Keto Pumpkin Cheesecake Cookies
6 cookies A new favorite for your holiday baking list this year. Spiced, sweet, sugar-free cheesecake gooey center wrapped in a warm, cozy low carb pumpkin cookie. x saved olivia.wyles Resident Chef October 10, 2024 30 min.43 min.3/5 30 min. 43 min. 3/5 Tools: 1x Measuring Cups1x Measuring Spoons1x Hand mixer1x Small Mixing Bowl (about 1 QT)1x Medium Mixing Bowl (3 – 4 QT)1x Large Mixing Bowl (8 QT +)1x French Whisk1x Icing Spatula1x Disher (cookie scoop or spoons)1x Baking Sheet (or plate)1x Paper Towel1x Baking Sheet with Parchment Paper or Silicone Matt1x Cooling Rack 1x Measuring Cups 1x Measuring Spoons 1x Hand mixer 1x Small Mixing Bowl (about 1 QT) 1x Medium Mixing Bowl (3 – 4 QT) 1x Large Mixing Bowl (8 QT +) 1x French Whisk 1x Icing Spatula 1x Disher (cookie scoop or spoons) 1x Baking Sheet (or plate) 1x Paper Towel 1x Baking Sheet with Parchment Paper or Silicone Matt 1x Cooling Rack Directions: 1. Preparation: Preheat your oven to 350 degrees F (177 degrees C). Line a 18″ x 13″ baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat your oven to 350 degrees F (177 degrees C). Line a 18″ x 13″ baking sheet with parchment paper or a silicone baking mat. Set aside. 2. Create Cheesecake Filling: In a medium mixing bowl, use an electric mixer to beat the cream cheese, Monk Fruit Sweetener with Allulose, vanilla extract, and pumpkin pie spice on medium-high speed until the mixture is light and fluffy and the sweetener has fully dissolved about two minutes. Using a small cookie scoop (equivalent to 1 to 1.5 tablespoons) or a tablespoon, portion out the cream cheese mixture into about 6 portions onto a plate or baking sheet. Place in the freezer to harden for about 30 minutes as you prepare the dough. (See Note 1) In a medium mixing bowl, use an electric mixer to beat the cream cheese, Monk Fruit Sweetener with Allulose, vanilla extract, and pumpkin pie spice on medium-high speed until the mixture is light and fluffy and the sweetener has fully dissolved about two minutes. Using a small cookie scoop (equivalent to 1 to 1.5 tablespoons) or a tablespoon, portion out the cream cheese mixture into about 6 portions onto a plate or baking sheet. Place in the freezer to harden for about 30 minutes as you prepare the dough. (See Note 1) 3. Dry Pumpkin Puree: Spread canned pumpkin puree in a thin layer onto a plate. Using paper towels, pat the puree to remove excess moisture until it’s reduced to about ¼ cup. The consistency should be similar to play-dough, and you should be able to shape it into a ball. This typically requires about 8 full-size paper towels, depending on their absorbency. (See Note 2) Spread canned pumpkin puree in a thin layer onto a plate. Using paper towels, pat the puree to remove excess moisture until it’s reduced to about ¼ cup. The consistency should be similar to play-dough, and you should be able to shape it into a ball. This typically requires about 8 full-size paper towels, depending on their absorbency. (See Note 2) 4. Prepare Pumpkin Cookie Dough: In a small mixing bowl, combine the coconut flour, baking powder, pumpkin pie spice, and salt. Whisk the ingredients together, then set the bowl aside. In a large mixing bowl, use an electric mixer to cream together the coconut oil and Golden Monk Fruit Sweetener with Allulose on medium speed until fluffy. (See Note 3) Add egg yolks and vanilla extract. Beat on medium speed until pale and fluffy. Beat in dried pumpkin puree on medium speed. Add coconut flour mixture and combine on low speed. In a small mixing bowl, combine the coconut flour, baking powder, pumpkin pie spice, and salt. Whisk the ingredients together, then set the bowl aside. In a large mixing bowl, use an electric mixer to cream together the coconut oil and Golden Monk Fruit Sweetener with Allulose on medium speed until fluffy. (See Note 3) Add egg yolks and vanilla extract. Beat on medium speed until pale and fluffy. Beat in dried pumpkin puree on medium speed. Add coconut flour mixture and combine on low speed. 