Coconut Almond Flour Pumpkin Cheesecake Cookies (Gluten-Free, Keto-Friendly, No Added Sugar)!

Pumpkin cheesecake...in a cookie?! 🎃🥥🍪

These Coconut Pumpkin Cheesecake Cookies bring together creamy pumpkin flavor and my signature coconut flavored almond flour. Naturally delicious, gluten-free, no added sugar, and keto-friendly—because fall treats should be something you can feel good about enjoying!

Are you a pumpkin cheesecake fan? 🎃😍

Cookie Dough

• 2 cups of coconut flavored almond flour

• 2 tablespoons of tapioca flour

• ½ teaspoon baking powder

• ¼ teaspoon of salt

• 1 egg

• ¼ cup melted coconut oil

• ¼ cup monk fruit

Whisk the almond flour, tapioca flour, baking powder, and salt in a separate bowl. Then in another bowl, whisk the monk fruit, oil, and egg. Combine the wet ingredients with the dry ingredients. Chill for 1 hour.

Pumpkin Cream Filling

• 4 ounces cream cheese

• ¼ cup pumpkin purée

• 2 Tablespoons of Monk fruit

• ½ teaspoon cinnamon

• ¼ teaspoon pumpkin pie spice

Combine all the ingredients and whisk or lightly beat with a hand mixer.

Form cookie dough into balls about 1-2 Tablespoons in size and fill with a generous teaspoon your pumpkin cream filling. Close your cookie dough balls and place on your prepared cookie sheet.

 Bake at 350°F for approximately 12 minutes.