These soft, chewy Pumpkin Snickerdoodles are loaded with pumpkin and cinnamon flavor! Each low carb cookie is grain free, sugar free and has just 2 net carbs each!
Pumpkin Snickerdoodles
Snickerdoodles are a beloved classic cookie flavor that features sweet sugar cookie dough rolled in cinnamon sugar and baked until soft and chewy! Typically a snickerdoodle is made with butter, flour and of course sugar and cinnamon. This version is made grain and gluten free using almond flour. It is also low carb and keto-friendly thanks to monkfruit sweetener. Don’t worry, these swaps don’t compromise the taste of texture of these delights!
These Pumpkin Snickerdoodles are have a pillowy texture, they are soft and light exactly like they should be! Instead of just cinnamon we use a mixture of cinnamon and Pumpkin Pie spice to really make the pumpkin flavor pop!
Ingredients for Pumpkin Snickerdoodles
As always, this is a quick overview of the ingredients you need for this recipe. To get the complete recipe just keep scrolling. To make pumpkin cookies you will need:
- Almond flour and Coconut Flour: this recipe requires both to get the correct texture and lift. I do not suggest making changes.
- Baking Soda, Baking Powder, and Salt: Provides a chewy texture and gives rise to the cookies.
- Granular Monkfruit Sweetener: Granular Swerve also works in this recipe.
- Butter, Egg, and Pumpkin
- Vanilla Extract, Cinnamon, and Pumpkin Pie Spice
How to Make Pumpkin Cookies
These pumpkin sugar cookies can be made in just a few simple steps.
- Combine the almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda and salt in a mixing bowl and set aside.
- Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Add the egg, pumpkin and vanilla extract. While the mixer is on low, add the flour mixture until well combined.
- Wrap the dough ball in plastic wrap and chill overnight.
- In a small bowl combine the cinnamon, pumpkin pie spice, and monkfruit for the cinnamon sugar coating. Scoop the dough using a small cookie scoop and roll the dough in your hands so it is smooth. Roll the cookie dough ball in the cinnamon sugar coating, make sure it is very well coated.
- Bake on a silicone lined baking sheet at 350 degrees F for 9-11 minutes, remove the cookies from the oven while they are still slightly soft in the center, they will finish cooking as they cool.
Do I Really Have to Chill the Dough?
YES! Chilling the dough is absolutely essential. If you do not have time to chill the dough properly do not make these cookies. The cookies have the perfect texture when they have been chilled overnight. However, it is possible to bake these cookies after the dough as chilled as little as two hours.
How to make the best Pumpkin Cookies
- For the best results use a silicone lined baking sheet so the cookies cook evenly.
- I do not recommend using another type of flour for this recipe. I’ve found the ratios of almond flour and coconut flour to be perfect for this recipe and can’t recommend anything else.
- You must chill the cookie dough, otherwise the keto sugar cookies will spread dramatically in the oven.
- Make sure you coat the cookies in the cinnamon sugar well. If you need to lightly press the coating onto the cookies.
Keto Cookie Recipes:
These Keto Chocolate Chip Cookies are the ultimate low carb cookie recipe! As of this writing this recipe has over 200 five-star reviews! They are perfectly flavored with vanilla, dark chocolate chips and pecans. It is a dead ringer for a classic sugar loaded cookie. Some of my other favorite low-carb cookie recipes include:
Ingredients
Pumpkin Cookie Base
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated monkfruit sweetener
- 1 large egg
- 1/2 cup pumpkin
- 1 tsp vanilla extract
Cinnamon Sugar Mixture
- 1/4 cup granular monkfruit sweetener
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- Combine the almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda and salt in a mixing bowl and set aside.
- Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Add the egg, pumpkin and vanilla extract.
- While the mixer is on low, add the flour mixture until well combined.
- Wrap the dough ball in plastic wrap and chill overnight.
In a small bowl combine the cinnamon, pumpkin spice and monkfruit for the cinnamon sugar coating. Scoop the dough using a small cookie scoop and roll the dough in your hands so it is smooth. Roll the cookie dough ball in the cinnamon sugar coating, make sure it is very well coated. - Bake on a silicone lined baking sheet at 350 degrees F for 9-11 minutes, remove the cookies from the oven while they are still slightly soft in the center, they will finish cooking as they cool.
- Allow the cookies to cool completely.
Nutrition Information:
YIELD: 24 SERVING SIZE: Nutrition calculated per cookie
Amount Per Serving: CALORIES: 97TOTAL FAT: 5.8gCHOLESTEROL: 17.9mgSODIUM: 79mgCARBOHYDRATES: 3.2gNET CARBOHYDRATES: 2.1gFIBER: 1.1gSUGAR: 0.7gPROTEIN: 1.9g
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
