Keto Pumpkin Snickerdoodle Cookies

By Ashley McCrary

Published Sep 16, 2021 Updated Jul 11, 2023

DFDairy FreeMFMacro FriendlyKKetoPPaleoGFGluten Free
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Keto Pumpkin Snickerdoodle Cookies

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!

keto pumpkin snickerdoodle cookies stacked next to a glass bottle of milk with cinnamon sticks and a white background

What Makes These Cookies Keto?

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!).

Note: Please do not substitute the flour ingredients in this recipe. Coconut flour is quite dense and these cookies will not turn out right if too much is used.

Can I Freeze the Cookie Dough?

Yes! In fact, there are two ways to freeze these keto cookies. I recommend making a double (or triple!) batch so you can have some on hand throughout the season!

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!

keto pumpkin snickerdoodle cookie resting on a glass of milk with cinnamon sticks and a white background

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Keto Pumpkin Snickerdoodle Cookies

By: Ashley McCrary
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!
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 12 -14 Large Cookies

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

  • 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. 

Equipment

Mixing Bowls
Almond Flour
Monk Fruit

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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3 Comments

    1. Hi Nikki,

      I would use either coconut sugar or a low-calorie sweetener of choice. Thanks for the message.

      Reply

  2. 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

    Reply