Uploaded October 2025 | Updated September 2026, 2 hours ago
Visit wildgrain.com/CookingWithDave and use code “CookingWithDave” at checkout to receive $30 your first box + free croissants for life!
Keto Cottage Cheese Pumpkin Cookies (Soft & Crumbl-Style)
Ingredients (12–14 cookies)
Wet:
¾ cup full-fat cottage cheese
⅓ cup 100% pumpkin puree (not pie filling)
1 large egg
1 tsp vanilla extract
Dry:
1½ cups superfine almond flour
¼ cup Levels Grass Fed Vanilla Bean Whey Protein
1 tsp baking powder
⅛ tsp xanthan gum
1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + pinch cloves)
¼ cup Swerve Granular
2 Tbsp Swerve Powdered (mixed into dry to soften sweetness + prevent crystallization)
Optional Filling/Frosting:
3 oz cream cheese, softened
1 Tbsp Swerve Powdered
½ tsp vanilla extract
Method
Blend Wet Ingredients
In a blender or food processor, combine cottage cheese, pumpkin puree, egg, and vanilla.
Blend until completely smooth (no curds visible).
Mix Dry Ingredients
In a large bowl, whisk almond flour, whey protein, baking powder, xanthan gum, pumpkin spice, Swerve Granular, and 2 Tbsp Swerve Powdered.
Combine Wet + Dry
Pour blended wet mixture into dry.
Stir until dough forms.
Adjust if needed: add 1–2 Tbsp almond flour if too wet, or 1–2 tsp pumpkin puree if too dry.
Optional Filling/Frosting Prep
In a small bowl, beat cream cheese, 1 Tbsp Swerve Powdered, and vanilla until smooth.
Chill 10 minutes so it’s scoopable.
Shape Cookies
Line a baking sheet with parchment paper.
Scoop ~2 Tbsp dough per cookie. Place 2 inches apart.
If stuffing: flatten dough, add ½ tsp cream cheese mixture, fold and seal.
If topping later: keep cookies flat, you’ll frost after baking.
Bake
Preheat oven to 325°F (162°C).
Bake 18–22 minutes, until edges are lightly golden and tops look set.
Let cool 10 minutes on pan, then transfer to rack.
Finish
For stuffed cookies: they’re ready as is.
For frosted cookies: spread or pipe cream cheese mixture once fully cooled.
Texture
These bake up soft, moist, and slightly chewy — more like Crumbl pumpkin cookies, not crisp gingersnaps.
They firm up more after cooling.
Approximate Macros (per cookie, based on 12)
Calories: ~135
Fat: ~10 g
Protein: ~6 g
Net Carbs: ~3 g
(Values depend on exact brands — recalc for your YouTube description with your labels.)
Check out my website: daveskitchenmarket.com
For business inquiries: mademecookit@gmail.comKeto Cottage Cheese Pumpkin Cookies (Soft & Crumbl-Style)
Ingredients (12–14 cookies)
Wet:
¾ cup full-fat cottage cheese
⅓ cup 100% pumpkin puree (not pie filling)
1 large egg
1 tsp vanilla extract
Dry:
1½ cups superfine almond flour
¼ cup Levels Grass Fed Vanilla Bean Whey Protein
1 tsp baking powder
⅛ tsp xanthan gum
1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + pinch cloves)
¼ cup Swerve Granular
2 Tbsp Swerve Powdered (mixed into dry to soften sweetness + prevent crystallization)
Optional Filling/Frosting:
3 oz cream cheese, softened
1 Tbsp Swerve Powdered
½ tsp vanilla extract
Method
Blend Wet Ingredients
In a blender or food processor, combine cottage cheese, pumpkin puree, egg, and vanilla.
Blend until completely smooth (no curds visible).
Mix Dry Ingredients
In a large bowl, whisk almond flour, whey protein, baking powder, xanthan gum, pumpkin spice, Swerve Granular, and 2 Tbsp Swerve Powdered.
Combine Wet + Dry
Pour blended wet mixture into dry.
Stir until dough forms.
Adjust if needed: add 1–2 Tbsp almond flour if too wet, or 1–2 tsp pumpkin puree if too dry.
Optional Filling/Frosting Prep
In a small bowl, beat cream cheese, 1 Tbsp Swerve Powdered, and vanilla until smooth.
Chill 10 minutes so it’s scoopable.
Shape Cookies
Line a baking sheet with parchment paper.
Scoop ~2 Tbsp dough per cookie. Place 2 inches apart.
If stuffing: flatten dough, add ½ tsp cream cheese mixture, fold and seal.
If topping later: keep cookies flat, you’ll frost after baking.
Bake
Preheat oven to 325°F (162°C).
Bake 18–22 minutes, until edges are lightly golden and tops look set.
Let cool 10 minutes on pan, then transfer to rack.
Finish
For stuffed cookies: they’re ready as is.
For frosted cookies: spread or pipe cream cheese mixture once fully cooled.
Texture
These bake up soft, moist, and slightly chewy — more like Crumbl pumpkin cookies, not crisp gingersnaps.
They firm up more after cooling.
Approximate Macros (per cookie, based on 12)
Calories: ~135
Fat: ~10 g
Protein: ~6 g
Net Carbs: ~3 g
(Values depend on exact brands — recalc for your YouTube description with your labels.)
