Keto Pumpkin Cookies

Keto Pumpkin Cookies

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.

Keto Pumpkin Cookies

Pumpkin Spice

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

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. 

Pumpkin Olive Oil Cake

Keto Pumpkin Cookies: Keto Pumpkin Snicker Doodles

Keto Pumpkin Cookies
Keto Pumpkin Cookies

Keto Pumpkin Cookies

Course: Dessert
Cuisine: American
Keyword: Keto Cookies, Keto Pumpkin cookies
Cook Time: 10 minutes
cool: 10 minutes
Total Time: 10 minutes
Servings: 24 Cookies
Calories: 149 kcal
Author: Becky Craigo

Delicious Low carb Keto Pumpkin Cookies. 




  1. First, line a cookie sheet with a Silpat or parchment paper and pre heat the oven to 350.

  2. Next, use the hand mixer and blend together the Coconut Oil, Erythritol and Stevia together for about 30 seconds. 

  3. Next add the eggs and Pumpkin Puree and blend again using the hand mixer. 

  4. 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. 

  5. Meanwhile, Combine the remaining 2 tbs of erythritol with the other seasonings. You can use Pumpkin Spice for this step or omit completely. 

  6. 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. 

  7. Roll the keto cookies in the erythritol and seasonings mixture that was previously made and place the cookie balls on the silpat. 

  8. 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.

  9. 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. 

  10. 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. 

Nutrition Facts
Keto Pumpkin Cookies
Amount Per Serving (1 cookie)
Calories 149 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Total Carbohydrates 1g 0%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

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!


  1. 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.

    1. Author

      Butter or regular coconut oil will sub in fine for this recipe. I hope it works well for you!

  2. Are the balls really to be about 3 inches in diameter? That seems HUGE.

    1. Author

      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!

  3. When do I add the gelatin? Do I add it with the other spices??

  4. 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.

    1. Author

      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.

      1. 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.

    2. 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 😊

      1. Author

        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

  5. 2 inches tall after you smush them?

    1. Author

      Just about – I barely smushed them – just enough so that they don’t roll around on the cookie sheet and they totally will!

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