Keto Pumpkin Cookies: Keto Pumpkin Snicker Doodles
Keto Pumpkin Cookies are like traditional Snicker doodles without the sugar.
The cookies contain a few hallmarks of the traditional snicker doodle without the sugar.
The cream of tartar adds the traditional snicker doodle tang and taste to the keto pumpkin cookies.
In other words to make a sweeter cookie and leave out the cream of tartar and maybe add more stevia to the pumpkin puree.
Everyone loves pumpkin spice right? It is for this reason that I rolled the keto pumpkin cookies in a combination of erythritol, cinnamon, ginger, all spice and nutmeg.
The spice combination as a result creates the infamous pumpkin spice that everyone loves so much.
On the other hand, if Pumpkin Spice is not your thing just roll the keto cookies in erythritol and cinnamon and they will turn out fine.
Alternately, you can skip rolling the keto cookie dough in anything and they will taste just fine.
Keto Pumpkin Cookies
These Keto Pumpkin Cookies were created to allow you to eat keto and also indulge in the pumpkin craze.
In other words, eat your keto pumpkin treats this fall and keep your keto too!
For more Pumpkin and fall recipes don’t forget to check out Pumpkin Olive Oil Cake and Keto Maple Pecan Truffles.
Keto Pumpkin Cookies: Keto Pumpkin Snicker Doodles
Keto Pumpkin Cookies
Delicious Low carb Keto Pumpkin Cookies.
- 1/2 Cup Coconut Flour
- 3/4 Cup Erythritol, plus 2 TBS
- 1 1/2 tsp Cream of Tartar
- 1 TBS Cinnamon
- 2/3 cup Pumpkin Puree, Libbys
- 3 Medium Eggs
- 40-50 Drops Vanilla Flavored Stevia
- 1 TBS Unflavored Gelatin
- 1 TBS Baking Powder
- 6 TBS Butter Flavored Coconut Oil
- 1/2 tsp Ground Ginger
- 1/2 tsp All Spice
- 1/2 tsp Nutmeg
- First, line a cookie sheet with a Silpat or parchment paper and pre heat the oven to 350.
- Next, use the hand mixer and blend together the Coconut Oil, Erythritol and Stevia together for about 30 seconds.
- Next add the eggs and Pumpkin Puree and blend again using the hand mixer.
- Add the Coconut Flour, Baking Powder, gelatin and Cream of Tartar to the Keto Cookie batter. Stir using a wooden spoon until the mixture resembles cookie dough.
- Meanwhile, Combine the remaining 2 tbs of erythritol with the other seasonings. You can use Pumpkin Spice for this step or omit completely.
- Next, roll the keto cookie dough into balls about two inches in diameter using your palms. You should be able to roll out 24 keto cookies.
- Roll the keto cookies in the erythritol and seasonings mixture that was previously made and place the cookie balls on the silpat.
- Using a mason jar or measuring cup, gently smush each keto cookie ball on to the silpat. I smush them just slightly so that they do not roll around on the cookie sheet and they look pretty.
- Next, place the cookie sheet into the oven and bake for about 10 minutes. Take the cookies out of the oven when they are firm on top. They will continue to cook on the cookie sheet and it is for this reason you need to let them sit, on the cookie sheet for another 10 minutes.
- Transfer the Keto Pumpkin Cookies to the warming rack on the counter. Store the cookies in an air tight container. They get better the colder they get and it is for this reason why I refrigerate them and prefer them cold.
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Serving Size1 cookie
Amount Per Serving Calories 149Total Fat 3gUnsaturated Fat 0gNet Carbohydrates 1gProtein 1g
If you make these keto pumpkin cookies I would love to hear from you so please comment below.
Lastly, don’t forget how important it is to share this recipe on social media and share the keto cookies with your friends!
Yummy Sweets and Treats
Yummy low carb Sweets and treats!
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Coconut Cream Gummies are a quick treat for yourself or your low carb kid. These are super fun to make and take little time at all.
Easy Sugar Free Rainbow Sprinkles
Pur sugar free rainbow sprinkles on everything. Make the world a better place by adding rainbow sprinkles to it. Seriously, I have some in my cupboard right now ready to make the world awesome. Check it out!
Maple Pecan Truffles: Keto Truffles
These truffles are not a fat bomb and more like keto candy.
Keto No Bake Cookie
These no bake cookies are easy to make and delicious with every bite!
This can be spread on low carb bread or eaten by the spoonful. Your Welcome 🙂
Keto Truffles: Mint Chocolate Truffles
Mint Chocolate Keto Truffles with a secret ingredient. Make some easy Dairy Free, Sugar Free truffles without any food coloring needed!
Is there a way to sub the butter flavored coconut oil….have never seen it on the shelves ….recipe sounds so good I want to try it.
Butter or regular coconut oil will sub in fine for this recipe. I hope it works well for you!
I used ghee for the butter flavored coconut oil!
Wow! Did they turn out well with the ghee?
