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Pumpkin Snickerdoodles with Cream Cheese Filling
Sweet, dense pumpkin cookies filled with a rich layer of sweetened cream cheese. These low carb, sugar free Pumpkin Snickerdoodles are are the cookies of your low carb dreams!
These Pumpkin Snickerdoodle Cookies are low carb, keto-friendly, sugar free, gluten free, grain free, and can be enjoyed as a Trim Healthy Mama S Fuel!
My husband rolls his eyes when he sees me bring out the pumpkin, and he delights to tell me that it is not “officially” Fall until the middle of September.
This makes it even more strange that my husband is the one responsible for this recipe! (He should be proud that I actually waited until September to post it!)
He was scrolling through Facebook one day a few weeks ago and came across a recipe from the Recipe Critic (see original Pumpkin Cheesecake Snickerdoodles here).
He called me over to show it to me, and I knew immediately that I had to try to recreate that to be THM-friendly!
Low Carb Pumpkin Cookie Recipe
I didn’t have to look far, since I already had a Pumpkin Chocolate Chip Cookie recipe. But the first time I made it, I used all erythritol (and it was dubbed a flop).
Erythritol sometimes leaves a “cooling” sensation in your mouth. (Not something that pairs well with pumpkin.)
So next, I tried using Gentle Sweet, but I used coconut flour instead of the low carb blended flour.
But the coconut flour also made the cookies taste like coconut. Coconut . . . Pumpkin . . . not the greatest pair.
So I pressed on to a third try, and that time I struck gold . . . er, pumpkin. They were a hit!
This time, I still used the frugal blend of flour (⅓ cup each of almond flour, coconut flour, and flax meal).
Trust me, the ⅓ cup of coconut flour does NOT make the cookies taste like coconut at all.
My favorite Low Carb Sweetener
I also used Gentle Sweet for the sweetener. If you’ve followed my blog for any length of time, you know that Gentle Sweet is my favorite sweetener EVER!
It is a blend of xylitol, erythritol, and stevia. Perfectly blended, it is the closest taste to sugar of any substitute I have ever used. (Even closer than xylitol on its own.)
Gentle Sweet has rocked my world and totally changed the way I think about healthy desserts. Even non-THM/sugar-free people have commented on how “normal” it tastes in baked goods!
If, for some reason you are unable to purchase Gentle Sweet (but I encourage you to give it a try), you can use my Low Carb Powdered Sugar in equal amounts.
I think you could also use these cookies (minus the cream cheese filling) to make Pumpkin Whoopie Pies (perhaps another recipe)! Hmmm . . . something to work on.
If you, like me, enjoy pumpkin year-round, check out some of my other pumpkin recipes.
My all-time favorite is a Pumpkin Chocolate Chip Muffin in a Mug (with an optional cream cheese frosting). Made in minutes, it is the perfect texture for a muffin/cake.
But there are also Pumpkin Energy Bites, Pumpkin Pecan Cake, Pumpkin Bars with Cinnamon Cream Cheese Frosting, Pumpkin Protein Bars, Pumpkin Spice Latte, and more!
I love pumpkin, so I already have some things planned out for later in the season (including Pumpkin Spice Bagels)!
But back to these delicious cookies. Dense, a little bit chewy, and filled with a rich cream cheese layer, these Pumpkin Snickerdoodles are delicious.
Cooking Notes for Pumpkin Snickerdoodles
However, a note: These cookies MUST cool for several hours for the best results. I know it will be tempting to eat one fresh from the oven, but they are very soft when they first come out of the oven.
I usually let them rest on the cookie sheet for 5-10 minutes before I even try to move them. Then let them cool completely on the counter for up to 2 hours.
I store them in the refrigerator, and they taste great straight out of the refrigerator. Perfect with a cup of collagen coffee for a snack (or light breakfast).
They taste great right out of the oven, but the texture is not the same, and they will fall apart.
Also, it can be a bit tricky to shape them correctly. I use a small cookie scoop to measure out two balls of cookie dough. (It is important to chill the dough so they are easier to shape.)
I spray my hands with coconut oil cooking spray, roll one bit of dough into a ball, then flatten it into a circle. Place a small amount (think ½ teaspoon) of cream cheese in the center, then flatten another ball of dough and carefully lay it on top.
Working slowly, pull the edges of the bottom piece of dough up and press it into the top dough until the cream cheese is completely sealed inside. Then gently squeeze the dough back into a ball shape.
I know this may sound complicated, and it took me a few tries before I got it to work correctly, but you will get the hang of it!
These were tasted and approved by all of my children, my husband, and a few neighbors! I hope your family loves them as much as we do!
This recipe makes one dozen LARGE cookies. It is best to store them in the refrigerator.
Here are a few other pumpkin desserts you may like to try:
Pumpkin Chocolate Chip Muffin in a Mug
Pumpkin Chocolate Chip Muffins
30 Low Carb Pumpkin Recipes you MUST try!
If you need a smooth and creamy pudding-like dessert, try this Keto Pumpkin Pie Panna Cotta!
And if baked goods are your favorite, you must try this Keto Pumpkin Streusel Bread!
Ingredients needed for Pumpkin Snickerdoodles
Sweet, dense pumpkin cookies filled with a rich layer of sweetened cream cheese. These low carb, sugar free Pumpkin Snickerdoodles are are the cookies of your low carb dreams!
