Keto Cottage Cheese Pumpkin Spice Cookies

Fall always makes me want warm spices and fresh baked treats, but regular bakery cookies are packed with sugar.

That is why I created these keto cottage cheese pumpkin spice cookies. They give you all the cozy pumpkin flavor without breaking your daily eating plan.

Adding blended cottage cheese might sound a bit unusual, but it gives the dough a soft texture and adds some extra protein.

The simple cinnamon drizzle on top makes them feel like a special bakery treat while staying completely low carb.

I bake a batch whenever I want an easy sweet snack that is keto friendly and keeps me satisfied.

Why You’ll Love This Recipe

Incredible Soft Texture – Blended cottage cheese and pumpkin make these cookies melt in your mouth without drying out.

Authentic Fall Flavor – Warm pumpkin pie spice and brown monk fruit give you classic autumn taste without the sugar.

Sneaky Protein Boost – Cottage cheese adds extra wholesome protein to your sweet treat while keeping every bite tender.

Rich Bakery Frosting – The spiced cream cheese drizzle adds luxurious sweetness that makes them look and taste professional.

Recipe Ingredients

For the Cookies

• 1/3 cup Full-Fat Cottage Cheese
• 1/3 cup Pumpkin Puree
• 1/4 cup Unsalted Butter, softened
• 1/2 cup Brown Monk Fruit Sweetener
• 1 Large Egg Yolk
• 1 tsp Vanilla Extract
• 2 1/4 cups Blanched Almond Flour
• 2 tbsp Coconut Flour
• 2 tsp Pumpkin Pie Spice
• 1/2 tsp Baking Powder
• 1/4 tsp Xanthan Gum
• 1/4 tsp Salt

For the Cinnamon Drizzle

• 2 oz Cream Cheese, softened
• 1/4 cup Powdered Monk Fruit Sweetener
• 1/2 tsp Ground Cinnamon
• 2 tbsp Heavy Cream

How To Make

Step 1

Blend the cottage cheese and pumpkin puree together in a small blender or food processor until completely smooth.

Step 2

In a large bowl, beat the butter and brown sweetener until creamy. Add the pumpkin mixture, egg yolk, and vanilla, and beat until smooth.

Step 3

Whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, xanthan gum, and salt. Stir into the wet mixture until a soft dough forms, then chill for 30 minutes.

Step 4

Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into 1 1/2 tbsp balls and flatten each one to about 1/2 inch thick.

Step 5

Bake for 14 to 16 minutes, until the edges are golden and the tops look set. Cool on the baking sheet for 15 minutes, then move to a wire rack and cool completely.

Step 6

Whisk the cream cheese, powdered sweetener, cinnamon, and heavy cream until smooth and pourable. Drizzle over the cooled cookies and let set for 15 minutes.

Tips

Blend the Cottage Cheese Until Silky Smooth

When blending the cottage cheese with the pumpkin, keep going until every single white curd disappears.

If you leave little lumps behind, they will leave wet spots in your finished cookies.

A completely smooth blend gives you the tender, melt-in-your-mouth center that makes these cookies so good.

Check Your Canned Pumpkin

You will get the best results if you check the label to ensure you have pure pumpkin puree and not pumpkin pie mix.

Pumpkin pie mix is packed with regular sugar and will ruin your low carb macros.

If your pumpkin puree looks watery in the can, I recommend dabbing it lightly with a paper towel before measuring it out.

Do Not Skip Chilling the Dough

I have found that chilling the dough for the full 30 minutes is essential for the right texture.

The coconut flour needs that rest time to absorb the extra moisture from the pumpkin and cottage cheese.

Chilling also firms up the butter so your cookies hold their shape instead of spreading out flat on the pan.

More Recipes

• Keto Cottage Cheese Pumpkin Bread
• Keto Pumpkin Chocolate Chip Cookies
• Keto Pumpkin Cookies with Cream Cheese Frosting
• Keto Pumpkin Snickerdoodles
• Keto Pumpkin Spice Blondies

Frequently Asked Questions

Can you taste the cottage cheese in these cookies?

Not at all, because blending it with the pumpkin puree creates a completely smooth base that disappears into the dough.

It simply gives the cookies a soft, cake-like texture while adding extra protein to your low carb treat.