These keto pumpkin snickerdoodle cookies are super easy to make and have real pumpkin puree and sugar-free cinnamon icing.
Pumpkin Snickerdoodles
These pumpkin snickerdoodles are soft and chewy with the most incredible cinnamon icing. If there was a cookie that tasted like fall, these would be the cookies.
If you have kids, you better make a double batch. They are so delicious that your kids will eat them up before you have a chance to enjoy them too.
Pumpkin Snickerdoodle Cookies
Traditional snickerdoodle cookies don’t have icing. They are covered in cinnamon and sugar. You can skip the icing and just roll the cookies in cinnamon and sugar substitute if you want. If you do, I suggest using a granular sweetener like Swerve.
Not only are these cookies delicious, but they are good for you too! Pumpkin is really high in vitamin A, a good source of fiber, and it has disease-fighting antioxidants too.
Did you know you can freeze these cookies? It’s a fantastic way to make a huge batch of them and then store them until your party or when you want to give them away as gifts.
Just place the baked and cooled cookies in a single layer on a clean baking sheet. Then, place the baking sheet in the freezer. After all the cookies are frozen completely, you can place them in a resealable plastic food storage bag.
The cookies will stay fresh in the freezer for up to 6 months. When you are ready to eat them again, let them thaw in the refrigerator overnight and then reheat them in the oven at 275°F for about 10 or 15 minutes.
Keto Pumpkin Snickerdoodles
These scrumptious cookies only have 1g net carb in each cookie! That means you can indulge in more than one without any guilt or worry about going out of ketosis.
Save this recipe, the icing can be used on other cookies or even on top of your favorite cupcakes or sweet bread.
Low-Carb Snickerdoodles
Aren’t these beautiful cookies? They taste even better than they look! In fact, you’ll be proud to give them as a holiday foodie gift. Just place them in a decorative tin or inside a glass cookie jar.
Whoever gets it as a gift will be impressed (and more than happy to eat these yummy cookies up!).
Plus, since the cookies are gluten-free, you can share them with most people that have food intolerances. I also like to enjoy them as a healthy snack or dessert – or whenever I am craving something sweet.
Pumpkin Spice Keto Cookies
I don’t know about you, but I don’t think I will ever get tired of pumpkin spice! Since these cookies are made with real pumpkin puree, they are so much better than just spiced cookies.
When stored correctly, they will last up to 2 weeks. If you used icing, I suggest storing them in an airtight food storage container or a resealable bag in the refrigerator.
If you didn’t ice the cookies, then you can keep them in a cookie jar on your countertop. No matter how you choose to store the cookies, just keep the air off of them. That’s what will make them stale.
Keto Pumpkin Snickerdoodle Cookies
Here’s the entire list of ingredients to make these cookies. Exact measurements and instructions on how to make these keto pumpkin snickerdoodle cookies is in the printable recipe card just a little further below. First, I have some photos of the entire process so you can make them along with me. Don’t forget to pin this to your keto cookies board on Pinterest so you can find this recipe later!
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Servings: 12
Net Carbs: 1 net carb per serving
Ingredients:
For the cookies:
Almond flour
Coconut flour
Swerve granulated sugar substitute
Butter
Pumpkin puree
Vanilla extract
Cinnamon
Pumpkin pie spice
For the icing:
Swerve confectioners sugar substitute
Cinnamon
Heavy whipping cream
Instructions:
1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine the almond flour, coconut flour, ⅓ cup sugar substitute, butter, pumpkin puree, vanilla extract, ½ tsp cinnamon and pumpkin pie spice. Beat until well combined and smooth.
3. In a bowl, combine the ¼ cup sugar substitute with 1 tsp cinnamon.
4. Form the dough into 12 evenly sized balls and roll in the cinnamon sugar mixture. Flatten the balls of dough slightly with the palm of your hands and place on a parchment lined baking sheet.
5. Bake for 12-15 minutes until cooked through.
6. Let the cookies cool to room temperature.
7. Beat together the ingredients for the icing, adding heavy whipping cream until you get the consistency and thickness you desire.
8. Ice the cookies and serve.
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Keto Pumpkin Snickerdoodle Cookies
Equipment
- Baking Sheet
- Mixing Bowl
- Parchment Paper
Ingredients
Cookies
- 1 cup Almond Flour
- 2 tbsp Coconut Flour
- Swerve Granulated Sugar Substitute divded into 1/3 cup and 1/4 cup
- 4 tbsp Butter softened
- 1/4 cup Pumpkin Puree
- 1/2 tsp Vanilla Extract
- 1 1/2 tsp Cinnamon Divided into 1 tsp and 1/2 tsp
- 1/4 tsp Pumpkin Pie Spice
Icing
- 1 cup Swerve Confectioner's Sugar Substitute
- 1/4 tsp Cinnamon
- Heavy Whipping Cream as needed
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the almond flour, coconut flour, ⅓ cup sugar substitute, butter, pumpkin puree, vanilla extract, ½ tsp cinnamon and pumpkin pie spice. Beat until well combined and smooth.
- In a bowl, combine the ¼ cup sugar substitute with 1 tsp cinnamon.
- Form the dough into 12 evenly sized balls and roll in the cinnamon sugar mixture. Flatten the balls of dough slightly with the palm of your hands and place on a parchment lined baking sheet.
- Bake for 12-15 minutes until cooked through.
- Let the cookies cool to room temperature.
- Beat together the ingredients for the icing, adding heavy whipping cream until you get the consistency and thickness you desire.
- Ice the cookies and serve.
Notes
Net Carbs: 1 Net Carb Per Cookie
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Cookies
If you enjoyed this recipe for keto pumpkin snickerdoodle cookies, here are some more low-carb cookies you’ll enjoy next!