½ Cup Softened Butter
½ Cup Gentle Sweet
2 Tablespoons Pumpkin (I use canned pumpkin puree, nothing added)
2 Large Eggs
2 Teaspoons Vanilla Extract
½ Teaspoon Baking Soda
½ Teaspoon Mineral Salt
1 Cup Trim Healthy Mama Baking Blend (OR you can use ⅓ Cup each of Coconut Flour, Almond Flour, and Flax Meal)
1 - 1 ½ Teaspoons Pumpkin Pie Spice
For the Cream Cheese Filling
4 Ounces Softened Cream Cheese
1 Tablespoon Gentle Sweet
1 Teaspoon Vanilla Extract
For the “Coating”
¼ Cup Xylitol or Erythritol
¼ Teaspoon Pumpkin Pie Spice
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Pumpkin Snickerdoodles
Ingredients
- ½ Cup Softened Butter
- ½ Cup Gentle Sweet
- 2 Tablespoons Pumpkin I use canned pumpkin puree, nothing added
- 2 Large Eggs
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Baking Soda
- ½ Teaspoon Mineral Salt
- 1 Cup Trim Healthy Mama Baking Blend (OR you can use ⅓ Cup each of Coconut Flour, Almond Flour, and Flax Meal)
- 1 - 1 ½ Teaspoons Pumpkin Pie Spice
For the Cream Cheese Filling
- 4 Ounces Softened Cream Cheese
- 1 Tablespoon Gentle Sweet
- 1 Teaspoon Vanilla Extract
For the “Coating”
- ¼ Cup Xylitol (or Erythritol)
- ¼ Teaspoon Pumpkin Pie Spice
Instructions
- Preheat oven to 350.
- Cream butter and Gentle Sweet until smooth.
- Add pumpkin, eggs and vanilla and beat well.
- Add baking soda, mineral salt, baking blend (or flours), and pumpkin pie spice and mix again until combined.
- Refrigerate dough for 20-30 minutes.
Make the Cream Cheese Mixture
- In a medium size bowl, beat the softened cream cheese with the Gentle Sweet and vanilla. Place in refrigerator to chill until ready to assemble cookies (20 minutes or so).
Assembling the cookies
- Using a small sized cookie scoop, scoop out two balls of dough at a time.
- Lightly spray hands with coconut oil cooking spray, roll one bit of dough into a ball, then flatten it into a circle.
- Place a small amount (think ½ teaspoon) of cream cheese mixture in the center, then flatten another ball of dough and carefully lay it on top.
- Working slowly, pull the edges of the bottom piece of dough up and press it into the top dough until the cream cheese is completely sealed inside.
- Gently squeeze the dough back into a ball shape.
- In a shallow dish, combine the sweetener of choice and the pumpkin pie spice for the "sugar coating" of the cookie.
- Roll in sweetener/spice mixture until well coated, then place on a greased baking sheet.
- Using your fingers, lightly press the ball into a circle - the cookies do not spread, so they will keep their shape.
- Bake for 10-11 minutes.
- Allow to rest on the pan for 5-10 minutes before attempting to move.
- Store completely cooled cookies in the refrigerator.
Notes
Nutrition
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Kelly Anthony
These cookies look and sound amazing! So perfect for the fall!
Kayla
Seriously delicious! 🍪
Dawn
You do lovely work and make it look easy!!
Thank you so much for making time to experiment until you have a wonderful cookie and then
share it!
I made these and they have a perfect "Nailed It" appearance. hahah
They are quite tasty and I plan to share them with low carb friends, if they get here soon! ")
Grateful.
Dawn
These are impressive cookies. Mine didn't turn out as pretty as yours,
but my cookie consumers don't know any better! ")
This recipe will get plenty of use. Thank YOU!
Jackie @ The Seaside Baker
Oh my these look fantastic! The best part is that they are keto!!!!
Jenna
Wow love the guilt free take on these pumpkin snickerdoodles and I totally agree with you. I don't get why we relegate pumpkin to a few months out of the year either. It should be the entire cold season in my opinion.
Colleen
Thanks for this recipe! I made a yummy substitution - maple flavoring instead of vanilla. Delicious! Unfortuntely, I didn't have Gentle Sweet, so had to use Super Sweet - was a bit tricky to get the right amount, but overall these were a hit.
Nona
Just made these and even my husband liked them.
How many carbs are in each cookie?
Will definitely make these again.
Sarah Hardy
I'm so glad you enjoyed them! There are 7 carbs and 4 grams of fiber. This makes a total of 3 net carbs per cookie.
Fitoru fitness
Yum! These look fabulous and OMG that creamy filling! Looks amazing!!!
Sarah Hardy
Thanks, hope you'll give them a try!
Edika
I ran out of vanilla so I used maple extract in the dough and pecan extract in the filling. They were easier to shape than I thought they were going to be. They just got out of the oven and they taste amazing. Of course the one I ate was mushy because I didn't have the patience to wait until they cooled to taste one. I'll wait until the others cool before I eat another one, but at least now I know the maple and pecan extract didn't mess up the recipe. I'll make them again with vanilla for sure. The one mushy cookie I had was super tasty!