Winter is coming. And with winter, you need some tasty treats to have on hand so you can pop it in the microwave, pour a hot cup of tea, and curl up near the fireplace to enjoy yourself. These cookies will be your new comfort food and then some.
The original Snickerdoodle recipe I made is a favorite of ours. But, it just wasn’t filling the hole we had during these cooler winter months when pumpkin is so in season. Instead, we combined the best of both worlds – giving you a keto pumpkin snickerdoodle cookie. You really can’t go wrong with this one!
These will become a new family favorite of the season. They’ll go perfectly with Thanksgiving dinner, or you can even bring them to holiday parties later on. Nobody knew that they were low carb when I served them, and that’s the best way to make low carb desserts. These were literally gobbled down within minutes, and people were asking me for the recipe (which of course I kept secret!).
Generally speaking, I don’t refrigerate my baked goods the first day that I make them. I let them sit in a container overnight so that they moisture redistributes throughout the treats. The texture gets better the longer it sits out: the cookies gets more moist and have better flavor.
Yields 15 total Keto Pumpkin Snickerdoodle Cookies
The Preparation
Cookies:
- 1 1/2 cups almond flour
- 1/4 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 cup butter, salted
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 25 drops liquid stevia
- 1 large egg
Topping:
- 2 teaspoons erythritol
- 1 teaspoon pumpkin pie spice
The Execution
1. Pre-heat oven to 350°F. Measure out almond flour, erythritol, and baking powder then mix together well.
2. Secondly, measure out the butter, pumpkin puree, vanilla, and liquid stevia in a separate container.
3. Microwave mixture if needed for easier mixing. Add all wet ingredients (including the egg) to the almond flour and erythritol.
4. Mix everything together well until a pasty dough is formed.
5. Roll the dough into small balls and set on a cookie sheet covered with a silpat. You should have about 15 cookies in total.
6. Press the balls flat with your hand (or the bottom side of a jar) and bake for 12-13 minutes.
7. While the cookies are cooking, run 2 tsp. erythritol and 1 tsp. pumpkin pie spice through a spice grinder to powder the erythritol.
8. Once the cookies are out of the oven, sprinkle with the topping and let cool completely.
This makes a total of 15 servings of Keto Pumpkin Snickerdoodle Cookies. Each serving comes out to be 102 calories, 9g fats, 1.6g net carbs, and 2.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 1/2 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/4 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1/2 cup pumpkin puree | 42 | 0.3 | 9.9 | 3.6 | 6.4 | 1.4 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 25 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 2 teaspoon erythritol | 2 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon pumpkin pie spice | 6 | 0.2 | 1.2 | 0.3 | 1 | 0.1 |
| Totals | 1531 | 135.8 | 49.7 | 25.7 | 24.1 | 44.1 |
| Per Serving (/15) | 102 | 9.1 | 3.3 | 1.7 | 1.6 | 2.9 |
Keto Pumpkin Snickerdoodle Cookies
Ingredients
Cookies:
- 1 ½ cup almond flour
- ¼ cup erythritol
- ½ teaspoon baking powder
- ¼ cup butter salted
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 25 drop liquid stevia
- 1 large egg
Topping:
- 2 teaspoon erythritol
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350F. Add the almond flour, erythritol, and baking powder to a mixing bowl and combine well.
- In a separate bowl, combine the butter, pumpkin puree, vanilla, and liquid stevia.
- Microwave the mixture for easier mixing if needed. Add the wet ingredients mixture and egg to the almond flour mixture.
- Mix together well to form a pastelike dough.
- Roll the dough into small balls and place these on a cookie sheet with a Silpat.
- Press the balls flat and bake for 12–13 minutes.
- Meanwhile, run the erythritol and pumpkin pie spice through a spice grinder to create a fine powder for the topping. Let this settle before removing the lid.
- Remove the cookies from the oven, sprinkle with the topping, and let cool completely before serving.
Can I sub the Erythritol with Xylitol or Swerve?
Either would work, yes.
Can’t wait to try these! You’re recipes are delicious and straight-forward. Thanks for helping us stay keto with your awesome recipes!
