Easy Keto Pumpkin Snickerdoodle Cookies
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Introduction
Snickerdoodles are about as soft and chewy as cookies get, and the cinnamon-sugar coating is most of the reason anyone reaches for one. Here that coating is cinnamon and monk fruit sweetener, so the whole cookie works on keto.
This version adds one more thing: pumpkin. It makes them almost a pumpkin pie cookie. The edges bake up a little crisp, a bit like a pie crust, and the middle stays soft and moist, more like the filling. A lot of that fall flavor comes from the spices, so if you love it, don’t skimp on them. Cinnamon, pumpkin pie spice, ginger, nutmeg and allspice all go into the dough, and they work together.
What Goes Into Them
Most of the list is ordinary snickerdoodle stuff: butter, eggs, vanilla, baking soda, cream of tartar, salt and cinnamon, with almond and coconut flour standing in for wheat flour. Other than the pumpkin puree, there’s a good chance you already have most of it. A few of the ingredients are worth a word before you start.
- Pumpkin puree, not pumpkin pie filling. Pie filling comes already sweetened and spiced, and it usually has a lot of added sugar. Check that pumpkin is the only thing in the can.
- Cream of tartar. It isn’t there for flavor. Together with the baking soda it helps the cookies rise, and it’s part of what gives them their texture. If you don’t have any, you can leave it out. The texture will be a little different and they may taste slightly sweeter, but they still turn out well.
- Golden monk fruit in the dough. We use Lakanto’s Golden monk fruit sweetener, a brown sugar substitute, for the cookies themselves. It runs a bit sweeter than the classic kind, and like brown sugar it makes cookies softer and thicker. The plain Classic monk fruit goes into the coating. Our monk fruit sweetener guide explains how the golden and classic blends differ.
Plan for the Two Waits
These take about an hour from start to finish, but most of that is waiting rather than work.
The first wait is the 30-minute chill. Straight out of the mixer the dough is soft and a little sticky, and if it goes into the oven warm it can melt and spread into thin cookies. Half an hour in the fridge firms it up, so it scoops more easily and bakes up thick. Preheat the oven and line your baking sheets while it chills.
The second wait comes after baking. Leave the cookies on the baking sheet for 10 minutes before you move them. They’re still soft when they come out, and if you lift them straight onto a rack they can break at the edges.
Keto Pumpkin Snickerdoodle Cookies
2 net carbsIngredients
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 | |||
| 1 ½ cups of almond flour | 45 | 1080 | ||
| ½ cup of coconut flour | 10 | 240 | ||
| 2 tsp of cinnamon, ground | 0.5 | 12 | ||
| 2 tsp of cream of tartar | 0.67 | 16 | ||
| ½ tsp of xanthan gum | 0.03 | 0.83 | ||
| ¼ tsp of ginger, ground | 0.06 | 1.5 | ||
| ¼ tsp of nutmeg, ground | 0.13 | 3 | ||
| ¼ tsp of allspice | 0.05 | 1.25 | ||
| ½ cup of butter, unsalted | 33.33 | 800 | ||
| 1 tsp of vanilla extract | 0.5 | 12 | ||
| 2x large egg | 5 | 120 | ||
| ¼ cup of pumpkin puree | 1.04 | 25 | ||
| 1 tsp of cinnamon, ground | 0.25 | 6 | ||
| 8g | 11% | 200g | 257% | |
| 1 ½ cups of almond flour | 4 g | 96 g | ||
| ½ cup of coconut flour | 0.33 g | 8 g | ||
| 2 tsp of cinnamon, ground | 0 g | 0.06 g | ||
