Easy Keto Pumpkin Snickerdoodle Cookies
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Introduction
Snickerdoodles are the ultimate soft and chewy cookies. Wanna know why? Well, I believe it’s because they contain two ingredients that almost everyone loves: cinnamon and sugar (or sweetener if you’re on a sugar-free diet).
But do you know what would make these even better, especially this fall? Well, it’s adding pumpkin to the mix, of course! And with that our keto pumpkin snickerdoodle cookie recipe is born. After all, there is just something about pumpkin and cinnamon during the fall months that is just magical. The warmth of cinnamon mixed with the sweetness and smoothness of pumpkin… what an amazing combination!
This recipe is pretty straightforward and only requires the common ingredients: baking soda, cream of tartar, salt, cinnamon, a keto friendly sweetener, and a keto friendly flour. So, if you love anything fall-related, these are worthy of being added to your collection. So let’s get to baking shall we?
The BEST Keto Pumpkin Snickerdoodle Cookies
Ingredients
For The Cookies
- 1 ½ cups almond flour
- ½ cup coconut flour
- 2 tsp cinnamon, ground
- 2 tsp cream of tartar
- 1 tsp pumpkin spice
- 1 tsp baking soda
- ½ tsp xanthan gum
- ¼ tsp ginger, ground
- ¼ tsp nutmeg, ground
- ¼ tsp allspice
- ¼ tsp salt
- ½ cup butter, unsalted, softened
- ¾ cup lakanto golden monkfruit sweetener
- 1 tsp vanilla extract
- 2x large egg
- ¼ cup pumpkin puree
For Coating
Nutrition Facts
24 servings per recipe| Per Serving 100 | Per Recipe 2320 | |||
| 12 servings of almond flour (1 ½ cups) @ 90 each | 45 | 1080 | ||
| 4 servings of coconut flour (½ cup) @ 60 each | 10 | 240 | ||
| 2 servings of cinnamon, ground (2 tsp) @ 6 each | 0.5 | 12 | ||
| 2 servings of cream of tartar (2 tsp) @ 8 each | 0.67 | 16 | ||
| ⅙ serving of xanthan gum (½ tsp) @ 5 each | 0.03 | 0.83 | ||
| ¼ serving of ginger, ground (¼ tsp) @ 6 each | 0.06 | 1.5 | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 12 each | 0.13 | 3 | ||
| ¼ serving of allspice (¼ tsp) @ 5 each | 0.05 | 1.25 | ||
| 8 servings of butter, unsalted (½ cup) @ 100 each | 33.33 | 800 | ||
| 1 serving of vanilla extract (1 tsp) @ 12 each | 0.5 | 12 | ||
| 2 servings of large egg (2 x) @ 60 each | 5 | 120 | ||
| ½ serving of pumpkin puree (¼ cup) @ 50 each | 1.04 | 25 | ||
| 1 serving of cinnamon, ground (1 tsp) @ 6 each | 0.25 | 6 | ||
| 8g | 11% | 200g | 257% | |
| 12 servings of almond flour (1 ½ cups) @ 8 g each | 4 g | 96 g | ||
| 4 servings of coconut flour (½ cup) @ 2 g each | 0.33 g | 8 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.03 g each | 0 g | 0.06 g | ||
| ¼ serving of ginger, ground (¼ tsp) @ 0.1 g each | 0 g | 0.03 g | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 0.8 g each | 0.01 g | 0.2 g | ||
| ¼ serving of allspice (¼ tsp) @ 0.2 g each | 0 g | 0.05 g | ||
| 8 servings of butter, unsalted (½ cup) @ 11 g each | 3.67 g | 88 g | ||
| 2 servings of large egg (2 x) @ 4 g each | 0.33 g | 8 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.03 g each | 0 g | 0.03 g | ||
| 3g | 15% | 73g | 366% | |
| 12 servings of almond flour (1 ½ cups) @ 0.5 g each | 0.25 g | 6 g | ||
| 4 servings of coconut flour (½ cup) @ 2 g each | 0.33 g | 8 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.01 g each | 0 g | 0.02 g | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 0.6 g each | 0.01 g | 0.15 g | ||
| ¼ serving of allspice (¼ tsp) @ 0.1 g each | 0 g | 0.03 g | ||
| 8 servings of butter, unsalted (½ cup) @ 7 g each | 2.33 g | 56 g | ||
| 2 servings of large egg (2 x) @ 1.5 g each | 0.13 g | 3 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.01 g each | 0 g | 0.01 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 27mg | 9% | 660mg | 220% | |
