These Keto Pumpkin Pie Cookies have everything I love about pumpkin pie, just in a much more fun, individual size. The cookie base is soft, buttery, and tender, while the center is creamy and full of warm pumpkin spice flavor.
They really do taste like little pumpkin pies. You get that contrast between the soft almond flour cookie and smooth pumpkin filling in every bite, with plenty of cozy fall spice without the cookies being overly sweet.
I especially love making them during pumpkin season when I want something a little different from a full pie. They’re easy to serve for Thanksgiving or fall gatherings, but they’re just as good with a cup of coffee at home. If you enjoy this style of dessert, my keto pecan pie cookies are another favorite.
Why You’ll Love These Pumpkin Pie Cookies
- They taste like mini pumpkin pies – You get a tender cookie base with a creamy pumpkin-spice center in every bite.
- Soft and buttery – The almond flour cookie stays tender rather than dry or crumbly.
- Perfect for pumpkin season – Warm pumpkin pie spice gives them that classic fall flavor.
- Naturally gluten-free – The cookie base is made with almond flour instead of wheat flour.
- Easy to portion and share – The recipe makes 12 individual cookies, so there’s no pie to slice or serve.
Keto Pumpkin Pie Cookies Ingredients
These cookies have two parts: a soft almond flour cookie base and a creamy pumpkin pie filling.
For the Cookie Base
- Almond Flour – Use superfine, blanched almond flour for the softest texture. Almond meal will make the cookies more coarse.
- Butter – Use unsalted butter, softened to room temperature for easier mixing and even texture.
- Egg – Helps bind the dough and gives the cookies structure.
- Cream Cheese – Use full-fat cream cheese at room temperature so it blends smoothly with the butter.
- Sweetener – Use a granulated keto sweetener that measures like sugar.
- Vanilla Extract – Adds a little extra warmth and sweetness to the cookie base.
- Baking Powder – Adds a little lift and helps keep the cookies tender.
- Xanthan Gum – Helps bind the almond flour dough so the cookies hold their shape.
For The Pumpkin Pie Filling
- Egg – Helps the pumpkin filling set as the cookies bake.
- Sugar-Free Brown Sweetener – Adds sweetness and a deeper brown-sugar-style flavor while keeping the cookies low in sugar.
- Pumpkin Puree – Use 100% pure pumpkin puree, not pumpkin pie filling.
- Cornstarch – Helps thicken the filling so it sets nicely inside the cookies.
- Salt – Balances the sweetness and brings out the pumpkin spice flavor.
- Pumpkin Pie Spice – Use a store-bought blend or make your own with cinnamon, nutmeg, ginger, and cloves.
- Heavy Cream – Keeps the pumpkin filling smooth and creamy.
How To Make Keto 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), 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, â…› 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 the oven to 325°F (160°C).
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 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 18-20 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 the Best Pumpkin Pie Cookies
- Use room-temperature butter and cream cheese. They blend more smoothly and create a more even cookie dough.
- Don’t skip chilling the dough. The dough is much easier to shape once it has had time to firm up.
- Use superfine almond flour. It gives the cookies a softer, less grainy texture than almond meal.
- Don’t overfill the centers. About 1 teaspoon of pumpkin filling per cookie is enough.
- Make the cookies similar in size. This helps them bake evenly.
- Watch the edges rather than the clock alone. The cookies are ready when the edges are lightly golden and the centers look set.
How to Store Pumpkin Pie Cookies
Because these cookies have a creamy pumpkin filling made with egg and dairy, I recommend storing them in the refrigerator.
Refrigerator
Place the cooled cookies in an airtight container and refrigerate for up to 5 days.
For the best texture, you can let one sit at room temperature for a few minutes before eating.
Freezer
Place the cooled cookies in a freezer-safe container with parchment paper between the layers.
Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I Make Pumpkin Pie Cookies Ahead of Time?
Yes. These cookies are a great make-ahead fall dessert because they can be stored in the refrigerator after baking. Let them cool completely, then transfer them to an airtight container and keep them chilled until you’re ready to serve.
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No. Use 100% pure pumpkin puree for this recipe.
Pumpkin pie filling already contains sweeteners and spices, which would change both the flavor and sweetness of the cookie filling.
Why Do I Need to Chill the Cookie Dough?
Chilling helps the almond flour dough firm up, which makes it much easier to roll and shape.
It also helps the cookie bases hold their shape once they go into the oven, so I wouldn’t skip this step.
Can I Use Almond Meal Instead of Almond Flour?
I recommend using superfine blanched almond flour for the best texture.
Almond meal is more coarse and can make the cookie base heavier and more grainy.
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
- â…“ cup sweetener
- ½ tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp xanthan gum
For the Pumpkin Pie Filling
- 1 large egg
- ¼ cup sugar-free brown sweetener
- ½ cup pumpkin purée
- 1 tsp cornstarch
- â…› tsp salt
- 1 tsp pumpkin pie spice
- ¼ cup heavy cream
Instructions
- Make the Cookie Dough. Add the softened butter, cream cheese, and sweetener to a mixing bowl. Beat until smooth and creamy.
- Add the egg and vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the almond flour, baking powder, and xanthan gum.
- Gradually add the dry ingredients to the wet mixture and mix just until a soft dough forms.
- Cover the dough and refrigerate for 20–30 minutes.
- Make the Pumpkin Pie Filling. In a medium bowl, whisk together the egg, sugar-free brown sweetener, pumpkin puree, cornstarch, salt, pumpkin pie spice, and heavy cream until smooth.
- Preheat the Oven. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Shape the Cookies. Scoop about 1 tablespoon of chilled dough and roll it into a ball. Flatten slightly and make a small indentation in the center.
- Arrange the cookie bases on the prepared baking sheet.
- Add the Filling. Spoon about 1 teaspoon of pumpkin filling into the center of each cookie. Do not overfill.
- Bake. Bake for 18–20 minutes, or until the edges are lightly golden and the pumpkin filling is set.
- Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Sweetener: Use a granulated keto sweetener that measures like sugar for the cookie dough. For the pumpkin filling, use a sugar-free brown sweetener rather than regular brown sugar.
- Almond Flour: Superfine blanched almond flour gives these cookies the best texture. Almond meal will make them more coarse.
- Chilling: Don’t skip the 20–30 minute chill. It makes the dough much easier to shape and helps the cookies hold their shape.
- Storage: Refrigerate the cookies in an airtight container for up to 5 days.
- Freezing: Freeze for up to 1 month and thaw in the refrigerator before serving.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
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.
These were delicious and I grew up hating pumpkin, and pie crust. The crust is amazing, and could be used for a lot of different filling
S. You’re a genius in the kitchen.
We made these and they are delicious. I grew up hating pie crust and pumpkin, so I was shocked to discover that I liked these little pumpkin pies. They are way better than the original!
Yay! I’m so glad you loved them. It’s funny how sometimes a different version of a recipe can completely change the way we feel about classic flavors.
We made these again Sunday for my birthday. They were even better the second time I made them. Even. a small cake would have been too much and I have mo room in the freezer for leftovers, so these were the perfect choice. I think by Thanksgiving, I will have perfected these. It’s the perfect recipe for a small family, and the leftovers will find their way into sack lunches! I love the crust for these. Absolutely delicious. I’m using the recipe for Christmas but switching out the filling. This recipe is a keeper.
I really appreciate you sharing this experience. Recipes that are easy to portion and flexible enough for different fillings are honestly some of my favorite ones to develop because they work so well for holidays and family gatherings. I love hearing that this one has already become a repeat recipe in your kitchen.