If you’re on a keto diet but still crave something sweet and autumnal, these Keto Pumpkin Snickerdoodle Cookies are just what you need. They combine the warm, spicy flavors of a classic snickerdoodle with the seasonal taste of pumpkin, all while being low in carbs. These cookies are soft, chewy, and perfect for anyone looking to enjoy a treat without breaking their keto lifestyle. Whether you’re baking for yourself or sharing with friends, these cookies are sure to be a hit!
| Servings | Total |
| 12 Cookies | 27mins |
History of Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies are a modern twist on the traditional snickerdoodle, a cookie that dates back to the late 1800s in the United States. Originally, snickerdoodles were simple sugar cookies rolled in cinnamon sugar. The addition of pumpkin to the recipe is a more recent innovation, likely inspired by the popularity of pumpkin-flavored treats during the fall season. The keto version is designed to be low in carbs, making it suitable for those following a ketogenic diet.
Why Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies are the perfect blend of cozy fall flavors and guilt-free indulgence. They bring together the comforting taste of pumpkin and the warm spices of cinnamon, all while being keto-friendly. These cookies are great for those who want to enjoy a seasonal treat without compromising their dietary goals. Plus, they’re easy to make and perfect for sharing!
What are Pumpkin Snickerdoodle Cookies Made of?
These Keto Pumpkin Snickerdoodle Cookies are made from a mix of almond flour, coconut flour, pumpkin puree, and a blend of keto-friendly sweeteners. The dough is flavored with cinnamon and other spices and then rolled in a cinnamon-sweetener mixture before baking. This gives the cookies their classic snickerdoodle taste with a pumpkin twist.
What to Have with Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies are delicious on their own, but you can also enjoy them with a cup of keto-friendly coffee, tea, or hot chocolate. A dollop of whipped cream on the side adds a nice touch, especially if you’re looking for an extra treat. These cookies also pair well with a glass of almond milk or any other low-carb milk alternative.
Is Pumpkin Snickerdoodle Cookies Healthy?
Yes, these cookies are a healthier alternative to traditional snickerdoodles. They are low in carbs, sugar-free, and made with wholesome ingredients like almond flour and pumpkin puree. They’re also gluten-free and can be made dairy-free if you use coconut oil instead of butter. These cookies are a great option for anyone following a keto diet or looking to reduce their sugar intake.
Kitchen Equipment
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup pumpkin puree
- 1/2 cup keto sweetener (such as erythritol or monk fruit)
- 1/4 cup butter, softened (or coconut oil for dairy-free)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For Rolling:
- 2 tablespoons keto sweetener
- 1 teaspoon cinnamon
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, ground ginger, ground nutmeg, and salt.
- In a separate bowl, cream together the softened butter and 1/2 cup keto sweetener until light and fluffy. You can use an electric mixer for this step.
- Add the egg, pumpkin puree, and vanilla extract to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- In a small bowl, mix the 2 tablespoons of keto sweetener and 1 teaspoon of cinnamon. Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the cinnamon-sweetener mixture. Place the coated dough balls on the prepared baking sheet and gently flatten them with your hand.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft when they come out of the oven but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Tips
- Make sure your butter is softened but not melted for the best cookie texture.
- If the dough is too sticky, chill it in the refrigerator for 15-20 minutes before rolling.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Conclusion
These Keto Pumpkin Snickerdoodle Cookies are a delightful and healthy treat that’s perfect for fall or any time of year. They’re easy to make, full of flavor, and fit perfectly into a low-carb lifestyle. Enjoy them with a warm beverage or on their own for a satisfying snack that won’t derail your diet.
MORE RECIPES
Keto Pumpkin Snickerdoodle Cookies
Equipment
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Baking Sheet
- Parchment paper
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup pumpkin puree
- 1/2 cup keto sweetener (such as erythritol or monk fruit)
- 1/4 cup butter, softened (or coconut oil for dairy-free)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons keto sweetener
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, ground ginger, ground nutmeg, and salt.
- In a separate bowl, cream together the softened butter and 1/2 cup keto sweetener until light and fluffy. You can use an electric mixer for this step.
- Add the egg, pumpkin puree, and vanilla extract to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- In a small bowl, mix the 2 tablespoons of keto sweetener and 1 teaspoon of cinnamon. Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the cinnamon-sweetener mixture. Place the coated dough balls on the prepared baking sheet and gently flatten them with your hand.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft when they come out of the oven but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.