These Keto Pumpkin Cookies are the perfect fall treat. The cookies are easy to make and come out super soft and chewy every time!
This Mom’s Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
Cookies are not my favorite dessert. Honestly, they probably don’t even make it into my top 10. So, if I’m going to be eating a cookie, you know it has to be good!
This pumpkin snickerdoodle recipe does not disappoint at all! It has the perfect fall flavors and thanks in part to the pumpkin and gelatine, it stays nice and soft – which is the only way a cookie should be in my opinion!
Tips for making the perfect keto pumpkin cookie
- Make sure that your butter is softened, but not melted. Melted butter will cause the cookies to spread out too much when baking.
- I use a super fine, blanched almond flour for this recipe. I have not tried this recipe with coconut flour. If you want to use coconut flour, just be aware that it will alter the taste and consistency of the cookies. Also, it isn’t an even conversion for almond flour. You can check out this article for more info on subbing coconut flour.
- Using Gelatine in this recipe helps to keep the cookies soft and chewy. You can leave it out, just be aware that it will alter the consistency of the cookie.
- When the cookies initially come out of the oven, they will be soft and fragile. They will become sturdier as they cool. I like to let them cool for about 5 minutes on the baking sheet then use a spatula to transfer them to a cooling rack.
- The cookies don’t spread much. When they are finished baking the tops will still be quite round. If you would like, you can use the back of a spoon or spatula to flatten then some when they come out of the oven.
- I use Lakanto brown sugar substitute. It has a rich caramel flavor that compliments pumpkin nicely, but any sweeter that you like will work fine. Be sure to check out this conversion chart to accurately substitute with a different sweetener.
Freezing the cookie dough
Ok – So I haven’t even told you about the best part of this recipe!
The dough is completely freezer friendly! That makes these Pumpin snickerdoodles perfect to keep on hand for a freshly baked treat just about any time!
To freeze the dough, prepare according to the recipe up until step 3 in the recipe instructions skipping step number 4, which call for the dough to be chilled.
Once the dough is formed and rolled in the pumpkin spice and sweetener, simply place them in a single layer on a parchment-lined baking sheet and freeze.
Once the dough balls are frozen, transfer them to a freezer-safe container until you are ready to bake them.
To bake from frozen, follow the baking instructions in the recipe card simply adding an additional 3-5 minutes onto the baking time. It is not necessary to thaw the dough before baking!
How can I use the rest of the pumpkin puree?
This recipe only calls for 1/4 cup of pumpkin puree which means that you are going to have some leftover when you are done baking these cookies. I usually just freeze the remaining pumpkin in an ice cube tray that way I always have some on hand.
But, if you are looking for some other great keto recipes that use pumpkin puree here are some of my favorites:
- Keto Pumpkin Ice Cream
- Keto Triple Layer Pumpkin Dessert
- Keto Pumpkin Scones
- Keto Pumpkin Pancakes
- Low Carb Pumpkin Noosa Yogurt Copycat
- Fudgiest Keto Brownies EVER!
- Keto Pumpkin Cheesecake
Keto Pumpkin Snickerdoodle Cookies
- Cookie Sheet
- Parchment Paper
- In a large mixing bowl, cream the butter and brown sugar substitute until the sweetener has begun to melt. Add the pumpkin puree, egg, and vanilla and mix until well combined then set aside.
- In a separate bowl combine the almond flour, cinnamon, pumpkin pie spice, salt, baking soda, cream of tartar, and gelatin.
- Add ½ of the almond flour mixture to the butter mixture and stir just until combined, then repeat with the remaining almond flour mixture.
- Place the dough into the refrigerator to chill for at least 30 minutes, but up to overnight.
- While the dough is chilling, preheat the oven to 350° F and line a cookie sheet with parchment paper or a silicone baking mat.
- In a small bowl combine the granulated sweetener, cinnamon, and pumpkin pie spice for the topping and set aside.
- Once the dough is chilled, remove it from the fridge and scoop out 1 ½-2 tablespoons of dough and form into a ball. Toss the formed dough ball in the topping mixture and then place on the prepared baking sheet. Repeat with the remaining dough, leaving about 2 inches between each cookie.
- Bake in the preheated oven for 15-20 minutes. or until the cookies have lightly browned. Note that the cookies will still be very soft, but will firm up after cooling.
- The cookies will still be pretty round, you can leave them this way or use the back of a spoon to flatten them some when they come out of the oven.
- Allow the cookies to cool slightly before transferring to a cooling rack.