Pumpkin spice cookies with a creamy cheesecake center are the fall treat everyone asks for. These sugar-free pumpkin cheesecake cookies are thick, soft and golden-orange, and every one hides a pocket of sweet cream cheese filling.
The dough is almond and coconut flour with pure pumpkin, an egg and a little butter, sweetened with allulose. Each of the 10 cookies has about 110 calories and 2g net carbs.
Freezing the cheesecake centers first is the secret. Frozen filling is easy to wrap and stays creamy inside instead of leaking out.
Why You’ll Love These Sugar-Free Pumpkin Cheesecake Cookies
- A creamy surprise. Every cookie has its own cheesecake center.
- Thick and soft. Tall, rounded cookies with tender pumpkin crumb.
- 2g net carbs per cookie. Each of the 10 cookies has about 110 calories.
- Pumpkin spice everything. Pure pumpkin and pumpkin pie spice in the dough.
Ingredient Notes
Pumpkin. Half a cup of LIBBY’S 100% Pure Pumpkin gives these sugar-free pumpkin cheesecake cookies their color and moisture.
Flours. Five-eighths of a cup of Bob’s Red Mill super-fine almond flour and 3 tablespoons of coconut flour make a thick dough. Let it rest before adding more coconut flour; it firms up as it sits.
Butter and egg. Two tablespoons of melted, cooled butter and one large egg bind the dough, with a teaspoon of baking powder for lift.
Cheesecake centers. Three and a half ounces of Philadelphia Neufchâtel beaten with powdered allulose, divided into 10 small mounds and frozen.
Allulose. Granulated allulose sweetens the dough and powdered allulose sweetens the filling. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like pumpkin, almond flour and eggs yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Pumpkin Cheesecake Cookies
You need an 18×13-inch rimmed baking sheet, parchment, mixing bowls and a cookie scoop. Prep takes about 25 minutes, the cookies bake for 17 to 21 minutes, and freezing, resting and cooling take about an hour.
Freeze the centers
Step 1. Beat the Neufchâtel and powdered allulose until smooth. Divide into 10 mounds (11 to 12g each) and freeze for 25 minutes.
Make the dough
Step 2. Whisk the pumpkin, butter, egg and granulated allulose together.
Step 3. Add the almond flour, coconut flour, spice and baking powder and fold into a thick dough. Rest for 10 minutes, and chill another 10 minutes if sticky.
Step 4. Preheat the oven to 350°F (175°C) and line the baking sheet.
Stuff and shape
Step 5. Divide the dough into 10 portions. Flatten into thick discs, add one frozen cheesecake mound to each, wrap the dough around the filling and seal.
Step 6. Place seam-side down, 2 inches apart, and shape into thick, rounded domes without flattening too much.
Bake and cool
Step 7. Bake for 17 to 21 minutes, until lightly cracked, golden-orange and set at the edges.
Step 8. Cool on the tray for 15 minutes, then on a rack for 10 minutes before serving the sugar-free pumpkin cheesecake cookies.
Success Tips for Sugar-Free Pumpkin Cheesecake Cookies
Freeze the filling first. Frozen mounds are easy to wrap and do not leak in the oven.
Seal completely. Pinch every seam closed so the cheesecake stays inside.
Keep them thick. Tall, rounded cookies show a visible cheesecake center when broken open.
Do not overbake. Take them out when the edges are set and the tops lightly cracked, so the centers stay creamy.
Serving Ideas
Serve them slightly warm with coffee, pack them in a fall cookie box, or set them out at a Thanksgiving dessert table. Break one open so everyone sees the creamy center.
More Pumpkin Treats
For a no-filling cookie, try my sugar-free pumpkin chocolate chip cookies. If you love plain cheesecake cookies, the sugar-free cheesecake cookies are a classic.
And for a creamy cup, make the high-protein pumpkin cheesecake cups.
Storage
Refrigerate leftover sugar-free pumpkin cheesecake cookies in an airtight container.
Sugar-Free Pumpkin Cheesecake Cookies FAQ
Why freeze the cheesecake centers?
Frozen mounds hold their shape while you wrap the dough around them, which keeps the filling inside.
My dough is sticky. Should I add more coconut flour?
No. Let it rest 10 minutes and chill another 10 if needed. Coconut flour keeps absorbing moisture as it sits.
How do I know the cookies are done?
After 17 to 21 minutes they should be lightly cracked, golden-orange and set at the edges.
How many sugar-free pumpkin cheesecake cookies does this make?
The recipe makes 10 sugar-free pumpkin cheesecake cookies.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Soft pumpkin spice cookies with a creamy cheesecake heart, these sugar-free pumpkin cheesecake cookies are fall in a single bite.
Sugar-Free Keto Pumpkin Cheesecake Cookies
Ingredients
Equipment
Method
- Beat Neufchâtel and powdered allulose until smooth. Divide into 10 mounds (11–12g each); freeze 25 minutes.
- Whisk pumpkin, butter, egg, and granulated allulose together.
- Add almond flour, coconut flour, spice, and baking powder. Fold into thick dough; rest 10 minutes. Chill another 10 minutes if sticky.
- Preheat oven to 350°F (175°C); line baking sheet.
- Divide dough into 10 portions. Flatten into thick discs, add one frozen cheesecake mound to each, wrap dough around filling, and seal.
- Place seam-side down, 2 inches apart. Shape thick, rounded domes without flattening excessively.
- Bake 17–21 minutes until lightly cracked, golden-orange, and set at the edges.
- Cool on tray 15 minutes, then on rack 10 minutes before serving.
Notes
- Freeze filling before enclosing to prevent leaks.
- Keep cookies thick for visible cheesecake centers.
- Do not add extra coconut flour before resting.
- Avoid overbaking; cookies should remain tender with creamy centers.
- Refrigerate leftovers in an airtight container.