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?

Ingredients

For The Cookies

For Coating

Nutrition Facts

24 servings per recipe
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
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
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%
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
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
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
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
12 servings of almond flour (1 ½ cups) @ 1 g each 0.5 g 12 g
4 servings of coconut flour (½ cup) @ 1 g each 0.17 g 4 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) @ 0.1 g each 0 g 0.03 g
¼ serving of nutmeg, ground (¼ tsp) @ 0.1 g each 0 g 0.03 g
1 serving of vanilla extract (1 tsp) @ 0.5 g each 0.02 g 0.5 g
1 serving of cinnamon, ground (1 tsp) @ 0.1 g each 0 g 0.1 g
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
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
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

Directions

  1. 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.

  2. 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.

  3. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  10. 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.

  11. 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!

Notes

Tools

  • Mixing bowls: these are where you’ll be mixing your ingredients to create the cookies, as well as the cinnamon sugar coating. You’ll need a medium-sized bowl for mixing the dry ingredients, a large bowl for the wet ingredients, and a small bowl for the cinnamon sugar coating.
  • Whisk: use this to mix the dry ingredients. It will also be used to mix the sweetener and ground cinnamon to create the cinnamon sugar coating.
  • Electric mixer: you’ll be using this to blend the wet ingredients. It will also help in combining the dry mixture with the wet mixture.
  • Measuring cups and spoons: these are very helpful for proportioning the ingredients accurately.
  • Baking sheets: these are where you’ll be placing your cookies for baking. Since this recipe yields 24 medium-sized cookies, you’ll need at least two baking sheets.
  • Parchment paper or silicone baking mat: line your baking sheets with this to prevent the keto pumpkin snickerdoodles from sticking.
  • (Optional) Wire rack: transfer your Snickerdoodle cookies here to cool completely.
  • (Optional) Spatula:this is handy when transferring the cookies from the baking sheet to the wire rack.

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

Can I use baking powder instead of baking soda and cream of tartar?

Yes, you can use baking powder instead of baking soda and cream of tartar. Baking powder is typically a mix of baking soda and cream of tartar, which is why it can do its role of being a leavening agent on its own. However, cream of tartar adds a bit more sourness and tanginess to the cookies, which baking powder alone might not be able to provide.

If you prefer not to use cream of tartar in these cookies, that is completely okay just use one tablespoon of baking powder instead. 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!

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! However, using fresh pumpkin might introduce more moisture into the dough, which can affect the cookie texture. That’s why you need to make sure that you drain it well, aiming for a similar consistency to canned pumpkin puree.

Is Pumpkin Keto?

The short answer: yes! Pumpkin is definitely keto.
Pumpkin is actually a super healthy food. Unfortunately, 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!

My keto pumpkin snickerdoodle cookies came out flat. What happened?

There are two possible reasons why your cookies turned out flat:
1. Your baking soda and/or cream of tartar might already be too old and/or past their expiry date. For your leavening agents to work properly, they must still be active. To check if they’re still active, try adding a pinch of cream of tartar to a bowl of hot water. Then, add baking soda. If the water fizzles, then they’re still active. Otherwise, you will have to get yourself a new batch of baking soda and/or cream of tartar.
2. You may have baked the cookies at a lower temperature. This is why preheating your oven is important when baking cookies. To be extra sure that your oven is at the right temperature, use an external oven thermometer.

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.

If you’ve tried this recipe or any other recipe on the blog please rate it below and let us know what you think in the comments! We love hearing from you!

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Till next time, happy munching!