During the Thanksgiving months you have to have pumpkin desserts and these keto pumpkin snickerdoodle cookies are just what you need! At only 2g net carbs you give the flavors of fall with cinnamon, nutmeg, cloves and the classic pumpkin. Whip the cookie dough together in no time start baking.
Snickerdoodle and pumpkin, two things that we relate to the fall because of the cinnamon, nutmeg and other great spices. Thanksgiving desserts are fun and we look forward to them every year. On keto, you’d be surprised how many people don’t know the unlimited options there are to truly enjoy pumpkin recipes. These keto pumpkin snickerdoodle cookies are super easy to make and fun to share!
How To Make Keto Pumpkin Snickerdoodle Cookies
Ingredients Needed
- Blanched Almond Flour
- Coconut Flour
- Keto Sweetener (I used this)
- Baking Powder
- Pumpkin Spices (cinnamon, nutmeg, ground gloves)
- Egg
- Vanilla Extract
- Canned Pumpkin
- Butter
Preparing The Cookie Dough & Baking
First, melt your butter and set it to the side to cool down. Then, if the canned pumpkin is extra watery, you’ll want to pat dry some of that out with a paper towel.
Now, in a mixing bowl add almond flour, coconut flour, baking powder, granulated sweetener and pumpkin spice together. Using the pumpkin pie spice out of the store is just fine for this recipe. There is a small amount needed unlike in a pumpkin cheesecake. There I broke all the spices down with my own mixture.
Combine the cooled butter with the egg, canned pumpkin and vanilla extract.
Then, mix the dry and wet ingredients together by simply folding them with a spatula. Cover with plastic wrap and allow the cookie dough to sit at least an hour.
Preheat the oven.
Using a cookie scoop, scoop the cookies onto a baking pan lined with parchment paper. For flat round cookies press the dough down. If you don’t they will simply puff up in that form.
Bake the cookies for 15-20 minutes. Allow them to fully cool, if you try to pick them up when they’re that hot or not cool enough they will crumble.
Once cooled, shake the cinnamon and sweetener coating across the cookies. Serve!
How To Store Keto Pumpkin Snickerdoodle Cookies
Storing keto pumpkin snickerdoodle cookies you have a few options. You can freeze any excess or leftover cookie dough for later. Also, the cookies freeze just fine after being baked.
Shelf life depends on if you store them on the counter or the refrigerator. On the counter I have seen them last about 3-4 days. However in the refrigerator I have seen them last up to 2 weeks and still have a great flavor.
Frequently Asked Questions (FAQs)
Can you have pumpkin on keto?
I have a full post about this subject here but I short yes! Pumpkin is in the squash* family and it’s high in fiber and low in sugar. Now, be sure to get canned pumpkin and not pumpkin pie filling in a can because one contains a ton of sugar.
Why no cream of tartar in the recipe?
I have found using nut flours with their strong flavors and lack of gluten the cream of tartar gets lost in the recipe. No need to add it in these keto pumpkin snickerdoodle cookies. However, you’re welcome to add it. Please share the experience but I haven’t had good results with using it.
What can I do with the leftover pumpkin?
The keto pumpkin snickerdoodle cookies are great but they don’t take an entire can of pumpkin. Therefore, I am so glad you asked because I can help you easily get rid of the pumpkin with these recipes:
Keto Pumpkin Snickerdoodle Cookies
Equipment
- cookie scoop
Ingredients
Dry
- 3/4 cup blanched almond flour
- 1 tablespoon coconut flour
- 1/2 cup granulated sweetener
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
Wet
- 2 tablespoon unsalted butter
- 3 tablespoon canned pumpkin
- 1 large egg
- 1 tablespoon vanilla extract
Cinnamon coating
- 1 tablespoon granulated sweetener
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F and melt butter
- Mix all dry ingredients
- Grab melted butter and mix in the rest of the wet ingredients
- Combine dry and wet ingredients
- Cover and allow the dough to sit for an hour.
- With a cookie scoop, take one scoop and in your hand roll it into a ball. Place on cookie pan and press down. Just to make a cookie shape.
- Place in preheated oven for 12-15 minutes
- Once pulled from the oven, sprinkle with the cinnamon coating. Allow them to cool fully then serve.