Low-Carb Pumpkin Cream Cheese Cookies

by | Dec 15, 2018 | Baking, Dessert, Keto, Low-carb, Recipes

Low-Carb Pumpkin Cream Cheese Cookies
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Ah, ’tis the season for pumpkin spice everything, which set me off on a mission to discover and/or develop some tasty and healthful (i.e. low-carb) pumpkin treats. I loved making pumpkin thumbprint cookies, but was searching for lower-carb treats, I was so excited to discover a recipe on Melissa Sevigny’s “Breathe I’m Hungry” blog, and honestly, it was absolutely perfect as written. The first time I made it exactly as it appears in her blog. The next time I made just a few changes to add a bit more spice, using a homemade pumpkin spice blend that adds a bit of ginger and clove (which I love!), Some folks aren’t too thrilled with the flavor of clove, though, so if you’re not a fan, perhaps the spice blend in the original recipe is best for your taste buds. I also adjusted the quantity of ingredients to make more cookies, and help make the ratio of batter and filling match up a bit better for me. I had quite a bit of filling leftover the first time, which really wasn’t a problem, since I cooked it up in a small ramekin and it was delicious as well!

 

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Low-Carb Pumpkin Thumbprint Cookies

  • Author: Stacey McNeill
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Description

Such a delicious treat! I had a tough time keeping the hubby and son away from these while they cooled, so just know it’s tough to wait to try them, but really important to let them cool and set for a good 10 minutes. Actually, I like them even better after they have been refrigerated for an hour or two, making these a perfect make-ahead treat (that is, if they don’t disappear before you get them in the fridge.

Ingredients

  •  1/2 cup Butter (1 stick), softened
  • 2 1/2 cups almond flour
  • 1/2 cup canned pumpkin
  • 1 whole egg
  • 1 egg white
  • 1 cup granulated monkfruit or erythritol sweetener I use Swerve or Lakanto brands
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/8 tsp ground clove
  • 1/4 tsp salt

Cheesecake Filling

  • 4 ounces softened cream cheese
  • 1/2 tsp. vanilla
  • 1 egg
  • 2 tbsp. powdered erythritol or monkfruit sweetener

Instructions

  1. Preheat oven to 350 degrees Farenheit. Line two baking sheets with parchment baking paper.

  2. Combine dry ingredients in small mixing bowl and mix well. I usually use a wire whisk, but sometimes the almond flour is very clumpy, so in that case I’ll use a sifter or my small food processor.

  3. Beat butter in medium mixing bowl until smooth. Add egg and mix well. Add pumpkin and beat until well combined

  4. Add dry ingredients to wet ingredients and mix well.

  5. Scoop the cookie batter into rounded tablespoons (about 1 1/2 tablespoon each), roll into a ball and place on parchment-lined baking sheet.

  6. Use the back of a round scoop or tablespoon to form a round indentation in the top of each ball of dough.

  7. Combine the cheesecake filling ingredients in a small mixing bowl using a hand mixer. Blend until smooth.

  8. Carefully spoon the filling into the tops of each cookie.

  9. Bake cookies for 17 to 20 minutes, or until golden brown and the filling appears to be set.

  10. Remove from oven and allow to cool on the cookie sheets on a cooling rack for at least 10 minutes.

  11. Store extras in an airtight container in the fridge up to one week or in the freezer up to three months.