Irresistible Keto Pumpkin Snickerdoodle Cookies: The Ultimate Fall Treat You Can't Miss!

These Keto Pumpkin Snickerdoodle Cookies are a perfect fall treat, combining the classic snickerdoodle flavor with the seasonal taste of pumpkin. Published in September 2019 and updated in March 2020, this recipe offers a sugar-free, gluten-free, and keto-friendly alternative to traditional cookies, making it a guilt-free indulgence for the whole family.

Why Pumpkin Snickerdoodles?

Snickerdoodles are a beloved classic cookie known for their soft, chewy texture and cinnamon-sugar coating. Adding pumpkin to the mix enhances these cookies with a warm, rich flavor and cozy spices that are perfect for the cooler months. This keto-friendly version allows those following a low-carb lifestyle to enjoy a seasonal treat without compromising their dietary goals.

What Makes These Cookies Keto-Friendly?

Traditional snickerdoodles are made with butter, flour, and sugar, making them unsuitable for a keto diet. This recipe substitutes these ingredients with low-carb alternatives:

Almond Flour: A versatile nut flour that provides amazing texture, moisture, and firmness. Almond flour is used as a base, sometimes in combination with coconut flour, to achieve the correct texture and lift.
Coconut Flour: Often used in conjunction with almond flour, coconut flour helps to create a soft and light texture.
Keto-Friendly Sweeteners: Instead of sugar, this recipe uses sweeteners like erythritol, monk fruit, or a blend of allulose and monk fruit, such as Besti Brown "Sugar". These sweeteners provide the taste and browning properties of sugar without the carbs and calories.
Pumpkin Puree: Adds moisture, flavor, and essential nutrients. Ensure the puree contains only one ingredient: pumpkin.

Ingredients You'll Need

Here's a breakdown of the ingredients for these keto pumpkin snickerdoodle cookies:

For the Cookies:

1 ½ cups Almond Flour
¼ cup Coconut Flour (optional, but recommended for best texture)
¼ cup Butter (salted, softened)
½ cup Pumpkin Puree
1 tsp Vanilla Extract
½ tsp Baking Powder
1 large Egg
¼ cup Erythritol or other keto-friendly granulated sweetener
25 drops Liquid Stevia (optional, for added sweetness)
Spices: Pumpkin Pie Spice, Cinnamon, Nutmeg, Ginger, Allspice
½ tsp Baking Soda
Cream of Tartar (for chewiness)
Salt

For the Topping:

2 tsp Erythritol or other keto-friendly granulated sweetener
1 tsp Pumpkin Pie Spice or Cinnamon

Step-by-Step Instructions

Here's how to make these delightful keto pumpkin snickerdoodle cookies:

Read also: Easy Low-Carb Cheese Crackers

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the almond flour, coconut flour (if using), pumpkin pie spice, cinnamon, nutmeg, ginger, allspice, cream of tartar, baking soda, xanthan gum (if using), and salt.
Combine Wet Ingredients: In a separate, large mixing bowl, cream together the softened butter and keto-friendly brown sugar substitute until well blended. Add the pumpkin puree, egg, and vanilla extract. Mix until well combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
Chill the Dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to overnight. Chilling the dough helps it firm up, making it easier to handle.
Prepare the Cinnamon-Sugar Topping: In a small mixing bowl, whisk together the granulated sweetener (erythritol or monk fruit) and cinnamon or pumpkin pie spice.
Form the Cookies: Remove the chilled dough from the refrigerator. Use a cookie scoop or spoon to scoop out 1 ½ - 2 tablespoons of dough and form into a ball.
Coat in Cinnamon-Sugar: Toss the formed dough ball in the topping mixture, ensuring it is evenly coated.
Place on Baking Sheet: Place the coated dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.
Flatten the Cookies: Gently flatten each dough ball with your palm or the back of a spoon.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will still be soft but will firm up as they cool.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Keto Pumpkin Snickerdoodles

Softened Butter: Ensure your butter is softened, but not melted. Melted butter will cause the cookies to spread too much during baking.
Chilling the Dough: Chilling the dough is essential for preventing the cookies from spreading and ensuring they have the right texture.
Don't Overbake: Keep a close eye on the cookies while they're baking to prevent them from becoming too hard or dry.
Flattening: These cookies don't spread much, so flatten them before baking to your desired thickness. For chewier cookies, flatten the dough thinner.
Spice It Up: Feel free to experiment with different spice combinations to customize the flavor to your liking.
Mix-Ins: Add keto-friendly mix-ins like sugar-free chocolate chips, chopped nuts, or sugar-free mini marshmallows for added flavor and texture.

Variations and Substitutions

Nut-Free Option: Substitute almond flour with pumpkin seed flour to make these cookies nut-free.
Sweetener Substitutions: Use any dry sweetener that measures 1:1 and bakes like sugar, such as Lakanto Baking Sweetener or coconut sugar.
Dairy-Free Option: Replace butter with ghee or coconut oil.
Coconut Flour Only: If you prefer to use only almond flour, omit the coconut flour and add one and a half more cups of almond flour to the mix. Be aware that this may slightly alter the texture and flavor.

Storage Instructions

Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 5-7 days.
Refrigeration: For longer storage, keep the cookies in an airtight container in the refrigerator for up to two weeks.
Freezing: To freeze, wrap each cookie individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. You can also freeze the cookie dough balls before baking.

Serving Suggestions

Serve the cookies warm for the best taste and texture.
Pair them with a keto-friendly beverage such as keto coffee, tea, or unsweetened almond milk.
Arrange the cookies on a serving plate and sprinkle with a bit of ground cinnamon for added visual appeal.

Why Are They Called Snickerdoodles?

The exact origin of the name "snickerdoodle" is unknown, but it may have German or Dutch roots or simply be a whimsical name. Regardless of its origin, the name is now synonymous with a sweet, cinnamon-spiced cookie with a unique texture. Some believe the word snickerdoodle comes from the German word Schneckennudeln.

Common Questions

Can I use baking powder instead of baking soda and cream of tartar? Yes, you can. However, cream of tartar adds a unique tanginess to the cookies. If omitting cream of tartar, use one tablespoon of baking powder instead. The texture may be slightly different, and the cookies might taste a little sweeter.
Why did my cookies come out flat? This could be due to old baking soda or cream of tartar, or baking at a lower temperature. Ensure your leavening agents are active and your oven is properly preheated.
Can I use fresh pumpkin instead of canned pumpkin puree? Yes, but ensure you drain the fresh pumpkin well to achieve a similar consistency to canned puree.

Nutritional Information

The nutritional information provided is an estimate and should be used as a courtesy. Always check the labels of individual ingredients for the most accurate information.

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