I really don’t see how you got the “pasty dough” consistency with these. I’ve tried them two times now and the mixture I’m getting is still very moist. Like barely thicker than the pumpkin puree by itself. I can’t tell what I’m doing wrong. Yours look very dry and solid. What kind of almond flour do you use?
I use Anthony’s Almond Flour (linked to in recipe). Though quite a number of people have said the same thing – it MAY be the difference between organic/non organic pumpkin puree. One commenter said that adding 2 tbsp. coconut flour tightened the dough up nicely.
I used organic pumpkin puree and it was still liquidy but they still tasted good in the end just fell apart very easy. I will try the coconut flour next time.
Hmm not sure what’s up.. mine were just gooey mess no, no way to get them into dough balls. Just sticky goo.
Sorry to hear. I will say that if I grab a store brand of pumpkin puree, it’s usually a bit more watery than when I use organic. More recently I try to use organic ingredients so that could be a cause. You could always add some flaxseed meal or almond flour to counter the liquidity in the recipe in the future.
Would it be possible to make these without the pumpkin puree? Would they still turn out alright? Should I substitute something else? Thank you!
I’d throw some flaxseed meal with a little liquid in them to replace the pumpkin puree. Not 100% sure how it’d turn out, but that’s what comes to mind when I think of the consistency. Cauliflower would work in terms of consistency, but I don’t think it’d be a cookie I wanted to eat 🙂
Would it be possible for me to make these without the liquid stevia?
Of course – just use another liquid sweetener in it’s place. My recommendation would be sucralose. Though even without the sweetener there are many other options.
Hi. I’ve noticed in all your recipes that you use Erythritol. Because I am FODMAP sensitive I can’t have anything sugar substitute wise ending in “ol” and I cant have regular sugars. I can however have stevia. How do I substitute stevia for the Erythritol?
There’s no easy way to replace erythritol with stevia as it’s a liquid and the powdered version is MUCH sweeter. I use erythritol as both a sweetener and a bulking agent in the recipes. Though doing some quick research I found that erythritol may in fact be FODMAP friendly; though recent studies are showing it can increase fructose absorption (which you should be avoiding fruit on keto anyway). May be worth a shot to give it a try and see how you handle it.
Where does the egg go? I just finished cleaning up and realized I never used the egg. It’s in the ingredients list, but not the recipe. Idk. I’m beyond tired. So I may just be overlooking something.
I just made these. I have had a bad experience using pumpkin puree in another recipe from this site (pumpkin pie blondies), so I used cheese cloth to squeeze excess moisture out of the pumpkin puree first, then measured out the 1/2 cup of puree needed for the recipe. They came out tasty. Not hard, but intact, and not gooey as others here have experienced. I could have further drained the puree by letting it hang in the fridge over a container for a while, but I just hand-wrung it until I felt like it wasn’t really draining that much anymore.
That’s a great tip Angela! Thank you for sharing! I wonder if different brands of pumpkin puree have different levels of moisture in them and maybe that’s why some people are experiencing issues.
Delicious! For those using only Swerve, I was able to substitute the stevia for about 2-3 tbsps Swerve. Then it didnt even need the powdered sweetener on top. Yum.
Nice! Thanks for the tip Lauren.
Made these cookies today and they were great! I had the same issue of the dough being a little extra moist but I added a little ground flaxseed to dry it out a bit and then just spooned out each cookie. I also added the pumpkin pie spice right into the cookie dough instead of on top and used 2.5 tablespoons of swerve for sweetener (no additional liquid sweetener). The cookies didn’t quite look like the ones on here but they were super tasty and something I would definitely make again! Thanks for sharing your great recipe!
Thank you for those tips Sam!
Can you substitute coconut flour for almond flour?
You can, but you may need to adjust the recipe to add more moisture since coconut flour is quite dry.
Can you use Swerve instead? If so, does the amount of sweetner change?
Sure! Measurement would be the same. 🙂
Any option for egg? cos i don’t eat eggs..
and can we change test from sweet to spicy??
Hi there! You can try making a flax “egg” (I tbsp. ground flaxseed + 2 tbsp. water.) If you only need to replace 1 egg in a recipe then that can sometimes do the trick. And of course you can change the spices however you like. 🙂
I can not wait to try these! The first cookie I ever remember making myself was a snickerdoodle…and fall makes me want to “pumpkinize” everything!!! I’d love to use this recipe in a round up!
