Nothing says cozy fall vibes quite like the comforting aroma of cinnamon and pumpkin filling your kitchen. If you’re on a keto or low-carb lifestyle, you don’t have to miss out on seasonal treats—these Pumpkin Snickerdoodles are soft, chewy, and spiced to perfection without the extra carbs.
This recipe brings together the best of both worlds: the nostalgic taste of classic snickerdoodles combined with the warm pumpkin spice flavor we all crave when the leaves start to fall. Made with almond flour, pumpkin puree, and keto-friendly sweeteners, these cookies are a guilt-free indulgence.
Perfect for holiday gatherings, weekend baking, or simply pairing with a hot cup of coffee, these keto Pumpkin Snickerdoodles are bound to become one of your go-to fall desserts. Plus, they’re quick and easy to make, so you can enjoy fresh cookies in no time!
⏱ Cooking Time & Serving
- Prep time: 15 minutes
- Cook time: 12–15 minutes
- Total time: 30 minutes
- Servings: 18 cookies
🥘 Ingredients
For the cookie dough:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup pumpkin puree (unsweetened)
- 1/3 cup butter (softened, or coconut oil for dairy-free)
- 1/2 cup granulated erythritol (or monk fruit sweetener)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- Pinch of salt
For the cinnamon “sugar” coating:
- 2 tbsp granulated erythritol
- 1 tsp ground cinnamon
👩🍳 How to Make Pumpkin Snickerdoodles
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a mixing bowl, beat together the softened butter, erythritol, egg, vanilla extract, and pumpkin puree until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk almond flour, coconut flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
- Form the Dough: Slowly add the dry mixture into the wet ingredients, stirring until a soft dough forms. Let it chill in the fridge for 10 minutes (this makes shaping easier).
- Roll & Coat: In a small bowl, mix the cinnamon and erythritol for coating. Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon mixture.
- Bake: Place coated dough balls on the prepared baking sheet and gently flatten them with your hand or the back of a spoon.
- Finish Baking: Bake for 12–15 minutes, or until the edges are slightly golden. Remove and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
📝 Notes
- Make sure to use unsweetened pumpkin puree (not pumpkin pie filling).
- If you prefer a chewier cookie, don’t overbake—remove them while they’re still slightly soft in the center.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a dairy-free version, replace butter with coconut oil or vegan butter.
❓ FAQs
Q: Can I use coconut flour only instead of almond flour?
A: No, coconut flour is much more absorbent. You need the almond flour for proper texture.
Q: Do these cookies taste like real snickerdoodles?
A: Yes! While they are low-carb, the cinnamon-sweet coating gives them that signature snickerdoodle flavor.
Q: Can I use liquid sweeteners?
A: Granulated sweeteners work best for coating, but liquid monk fruit or stevia can be used in the dough.
Q: Are these cookies freezer-friendly?
A: Absolutely—freeze baked cookies for up to 2 months and thaw before serving.
🍪 Nutrition (Per Serving – 1 cookie)
- Calories: 95 kcal
- Fat: 8g
- Carbohydrates: 4g
- Fiber: 2g
- Net Carbs: 2g
- Protein: 2g
⚠️ Disclaimer: While this recipe is keto and low-carb friendly, always enjoy baked treats in moderation. Check ingredient labels if you have allergies to nuts, dairy, or eggs, as substitutions may be necessary.
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