Keto Pumpkin Snickerdoodle Cookies
If you love the flavors of fall and snickerdoodles, you will love these Keto Pumpkin Snickerdoodle Cookies! – You must try this recipe.
These Keto Pumpkin Snickerdoodle Cookies are super soft and a little chewy just like your favorite snickerdoodles, but they also include real pumpkin! Keto Pumpkin Snickerdoodle Cookies
These Keto Pumpkin Snickerdoodle Cookies are the perfect fall treat. The cookies are easy to make and come out super soft and chewy every time!
If you make these cookies I would love to hear from you so please comment below.
If you like this, you can try similar recipes:
- Keto No-Bake Cookies
- Low Carb Coconut Chocolate Chip Cookies
- Keto Lemon Cookies
- Keto Salted Caramel Chocolate Chip Cookies
- Low Carb Chocolate Zucchini Cookies
- Low-Carb Almond Cinnamon Butter Cookies
- Chewy Keto Chocolate Cookies
- Keto Vanilla Cinnamon Cookies
- Keto Peanut Butter Cookies
- Low Carb Chocolate Chip Cookies
- Keto Peanut Butter Chocolate Cookies
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Pumpkin Snickerdoodle Cookies
Course: DessertCuisine: American16
servings10
minutes15
minutes89
kcalIf you love the flavors of fall and snickerdoodles, you will love these Keto Pumpkin Snickerdoodle Cookies!
Ingredients
- The Cookies:
1 1/2 cups Almond Flour
1/4 cup Butter, salted
1/2 cup Pumpkin Puree
1 tsp. Vanilla Extract
1/2 tsp. Baking Powder
1 large Egg
1/4 cup Erythritol
25 drops Liquid Stevia
- The Topping:
1 tsp. Pumpkin Pie Spice
2 tsp. Erythritol
Directions
- Pre-heat oven to 350F. Measure out dry ingredients and mix.
- In a separate container, measure out the butter, pumpkin puree, vanilla, and liquid stevia.
- Mix everything together well until a pasty dough is formed. Roll the dough into small balls and set on a cookie sheet covered with a silpat. About 15 cookies in total.
- Press the balls flat with your hand (or the bottom side of a jar) and bake for 12-13 minutes.
- While the cookies are cooking, run 2 tsp. erythritol and 1 tsp. pumpkin pie spice through a spice grinder.
- Once the cookies are done, sprinkle with the topping and let cool completely.
- Enjoy!
Notes
- Store cookies at room temp in a tightly sealed container for up to 1 week
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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