The Best Low Carb Keto Pumpkin Spice Cookie Recipe That Is High Key Mandatory for Fall (Warning: Does Not Taste Like A “Diet” Cookie)

This keto pumpkin spice snickerdoodle cookie recipe is seriously everything you want, need, and love in a cookie that – big bonus – you can make in less than 30 minutes. We are talking about a low-carb, chewy healthy dessert that tastes as good as homemade sin topped with chai spice cinnamon sugar. 

So I’m a little late posting this keto pumpkin spice snickerdoodle cookie recipe, but I’d rather be a little tardy for the pumpkin spice party than a total no-show. 

The truth is, I came up with this recipe this time last year after casually reading totally stalking the amazingly delicious food and photography on Half Baked Harvest. After I keto-fied Tieghan’s recipe for Pumpkin Chai Snickerdoodles, I got so caught up in all things Half Baked that I lost track of time, and, well, here we are a year later.

Better late than never, right? 

Why DJ Khalid (And You) Will Love These Keto Snickerdoodle Cookies

If you’re like me, you’ve probably read at least five other recipes that oozed DJ Khalid-style confidence in their cookie formulations – shout out to confident cookie cooks who say it loud and proud….WE THA BEST COOKIES!!!!

But, seriously. As much as I love a headstrong shout out, saying we’re the best and being the best are two different entities.

Still, you may be wondering what makes this particular cookie recipe high key mandatory, and who is Heather Burnett, and how does she know what’s good? Well, I’ll tell you. 

Easy to make in under 30 minutes 

Simple ingredients

Freezer friendly 

Does Not Taste Like A “Diet” Cookie 

Does Not Taste Like A “Diet” Cookie 

Does Not Taste Like A “Diet” Cookie 

As for me? Well, we may not KNOW one another, but I bet we are a lot alike. I’m a mom of three who, after trying to do all of the things, went through major struggle with depression and gained over 148 pounds. I lost the weight following a low carb diet, but did not lose my sweet tooth. I’m telling you now, these cookies are legit!

P.S. I wrote a book about how I lost that weight (and kept it off) that details how you can do it too. It’s called Rebel Keto, and you can check it out right here. 

Main Ingredients Pumpkin Spice Cookies:

blanched almond flour
cream of tartar
baking soda
xanthan gum
salt
erythritol
pumpkin puree
salted butter
egg
vanilla extract

Chai Spice Sugar:

granular monk fruit
cinnamon
ground ginger
all-spice
ground cloves

How To Make The Best Keto Pumpkin Snickerdoodle Cookies Step By Step 

  1. Preheat your oven to 375° and line a baking sheet with parchment paper. 
  2. Next, grab your hand mixer, or use a stand mixer to cream the butter until it’s softened, (This takes less than 60 seconds if you start with room temperature butter.) Then add in the erythritol, egg, vanilla, and pumpkin puree until thoroughly combined. 
  3. Slowly add in the almond flour ½ cup at a time. (if you dump it all in at once, you may get frustrated. Then add in the cream of tartar, baking soda, xanthan gum, and salt. 
  4. Grab a small cereal-sized bowl and mix the ingredients for the chai sugar. (Granular monk fruit + cinnamon + ginger + all-spice + cloves.) 
  5. Now, roll the cookie dough into tablespoon-sized balls and then generously roll each ball in the chai sugar before you transfer it to the cookie sheet. (You can use a small cookie scoop like this one to help you get the size right.)
  6. Space each cookie about 2 inches apart, so you don’t end up with one giant cookie:) 
  7. Use the back of a spoon to flatten each cookie dough ball lightly. This step helps the cookies bake evenly and ensures you get the perfect-sized snickerdoodle experience!  

Can You Make These Cookies Ahead?

Yes! These cookies are freezer friendly so feel free to make a double or triple batch ahead and freeze for up to three months in an airtight container or heavy-duty freezer bag. 

If You Like This Recipe You’ll Love These Too!

Trending Pinterest Keto Pumpkin Recipes! Love all things pumpkin? Here’s twenty more fabulous, keto-friendly pumpkin recipes just in time for Fall! 

The BEST EVER Keto Shortbread Cookies Recipe With Almond Flour (Low Carb Gluten-Free Butter Cookies) An easy, low carb, gluten-free, tastes like legit old school classic buttery shortbread cookie you will be obsessed with. 

Keto Hot Chocolate A creamy cozy holiday-style drink that’s low carb, sugar-free, and fabulous!

Spread the Word! Please Share!

Today’s Quote: “Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.” – Erma Bombeck

The Best Low Carb Keto Pumpkin Spice Cookie Recipe That Is High Key Mandatory for Fall (Warning: Does Not Taste Like A "Diet" Cookie)

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This keto pumpkin spice snickerdoodle cookie recipe is seriously everything you want, need, and love in a cookie that - big bonus - you can make in less than 30 minutes. We are talking about a low-carb, chewy healthy dessert that tastes as good as homemade sin topped with chai spice cinnamon sugar. 

Ingredients

  • Cookies:
  • 2 ¼ cups blanched almond flour
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • 1 pinch salt
  • ¾ cup erythritol
  • ½ cup pumpkin puree
  • 1 stick salted butter, softened
  • 1 egg
  • 1 ½ teaspoons vanilla extract
  • Chai Spice Sugar:
  • ⅓ cup monk fruit
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon all-spice
  • ¼ teaspoon ground cloves

Instructions

  1. Preheat the oven to 375°. Line a baking sheet with parchment paper.
  2. Using a hand or stand mixer, cream butter until softened. Add erythritol, egg, vanilla, and pumpkin puree and beat until combined.
    Gradually add in almond flour, cream of tartar, baking soda, xanthan gum, and salt.
  3. Make the chai sugar. In a small bowl, mix granular monk fruit, cinnamon, ginger, all-spice, and cloves.
  4. Roll the dough into one tablespoon-size balls and generously roll each in the chai sugar before placing it on the parchment-lined baking sheet 2 inches apart.
  5. Use a spoon to lightly flatten each ball.
  6. Bake for 10 minutes.
  7. Cool before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 5 days.
Freeze for up to 3 months in an airtight container or heavy-duty freezer bag.

Nutrition Information:
Yield: 24 Serving Size: 2
Amount Per Serving: Calories: 107Total Fat: 6.1 gramsgSaturated Fat: 2.5 gramsgCarbohydrates: 10.4 gramsgNet Carbohydrates: 9.7 gramsgFiber: 0.7 gramsgSugar Alcohols: 0.6 gramsgProtein: 2 gramsg

Nutritional information varies and therefore is not always accurate.

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