| 8 servings of butter, unsalted (½ cup) @ 30 mg each | 10 mg | 240 mg | ||
| 2 servings of large egg (2 x) @ 210 mg each | 17.5 mg | 420 mg | ||
| 85mg | 4% | 2050mg | 89% | |
| 4 servings of coconut flour (½ cup) @ 28 mg each | 4.67 mg | 112 mg | ||
| 2 servings of cream of tartar (2 tsp) @ 2 mg each | 0.17 mg | 4 mg | ||
| 4 servings of baking soda (1 tsp) @ 300 mg each | 50 mg | 1200 mg | ||
| ⅙ serving of xanthan gum (½ tsp) @ 10 mg each | 0.07 mg | 1.67 mg | ||
| ¼ serving of ginger, ground (¼ tsp) @ 1 mg each | 0.01 mg | 0.25 mg | ||
| ¼ serving of allspice (¼ tsp) @ 1 mg each | 0.01 mg | 0.25 mg | ||
| 1 serving of salt (¼ tsp) @ 590 mg each | 24.58 mg | 590 mg | ||
| 1 serving of vanilla extract (1 tsp) @ 0.4 mg each | 0.02 mg | 0.4 mg | ||
| 2 servings of large egg (2 x) @ 70 mg each | 5.83 mg | 140 mg | ||
| 11g | 4% | 256g | 93% | |
| 12 servings of almond flour (1 ½ cups) @ 3 g each | 1.5 g | 36 g | ||
| 4 servings of coconut flour (½ cup) @ 8 g each | 1.33 g | 32 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 2.1 g each | 0.18 g | 4.2 g | ||
| 2 servings of cream of tartar (2 tsp) @ 1.8 g each | 0.15 g | 3.6 g | ||
| ⅙ serving of xanthan gum (½ tsp) @ 7 g each | 0.05 g | 1.17 g | ||
| ¼ serving of ginger, ground (¼ tsp) @ 1.3 g each | 0.01 g | 0.33 g | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 1.1 g each | 0.01 g | 0.28 g | ||
| ¼ serving of allspice (¼ tsp) @ 1.4 g each | 0.01 g | 0.35 g | ||
| 18 servings of lakanto golden monkfruit sweetener (¾ cup) @ 8 g each | 6 g | 144 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.02 g | 0.5 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.08 g | 1.98 g | ||
| ½ serving of pumpkin puree (¼ cup) @ 12 g each | 0.25 g | 6 g | ||
| 3 servings of lakanto classic monkfruit sweetener (2 tbsp) @ 8 g each | 1 g | 24 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 2.1 g each | 0.09 g | 2.1 g | ||
| 2g | 7% | 44g | 157% | |
| 12 servings of almond flour (1 ½ cups) @ 1 g each | 0.5 g | 12 g | ||
| 4 servings of coconut flour (½ cup) @ 6 g each | 1 g | 24 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 1.4 g each | 0.12 g | 2.8 g | ||
| 2 servings of cream of tartar (2 tsp) @ 0.1 g each | 0.01 g | 0.2 g | ||
| ⅙ serving of xanthan gum (½ tsp) @ 7 g each | 0.05 g | 1.17 g | ||
| ¼ serving of ginger, ground (¼ tsp) @ 0.2 g each | 0 g | 0.05 g | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 0.5 g each | 0.01 g | 0.13 g | ||
| ¼ serving of allspice (¼ tsp) @ 0.4 g each | 0 g | 0.1 g | ||
| ½ serving of pumpkin puree (¼ cup) @ 4 g each | 0.08 g | 2 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 1.4 g each | 0.06 g | 1.4 g | ||
| Total Sugars | — | — | ||
| 7g | 168g | |||
| 18 servings of lakanto golden monkfruit sweetener (¾ cup) @ 8 g each | 6 g | 144 g | ||
| 3 servings of lakanto classic monkfruit sweetener (2 tbsp) @ 8 g each | 1 g | 24 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 2g | 45g | |||
| 12 servings of almond flour (1 ½ cups) @ 2 g each | 1 g | 24 g | ||
| 4 servings of coconut flour (½ cup) @ 2 g each | 0.33 g | 8 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.7 g each | 0.06 g | 1.4 g | ||
| 2 servings of cream of tartar (2 tsp) @ 1.7 g each | 0.14 g | 3.4 g | ||
| ¼ serving of ginger, ground (¼ tsp) @ 1.1 g each | 0.01 g | 0.28 g | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 0.6 g each | 0.01 g | 0.15 g | ||
| ¼ serving of allspice (¼ tsp) @ 1 g each | 0.01 g | 0.25 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.02 g | 0.5 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.08 g | 1.98 g | ||
| ½ serving of pumpkin puree (¼ cup) @ 8 g each | 0.17 g | 4 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.7 g each | 0.03 g | 0.7 g | ||