| ¼ tsp of ginger, ground | 0 g | 0.03 g | ||
| ¼ tsp of nutmeg, ground | 0.01 g | 0.2 g | ||
| ¼ tsp of allspice | 0 g | 0.05 g | ||
| ½ cup of butter, unsalted | 3.67 g | 88 g | ||
| 2x large egg | 0.33 g | 8 g | ||
| 1 tsp of cinnamon, ground | 0 g | 0.03 g | ||
| 3g | 15% | 73g | 366% | |
| 1 ½ cups of almond flour | 0.25 g | 6 g | ||
| ½ cup of coconut flour | 0.33 g | 8 g | ||
| 2 tsp of cinnamon, ground | 0 g | 0.02 g | ||
| ¼ tsp of nutmeg, ground | 0.01 g | 0.15 g | ||
| ¼ tsp of allspice | 0 g | 0.03 g | ||
| ½ cup of butter, unsalted | 2.33 g | 56 g | ||
| 2x large egg | 0.13 g | 3 g | ||
| 1 tsp of cinnamon, ground | 0 g | 0.01 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 27mg | 9% | 660mg | 220% | |
| ½ cup of butter, unsalted | 10 mg | 240 mg | ||
| 2x large egg | 17.5 mg | 420 mg | ||
| 85mg | 4% | 2050mg | 89% | |
| ½ cup of coconut flour | 4.67 mg | 112 mg | ||
| 2 tsp of cream of tartar | 0.17 mg | 4 mg | ||
| 1 tsp of baking soda | 50 mg | 1200 mg | ||
| ½ tsp of xanthan gum | 0.07 mg | 1.67 mg | ||
| ¼ tsp of ginger, ground | 0.01 mg | 0.25 mg | ||
| ¼ tsp of allspice | 0.01 mg | 0.25 mg | ||
| ¼ tsp of salt | 24.58 mg | 590 mg | ||
| 1 tsp of vanilla extract | 0.02 mg | 0.4 mg | ||
| 2x large egg | 5.83 mg | 140 mg | ||
| 11g | 4% | 256g | 93% | |
| 1 ½ cups of almond flour | 1.5 g | 36 g | ||
| ½ cup of coconut flour | 1.33 g | 32 g | ||
| 2 tsp of cinnamon, ground | 0.18 g | 4.2 g | ||
| 2 tsp of cream of tartar | 0.15 g | 3.6 g | ||
| ½ tsp of xanthan gum | 0.05 g | 1.17 g | ||
| ¼ tsp of ginger, ground | 0.01 g | 0.33 g | ||
| ¼ tsp of nutmeg, ground | 0.01 g | 0.28 g | ||
| ¼ tsp of allspice | 0.01 g | 0.35 g | ||
| ¾ cup of lakanto golden monkfruit sweetener | 6 g | 144 g | ||
| 1 tsp of vanilla extract | 0.02 g | 0.5 g | ||
| 2x large egg | 0.08 g | 1.98 g | ||
| ¼ cup of pumpkin puree | 0.25 g | 6 g | ||
| 2 tbsp of lakanto classic monkfruit sweetener | 1 g | 24 g | ||
| 1 tsp of cinnamon, ground | 0.09 g | 2.1 g | ||
| 2g | 7% | 44g | 157% | |
| 1 ½ cups of almond flour | 0.5 g | 12 g | ||
| ½ cup of coconut flour | 1 g | 24 g | ||
| 2 tsp of cinnamon, ground | 0.12 g | 2.8 g | ||
| 2 tsp of cream of tartar | 0.01 g | 0.2 g | ||
| ½ tsp of xanthan gum | 0.05 g | 1.17 g | ||
| ¼ tsp of ginger, ground | 0 g | 0.05 g | ||
| ¼ tsp of nutmeg, ground | 0.01 g | 0.13 g | ||
| ¼ tsp of allspice | 0 g | 0.1 g | ||
| ¼ cup of pumpkin puree | 0.08 g | 2 g | ||
| 1 tsp of cinnamon, ground | 0.06 g | 1.4 g | ||
| 1g | 19g | |||
| 1 ½ cups of almond flour | 0.5 g | 12 g | ||
| ½ cup of coconut flour | 0.17 g | 4 g | ||
| 2 tsp of cinnamon, ground | 0.01 g | 0.2 g | ||
| ¼ tsp of ginger, ground | 0 g | 0.03 g | ||
| ¼ tsp of nutmeg, ground | 0 g | 0.03 g | ||
| 1 tsp of vanilla extract | 0.02 g | 0.5 g | ||
| ¼ cup of pumpkin puree | 0.08 g | 2 g | ||
| 1 tsp of cinnamon, ground | 0 g | 0.1 g | ||
| 7g | 168g | |||
| ¾ cup of lakanto golden monkfruit sweetener | 6 g | 144 g | ||
| 2 tbsp of lakanto classic monkfruit sweetener | 1 g | 24 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 2g | 45g | |||
| 1 ½ cups of almond flour | 1 g | 24 g | ||
| ½ cup of coconut flour | 0.33 g | 8 g | ||
| 2 tsp of cinnamon, ground | 0.06 g | 1.4 g | ||
| 2 tsp of cream of tartar | 0.14 g | 3.4 g | ||
| ¼ tsp of ginger, ground | 0.01 g | 0.28 g | ||
| ¼ tsp of nutmeg, ground | 0.01 g | 0.15 g | ||
| ¼ tsp of allspice | 0.01 g | 0.25 g | ||
| 1 tsp of vanilla extract | 0.02 g | 0.5 g | ||
