Keto Pumpkin Snickerdoodle Cookies Recipe

I absolutely love this Keto Pumpkin Snickerdoodle Cookies Recipe because it brings together two of my favorite fall flavors in a low-carb, keto-friendly treat. These cookies are soft, chewy, and packed with warm pumpkin spice flavors that feel like a cozy hug in every bite. If you’re anything like me, you’ll find these perfect for afternoon snacks or paired with your favorite hot cup of coffee.

When I first tried making keto pumpkin cookies, I struggled to get that classic snickerdoodle texture and flavor just right without the carbs. But this recipe nailed it! You’ll find that the combination of almond flour and coconut flour keeps the cookies tender, while the pumpkin adds moisture and a subtle sweetness. Plus, the cinnamon-sugar coating gives you that traditional snickerdoodle touch without any added sugar guilt.

this …

Ingredients You’ll Need

All these ingredients come together to create cookies that are moist, flavorful, and perfectly spiced. I’ve found sourcing quality almond flour and real pumpkin puree really elevates this recipe, so keep an eye out for those at your store.

• Almond flour: The keto-friendly base giving the cookies tenderness and a subtle nutty taste.
• Coconut flour: Helps soak up moisture and adds a bit of structure so your cookies don’t fall apart.
• Pumpkin puree: Provides moisture and that unmistakable pumpkin flavor—make sure it’s pure pumpkin, not pumpkin pie filling.
• Ghee or vegan butter: Adds richness; I like using ghee for its buttery flavor and keto compatibility.
• Gluten-free baking powder: Ensures your cookies rise just right without any gluten concerns.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, cloves, and ginger that brings cozy warmth.
• Cinnamon: Both for the dough and the coating; don’t skimp here—it’s a star player!
• Pinch of salt: Enhances all the sweet and spicy flavors.
• Vanilla extract: Adds depth and rounds out the flavors beautifully.
• Granulated monk fruit sweetener: Keeps sweetness keto-friendly without any bitterness.
• Egg: Binds the dough together for that perfect cookie texture.

Variations

I like to keep the base recipe classic, but you can definitely play around with add-ins or swaps to make it your own. Sometimes I toss in some chopped pecans for crunch or play with sweetener blends to suit my taste.

• Add nuts: Pecans or walnuts bring a nice crunch; my family goes crazy for the textural contrast.
• Swap sweeteners: If you prefer erythritol or a monk fruit blend, just make sure the total sweetness is similar.
• Make it vegan: Use vegan butter and a flax egg to keep it plant-based without losing flavor.
• Extra spice: Add a pinch of ground ginger or cloves if you want a bolder pumpkin spice kick.

How to Make Keto Pumpkin Snickerdoodle Cookies Recipe

Step 1: Prep Your Oven and Workspace

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This tiny step saves you so much cleanup and makes sure your cookies don’t stick. I usually prepare all my ingredients before mixing so the process flows smoothly.

Step 2: Mix the Dry Ingredients

In a large bowl, combine your almond flour, coconut flour, granulated monk fruit, pumpkin pie spice, cinnamon, salt, and gluten-free baking powder. Give everything a good mix to evenly distribute all those wonderful spices and leavening agents.

Step 3: Add Wet Ingredients and Form the Dough

Next, add the egg, pumpkin puree, vanilla extract, and softened ghee to the dry mix. I use a wooden spoon to mix everything until you get a dough-like consistency that’s slightly sticky but holds together well. Don’t overmix here—you want the dough just combined.

Step 4: Make the Cinnamon Sugar Coating

In a small bowl, stir together the cinnamon and granulated monk fruit. This will be your snickerdoodle coating that adds a delightful crunchy-sweet finish to the cookies.

Step 5: Shape, Coat, and Bake

Divide the dough into 12 to 14 large spoonfuls. Roll each into a ball, then roll in the cinnamon sugar mixture until evenly coated. Place them on your lined baking sheet and gently press them down to flatten slightly—you want them to spread evenly while baking. Bake for 14 to 15 minutes or until the edges start turning golden brown.

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a wire rack. Cooling completely helps them set up so they don’t crumble when you bite in. I love how the aroma fills the kitchen at this stage—it’s such a cozy moment!

How to Serve Keto Pumpkin Snickerdoodle Cookies Recipe

Garnishes

I usually keep it simple with these cookies, but a light dusting of extra cinnamon or a drizzle of sugar-free white chocolate works wonders for holiday gatherings. Sometimes, sprinkling a few chopped pecans on top before baking adds a beautiful rustic look and a little crunch.

Side Dishes

These cookies pair beautifully with a warm mug of chai tea or black coffee for a comforting afternoon treat. If you want something more decadent, serve alongside sugar-free whipped cream or a dollop of cream cheese frosting to make it feel like a dessert.

Creative Ways to Present

For a festive touch, I arrange these cookies on a pumpkin-themed platter with some cinnamon sticks and dried orange slices. Wrapping a few stacked in parchment paper tied with twine makes a charming homemade gift that always impresses friends and family.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days, and they stay soft and tasty. If your kitchen is warm, the fridge works too, just allow them to come back to room temp before enjoying.

Freezing

These cookies freeze beautifully! I like to freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag. When I’m ready for a treat, they thaw quickly on the counter.

Reheating

To reheat, I pop a cookie or two in the microwave for about 10–15 seconds, which refreshes their softness and warmth perfectly without drying them out. You can also warm them briefly in a low oven if you want a slightly crisp edge again.

FAQs

Final Thoughts

I’m so happy to share this Keto Pumpkin Snickerdoodle Cookies Recipe with you because it’s become a staple in my fall baking lineup. There’s just something so comforting about the warmth of pumpkin and cinnamon rolled into a tender cookie, all without the carb guilt. I hope you enjoy making these as much as I do—they’re perfect for cozy afternoons, holiday parties, or just whenever you need that little sweet pick-me-up!

Print