Keto Pumpkin Snickerdoodle Cookies Recipe
Published Sep 16, 2021 Updated Oct 18, 2023
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Soft and chewy Pumpkin Snickerdoodle Cookies that are full of pumpkin flavor and delicious warming spices and have the most delightful texture. Plus, this version is keto-friendly, with just 4 net carbs per cookie!
Table of Contents
What Makes This Recipe Great
Pumpkin season has commenced! This is such a wonderful time of the year. I love walking through the market and seeing all of the fun, creative, and scrumptious pumpkin-flavored products.
My favorite thing to do though is to create healthy, seasonal recipes at home where I get that amazing homemade taste, with healthier ingredients! These Keto Pumpkin Snickerdoodle Cookies will surely be your favorite Fall cookie! They sure are mine!
Instead of using refined sugar and flour in the batter, this recipe calls for almond flour, coconut flour, and a keto-friendly sweetener like erythritol or monk fruit. These zero-carb, zero-calorie sweeteners have a low glycemic index, so you don’t experience the sugar spike and crash of regular sugar.
These healthy cookies are a guilt-free treat the whole family will enjoy! (Seriously, the kids will not know the difference!).
Ingredient Notes
- almond flour: Instead of all-purpose flour, this recipe is keto because it uses a combination of almond flour and coconut flour, which are both low-carb.
- coconut flour: Please do not substitute the flour ingredients in this recipe. Coconut flour is quite dense, and these pumpkin cookies will not turn out right if too much is used.
- pumpkin puree: Make sure you use plain pumpkin puree and not a can of pumpkin pie filling.
- ghee or vegan butter at room temperature
- gluten-free baking powder
- pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, cloves, ginger, and allspice. It’s easy to find in most grocery stores in the spice aisle.
- cinnamon
- salt
- vanilla extract
- granulated monk fruit sweetener: This is a 1:1 keto-friendly granulated sugar alternative. It’s delicious and super easy to bake with.
- egg
Cinnamon Sugar Coating
- granulated monk fruit
- cinnamon
Step-by-Step Instructions
- Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
- In a large bowl, combine the dry ingredients: almond flour, coconut flour, monk fruit, pumpkin spice, cinnamon, salt, and baking powder.
- Whisk in the wet ingredients: egg, pumpkin puree, vanilla extract, and ghee. Mix all ingredients with a wooden spoon until it becomes a dough-like consistency. In a small bowl, mix together the cinnamon and monk fruit sweetener.
- Divide into 12-14 large spoonfuls. Roll into a ball and roll in the cinnamon-sugar mixture. Coat evenly. Transfer the cookie dough balls to the prepared baking sheet and press down slightly to make them flatter. Bake for 14-15 minutes or until golden brown on the side.
- Cool on the baking sheet for 10 minutes, then slide a spatula under each cookie. Transfer onto a cooling rack.
- Allow to cool completely before serving.
Mac’s Pro TipS
Expert Tips
- The cookies will harden a bit as they sit when taken out of the oven.
- If you are not keto, feel free to substitute coconut sugar or brown sugar for the monk fruit sweetener.
- Each pumpkin snickerdoodle cookie has just 4 NET carbs!
Storage Tips
- Store leftover pumpkin snickerdoodle cookies in an airtight container for up to 1 week in the refrigerator. Serve chilled, or let them sit at room temperature for a bit before serving.
- To freeze, follow one of the methods below:
- Raw Dough: After you make the dough and shape the cookies, you can freeze the uncooked dough balls to bake later. Store on parchment paper in an airtight container.
- Baked Cookies: If you want to bake all the cookies and then freeze some, I recommend waiting for them to cool completely first. Then, put the cookies in an airtight container for when you’re ready to eat them! I recommend letting them thaw at room temperature for 30 minutes before serving, but they are also delicious right out of the freezer!
Recipe FAQs
The exact origin of the name “snickerdoodle” for cookies is unknown, but there are a few guesses! It may have German or Dutch roots or be a whimsical name. Regardless, snickerdoodles are known for their sweet, cinnamon-spiced flavor and unique texture.
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Keto Pumpkin Snickerdoodle Cookies Recipe
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup pumpkin puree
- 1/3 cup ghee or vegan butter room temperature
- 1/2 teaspoon gluten-free baking powder
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- pinch salt
- 1 teaspoon vanilla extract
- 3/4 cup granulated monk fruit sweetener
- 1 large egg
Cinnamon Sugar Coating
- 1/2 cup granulated monk fruit
- 2 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
- In a large bowl, combine almond flour, coconut flour, monk fruit, pumpkin spice, cinnamon, salt, and baking powder.
- Add in the egg, pumpkin puree, vanilla extract, and ghee. Mix all ingredients with a wooden spoon until it becomes a dough-like consistency. In another bowl mix together the cinnamon and granulated monk fruit.
- Divide into 12-14 large spoonfuls. Roll into a ball and roll in the sugar and cinnamon. Coat evenly. Transfer to the baking pan and press down slightly to make them flatter. Bake 14-15minutes or until golden brown on the side.
- Cool on the baking sheet for 10 minutes then slide a spatula under each cookie. Transfer onto a cooling rack.
- Allow to cool completely before serving.
Notes
Expert Tips
- As the cookies sit when taken out of the oven, they will harden a bit.
- If you are not keto, feel free to substitute coconut sugar or brown sugar for the monk fruit sweetener.
- Each pumpkin snickerdoodle cookie has just 4 NET carbs!
Storage Tips
- Store leftover pumpkin snickerdoodle cookies in an airtight container for up to 1 week in the refrigerator. Serve chilled, or let them sit at room temperature for a bit before serving.
- To freeze, follow one of the methods below:
- Raw Dough: After you make the dough and shape the cookies, you can freeze the uncooked dough balls to bake later. Store on parchment paper in an airtight container.
- Baked Cookies: If you want to bake all the cookies and then freeze some, I recommend waiting for them to cool completely first. Then, put the cookies in an airtight container for when you’re ready to eat them! I recommend letting them thaw at room temperature for 30 minutes before serving, but they are also delicious right out of the freezer!
Equipment
Nutrition information is automatically calculated, so should only be used as an approximation.
What can you use instead of monk fruit sweetener? It’s not a readily available ingredient in the UK.
Hi Nikki,
I would use either coconut sugar or a low-calorie sweetener of choice. Thanks for the message.
Mac has literally done it again. These. Are. Fantastic. It was super hard to not eat the dough by the spoonful, and the end results were just as fabulous. I reduced the monk fruit in the cookies to 1/2 C and it was perfect for me. Thanks Mac for a healthy dessert to keep me pumpkin’d out all fall long! Making a double batch next time. <3