5. Assemble Cookies: Using a small cookie scoop (about 1 to 1.5 tablespoons in size) or a tablespoon, divide the pumpkin cookie dough into approximately 12 portions on the prepared baking sheet. Flatten each portion. Place a frozen dollop of cream cheese in the center of 6 of the flattened cookies. Cover each with another flattened cookie and press the edges to seal in the cream cheese. Flatten slightly to ensure even baking since these will not spread in the oven, but don’t allow the cream cheese to escape. In a small bowl, mix together Lakanto’s Classic Monk Fruit Sweetener with Allulose and pumpkin pie spice. Roll each pumpkin cheesecake cookie dough in sweet pumpkin spice coating until completely covered, then place on a prepared baking sheet. Using a small cookie scoop (about 1 to 1.5 tablespoons in size) or a tablespoon, divide the pumpkin cookie dough into approximately 12 portions on the prepared baking sheet. Flatten each portion. Place a frozen dollop of cream cheese in the center of 6 of the flattened cookies. Cover each with another flattened cookie and press the edges to seal in the cream cheese. Flatten slightly to ensure even baking since these will not spread in the oven, but don’t allow the cream cheese to escape. In a small bowl, mix together Lakanto’s Classic Monk Fruit Sweetener with Allulose and pumpkin pie spice. Roll each pumpkin cheesecake cookie dough in sweet pumpkin spice coating until completely covered, then place on a prepared baking sheet. 6. Bake: Bake for 12-13 minutes at 350 degrees F (177 degrees C). Allow to cool for 10 minutes on a baking sheet, then transfer to a cooling rack to cool completely. If you prefer a cool cheesecake center instead of a gooey one, place it in the refrigerator for several hours or overnight to set up. Either option tastes amazing! Bake for 12-13 minutes at 350 degrees F (177 degrees C). Allow to cool for 10 minutes on a baking sheet, then transfer to a cooling rack to cool completely. If you prefer a cool cheesecake center instead of a gooey one, place it in the refrigerator for several hours or overnight to set up. Either option tastes amazing! Notes: Freezing the cream cheese before baking allows for easier handling and ensures it keeps its shape during baking. Keep it in the freezer until you’re ready to bake. Use canned pumpkin puree rather than homemade because homemade puree can add extra moisture, making the cookies too wet. The coconut oil should be soft yet remain solid. If it’s overly soft, refrigerate it briefly to firm up. If it’s too hard, let it sit out until it reaches room temperature. The coconut oil mixture will look crumbly at first, but then it will start to cream together as you mix. You can substitute coconut oil with unsalted grass-fed butter if you desire. Special thanks to In Bloom Bakery and Cheat Day Design for recipe inspiration. Allulose adds 32g carbs on the straight-up nutrition label, but since it does not affect blood sugar, this is omitted from the estimated nutrition facts. Freezing the cream cheese before baking allows for easier handling and ensures it keeps its shape during baking. Keep it in the freezer until you’re ready to bake. Use canned pumpkin puree rather than homemade because homemade puree can add extra moisture, making the cookies too wet. The coconut oil should be soft yet remain solid. If it’s overly soft, refrigerate it briefly to firm up. If it’s too hard, let it sit out until it reaches room temperature. The coconut oil mixture will look crumbly at first, but then it will start to cream together as you mix. You can substitute coconut oil with unsalted grass-fed butter if you desire. Special thanks to In Bloom Bakery and Cheat Day Design for recipe inspiration. Allulose adds 32g carbs on the straight-up nutrition label, but since it does not affect blood sugar, this is omitted from the estimated nutrition facts. Nutrition Serving: 96g Calories: 226kcal (11%) Carbohydrates: 8.88g (3%) Protein: 3.97g (8%) Fat: 19.41g (30%) Saturated Fat: 14.08g (88%) Cholesterol: 74.35mg (25%) Sodium: 193.78mg (8%) Potassium: 274.5mg (8%) Fiber: 3.93g (16%) Sugar: 3.38g (4%) Net Carbohydrates: 4.95g About the Author: olivia.wylesResident Chef # 5 40 Followers Published Recipes: 16Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-25 Published Recipes: 16 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-25 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.