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8
Jun

Home / Food & Recipes / Keto Diet Recipes / Keto Pumpkin Snickerdoodle Cookies

Keto Pumpkin Snickerdoodle Cookies

By recommended tips
/ tags cookies, keto, pumpkin, recipes, snickerdoodle
0 Comments

If you love the flavors of fall and snickerdoodles, you will love these Keto Pumpkin Snickerdoodle Cookies! – You must try this recipe.


Keto Pumpkin Snickerdoodle Cookies
Keto Pumpkin Snickerdoodle Cookies

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.

Jump to Recipe
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!

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Keto Pumpkin Snickerdoodle Cookies
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Keto Pumpkin Snickerdoodle Cookies

4 from 22 votes
Recipe by Elena V, Photo Credit: Elena Veselova Course: DessertCuisine: American
Servings

16

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

89

kcal

If 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
Print Recipe
Nutrition Facts
Per 1 cookie (16 cookies)

Amount % Daily Value*
Calories 89
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 14mg 5%
Sodium 87mg 4%
Potassium 9mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 3g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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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LATEST COMMENTS
  • Making again today! I forgot how easy they were. The recipe sou
    Charlene
  • Very good and filling! I used cookie scoop and got 10 - 1 ounce
    NancyBanana
  • Made this tonight with a few modifications of adding cavenders se
    Darlena
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