These Keto Pumpkin Snickerdoodle Cookies are soft and tender, with pumpkin pie spice and a sweet cinnamon coating. Almond flour and coconut flour give them structure, while pumpkin puree and cream cheese keep the centers moist.
Who doesn’t love a warm, cinnamon-coated cookie in the fall? These keto pumpkin snickerdoodles are soft, tender, and sugar-free, made with simple ingredients like pumpkin puree, almond flour, and a touch of cream cheese. They’re quick to make and perfect for any time you crave that classic pumpkin flavor.
- Why You’ll Love These Pumpkin Snickerdoodles
- Ingredients Needed
- How To Make Keto Pumpkin Snickerdoodle Cookies
- Tips For Making The Best Keto Pumpkin Snickerdoodle Cookies
- Troubleshooting Pumpkin Snickerdoodle Cookies
- How to Store Pumpkin Snickerdoodle Cookies
- Frequently Asked Questions
- More Keto Pumpkin Recipes
- Keto Pumpkin Snickerdoodle Cookies
If you loved our pumpkin muffins, pumpkin pie, or pumpkin cheesecake, you’ll adore these Keto Pumpkin Snickerdoodle Cookies. Gluten-free, sugar-free, lightly spiced, and rolled in cinnamon sugar, they’re a delicious, healthy fall treat that’s easy to make and impossible to resist.
Why You’ll Love These Pumpkin Snickerdoodles
- Soft and tender centers: Pumpkin puree and cream cheese add moisture without making the finished cookies heavy.
- Sweet cinnamon coating: Each cookie is rolled in cinnamon and finely granulated sweetener before baking.
- Classic snickerdoodle tang: Cream of tartar adds the subtle tang associated with traditional snickerdoodles.
- Made without wheat flour: The dough uses a combination of superfine almond flour and coconut flour.
- Good for fall baking: Pumpkin puree, cinnamon, vanilla, and pumpkin pie spice give the cookies plenty of seasonal flavor.
Ingredients Needed
These easy, sugar-free cookies are budget-friendly and easy to make, which I love most. The ingredients needed for the pumpkin cookies recipe are super common in low-carb baking. Here is everything you will need:
- Almond flour: Use superfine blanched almond flour, not almond meal. A coarse flour will give the cookies a grainier texture.
- Coconut flour: This absorbs some of the moisture from the pumpkin and helps the cookies hold their shape. Do not replace it with more almond flour using the same quantity.
- Granulated sweetener: Use your preferred granulated sugar-free sweetener in an amount equivalent to ½ cup of sugar. Check the package because sweeteners vary considerably in concentration. Pure monk fruit is too concentrated to use cup for cup. Use a finely granulated sweetener for the coating so it does not feel gritty.
- Egg: One large egg binds the dough together. Bring it to room temperature for easier mixing.
- Butter: Use softened butter, but do not melt it. Melted butter will make the dough much softer.
- Cream cheese: Full-fat block cream cheese gives the cookies the most consistent texture. Let it soften before mixing and avoid whipped or spreadable cream cheese.
- Pumpkin puree: Use thick, pure pumpkin puree, not sweetened pumpkin pie filling. If homemade puree looks watery, drain off the excess moisture before measuring.
- Baking powder: This gives the cookies a small amount of lift and prevents the centers from becoming too dense.
- Cream of tartar: Cream of tartar provides the subtle tang associated with snickerdoodle cookies. It should not be described as the ingredient that makes them chewy.
- Pumpkin pie spice: Use a prepared blend or make my homemade pumpkin pie spice.
- Vanilla extract and salt: These balance the sweetener and bring the pumpkin and cinnamon flavors together.
- Cinnamon coating: Mix cinnamon with finely granulated sweetener to coat the chilled dough before baking.
How To Make Keto Pumpkin Snickerdoodle Cookies
Follow a few simple steps to make this delicious gluten-free pumpkin snickerdoodle cookie recipe. Trust me, you will not find an easier or more delicious cookie recipe. Here is everything you need to do:
Prepare the Baking Sheet
Start by preheating your oven to 350°F (180°C). Line a baking tray with parchment paper or a silicone baking mat to prevent sticking.
Mix the Wet Ingredients
Add the softened butter, cream cheese, and sweetener to a large mixing bowl. Beat with an electric mixer until smooth and evenly combined.
Add the egg, pumpkin puree, and vanilla extract. Mix again, scraping down the sides of the bowl as needed.