| 2x large egg | 0.08 g | 1.98 g | ||
| ¼ cup of pumpkin puree | 0.17 g | 4 g | ||
| 1 tsp of cinnamon, ground | 0.03 g | 0.7 g | ||
| 2g | 5% | 57g | 114% | |
| 1 ½ cups of almond flour | 1.5 g | 36 g | ||
| ½ cup of coconut flour | 0.33 g | 8 g | ||
| 2 tsp of cinnamon, ground | 0.01 g | 0.2 g | ||
| ¼ tsp of ginger, ground | 0 g | 0.05 g | ||
| ¼ tsp of nutmeg, ground | 0 g | 0.03 g | ||
| ¼ tsp of allspice | 0 g | 0.03 g | ||
| 2x large egg | 0.5 g | 12 g | ||
| ¼ cup of pumpkin puree | 0.02 g | 0.5 g | ||
| 1 tsp of cinnamon, ground | 0 g | 0.1 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them 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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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.
Chilled dough is firmer and easier to scoop, and it holds its shape in the oven. Dough that goes in warm can melt as it bakes and leave you with thin cookies.
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Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
Do this while the dough chills, so the oven is hot by the time the cookies are shaped.
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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. Divide it into 24 roughly equal balls with a cookie scoop or a spoon, spacing them out on the prepared baking sheets. Flatten each one gently with your palm or the back of a spoon, coat it in the cinnamon sugar, and set it back on the sheet.
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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.
The ten minutes on the sheet matter — straight onto the rack and they can break at the edge while they are still soft.
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Notes
Before You Start
- The dough is written for Lakanto Golden monk fruit sweetener and the coating for the Classic one. There’s no conversion here for other sweeteners.
- There’s no substitute given for the coconut flour either, so keep it in.
- If the cinnamon coating won’t stick to the flattened tops, roll each ball in it first and then flatten it.
Storage
Like any cookie, these are best fresh out of the oven. But unless you’re in the mood to eat two dozen cookies at once, you’ll probably be storing some of them.
- Keep them in an airtight container at room temperature for 5 to 7 days.
- Skip the fridge. They dry out faster in there and turn chewier than you want.
- For longer, freeze the baked cookies or the dough for up to 3 months. Wrap them in aluminum foil and put them in a freezer bag so they don’t get freezer burn.
Frequently Asked Questions
Wrap Up
If you’re baking your way through pumpkin season, these sit nicely next to our Keto Pumpkin Cheesecake Chaffle and our Keto Pumpkin Chocolate Chip Muffins, and the rest of our keto pumpkin recipes are collected on one page. And if it’s really the snickerdoodle you’re after, our Thick and Soft Keto Snickerdoodle Cookies skip the pumpkin entirely.
Make a batch and let us know how they turned out in the comments. We love hearing from you!
Till next time, happy munching!
Updated — October 4, 2026: We rewrote this post to explain the key ingredients and the two waits, and kept only the swap and storage advice we can stand behind.
Correction — October 4, 2026: The total time now includes the 30-minute dough chill and the 10 minutes the cookies rest on the baking sheet, which makes it about an hour.
