It’s Pumpkin Time!

If you were to ask me what an idyllic weekend day looks like then I’d answer a pumpkin candle burning, cool temps outside, Gossip Girl returns on my tv, Sesame Street on in the sunroom, and baking something that also involves pumpkin.

Now that it’s Fall we can really emerse ourselves in all things pumpkin, fall, and everything else that this amazing season holds. And let me tell you I have never, ever, been more excited to see a fall come. It’s Baby Season! T minus nine weeks!

Like many of you, I’m all in for Fall and what’s one of the best parts of it? BAKING!!! Theo and I made you not one but two pumpkin recipes that are also Keto friendly.

Pumpkin Cheesecake

Almond Flour Crust:

1 1/2 cup almond flour

2 egg whites

1/3 cup butter (melted)

1 tsp vanilla extract

1/2 cup mini chocolate chips

Cheesecake Filling:

16 oz cream cheese

1 cup pumpkin puree

1 1/4 cup powdered erythritol (linked under photo)

3 large eggs

1 1/2 tsp pumpkin pie spice

1 tsp cinnamon

1 tsp vanilla extract

Preheat oven to 350 and grease a 9 inch springform pan. Mix together crust ingredients and press into the pan and bake for around 15 minutes. While that bakes, beat cream cheese and sweetener together on low until fluffy. Then mix in pumpkin purée, spice, vanilla, and cinnamon. Next, beat in eggs one at a time. Add batter to pan over crust and bake for around 50 minutes or until the middle isn’t jiggly. Let it cool to room temperature in the pan and for good measure, throw it in the fridge for a couple hours even overnight. Serve with cinnamon or cool whip!

Chocolate Chip Pumpkin Cookies


1/2 cup softened butter

3/4 cup Stevia

1 tsp vanilla extract

1/2 cup pumpkin puree

1tsp pumpkin spice

1 1/2 cup almond flour

1/2 baking powder

1/2 tsp xanthan gum

1/4 tsp salt

3/4 cup chocolate chips

1/4 cup white chocolate chips

Preheat oven to 350, mix in butter, sugar, egg, and vanilla until creamy. Then mix in pumpkin purée and spice. Then, add in almond flour, baking powder, xanthan gum, and salt. Add in chips. Divide up the dough into balls and flatten because the dough won’t spread much. Bake for about 15 minutes, let cool, and enjoy!

Happy Friday!

I hope you’re enjoying these sort of fall temps and making everything pumpkin!

Thanks for stopping by and have a fantastic weekend!