Keto Pumpkin Snickerdoodle Cookies Recipe
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!
Servings: 12 -14 Large Cookies
Equipment
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!