Keto Pumpkin Snickerdoodle Cookies
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Delicious, nut-free Keto Pumpkin Snickerdoodle cookies made with coconut flour. These super easy, low carb cookies are the best sugar-free cookie for the fall and winter holidays!
Updated October 2020: I’ve updated the recipe card so your keto pumpkin snickerdoodle cookies will be better than ever. I’ve made a slight increase in coconut flour, a decrease in pumpkin pie spice, a decrease in baking powder, and added baking soda. Enjoy!
I was cruising around Pinterest and a photo of pumpkin snickerdoodles from Jacklyn at Cooking Classy stopped me in my tracks. Oh my word, they looked delicious!
Predictably, the recipe was full of sugar and gluten, which both make my body feel terrible. Darn it! But I’m nothing if not basic, and I love a good pumpkin cookie. So I had to get to work on a recipe for keto pumpkin snickerdoodle cookies.
If you’re in a hurry, feel free to hit that Jump To Recipe button at the top of this post. But as always, I’m sharing loads of advice to help you improve your low carb baking that you won’t want to miss. I’m also answering some of the most commonly asked reader questions. There’s a good chance you might be wondering the same things!
WHAT ARE SNICKERDOODLE COOKIES MADE OF?
Since regular snickerdoodles and pumpkin snickerdoodles are made with plenty of regular flour and sugar, they’re definitely not keto-friendly.
So how will we make these pumpkin cookies low carb?
Don’t worry, this recipe for keto pumpkin snickerdoodles omits all of the high carb ingredients in favor of low carb and keto-friendly alternatives. And these keto cookies are just as delicious as the real thing!
Let’s compare:
- Irma S. Rombauer’s iconic, high-carb snickerdoodle cookie dough recipe found in The Joy of Cooking calls for all-purpose flour, cream of tartar, baking soda, salt, butter, sugar, and eggs. That dough then gets spooned into balls and then rolled in a mixture of cinnamon and more sugar.
- The ingredients for our keto pumpkin snickerdoodle cookies are butter, granulated Swerve, Swerve brown sugar substitute, vanilla extract, one egg, pure pumpkin puree, coconut flour, collagen peptides, baking powder, baking soda, salt, and pumpkin spice. Then we’ll roll the pumpkin cookies in a mixture of granulated Swerve and cinnamon before baking.
The Best Sweeteners For Keto Snickerdoodles
Snickerdoodle cookies require a perfectly thin and crunchy cinnamon “sugar” coating”. Granulated Swerve is the perfect sweetener to create that coating. Since the erythritol in Swerve tends to recrystallize after cooling, you can be sure that the crunchy coating will remain.
Swerve’s brown sugar substitute is making another appearance in this recipe because I just love it! It tastes and behaves so much like brown sugar.
Making Keto Pumpkin Cookies With Coconut Flour
Coconut flour gives the inside of these keto pumpkin snickerdoodle cookies a soft and pillowy inside texture, which is the perfect contrast to that thin and crunchy cinnamon “sugar” crust.
I’ve also included Vital Proteins’ Collagen Peptides. The collagen adds chewiness to the texture that is missing with coconut flour alone, and while collagen isn’t a complete protein, it has loads of other benefits.
CAN YOU HAVE PUMPKIN ON KETO?
A 15 oz can contains around 35g of carbs. At first glance, that definitely seems a little high for the keto diet, right? BUT it’s important to remember that no one’s sitting down to a can of pumpkin with a spoon!
The 6 tablespoons of pumpkin in this cookie recipe contain just 7.5g of carbs total. And remember that those carbs are actually spread out over 24 cookies, adding just over 0.3g of carbs to each cookie.
It’s also worth noting that 40% of those carbs are coming from fiber!
WHAT’S THE DIFFERENCE BETWEEN CANNED PUMPKIN, PUMPKIN PUREE, AND PUMPKIN PIE FILLING?
Canned pumpkin has just ONE ingredient, and that’s pumpkin puree!
Pumpkin Pie filling, on the other hand, is pre-sweetened with sugar and seasoned with fall spices. Each 15 oz can of pie filling typically contains a whopping 98g of carbs. That’s nearly 3x the amount that’s in the plain canned puree – so you can see why it’s so important to grab the right can!
These snickerdoodles fulfill all of my keto pumpkin cookie dreams and I hope you enjoy them too! They would be perfect to bring to a Thanksgiving dinner and they store well in an airtight container (although they’re too delicious to last very long in my house!).
OTHER LOW CARB PUMPKIN COOKIES:
Favorite Keto Pumpkin Bar Cookies With Cream Cheese Frosting
More Keto Pumpkin Recipes To Try:
Best Ever Keto Pumpkin Pie (with my perfect flaky crust)
Keto Pumpkin Spice Latte Cinnamon Rolls
Keto Pumpkin Snickerdoodle Cookies
Ingredients
For The Cookie Dough
- 1/2 Cup Butter (1 Stick), Softened 113 g
- 6 Tbsp Granulated Swerve 72 g
- 1/4 Cup Brown Swerve 48 g
- 1 tsp Vanilla Extract
- 1 Large Egg, Room Temp
- 6 Tbsp Pumpkin Puree 92 g
- 1/2 Cup Coconut Flour (Bob’s Red Mill) 60 g
- 2 Tbsp Collagen Peptides 12 g
- 1/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/2 tsp Pumpkin Spice
For The Cinnamon “Sugar” Snickerdoodle Coating
- 3 Tbsp Granulated Swerve 36 g
- 1/2 tsp Cinnamon
Instructions
- Preheat the oven to 325 degrees F.
- In the bowl of a stand mixer, cream together the butter, granulated swerve, and brown swerve until light and fluffy.
- One at a time, beat in the vanilla, egg, and pumpkin puree, mixing until thoroughly combined and scraping down the sides of the bowl after each addition.
- In a separate bowl, sift together the coconut flour, collagen peptides, baking powder, baking soda, salt, and pumpkin spice.
- Slowly mix the dry ingredients into the wet, stopping to scrape down the sides of the bowl as needed.
- Scrape the dough out onto a sheet of plastic wrap, form it roughly into a disc, and wrap the dough up in the plastic wrap. Chill the cookie dough for 30-60 minutes.
- While the dough is chilling, mix together the swerve and cinnamon to create the cinnamon "sugar" snickerdoodle coating.
- Scoop the dough into heaping tablespoon sized balls, and roll the dough balls in the cinnamon "sugar" to coat them.
- Evenly place the cookies on parchment lined cookie sheets, and gently flatten them slightly with the heel of your palm or the bottom of a clean glass.
- Bake at 325 degrees F for 10-15 minutes, turning and rotating the cookie sheets halfway through the baking time, and being careful not to let the edges brown too much.
Nutrition facts have been calculated using Cronometer, with the carbs from all erythritol and allulose sweeteners subtracted because I do not personally have to bolus insulin for Swerve, erythritol, or allulose as a Type 1 (autoimmune) Diabetic. All Bake It Keto recipes have been tried and used successfully, but results may vary from person to person. All information provided regarding nutrition on the Website is intended to be used for informational purposes only. I am not a nutritionist. Consult your medical professional before using any recipe if you have concerns about how you may individually react to the use of any particular recipe or ingredient. By voluntarily creating and using any recipe provided here, you assume the risk of any potential injury that may result. Please see my full disclosures at https://www.bakeitketo.com/disclosures-privacy-policy/.
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