Are the balls really to be about 3 inches in diameter? That seems HUGE.
Maybe a bit smaller now that I am thinking about it – I made 24 balls they were no three inches maybe more like 2-2.5 inches – I rolled then adjusted and then rolled them in the sweetener and spices – I hope this helps!
I made mine 2 inches and they were too thick. When I make them again I will tap them down thinner and do about 1.5 inch. Also needed to be more sweet for my pallet. I made them for my Dad who has cancer, he enjoyed them so to each their own.
Wow that’s cool that your dad liked them – I don’t do a lot of sweetener so o think sometimes my tastes are not as sweet as others but I the recipe should hold up with more sweetener for sure. That is for trying recipe and the feedback I appreciate it.
When do I add the gelatin? Do I add it with the other spices??
I add the gelatin in with the flour- sorry for the confusion
Made these pumpkin cookies today. Turned out great. I used butter instead of coconut oil and I added
brown swerve instead of ethonol yum.
Oh awesome!! Thanks for writing back to let me know!
Omg…I just made these…WAY TOO MUCH cream of tartar. I can’t even eat them, they are so sour. Going to try them again just reducing the COT down to about 1/2-1 tsp…not Tablespoons.
Wow – Thanks for telling me – that was a typo for sure and an important one at that. I have updated the recipe with less COT. I hope it works out for you.
Lol 😁 …just those little reminders that we are human. 🙂 I will definately be trying them again and I will let you know how they taste for sure.
THAT’S where the sour flavor came from?! Lol! I threw
my whole batch out because they were so bad! Now I’ll try again 😊
Yea it must have been from that – try not adding it at all they will probably be sweeter- also let them rest and chi they’re way better cold
Is there a way to sub in other sweetener like gentle sweet or THM super sweet blend for the stevia drops? I don’t have the stevia drops. Thanks.
My new favorite sweetener is Golden Monk fruit. It is a blend of Erythritol and Monk Fruit and it bakes up great. I used it in my new snickerdoodle recipe. You can add Golden Monk Fruit without adding any stevia at all. I have not tried the other brands of sweetener that you mentioned however if they are similar to stevia then I would try them in this recipe for sure. Please let me know how they turn out.
2 inches tall after you smush them?
Just about – I barely smushed them – just enough so that they don’t roll around on the cookie sheet and they totally will!
For some reason, mine didn’t get a cookie dough texture at all??? And pretty much melted in the oven. :/
Oh no! I wonder what went wrong!
Same here! 😞 they are flat and oily. I’m guessing it’s my coconut oil. I went over the recipe again trying to find what I did wrong.
Hi, the recipe looks really good. I just have a question. They look pretty cakey (sorry I don’t know how to spell 😆). Do you think that they would make good muffins or cupcakes? If so, how long do you think I should I bake?
I do not know how long you should bake them if you tried to make them into cupcakes or muffins. I do have a pretty great Pumpkin Cake that works great as cupcakes. Cheers! https://omgketoyum.com/2018/10/11/pumpkin-olive-oil-cake/
Hi! I don’t use gelatin. Couldn’t xanthan gum substitute for gelatin?
I think that substituting xanthan gum would work well for this recipe. I have never tried it that way before, if you do please write back and let me know how they turned out.
These are delicious! I didn’t have butter flavored coconut oil, so I used half unrefined coconut oil and half butter. I only had lakanto monk fruit granulated sweetener so I used 1/2 cup of that. They’re even a bit too sweet. Thanks for the recipe!
Thank you for writing back to let me know how your cookies turned out! I am so glad you loved the recipe. This made my day!
I made these with half butter and half coconut oil. The only other difference was I used large eggs instead of medium because that’s what I had. They are really delicious but VERY soft even though I baked them for about 14 min and left on the baking sheet for 10. Is that because of the large eggs? Or using Silpat instead of parchment paper? I haven’t put them in the refrigerator yet.
After putting them in the refrigerator they have firmed up some. I may try making them again and either use only 2 large eggs or maybe adding a little almond flour. Thanks for the recipe.
Sounds great! Thanks for the follow up!
I am glad the recipe worked out for you. I would let them sit because when you do low carb grain free baking you have to let things cool before tasting. They always taste weird and fall apart when they’re hot.
Just a reminder – Erythritol is poison for dogs. so if you use it can’t share with you Puppy Pals. BTW, Pumpkin is awesome for dogs.
Thanks for the hint about puppies. I believe you are mistaking xylitol with erythritol however I do not let my dogs eat anything with erythritol in it just to be safe.
Thanks for sharing sweetie.
Just wondering on the rainbow cookies and in any other cookie recipe, we do not like coconut flour. Can we substitute with almond flour or Isopure protein? Can’t wait to try the recipes! 🍪🍪🍪
You can substitute almond flour for coconut flour in a lot of recipes however I do not know how much for these cookies. I have made the birthday cake cookies with ISOPURE protein before and they turned out really great.