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Keto Pumpkin Snickerdoodle Cookies

The most life-changing pumpkin snickerdoodle cookie recipe that is as yummy as it is healthy! Keto, Paleo, Gluten-Free, and Family-Friendly. Only 4 NET carbs per cookie!

  • Total Time: 20 minutes
  • Yield: 12-14 Large Cookies 1x



Cinnamon Sugar Coating


  1. Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
  2. In a large bowl, combine almond flour, coconut flour, monk fruit, pumpkin spice, cinnamon, salt, and baking powder.
  3. 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.
  4. 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.
  5. Cool on the baking sheet for 10 minutes then slide a spatula under each cookie. Transfer onto a cooling rack.
  6. Allow to cool completely before serving.


  • As the cookies sit when taking out of the oven, they will harden a bit. 
  • If you are not keto, feel free to sub coconut sugar for the monk fruit sweetener. 
  • 4 NET carbs per cookie
  • Store in an airtight container for up to 1 week. 
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dessert/Snack
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Keywords: Keto, Cookies, Pumpkin, Fall