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    Home » Recipes

    Published: Sep 18, 2019 ·Updated: Mar 19, 2020 by Sabra · 2 Comments

    Keto Pumpkin Snickerdoodle Cookies

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    Keto Pumpkin Cookie Pinterest image

    These Keto Pumpkin Cookies are the perfect fall treat. The cookies are easy to make and come out super soft and chewy every time!

    Keto pumpkin cookies stacked on a cooling rack

    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.

    Right now you can get 10% off of all Lakanto products with the code "THISMOMSMENU" when you order from the Lakanto Website!

    a two image collage showing the steps for making keto pumpkin snickerdoodle cookies

    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!

    low carb pumpkin cookies cooling on a cooling rack

    How can I use the rest of the pumpkin puree?

    This recipe only calls for ¼ 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
    Pumpkin snickerdoodles stacked on a baking sheet

    Keto Pumpkin Snickerdoodle Cookies

    Sabra - This Mom's Menu
    Perfectly soft and chewy on the outside with a slightly crisp outside - these keto pumpkin cookies come out perfect every time and the dough can even be frozen for a fresh;y baked treat whenever the mood strikes.
    5 from 4 reviewers
    Prevent your screen from going dark
    Servings 20 Cookies
    Prep Time 10 mins
    Cook Time 20 mins

    Equipment

    • Cookie Sheet
    • Hand Mixer
    • Parchment Paper

    Ingredients
      

    • 4 tablespoon Butter softened
    • ¾ cup Brown Sugar Substitute
    • ¼ cup Pumpkin Puree
    • 1 teaspoon Vanilla Extract
    • 1 Egg
    • 2 cups Almond Flour
    • ½ teaspoon Cinnamon
    • 1 teaspoon Pumpkin Pie Spice
    • pinch Salt
    • 1 teaspoon Baking Soda
    • 1 teaspoon Cream of Tarter
    • 1 tablespoon Unflavored Gelatin Powder optional

    For Pumpkin Spiced Sugar Topping:

    • 2 ½ tablespoon Granulated Sweetener
    • ½ teaspoon Pumpkin Pie Spice
    • ¼ teaspoon Cinnamon

    Instructions
     

    • 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.

    Notes

    Store cookies at room temp in a tightly sealed container for up to 1 week.
    The dough can shaped and then frozen before baking. To bake from frozen, simply add an additional 3-5 minutes of baking time.

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 1cookieCalories: 89kcalCarbohydrates: 2gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 14mgSodium: 87mgPotassium: 9mgFiber: 1gSugar: 1gVitamin A: 559IUVitamin C: 1mgCalcium: 26mgIron: 1mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    Keto Pumpkin Cookie Pinterest image
    « Sheet Pan Loaded Cauliflower
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    Reader Interactions

    Comments

    1. Ana says

      September 26, 2019 at 2:10 am

      I just took a batch out of the oven and could hardly wait for them to cool before I tried them!
      I doubled the pumpkin spice because there can never be too much imo, and they turned out a bit darker and oh so delicious!!
      This was my first time trying a snickerdoodle recipe, and I found them quite sweet with the extra sweetner rolled on the outside, but I know that's just how snickerdoodles are. I loved the flavour and will definitely be making these again!

      Reply
    2. Isabel Wright says

      September 29, 2020 at 10:35 am

      Oh my....is all I can say! I made these last night and they are delicious! I did a taste test after they had cooled for a bit and thought they were good, but the flavor and texture have definitely developed overnight and they taste amazing. The ingredients are simple, the recipe easy to follow and I like the fact that I can make ahead and freeze. This is a keeper and will be added to my recipe box. Thank you

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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