pie cookies, these ones are simple to prepare and perfect for sharing with friends and family!
Who can say no to soft, almond flour cookies filled with a creamy, spiced pumpkin center? These easy gluten-free cookies are a must-have for fall in my home, delivering that warm, cozy pumpkin flavor in every delicious bite.
Why Are You Going To Love These Pumpkin Pie Cookies
- Delicious Flavors: Each cookie is packed with the warm and comforting taste of pumpkin and spices, making them perfect for fall.
- Easy to Make: This recipe is simple and easy, so even beginner bakers can enjoy making these tasty treats.
- Quick Preparation: You can whip up the dough in just a few minutes, and they bake quickly in the oven.
- Soft and Chewy Texture: The cookies have a lovely soft and chewy texture that melts in your mouth.
- Fun Twist on Pumpkin Pie: If you love pumpkin pie, these cookies give you that same great flavor in a fun and perfect form.
- Perfect for Sharing: They make great gifts or snacks to bring to gatherings, making everyone happy with their delicious taste.
- Customizable: You can easily adjust the spices or add nuts to make them your own!
- Great for Any Occasion: Whether it’s a holiday party, a family gathering, or a cozy night at home, these cookies are always a hit.
- Kid-Friendly: Kids love helping to make and decorate these cookies, making it a fun family baking activity!
Ingredients Needed For Making This Recipe
One of the best things about this Pumpkin Pie Cookies recipe is that it requires just a handful of simple, easy-to-find ingredients naturally low in carbs. Here’s what you’ll need to get started:
- Almond Flour – Use blanched, superfine almond flour for the best texture. It creates a soft, tender cookie.
- Butter – Use unsalted butter, softened to room temperature for easier mixing and even texture. If using salted butter, reduce the amount of added salt.
- Egg – Help bind the ingredients together and add moisture, giving the cookies structure and softness.
- Cream Cheese – Use full-fat cream cheese at room temperature for easy mixing and a richer flavor.
- Sweetener – Use a granulated sweetener like erythritol, stevia blend, or monk fruit sweetener for low-carb cookies.
- Vanilla Extract – Use pure vanilla extract for the best flavor.
- Baking Powder – Used to make sure your cookies come out light and fluffy. It’s a must for the perfect texture.
- Xanthan Gum – Acts as a binder, helping the dough hold together and giving the cookies a chewy texture, which is important when baking without gluten.
For The Pumpkin Pie Filling
- Egg – The egg helps thicken the filling and hold everything together as it bakes.
- Brown Sugar – Use packed brown sugar for the best flavor. It gives the filling a rich, caramel-like sweetness.
- Pumpkin Puree – Use 100% pure pumpkin purée, not pumpkin pie filling with added sugar and spices.
- Cornstarch – Thickens the pumpkin filling, making it creamy and smooth as it bakes.
- Salt – A pinch of salt enhances the pumpkin flavors, spices, and sweetness.
- Pumpkin Pie Spice – Use a pre-made pumpkin pie spice or make your own by mixing cinnamon, nutmeg, ginger, and cloves.
- Heavy Cream – Adds richness and helps make the filling smooth and creamy.
How To Make Pumpkin Pie Cookies
Making Pumpkin Pie Cookies is easier than you might think! With a soft, buttery cookie base and a rich, spiced pumpkin filling, these cookies bring all the cozy flavors and fall into one delicious bite. Follow these simple steps to create the perfect seasonal treat!
Cream the Butter and Sweetener
Combine softened butter (or coconut oil for a dairy-free option), cream cheese, and your preferred sweetener in a large mixing bowl.
Tip: Ensure the butter is at room temperature. It won’t mix well if it’s too cold and might cause lumps. To soften butter quickly, cut it into small cubes and let it sit at room temperature for about 15 minutes.
Use a hand mixer or stand mixer to blend the ingredients until smooth and creamy, ensuring no lumps remain. This should take about 2-3 minutes.
Add Wet Ingredients
Once the butter mixture is smooth, add the egg and vanilla extract. Continue mixing until the egg is fully incorporated.
Tip: Make sure your egg is at room temperature. A cold egg can cause the butter to solidify, making the dough harder to mix. To quickly bring an egg to room temperature, place it in a bowl of warm water for about 5 minutes.
Prepare Dry Ingredients
In a separate bowl, whisk together the almond flour, baking powder, and xanthan gum.
Tip: For a smoother dough, sift the almond flour before mixing it with the other dry ingredients. This will help avoid any lumps in the dough.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Tip: Be sure to add the dry ingredients slowly to avoid overmixing, which can make the cookies dense. Stir just until the dough comes together. If the dough feels too sticky, add a bit more almond flour (1 tablespoon at a time) until it firms up.
Chill the Dough
Once the dough is well-mixed, cover the bowl with plastic wrap and refrigerate it for 20-30 minutes.
Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking. If you’re short on time, pop the dough in the freezer for about 10-15 minutes.
