These Keto Pumpkin Snickerdoodle Cookies with Pecan Cream Cheese Frosting are soft, chewy, and packed with fall flavor—without the guilt.
When autumn approaches, pumpkin recipes are hard to resist. From morning drinks to baked treats, pumpkin brightens the season. These cookies capture that classic pumpkin spice profile while putting a snickerdoodle twist on things. They’re not the traditional snickerdoodle—pumpkin puree in the dough adds moisture and flavor—and the pecan cream cheese frosting is light, creamy, and nutty for a decadent finish.
What Are Snickerdoodle Cookies?
Snickerdoodles are similar to sugar cookies but are rolled in a cinnamon-sugar mixture, giving them a distinctive cinnamon-sweet crust. In this recipe, a keto-friendly sweetener replaces regular sugar, and warm spices plus pumpkin create a seasonal version of the classic.
Is Pumpkin Puree Keto-Friendly?
Yes. Pumpkin puree is relatively low in carbs compared with many other fruits and can be used in measured amounts in keto baking, soups, and desserts. This recipe uses a modest amount so it stays low carb while contributing moisture and flavor.
Can You Freeze These Cookies?
Yes. These keto pumpkin snickerdoodles freeze well. Make a double batch and store extras in an airtight container in the freezer for up to three months. Thaw before serving and, if desired, frost them after thawing so the frosting stays fresh.
More Keto Pumpkin Ideas
- Keto Pumpkin Whoopie Pies — soft cakes filled with cream cheese and pecan filling for a rich low-carb treat.
- Pumpkin Pie Chaffles — perfect for breakfast or topped with fluffy whipped cream for dessert.
- Keto Pumpkin Pie Martini — a cozy fall cocktail when you want something festive and low-carb.
Keto-Friendly Sugar Substitutes
This recipe uses Swerve granular and Swerve confectioners, but other keto sweeteners like monk fruit or erythritol blends will work as well. Adjust sweetness to taste, especially for the frosting.
How to Make Keto Pumpkin Snickerdoodle Cookies
Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper or lightly grease it.
In a large bowl, whisk together almond flour, coconut flour, cinnamon, pumpkin pie spice, salt, and baking soda.
In a separate bowl, combine melted butter, eggs, vanilla, pumpkin puree, and granular sweetener. Stir until smooth, then add the wet ingredients to the dry and mix until evenly combined.
Chill the dough in the refrigerator for about an hour. While the dough chills, mix the snickerdoodle topping by combining the confectioner-style sweetener and cinnamon.
Use a small cookie scoop to portion the dough into 24 balls. Roll each ball in the cinnamon-sweetener mix, place on the prepared sheet pan, and press gently with a fork in an X pattern to flatten slightly. These cookies won’t spread much while baking.
Bake for 10–14 minutes, watching closely to prevent over-browning. Cool on the pan for at least 15 minutes before frosting.
To make the pecan cream cheese frosting, beat softened cream cheese, softened butter, and vanilla until light and fluffy. Gradually add confectioners-style sweetener, then fold in finely chopped pecans. Chill the frosting for about 10 minutes to firm it slightly, then spread or pipe onto cooled cookies. You may have a little extra frosting depending on how generously you frost each cookie.
Tools That Make This Easier
- Cookie scoop (small) — for even-sized cookies
- Hand mixer — helps make the frosting light and airy
- Nonstick baking sheet or silicone mat — for easy cleanup
Recipe
Keto Pumpkin Snickerdoodle Cookies with Pecan Cream Cheese Frosting
EverydayShortcuts.com
10 mins
14 mins
24 mins
Ingredients
Cookie Ingredients
- 1½ cups almond flour
- ½ cup coconut flour
- ¾ cup Swerve granular (or preferred keto granular sweetener)
- ¼ cup pumpkin puree
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup butter, melted
- 2 eggs
Snickerdoodle Topping
- ¼ cup Swerve granular (or preferred keto granular sweetener)
- 1 teaspoon cinnamon
Pecan Cream Cheese Frosting
- ¼ cup butter, softened
- 1 cup Swerve confectioners (or preferred powdered keto sweetener)
- 4 ounces cream cheese, softened
- 1 tablespoon finely crushed pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or grease lightly.
- Whisk together almond flour, coconut flour, cinnamon, pumpkin pie spice, salt, and baking soda in a large bowl.
- In another bowl, combine melted butter, eggs, vanilla, pumpkin puree, and granular sweetener. Mix well, then add to the dry ingredients and stir until combined.
- Chill the dough in the refrigerator for about 1 hour. While it chills, mix the cinnamon and granular sweetener for the topping.
- Form 24 cookie balls with a small scoop, roll each in the cinnamon-sweetener mix, and place on the prepared sheet. Press each slightly with a fork to flatten.
- Bake 10–14 minutes, watching carefully so they don’t burn. Cool at least 15 minutes before frosting.
- For the frosting, beat softened butter, cream cheese, and vanilla until light and fluffy. Add confectioners-style sweetener and pecans, mix, then chill about 10 minutes to firm slightly.
- Frost the cooled cookies and enjoy. Extra frosting can be stored in the refrigerator for later use.
Nutrition
Serving: 1 (estimate). Nutritional values are estimates—use your own ingredient labels for precise numbers.