Our Keto Pumpkin Snickerdoodle Cookies are soft and loaded with flavor. These delightful low-carb cookies are topped with a luscious cream cheese and pecan frosting that will rock your world. There's no reason to over stress about the carbs with these decadently delicious treats.
Keto Pumpkin Snickerdoodle Cookies
Enjoying a delicious keto cookie is exactly what you will experience with these yummy pumpkin snickerdoodle cookies that are low-carb and beyond delicious. The flavor of these little bites have a great twist as they are packed with pumpkin flavor. To top everything off, they have a luscious cream cheese frosting that is loaded with pecans. You are going to flip for these yummy treats.
Tips and FAQs
- Be sure your ingredients are at room temperature for best blending and mixing results.
- We have tested this recipe multiple times and the coconut/almond flour blend gives a light and fluffy.
- For any baking recipe, it is best to use the measurements given and use measuring cups and spoons for proper amounts
- Be sure to follow the directions and refrigerate the dough before forming. This ensure the cookies will be perfectly fluffy.
Ingredients
- The blend of almond flour and coconut flour is a great blend and will give you a nice soft cookie.
- Be sure to use pumpkin puree and not pumpkin pie filling. The puree is straight pumpkin without any added spices.
- The cream of tartar is a leavening agent for the cookies.
Frosting Ingredients
- The ingredients for the frosting are straight forward and work very well together. The results, a creamy smooth cream cheese frosting with specks of pecans throughout. This compliments the pumpkin snickerdoodle cookie so well. They will surely be a hit.
My family are snickerdoodle cookie fanatics. As much as my OG recipe is ah-mazing, however, my low-carb eating and my girls are gluten-free, I needed to come up with some new sweet treats that we can all enjoy.
Step by step instructions:
- Preheat your oven to 350 degrees F and either line a sheet pan with parchment paper or spray it with nonstick spray. In a large bowl, combine almond and coconut flours, cinnamon, pumpkin pie spice, salt, and baking soda.
- Whisk and combine well.
- In another bowl, mix melted butter, eggs, vanilla, pumpkin puree, and sugar
- Mix until well combined.
- Add the wet ingredients to the dry ingredients.
- Mix until fully combined.
- Place cookie dough in the fridge for an hour.
- While cookie dough is setting in fridge, make your snickerdoodle topping.
- Using a small cookie scoop, make 24 cookies, rolling each one in your snickerdoodle mix.
- Once you place them on the sheet pan, press down slightly with a fork in two directions to make them flatter. They will not expand much.
- Cook for 10-14 minutes keeping a close eye on them not to burn.
- When they are done, let them cool for at least 15 minutes. Then frost and enjoy.
- To make the frosting, using a hand mixer, beat the butter, cream cheese, and vanilla until light and fluffy.
- Add in the confectionary sugar and pecans. Place in the fridge for about 10 minutes so it can harden a bit.
- Frost your cookies and enjoy! There will be some extra frosting (or not – depending on how much you use).
Storage Tips
The dough can be made ahead and frozen in a log for up to 3 months. Defrost the snickerdoodle dough in the fridge. Then, continue to follow the recipe to bake and frost. To freeze baked cookies, don't frost them and place in freezer safe bags. Once the cookies are baked, unfrosted cookies can be frozen for 2 months.
Some other keto recipes you will enjoy, Chicken Piccata, Pork Loin with Lemon Herb Sauce, Jambalaya, and Foil Wrapped Salmon.
Looking for sweet keto treats, try pecan pie fat bombs or these yummy Macaroons from my talented friend, Erin.
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Keto Pumpkin Snickerdoodle Cookie Recipe
Equipment Needed:
Ingredients
- 1 ½ cup almond flour
- ½ cup coconut flour
- ¾ cup Swerve sugar replacement
- 1 Tablespoon ground cinnamon
- 1 Tablespoon pumpkin pie spice
- 1 ½ teaspoons cream of tartar
- ¼ cup pumpkin puree
- 1 Tablespoon pure vanilla extract
- 1 teaspoon baking soda
- â…› teaspoon salt
- ½ cup unsalted butter, melted
- 2 eggs
- Snickerdoodle topping ¼ cup Swerve granular 1 teaspoon of cinnamon
Snickerdoodle Topping
- ¼ cup Swerve sugar replacement
- 1 teaspoon ground cinnamon
Cream Cheese Frosting
- ¼ cup butter
- 1 cup Swerve confectionary sugar
- 4 ounces cream cheese
- crushed pecans
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350 degrees F and either line a sheet pan with parchment paper or spray it with nonstick spray.
- In a large bowl, combine almond and coconut flours, cinnamon, pumpkin pie spice, cream of tartar, salt, and baking soda
- Whisk and combine well. In another bowl, mix melted butter, eggs, vanilla, pumpkin puree, and sugar until well combined.
- Add the wet ingredients to the dry ingredients and mix until fully combined. Place cookie dough in the fridge for an hour.
- While cookie dough is setting in fridge, make your snickerdoodle topping.
- Using a small cookie scoop, make 24 cookies, rolling each one in your snickerdoodle mix.
- Once you place them on the sheet pan, press down slightly with a fork in two directions to make them flatter. They will not expand much. Cook for 10-14 minutes keeping a close eye on them not to burn.
- When they are done, let them cool for at least 15 minutes.
- Frost the cookies with the Pecan Cream Cheese Frosting.
How to make Pecan Cream Cheese Frosting
- To make the frosting, using a hand mixer, beat the butter, cream cheese, and vanilla until light and fluffy. Add in the confectionary sugar and pecans
- Place in the fridge for about 10 minutes so it can harden a bit. Frost your cookies and enjoy! There will be some extra frosting (or not – depending on how much you use).
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