| 2g | 5% | 57g | 114% | |
| 12 servings of almond flour (1 ½ cups) @ 3 g each | 1.5 g | 36 g | ||
| 4 servings of coconut flour (½ cup) @ 2 g each | 0.33 g | 8 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.1 g each | 0.01 g | 0.2 g | ||
| ¼ serving of ginger, ground (¼ tsp) @ 0.2 g each | 0 g | 0.05 g | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 0.1 g each | 0 g | 0.03 g | ||
| ¼ serving of allspice (¼ tsp) @ 0.1 g each | 0 g | 0.03 g | ||
| 2 servings of large egg (2 x) @ 6 g each | 0.5 g | 12 g | ||
| ½ serving of pumpkin puree (¼ cup) @ 1 g each | 0.02 g | 0.5 g | ||
| 1 serving of cinnamon, ground (1 tsp) @ 0.1 g each | 0 g | 0.1 g | ||
Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat oven to 350 degrees Fahrenheit.
Preheating your oven allows it time to reach the right temperature before putting anything in it. This means that when you put the cookie dough in the oven, it will already be baking at the right temperature, ensuring that the cookies are cooked properly.
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Into a medium-sized bowl, pour all the dry ingredients for creating the cookies (except the sweetener).
Add the almond flour, coconut flour, pumpkin pie spice, ground cinnamon, ground nutmeg, ground ginger, allspice, cream of tartar, baking soda, xanthan gum, and salt to a medium-sized mixing bowl. Using a whisk, blend the dry ingredients until they become homogenous.
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Into a separate mixing bowl, pour the wet ingredients plus Lakanto Golden Monk Fruit Sweetener.
Add softened butter, vanilla extract, eggs, pumpkin puree, and Lakanto Golden Monk Fruit Sweetener to a large bowl. Using an electric mixer, blend the ingredients until creamy and well combined.
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Gradually add the dry ingredient mixture to the wet ingredient mixture.
Mix the two mixtures until a dough forms. The resulting dough might be a bit sticky, but that's okay.
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Wrap the cookie dough tightly in plastic wrap and refrigerate it for 30 minutes.
Chilling the cookie dough will help it firm up, thus making it easier to work with. It also helps in making the cookies thick and moist.
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Line two baking sheets with parchment paper or silicone baking mats.
This will help in preventing the cookies from sticking to the baking sheet. It will also make it easier to remove the cookies.
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In a small mixing bowl, whisk together the 2 tablespoons of Lakanto Monk Fruit Sweetener and the 1 teaspoon of ground cinnamon.
This will create the cinnamon sugar mixture, which the cookies will be coated with.
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Form the dough into cookies.
Once chilled enough, remove the cookie dough from the fridge. Using a cookie scoop or spoon, scoop a portion of the dough and place it onto the prepared baking sheets. Do this until all of the cookie dough is scooped out. Make sure to put some space between each dough ball. Using your palm or the back of a spoon, gently flatten each dough ball and coat in cinnamon sugar, placing it back on the baking sheet once done. Repeat this process until all of the cookie dough balls are coated in cinnamon sugar.
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Bake the cookies in the preheated oven.
Place the cookies in the preheated oven and bake them for 10 to 12 minutes, or until the edges are golden brown. Once done cooking, remove the cookies from the heat and let them cool on the baking sheet for 10 minutes. Then, transfer them to a wire rack to cool completely.
