Keto Cottage Cheese Pumpkin Cookies (Soft & Crumbl-Style)

By David Bredbury in Dec 12, 2025

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Keto Cottage Cheese Pumpkin Cookies (Soft & Crumbl-Style)

Soft, thick, and gently spiced, these keto pumpkin cookies are designed to feel indulgent—not like a low-carb compromise. They bake up plush and tender, with a texture closer to bakery-style pumpkin cookies or Crumbl-inspired treats than crisp gingersnaps. Each cookie stays moist, lightly chewy, and rich, with just about 3 grams net carbs per cookie.

The secret isn’t just pumpkin purée. It’s the combination of blended cottage cheese, whey protein, and a dual-sweetener system that prevents dryness and gritty texture—two of the most common problems in keto cookies. Cottage cheese adds moisture and structure without heaviness, pumpkin reinforces softness, and whey protein helps the cookies set while staying tender instead of crumbly.

These cookies work beautifully as-is, but the optional cream cheese filling or frosting pushes them firmly into bakery territory. Stuff them for a surprise center or frost them once cooled for that classic soft-cookie finish.

Why These Keto Pumpkin Cookies Work

Blended Cottage Cheese Creates a Soft Crumb

Once blended smooth, cottage cheese behaves like a protein-rich cream base. It adds moisture and structure without making the cookies dense or eggy, and it prevents the dryness that almond flour alone can cause.

Pumpkin Purée Locks in Moisture

Pumpkin provides gentle sweetness, subtle flavor, and long-lasting softness. It keeps the cookies plush even after cooling.

Whey Protein Improves Structure

A small amount of vanilla whey protein helps the cookies set properly, giving them a bakery-style bite instead of a fragile, crumbly texture.

Dual Sweetener Prevents Grit

Using both granular and powdered Swerve balances sweetness and prevents crystallization as the cookies cool.

Low Bake Temperature Preserves Softness

Baking at 325°F allows the cookies to cook through without drying out or browning too aggressively.

Ingredient Notes

Almond Flour

Use superfine blanched almond flour for best texture. Coarse flour will make the cookies grainy.

Cottage Cheese

Full-fat is essential. Blend completely smooth—any remaining curds will affect texture.

Pumpkin Purée

Use 100% pure pumpkin, not pie filling. Too much moisture will make the dough loose; measure carefully.

Whey Protein

Vanilla whey works best here. Plant proteins behave differently and may dry the dough.

Xanthan Gum

Only a small amount is needed. It helps bind moisture and gives the cookies a soft, cohesive structure.

Pumpkin Pie Spice

Adds warmth without overpowering the pumpkin. Adjust to taste.

Technique Breakdown

Why the Wet Ingredients Are Blended

Blending ensures:

No cottage cheese curds
Even pumpkin distribution
A smooth dough that bakes evenly

Why the Dough Texture Matters

The dough should be soft but scoopable. Almond flour varies by brand, so minor adjustments are normal.

Why These Cookies Don’t Spread Much

This is intentional. They’re meant to bake up thick and soft, not thin and crispy.

Why Cooling Is Important

The cookies firm up as they cool, setting into their final soft-chewy texture.

Step-by-Step Method

1. Blend the Wet Ingredients

In a blender or food processor, combine cottage cheese, pumpkin purée, egg, and vanilla.
Blend until completely smooth.

2. Mix the Dry Ingredients

In a large bowl, whisk almond flour, whey protein, baking powder, xanthan gum, pumpkin spice, Swerve Granular, and Swerve Powdered.

3. Combine

Pour the blended wet mixture into the dry ingredients. Stir until a soft dough forms.

Adjust if needed:

Too wet → add 1–2 Tbsp almond flour
Too dry → add 1–2 tsp pumpkin purée

4. Optional Filling or Frosting

Beat cream cheese, powdered sweetener, and vanilla until smooth. Chill briefly so it’s scoopable.

5. Shape the Cookies

Line a baking sheet with parchment. Scoop about 2 Tbsp dough per cookie, spacing them 2 inches apart.

Stuffed: Flatten dough, add filling, fold and seal
Frosted later: Keep dough flat

6. Bake

Bake at 325°F (162°C) for 18–22 minutes, until edges are lightly golden and tops look set.

Cool 10 minutes on the pan, then transfer to a rack.

7. Finish

Stuffed cookies are ready as-is. Frosted cookies should be fully cool before topping.

Texture & Storage

These cookies are:

Soft
Moist
Slightly chewy
Cake-like but not dense

They firm up slightly as they cool and taste even better the next day.

Make-Ahead, Storage, and Freezing

Room temperature: 24 hours
Refrigerator: Up to 5 days
Freezer: Freeze unfrosted cookies up to 2 months

Bring to room temperature or warm briefly before serving.

Variations

Crumbl-Style Frosted Pumpkin Cookies

Pipe the cream cheese frosting thickly on fully cooled cookies.

Chocolate Chip Pumpkin Cookies

Fold sugar-free chocolate chips into the dough.

Nut-Free

Leave the recipe as written—no nuts required.

Extra Spice

Increase pumpkin pie spice slightly for a bolder flavor.

Frequently Asked Questions

Do these taste like cottage cheese?

No. Once blended and baked, it’s completely undetectable.

Can I skip the whey protein?

Not recommended. It’s key to the soft, bakery-style texture.

Why didn’t my cookies spread?

They’re designed to stay thick and soft.

Can I frost them warm?

No. Frosting should be added only after cooling.

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