Make the Pumpkin Pie Filling
In a medium bowl, whisk together 1 egg, ¼ cup brown sugar, ½ cup pumpkin purée, 1 teaspoon cornstarch, ⅛ teaspoon sea salt, 1 teaspoon pumpkin pie spice, and ¼ cup heavy cream.
Mix Until Smooth
Whisk the filling until smooth and well combined. The mixture should be slightly thick but pourable.
Preheat the Oven
Preheat your oven to 325°F (160°C).
Prepare Your Baking Sheet
Line a baking sheet with parchment paper or a silicone baking mat.
Tip: Parchment paper prevents the cookies from sticking and makes for easy cleanup. A silicone baking mat will also help evenly distribute the heat for consistent baking.
Assemble the Cookies
Remove the chilled dough from the refrigerator. Scoop about 1 tablespoon of dough and roll it into a ball using your hands.
If the dough is too sticky, dust your hands lightly with almond flour to make handling the dough easier.
Flatten the Dough
Gently flatten each dough ball with your palm or the back of a spoon to form a small, round base.
If you want the cookies to have a perfect shape, you can use the back of a tablespoon to create a slight indentation in the center, holding the pumpkin filling.
Place the cookie bases on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Add the Pumpkin Pie Filling
Use a teaspoon to carefully add a small dollop of the pumpkin pie filling into the center of each cookie base.
Bake the Cookies
Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the edges of the cookies are lightly golden and the filling is set.
Cool the Cookies
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Letting the cookies cool on the baking sheet first helps them firm up and ensures the filling sets properly.
Tips For Making The Best Pumpkin Pie Cookies
- Use Room Temperature Ingredients: Room temperature butter, cream cheese, and eggs mix better, making the dough smoother. Cold ingredients can make it lumpy.
- Chill The Dough: Chilling the dough keeps the cookies from spreading too much and helps the dough firm up, making it easier to shape.
- Don’t Overfill the Cookies: Only use about 1 teaspoon of filling per cookie. Too much can cause it to spill out while baking.
- Watch the Baking Time: Start checking around 15 minutes. The edges should be golden, and the filling should look set but still soft.
- Fresh Spices for Flavor: Freshly ground spices add stronger flavor. Use fresh cinnamon or nutmeg for a bigger flavor boost if you can.
- Make Even-Sized Cookies: Even sizes bake better. Use a spoon or small scoop to get the same amount of dough for each cookie.
- Use a Cookie Scoop: A cookie scoop makes it easier to create even-sized cookies so they all bake evenly. It also helps you shape the dough without sticking to your hands.
Storing Ideas
- Fridge – store these keto pumpkin pie cookies in the fridge for up to 7 days. You can also leave them on the table for about two days.
- Freezer – If you want to freeze these gluten-free pumpkin cookies, just place them in an airtight container and freeze them for up to a month.
More Cookie Recipes
Keto Pumpkin Pie Cookies
Description
Ingredients
For the Batter
- 2 cups almond flour superfine, blanched
- ¼ cup butter unsalted, or coconut oil
- 1 egg large
- ¼ cup cream cheese at room temperature
- ⅓ cup sweetener
- ½ tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp xanthan gum
For the Pumpkin Pie Filling
- 1 large egg
- ¼ cup brown sugar
- ½ cup pumpkin purée
- 1 tsp cornstarch
- ⅛ tsp salt
- 1 tsp pumpkin pie spice
- ¼ cup heavy cream
Instructions
- Make the Cookie Dough. In a mixing bowl, combine the softened butter (or coconut oil), cream cheese, and sweetener. Mix the ingredients together until smooth and creamy.
- Add the large egg and vanilla extract to the mixture, continuing to mix until fully combined.
- In a separate bowl, whisk together the almond flour, baking powder, and xanthan gum.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Once the dough is ready, cover it and refrigerate for 20-30 minutes to allow it to firm up.
- Make the Pumpkin Pie Filling. In a medium bowl, whisk together the egg, brown sugar, pumpkin purée, cornstarch, sea salt, pumpkin pie spice, and heavy cream until smooth and well combined.
- Preheat the Oven. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Assemble the Cookies. Remove the chilled dough from the refrigerator. Scoop about 1 tablespoon of dough and roll it into a ball. Flatten it slightly using a spoon or a tablespoon to measure and form a cookie base.
- Place the cookie base on the prepared baking sheet, leaving some space between each cookie.
- Add the Filling. Use a teaspoon to add a dollop of the pumpkin pie filling to the center of each cookie base. Be careful not to overfill.
- Bake the Cookies. Bake in the preheated oven for 18-20 minutes or until the edges are lightly golden and the filling is set.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
This look amazing. How many cookies does this recipe make based on the 1 tbsp of dough per cookie. How many cookies per serving?
I’m so glad you like it! This recipe yields 12 cookies. The nutrition information is calculated per cookie to keep it simple.