If you love the flavors of fall and snickerdoodles, you will love these Keto Pumpkin Snickerdoodle Cookies! These keto pumpkin snickerdoodles are super soft and a little chewy just like your favorite snickerdoodles, but they also include real pumpkin! These are the perfect cookies for fall.
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The BEST Keto Pumpkin Snickerdoodle Cookies
Snickerdoodles are the ultimate soft and chewy cookie. Everyone loves snickerdoodles because they contain everyones two favorite ingredients: cinnamon and sweetener!
These keto snickerdoodles have your two favorite ingredients PLUS another: pumpkin! These keto pumpkin snickerdoodles are almost like a pumpkin pie cookie. The edges of these cookies are a bit crispy like a pie crust, and the inside is soft and moist like a pumpkin pie filling!
There is just something about pumpkin and cinnamon during the fall months that is magical! The warmth of cinnamon mixed with the sweetness and smoothness of pumpkin is a flavor unmatched, and these are exactly the flavors in these keto pumpkin snickerdoodles!
Another great thing about these keto pumpkin snickerdoodles is that you can probably make them right now! Other than maybe pumpkin, you probably have all of the ingredients you need to make these delicious cookies! For the most part, these cookies only require the common snickerdoodle ingredients: baking soda, cream of tartar, salt, cinnamon, a keto friendly sweetener, and a keto friendly flour.
If you are a snickerdoodle lover, be sure to make our Thick and Soft Keto Snickerdoodle Cookies.
Is Pumpkin Keto?
The short answer: yes! Pumpkin is definitely keto.
Pumpkin is actually a super healthy food. Unfortunately though it is almost always associated with unhealthy foods like traditional pumpkin pie and traditional pumpkin cookies or sugar-filled drinks.
In and of itself, pumpkin is a wonderful food that is full of vitamins and nutrients and is super low in carbs and sugar. So, when you see a keto pumpkin recipe, don’t worry! Pumpkin is great for keto!
What Does Cream Of Tartar Do For Cookies?
Cream of tartar is one of those ingredients that is found in a lot of stuff, but no one really knows what it is or what it does. It also has a funny name, which doesn’t help its case any.
Basically, cream of tartar is half of what baking powder is made of. Baking powder is usually made of baking soda and cream of tartar. So, cream of tartar is more common than you may have guessed!
Cream of tartar doesn’t really add any flavor to these cookies, instead what it does is cause them rise (when mixed with baking soda) and it makes the consistency of these cookies even better! Unless you’re really into the science of baking, exactly what cream of tartar does is sort of boring. All we really need to know is that it makes these cookies taste and look amazing!
If you prefer not to use cream of tartar in these cookies, that is completely okay. The texture of the cookies will be a little different and your cookies might actually taste a little sweeter, but they will still turn out great!
How To Make Keto Pumpkin Snickerdoodle Cookies
- Place all dry ingredients together in a mixing bowl.
- Add all wet ingredients together in a separate mixing bowl and blend. Slowly combine dry ingredients with wet ingredients until well mixed.
- Form dough into cookies; coat each cookie with cinnamon and sweetener mixture and then bake for 12 minutes!
Best Keto Sweetener To Use
We used a brown sugar substitute for these cookies and it tasted great! Specifically, we used Lakanto’s Golden Monkfruit for these cookies.
We opted to use golden Monkfruit because it tends to be a bit sweeter, and it seems to give cookies a really nice flavor and texture. Golden monkfruit, like brown sugar, makes cookies softer and thicker, which makes it perfect for these keto pumpkin snickerdoodles.
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Baking Tips For Keto Pumpkin Snickerdoodles
- Spices: If you really enjoy the flavors of fall, make sure you don’t skimp on the spices. Ground nutmeg, cinnamon, ground ginger, and all spice all work together to make that coveted flavor of fall.
- Pumpkin Puree: Be sure to use pumpkin puree in this recipe and not pumpkin pie filling if you’re trying to avoid sugar. Pumpkin pie filling almost always has tons of added sugars and other ingredients that are not keto friendly. Just get 100% pumpkin puree and you will be safe!
- Chill Cookie Dough: If you chill your cookie dough for 30 minutes it will be a bit firmer which is so important because non-chilled dough can sort of “melt” when baking which will leave you with thin cookies. If you want thick, moist cookies, be sure to chill your dough for 30 minutes.
How Long Do These Cookies Last?
Like any recipe, these cookies are best fresh out of the oven. But, unless you’re in the mood to eat two dozen cookies at once, you’ll probably have to store some of them.
The best way to store these cookies is in an airtight container at room temperature. This will keep your cookies fresh for 5-7 days.
If you prefer to store your cookies in the fridge, thats ok too. Just note that they will dry out a bit faster and might become a little chewier than desirable.
Finally, if you like to plan for the long term, these cookies (and their dough) can be frozen. Just be sure to freeze them in aluminum foil so that they don’t get freezer burned. I would even recommend freezing them in aluminum foil placed into a freezer bag just to be sure. Your frozen cookies (or dough) will stay good for three months in the freezer.
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For The Cookies
- 1 1/2 cup Almond Flour
- 1/2 cup Coconut Flour
- 2 tsp Cinnamon
- 2 tsp Cream of tartar
- 1 tsp Pumpkin Pie Spice
- 1 tsp Baking Soda
- 1/2 tsp Xanthan gum
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Allspice
- 1/4 tsp Salt
- 1/2 cup Butter, softened
- 3/4 Lakanto Golden Monkfruit
- 1 tsp Vanilla
- 2 Eggs
- 1/4 cup Pumpkin Puree
- 2 tbsp Lakanto Monkfruit
- 1 tsp Ground Cinnamon
- In a medium-sized mixing bowl whisk together the almond flour, cocnut flour, pumpkin pie spice, cinnamon, ground nutmeg, ground ginger,all spice, cream of tartar, baking soda, xanthan gum, and salt until well combined. Set aside.
- In a large bowl, using an electric mixer, cream together the butter, sweetener, vanilla extract, pumpkin, and eggs.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
- Preheat oven to 350F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- In a small mixing bowl, whisk together the 2 tbsp of sweetener and the 1 tsp of ground cinnamon for the coating.
- Remove the cookie dough from the refrigerator. Using a cookie scoop, scoop the cookie dough onto the prepared baking sheets.
- Flatten the rolled cookie dough slightly and coat the cookie in the coating mixture, then place back on baking sheet.
- Bake for 12 minutes and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.
Nutrition Information:Yield: 2 Dozen Cookies Serving Size: 1 Cookie
Amount Per Serving: Calories: 85.5 Total Fat: 8g Carbohydrates: 3.3g Net Carbohydrates: 1.4g Fiber: 1.9g Protein: 2.5g
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.