Check out my website: daveskitchenmarket.com
For business inquiries: mademecookit@gmail.com
Check out my website: daveskitchenmarket.com
For business inquiries: mademecookit@gmail.com
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Visit wildgrain.com/CookingWithDave and use code “CookingWithDave” at checkout to receive $30 your first box + free croissants for life!
Keto Cottage Cheese Pumpkin Cookies (Soft & Crumbl-Style)
Ingredients (12–14 cookies)
Wet:
¾ cup full-fat cottage cheese
⅓ cup 100% pumpkin puree (not pie filling)
1 large egg
1 tsp vanilla extract
Dry:
1½ cups superfine almond flour
¼ cup Levels Grass Fed Vanilla Bean Whey Protein
1 tsp baking powder
⅛ tsp xanthan gum
1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + pinch cloves)
¼ cup Swerve Granular
2 Tbsp Swerve Powdered (mixed into dry to soften sweetness + prevent crystallization)
Optional Filling/Frosting:
3 oz cream cheese, softened
1 Tbsp Swerve Powdered
½ tsp vanilla extract
Method
Blend Wet Ingredients
In a blender or food processor, combine cottage cheese, pumpkin puree, egg, and vanilla.
Blend until completely smooth (no curds visible).
Mix Dry Ingredients
In a large bowl, whisk almond flour, whey protein, baking powder, xanthan gum, pumpkin spice, Swerve Granular, and 2 Tbsp Swerve Powdered.
Combine Wet + Dry
Pour blended wet mixture into dry.
Stir until dough forms.
Adjust if needed: add 1–2 Tbsp almond flour if too wet, or 1–2 tsp pumpkin puree if too dry.
Optional Filling/Frosting Prep
In a small bowl, beat cream cheese, 1 Tbsp Swerve Powdered, and vanilla until smooth.
Chill 10 minutes so it’s scoopable.
Shape Cookies
Line a baking sheet with parchment paper.
Scoop ~2 Tbsp dough per cookie. Place 2 inches apart.
If stuffing: flatten dough, add ½ tsp cream cheese mixture, fold and seal.
If topping later: keep cookies flat, you’ll frost after baking.
Bake
Preheat oven to 325°F (162°C).
Bake 18–22 minutes, until edges are lightly golden and tops look set.
Let cool 10 minutes on pan, then transfer to rack.
Finish
For stuffed cookies: they’re ready as is.
For frosted cookies: spread or pipe cream cheese mixture once fully cooled.
Texture
These bake up soft, moist, and slightly chewy — more like Crumbl pumpkin cookies, not crisp gingersnaps.
They firm up more after cooling.
Approximate Macros (per cookie, based on 12)
Calories: ~135
Fat: ~10 g
Protein: ~6 g
Net Carbs: ~3 g
(Values depend on exact brands — recalc for your YouTube description with your labels.)
Check out my website: daveskitchenmarket.com
For business inquiries: mademecookit@gmail.comKeto Cottage Cheese Pumpkin Cookies (Soft & Crumbl-Style)
Ingredients (12–14 cookies)
Wet:
¾ cup full-fat cottage cheese
⅓ cup 100% pumpkin puree (not pie filling)
1 large egg
1 tsp vanilla extract
Dry:
1½ cups superfine almond flour
¼ cup Levels Grass Fed Vanilla Bean Whey Protein
1 tsp baking powder
⅛ tsp xanthan gum
1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + pinch cloves)
¼ cup Swerve Granular
2 Tbsp Swerve Powdered (mixed into dry to soften sweetness + prevent crystallization)
Optional Filling/Frosting:
3 oz cream cheese, softened
1 Tbsp Swerve Powdered
½ tsp vanilla extract
Method
Blend Wet Ingredients
In a blender or food processor, combine cottage cheese, pumpkin puree, egg, and vanilla.
Blend until completely smooth (no curds visible).
Mix Dry Ingredients
In a large bowl, whisk almond flour, whey protein, baking powder, xanthan gum, pumpkin spice, Swerve Granular, and 2 Tbsp Swerve Powdered.
Combine Wet + Dry
Pour blended wet mixture into dry.
Stir until dough forms.
Adjust if needed: add 1–2 Tbsp almond flour if too wet, or 1–2 tsp pumpkin puree if too dry.
Optional Filling/Frosting Prep
In a small bowl, beat cream cheese, 1 Tbsp Swerve Powdered, and vanilla until smooth.
Chill 10 minutes so it’s scoopable.
Shape Cookies
Line a baking sheet with parchment paper.
Scoop ~2 Tbsp dough per cookie. Place 2 inches apart.
If stuffing: flatten dough, add ½ tsp cream cheese mixture, fold and seal.
If topping later: keep cookies flat, you’ll frost after baking.
Bake
Preheat oven to 325°F (162°C).
Bake 18–22 minutes, until edges are lightly golden and tops look set.
Let cool 10 minutes on pan, then transfer to rack.
Finish
For stuffed cookies: they’re ready as is.
For frosted cookies: spread or pipe cream cheese mixture once fully cooled.
Texture
These bake up soft, moist, and slightly chewy — more like Crumbl pumpkin cookies, not crisp gingersnaps.
They firm up more after cooling.
Approximate Macros (per cookie, based on 12)
Calories: ~135
Fat: ~10 g
Protein: ~6 g
Net Carbs: ~3 g
(Values depend on exact brands — recalc for your YouTube description with your labels.)
Check out my website: daveskitchenmarket.com
For business inquiries: mademecookit@gmail.com
Check out my website: daveskitchenmarket.com
For business inquiries: mademecookit@gmail.com
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
