Keto Pumpkin Snickerdoodle Cookies Recipe

Oh, where do I even begin with this Keto Pumpkin Snickerdoodle Cookies Recipe? These cookies are like a warm hug on a chilly autumn day—soft, chewy, and packed with that cozy pumpkin flavor you crave. What I love most is how they nail the sweet-spicy balance without blowing your carb count out of the water, making them perfect for anyone following keto who still wants to indulge a little.

Whenever pumpkin season rolls around, I find myself coming back to this recipe because it’s simple, quick, and incredibly satisfying. Plus, if you’re anything like me, you’ll appreciate that these cookies hold their shape beautifully and have just the right hint of cinnamon sugar on the outside to make every bite feel special. You’re going to want to keep these handy for afternoon snacks or a guiltless dessert after dinner.

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Ingredients You’ll Need

The magic of this Keto Pumpkin Snickerdoodle Cookies Recipe comes down to a handful of well-chosen ingredients that work beautifully together. Almond flour keeps things low carb while adding a lovely nutty background, and pumpkin puree brings that moist, rich texture plus seasonal flair.

• Almond Flour: A keto staple that offers a delicate nutty taste and great structure for our cookies.
• Coconut Flour: Just a touch to help absorb moisture and keep the cookies from being too soft.
• Pumpkin Puree: I recommend pure pumpkin, not pumpkin pie filling, for the best flavor and no extra sugar.
• Ghee or Vegan Butter: Using room temperature fat helps the dough come together smoothly and keeps cookies tender.
• Gluten-Free Baking Powder: To give the cookies a nice lift without gluten.
• Pumpkin Pie Spice: The secret blend that layers in those warm, spicy notes we all love this time of year.
• Cinnamon: For that signature snickerdoodle cinnamon sugar roll in.
• Salt: Just a pinch to balance and deepen flavors.
• Vanilla Extract: Adds a subtle sweetness and complexity.
• Granulated Monk Fruit Sweetener: This keto-friendly sweetener mimics sugar’s sweetness without any carbs.
• Egg: Binds everything together, helping create that perfect cookie texture.

Variations

One of the things I love about the Keto Pumpkin Snickerdoodle Cookies Recipe is how versatile it is. Feel free to swap out or tweak ingredients to match your taste or dietary needs. Here are some variations I’ve tried with great success:

• Nut-Free Version: Use sunflower seed flour in place of almond flour if you have nut allergies; it changes the flavor slightly but still works well.
• Vegan Adaptation: I’ve substituted the egg with flax or chia egg, and used vegan butter; while the texture shifts a bit, it’s still wonderfully tasty.
• Extra Spice Kick: If you like things a little bolder, add a dash of ground ginger or cloves for an even spicier vibe.
• Sweetener Swaps: While I prefer monk fruit here, erythritol or allulose can be used, but I always keep an eye on baking times as they sometimes brown faster.

How to Make Keto Pumpkin Snickerdoodle Cookies Recipe

Step 1: Prep Your Oven and Dry Ingredients

First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. Next, grab a large mixing bowl and whisk together the almond flour, coconut flour, granulated monk fruit sweetener, pumpkin pie spice, cinnamon, salt, and baking powder until evenly combined. This dry mix is going to give your cookies that classic snickerdoodle sweetness and spice, so be sure to mix it thoroughly.

Step 2: Add the Wet Ingredients and Form the Dough

In goes the egg, pumpkin puree, vanilla extract, and room temperature ghee or vegan butter. I use a wooden spoon because it gives me more control mixing thick dough than a hand mixer – though either method works fine. Stir everything together until it forms a smooth, dough-like consistency. The pumpkin adds moisture but don’t worry if it seems a little sticky, that’s perfect!

Step 3: Prepare the Cinnamon-Sugar Coating

In a separate small bowl, combine the ½ cup granulated monk fruit sweetener with 2 ½ teaspoons of cinnamon. This blend is what you’ll roll your dough balls in to get that iconic snickerdoodle crackly, sugary exterior. It’s one of my favorite parts — trust me, it makes these cookies so much more inviting and delicious.

Step 4: Shape, Coat, and Bake

Scoop the dough into 12 to 14 generous spoonfuls (I like to use a cookie scoop to keep them uniform). Roll each into a ball and then roll that ball in your cinnamon-sugar mixture so it’s well coated. Place them on your prepared baking sheet and gently press each ball down with your palm or the bottom of a glass to flatten slightly. This helps them bake evenly and creates those lovely, slightly crisp edges.

Bake for 14 to 15 minutes, or until you see golden brown edges forming. Keep an eye on them—because ovens vary—and be careful not to overbake; you want soft cookies, not dry crumbs.

Step 5: Cooling and Serving

Once baked, let your cookies cool on the baking sheet for about 10 minutes. This resting time helps them set without falling apart when you move them. Then, use a spatula to transfer each cookie to a wire rack to cool completely. Believe me, patience pays off here, especially with keto baked goods — they develop their best texture once cooled.

How to Serve Keto Pumpkin Snickerdoodle Cookies Recipe

Garnishes

For me, these cookies don’t need much extra—sometimes just a light dusting of extra cinnamon on top right after baking to heighten that cozy aroma. I’ve also enjoyed them with a smear of sugar-free cream cheese frosting for an indulgent twist during holiday get-togethers.

Side Dishes

Pairing these cookies with a warm cup of chai tea or a mug of keto-friendly pumpkin spice latte just feels like fall in a cup and plate. If you’re serving after dinner, a side of whipped coconut cream adds a creamy contrast that my family always loves.

Creative Ways to Present

For a festive touch, I like to plate these cookies stacked in a clear jar or tied up with a cinnamon stick and ribbon—it makes a lovely gift for neighbors or coworkers. You can also sandwich two cookies around some pumpkin-flavored or cinnamon-spiced keto buttercream for a fancy party treat.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, I keep these cookies in an airtight container at room temperature, and they stay perfectly soft and delicious for up to four days. If you prefer a bit of crispness, you can store them in the fridge, but I usually avoid this since it sometimes dries keto baked goods out for my liking.

Freezing

Freezing works wonderfully for this Keto Pumpkin Snickerdoodle Cookies Recipe. Lay them flat on a baking sheet frozen individually, then transfer to a freezer-safe container or bag. When you want a snack, just thaw at room temperature for 20-30 minutes, and they taste almost as fresh as the day you baked them.

Reheating

To revive that fresh-baked warmth, I pop a cookie or two into the microwave for about 10 seconds or warm them briefly in a toaster oven—it makes those cinnamon sugary edges soft again and the cookie perfectly chewy.

FAQs

Final Thoughts

I absolutely love how this Keto Pumpkin Snickerdoodle Cookies Recipe nails that nostalgic fall flavor without any of the carb guilt. It’s become a staple in my kitchen every autumn, and honestly, it’s a total crowd pleaser—even friends who aren’t on keto beg me for the recipe. Give it a try—you’ll enjoy the cozy spices, the soft chewy texture, and the ease of whipping it up whenever that pumpkin craving hits. Honestly, these cookies might just become your new favorite keto treat!

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