These Keto Pumpkin Cookies are only one carb! They're basically low carb snickerdoodles with a twist!

Keto Pumpkin Cookies

Keto Pumpkin Cookies: Keto Pumpkin Snicker Doodles

The best keto cookies that are only one carb per cookie! Made with coconut flour and pumpkin these keto cookies are perfect for low carb diets!

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.

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.

Pumpkin Spice Keto cookies are perfect for fall. These Pumpkin cookies are low carb and keto! Who doesn't love keto pumpkin spice recipes?

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.

The best keto cookies that are only one carb per cookie! Made with coconut flour and pumpkin these keto cookies are perfect for low carb diets!

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

The best keto cookies that are only one carb per cookie! Made with coconut flour and pumpkin these keto cookies are perfect for low carb diets!
These Keto Pumpkin Cookies are only one carb! They're basically low carb snickerdoodles with a twist!

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. 

Print

Ingredients

Instructions

  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*
Fat 3g5%
Carbohydrates 1g0%
Protein 1g2%
* 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!

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The best keto cookies that are only one carb per cookie! Made with coconut flour and pumpkin these keto cookies are perfect for low carb diets!
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Pumpkin Spice Keto cookies are perfect for fall. These Pumpkin cookies are low carb and keto! Who doesn't love keto pumpkin spice recipes?
The best keto cookies that are only one carb per cookie! Made with coconut flour and pumpkin these keto cookies are perfect for low carb diets!
The best keto cookies that are only one carb per cookie!Low Carb Pumpkin Spice cookies are here for fall! Make your low carb cookies and keep your low carb diet clean.
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These Keto Pumpkin Cookies are only one carb! They're basically low carb snickerdoodles with a twist!
These Keto Pumpkin Cookies are only one carb! They're basically low carb snickerdoodles with a twist!
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These Keto Pumpkin Cookies are only one carb! They're basically low carb snickerdoodles with a twist!
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These Keto Pumpkin Cookies are only one carb! They're basically low carb snickerdoodles with a twist!
These Keto Pumpkin Cookies are only one carb! They're basically low carb snickerdoodles with a twist!
These Keto Pumpkin Cookies are only one carb! They're basically low carb snickerdoodles with a twist!
These Keto Pumpkin Cookies are only one carb! They're basically low carb snickerdoodles with a twist!
These Keto Pumpkin Cookies are only one carb! They're basically low carb snickerdoodles with a twist!
These Keto Pumpkin Cookies are only one carb! They're basically low carb snickerdoodles with a twist!
These Keto Pumpkin Cookies are only one carb! They're basically low carb snickerdoodles with a twist!

42 Comments

  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!

      1. 4 stars
        I used ghee for the butter flavored coconut oil!

  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!

      1. 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.

        1. Author

          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.


  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

        1. 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.

          1. Author

            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.



  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!




  6. For some reason, mine didn’t get a cookie dough texture at all??? And pretty much melted in the oven. :/

    1. 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.

  7. 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?

  8. Hi! I don’t use gelatin. Couldn’t xanthan gum substitute for gelatin?

    1. Author

      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.

  9. 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!

    1. Author

      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!

  10. 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.

    1. 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.

    2. Author

      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.

  11. 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.

    1. Author

      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.

  12. 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! 🍪🍪🍪

    1. Author

      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.

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