Fold in Dry Ingredients
Add almond flour, coconut flour, salt, baking powder, pumpkin pie spice, and cream of tartar to the wet mixture. Fold gently with a spatula until a soft dough forms.
Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling is essential for helping the cookies hold their shape and develop a slightly firmer texture.
Shape and Coat the Cookies
Mix the coating sweetener and cinnamon in a small bowl. Divide the dough into 12 equal portions and roll each portion into a ball.
Roll every ball in the cinnamon mixture and arrange them on the prepared baking sheet.
Gently flatten each one with your hand or the bottom of a measuring cup.
Bake and Cool
Bake for 12 to 15 minutes, until the edges look set and lightly golden. The centers will still look soft when the cookies first come out of the oven.
Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack. Allow the cookies to cool completely so the centers can finish setting.
Tips For Making The Best Keto Pumpkin Snickerdoodle Cookies
- Measure the flours carefully: Weighing almond and coconut flour gives you the most consistent texture. Too much coconut flour can quickly make the cookies dry.
- Use thick pumpkin puree: Watery puree creates sticky dough and can make the centers too soft.
- Chill before adjusting: Refrigerate the dough for the full 30 minutes before deciding it needs more flour.
- Do not overbake: Remove the cookies when the edges are set but the centers still look soft. They will become firmer as they cool.
Troubleshooting Pumpkin Snickerdoodle Cookies
The dough is too sticky to roll: Refrigerate it for another 10 to 15 minutes. Avoid adding more coconut flour immediately because even a small amount can make the cookies dry.
The cookies did not spread: This is normal for dough made with almond and coconut flour. Flatten each dough ball before baking.
The cookies feel too soft: Let them cool completely. Low-carb cookies are delicate while hot and develop a firmer texture as they cool.
The bottoms are browning too quickly: Use a light-colored baking sheet lined with parchment paper and begin checking the cookies at 12 minutes.
The coating feels gritty: Use a finely granulated sweetener. Coarse sweetener crystals will remain more noticeable after baking.
How to Store Pumpkin Snickerdoodle Cookies
Let the cookies cool completely before placing them in an airtight container. Store them in the refrigerator for up to five days, with parchment paper between the layers to prevent sticking.
Let a refrigerated cookie sit at room temperature for about 10 minutes before serving if you prefer a softer texture.
If you have tested the cookies after freezing, store them in a freezer-safe container for up to two months. Thaw them in the refrigerator or at room temperature before serving.
Frequently Asked Questions
I do not recommend replacing the coconut flour with more almond flour using the same amount. Coconut flour absorbs considerably more moisture, so removing it changes the consistency of the dough. For the most reliable results, use both flours as written.
Can I use homemade pumpkin puree?
Canned pumpkin puree usually gives the most consistent texture. Homemade puree can work, but it may contain more water. Drain off any visible liquid before measuring, and make sure you use pumpkin puree rather than sweetened pumpkin pie filling.
More Keto Pumpkin Recipes
For another dessert with creamy pumpkin layers, try my marbled pumpkin cheesecake. My keto pumpkin roll is another lovely option for Thanksgiving or fall gatherings.
You may also like these keto pumpkin scones with coffee or this cottage cheese pumpkin pie when you want a higher-protein pumpkin dessert.
Keto Pumpkin Snickerdoodle Cookies
Description
Ingredients
- 2 cups almond flour superfine, blanched
- 1/4 cup coconut flour
- 1/2 cup sweetener
- 1 egg large
- 1/4 cup butter softened
- 1/4 cup cream cheese room temperature
- 1/2 cup pumpkin puree
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp cream of tartar
- 2 tsp vanilla extract
Instructions
- Add the softened butter, cream cheese, and granulated sweetener to a large mixing bowl. Beat with an electric mixer until smooth and evenly combined.
- Beat in the egg, pumpkin puree, and vanilla extract, scraping down the sides of the bowl as needed.
- Add the almond flour, coconut flour, salt, baking powder, pumpkin pie spice, and cream of tartar. Mix with a spatula until a soft dough forms.
- Cover the bowl and refrigerate the dough for at least 30 minutes.
- During the final 15 minutes of chilling, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine the coating sweetener and cinnamon in a shallow bowl.
- Divide the chilled dough into 12 equal portions. Roll each portion into a ball, then coat it evenly in the cinnamon mixture.
- Arrange the cookies on the prepared baking sheet and gently flatten each one with your palm or the bottom of a measuring cup. The cookies will spread very little in the oven.
- Bake for 12 to 15 minutes, until the edges are set and lightly golden. The centers should still look soft.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack. Cool completely before serving.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.