My dough came out really wet and I followed the exact instructions. Any advice to make the consistency better?
If the dough is too wet, try adding a bit more almond flour until it firms up. 🙂
This happened to me today too. The dough never firmed up and I added another 1/2 cu of flour. I used a cookie scoop so we will see. Any other suggestions? I used canned pumpkin and it was not thin.
Oh good, I’m not the only one. I went to the comments section because mine turned out like pancake batter. I used fresh pumpkin puree and I should have condensed it more first. I didn’t want to add TOO much almond flour and affect the balance of everything else… I added about 1/4C more almond flour and a light sprinkling of coconut flour (because coconut flour absorbs a lot of moisture) and I put it in the fridge to try & harden up the butter a little more. We’ll see how that goes…
How did they turn out Carolyn?
I have adverse reactions to Erythritol and Stevia, if I were to not use them do you think it would ruin the cookies? I don’t have a very sweet tooth and actually prefer cookies like gingerbread that have more of a kick to them than overwhelming sweetness so do you have any potential replacement suggestions?
I think structurally they will be fine without it. The only other sweetener I can think of to try replacing it would be xylitol, or maybe inulin.
Would using Stevia in the raw (granulated) work the same?
Sure!
Made these tonight without the liquid stevia and they were great!
Thank you Shannon!
https://uploads.disquscdn.com/images/0e0da3b71b3c03250580707bfe455456802855978636dc396d6d765a514fc905.jpg
Those are some good looking cookies!
Just made these tonight! I think they came out pretty good! 🙂
https://uploads.disquscdn.c…
Wonderful!
Would Monk Fruit work in place of the Stevia? Either Powdered or Liquid?
Yes, it would. I’d reduce the monk fruit to half the amount of stevia.
This one didn’t go so well for me. It was too sticky for balling and I had to add lots of flour for it to even be close enough. Flavor wasn’t there after all that. Needs to have spices in the cookie, not just outside. Will try another recipe.
I’m sorry to hear – maybe differences in the pumpkin brand we used?
just made these. in 2019! like others, it was far too wet to roll into cookies. so i added coconut flour until it formed a rollable dough. interestingly, i got about 28 cookies. not 15! but i’m happy with that 🙂
i flattened them with a spoon and then patted them flat with my fingers. they stuck to a glass and would fall apart. even with oil.
due to the added flour, they were a little dry.. and not that sweet. maybe i’d add 1/8 cup of stevia brown sugar if i was to make these again. alternatively, they’d probably be great with cream cheese frosting! i added a keto friendly hazelnut chocolate spread on top and they were divine.
don’t overbake them even if they don’t look done! they get too dry if you do that.
I’m really not sure why the dough was so wet – what kind of pumpkin puree were you using? I believe I used Libby’s Organic when I made this recipe. I’ve re-made this recipe 3 times now and not had the issue with the dough. I’d love to try to find what’s the cause of the issue.
The dough was very wet, I used Baker’s Corner 100% Pure Pumpkin. I was able to put spoonfuls of it on the Silpat cover and used my fingers to flatten them out. It’s a soft cookie and I was looking for something with more body to it. I’ll keep looking:)
For those who struggled with the dough being too wet, I suggest to use butter in room temperature (or slightly melt, microwave for 20s) and mix it in as small chunks of butter. It can be helpful since the mixture doesnt get too liquidy.
Thanks for the tip, Joy!
Another disappointing keto or low carb recipe.
Made these cookies twice. They are just raw.
Even baked longer & still raw. Please don’t waste your time & ingredients. Raw, bad tasting & not sweet. Not a cookie!! 😞!!
This looks like an interesting recipe, but I don’t like the aftertaste from stevia. Have you tried it without the liquid stevia and a tad more erythritol? (I usually cut the sweeteners dramatically in my dessert recipes anyway.)
oops, don’t bother answering. I see that the mixture is pretty wet, so I’m sure a little more erythritol in lieu of the liquid stevia would suffice. I’ll let you know.