Keto Pumpkin Snickerdoodle Cookies Recipe (2024)

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Soft and chewy Pumpkin Snickerdoodle Cookies that are full of pumpkin flavor and delicious warming spices and have the most delightful texture. Plus, this version is keto-friendly, with just 4 net carbs per cookie!

What Makes This Recipe Great

Pumpkin season has commenced! This is such a wonderful time of the year. I love walking through the market and seeing all of the fun, creative, and scrumptious pumpkin-flavored products.

My favorite thing to do though is to create healthy, seasonal recipes at home where I get that amazing homemade taste, with healthier ingredients! These Keto Pumpkin Snickerdoodle Cookies will surely be your favorite Fall cookie! They sure are mine!

Instead of using refined sugar and flour in the batter, this recipe calls for almond flour, coconut flour, and a keto-friendly sweetener like erythritol or monk fruit. These zero-carb, zero-calorie sweeteners have a low glycemic index, so you don’t experience the sugar spike and crash of regular sugar.

These healthy cookies are a guilt-free treat the whole family will enjoy! (Seriously, the kids will not know the difference!).

Ingredient Notes

• almond flour: Instead of all-purpose flour, this recipe is keto because it uses a combination of almond flour and coconut flour, which are both low-carb.
• coconut flour: Please do not substitute the flour ingredients in this recipe. Coconut flour is quite dense, and these pumpkin cookies will not turn out right if too much is used.
• pumpkin puree: Make sure you use plain pumpkin puree and not a can of pumpkin pie filling.
• ghee or vegan butter at room temperature
• gluten-free baking powder
• pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, cloves, ginger, and allspice. It’s easy to find in most grocery stores in the spice aisle.
• cinnamon
• salt
• vanilla extract
• granulated monk fruit sweetener: This is a 1:1 keto-friendly granulated sugar alternative. It’s delicious and super easy to bake with.
• egg

Cinnamon Sugar Coating

• granulated monk fruit
• cinnamon

Step-by-Step Instructions

1. Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
2. In a large bowl, combine the dry ingredients: almond flour, coconut flour, monk fruit, pumpkin spice, cinnamon, salt, and baking powder.
3. Whisk in the wet ingredients: egg, pumpkin puree, vanilla extract, and ghee. Mix all ingredients with a wooden spoon until it becomes a dough-like consistency. In a small bowl, mix together the cinnamon and monk fruit sweetener.
4. Divide into 12-14 large spoonfuls. Roll into a ball and roll in the cinnamon-sugar mixture. Coat evenly. Transfer the cookie dough balls to the prepared baking sheet and press down slightly to make them flatter. Bake for 14-15 minutes or until golden brown on the side.
5. Cool on the baking sheet for 10 minutes, then slide a spatula under each cookie. Transfer onto a cooling rack.
6. Allow to cool completely before serving.

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