Keto Pumpkin Snickerdoodles

When fall rolls around, I always crave warm spiced treats to enjoy with a hot cup of coffee.

Today I want to share my recipe for keto pumpkin snickerdoodles.

These cookies have that classic cinnamon coating on the outside and a wonderfully soft center.

Most bakery cookies are loaded with regular flour and sugar, which can quickly kick you out of ketosis.

This version is totally low carb and keto friendly, so you can enjoy a sweet seasonal treat and stay on track with your eating plan.

Why You’ll Love This Recipe

Perfect Soft Chewy Center – Blotting the pumpkin keeps these keto cookies delightfully chewy instead of unpleasantly cakey.

Warm Fall Spices – The pumpkin pie spice blends with cozy cinnamon for an incredible seasonal flavor.

Classic Snickerdoodle Tang – Cream of tartar gives you that traditional bakery style tang while keeping things low carb.

No Sugar Crashes – You get the full bakery cookie experience without raising your blood sugar levels.

Recipe Ingredients

For the Cookies

• 1/4 cup Pumpkin Puree
• 2 cups Blanched Almond Flour
• 1 tbsp Coconut Flour
• 1 tsp Cream Of Tartar
• 1 tsp Pumpkin Pie Spice
• 1/2 tsp Baking Soda
• 1/2 tsp Xanthan Gum
• 1/4 tsp Salt
• 1/3 cup Butter, Softened
• 1/2 cup Granulated Erythritol Sweetener
• 1 Large Egg Yolk
• 1 tsp Vanilla Extract

For the Cinnamon Coating

• 3 tbsp Granulated Erythritol Sweetener
• 1 1/2 tsp Ground Cinnamon
• 1/2 tsp Pumpkin Pie Spice

How To Make

Step 1

Blot the pumpkin puree between layers of paper towels, pressing gently to remove the extra moisture. In a medium bowl, whisk together the almond flour, coconut flour, cream of tartar, pumpkin pie spice, baking soda, xanthan gum and salt.

Step 2

In a large bowl, beat the softened butter and granulated sweetener for 1 to 2 minutes until creamy. Add the blotted pumpkin, egg yolk and vanilla and beat until combined.

Step 3

Mix the dry ingredients into the butter mixture until a soft dough forms. Cover and chill for 20 minutes so the dough is easy to roll.

Step 4

Preheat the oven to 350°F and line a baking sheet with parchment paper. Stir the coating ingredients together in a small shallow bowl.

Step 5

Roll the dough into 18 balls and roll each one in the cinnamon coating until well covered. Place them 2 inches apart on the baking sheet and flatten to about 1/2 inch thick.

Step 6

Bake for 10 to 12 minutes, until the edges are just set and the tops show small cracks. The centers should still look soft.

Step 7

Cool the cookies on the baking sheet for 15 minutes before moving them. They firm up as they cool and stay soft and chewy in the middle.

Tips

Really Blot the Pumpkin Puree

Canned pumpkin contains a lot of water that can make keto cookies turn out soggy or spongy.

I recommend pressing the puree firmly between several layers of paper towels until the towels feel soaked.

Removing that extra water gives you a much chewier center and keeps the dough from turning into a sticky paste.

Measure the Coconut Flour Carefully

Coconut flour pulls in a massive amount of liquid compared to other low carb flours.

From my experience, adding even an extra teaspoon can turn your dough dry and crumbly.

Use a flat measuring spoon and level it off cleanly with the back of a knife so the moisture balance stays just right.

Chill the Dough Before Rolling

Right after mixing, the dough will feel very soft and tacky because of the pumpkin and butter.

You’ll get the best results if you give it at least twenty minutes in the fridge before shaping.

Chilling firms up the butter so you can easily roll neat round balls without the dough sticking to your palms.

More Recipes

• Keto Pumpkin Cheesecake
• Keto Pumpkin Spice Blondies
• Keto Snickerdoodle Blondies
• Keto Snickerdoodle Mug Cake
• Low Carb Snickerdoodle Cookies

Frequently Asked Questions

Why is it necessary to blot the pumpkin puree?

Canned pumpkin holds a lot of water that can make low carb cookies soggy and cake-like.

Pressing out the extra moisture ensures your snickerdoodles stay soft and chewy without falling apart.