What beautiful cookies these turned out to be! The sugar-free cinnamon sugar coating really made these snickerdoodle cookies pop! I'll take a bite off of one so we can have a cross-section pic of the cookies... Beautiful, isn't it? And let me tell you, adding pumpkin to these already tasty cookies took it to the next level. Bet that you won't be able to stop at just one. Enjoy your sugar-free, keto pumpkin snickerdoodle cookies!
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Notes
Preparation
- Feel free to use other keto-friendly sweeteners instead of Lakanto Monk Fruit Sweetener.
- Don’t have coconut flour at home? That’s fine. You can omit the coconut flour and go full almond flour instead. Add one and a half more cups of almond flour to the mix. There might be a slight change in the texture and flavor, but the keto pumpkin snickerdoodle cookies should still taste great.
- If you see clumps in your almond flour, coconut flour, or any other powder ingredients, sift it with a sifter or soft-mesh strainer. This ensures proper measurement of the ingredients, and it also helps in creating a smooth dough.
- To ensure even distribution of the spices (cinnamon, pumpkin pie spice, ginger, nutmeg, and allspice) throughout the dough, you can mix them first before adding them to the rest of the dry ingredients.
- Having trouble coating the flattened cookie dough balls with the cinnamon sugar? You can try rolling them in the coating first before flattening them. The round shape of the dough balls makes it easier to roll in the cinnamon sugar coating.
- If you really enjoy the flavors of fall, make sure you don’t skimp on the spices. Ground nutmeg, cinnamon, ground ginger, and allspice all work together to make that coveted flavor of fall.
- Speaking of spices, feel free to experiment with other combinations of spices. While traditional snickerdoodles always have cinnamon in them, you can swap it for something else if you don’t like it. You can use black sesame or matcha instead to create interesting variations of snickerdoodle cookies.
- Feel free to add keto-friendly mix-ins if you like. You can add sugar-free chocolate chips, sugar-free mini marshmallows, chopped nuts, etc. They will add a new flavor and texture to your pumpkin snickerdoodles.
Storage
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. As such, here are some storage tips you can follow:
- Store the pumpkin snickerdoodles in an airtight container. On the counter at room temperature, the cookies should stay fresh for up to 5 to 7 days.
- If you need to store the cookies for a bit longer, place the pumpkin snickerdoodles in the fridge instead of on the counter. If stored in an airtight container in the fridge, the cookies should stay good for up to two weeks.
- For an even longer period of storage, you can freeze the pumpkin snickerdoodles (or cookie dough) instead. Wrap each cookie in plastic wrap or aluminum foil to avoid freezer burn. Then, place them in a freezer-safe bag. They should stay good for up to 3 months in the freezer.
Serving Suggestions
These pumpkin snickerdoodles are best served warm. Arrange the cookies on a serving plate or platter. Sprinkle a bit of ground cinnamon on top of the cookies for added visual appeal. You can also place a cinnamon stick on the side. Hey presentation matter right?
Pair your pumpkin snickerdoodles with a keto-friendly beverage such as keto coffee, tea, or a glass of unsweetened almond flavor. This makes for a well-rounded snack or light meal.
Feel free to experiment with your accompaniments. You can serve the cookies with other keto-friendly snacks such as chopped nuts or fresh berries. You can also make a cookie sandwich by spreading cream cheese frosting or keto ice cream between two cookies.
Frequently Asked Questions
Click HERE To Pin Keto Pumpkin Snickerdoodles
Wrap Up
I rate this keto pumpkin snickerdoodle cookie recipe 5 out of 5 stars. The warm and rich flavor brought by the spices really paired well with the natural sweetness of the pumpkin. There’s also the sugar-free cinnamon sugar coating, which gives the cookies a unique texture that you won’t find on your regular chocolate chip cookies. If you enjoy fall inspired foods, you will definitely love these keto pumpkin snickerdoodles! You would also love our Keto Pumpkin Cheesecake Chaffle and our Keto Pumpkin Chocolate Chip Muffins
Thanks to using low-carb ingredients, we were able to significantly lower the net carb content of these typically sugar-filled cookies and still be left with a satisfying cookie that is not only delicious but aesthetic. If you are not a fan of pumpkins but a snickerdoodle lover nonetheless, be sure to make our Thick and Soft Keto Snickerdoodle Cookies.
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Till next time, happy munching!
