Keto Pumpkin Snickerdoodle Cookies

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 20 Cookies
Author Sabra - This Mom's Menu


For Pumpkin Spiced Sugar Topping:


  • 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.


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.


Serving: 1cookie | Calories: 89kcal | Carbohydrates: 2g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 87mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg