Keto Pumpkin Snickerdoodle Cookies with Pecan Cream Cheese Frosting

These Keto Pumpkin Snickerdoodle Cookies with Pecan Cream Cheese Frosting are soft and chewy and full of flavor without the guilt!

You know that fall is near when you start thinking about everything you can make with pumpkin. I don’t know about you but I can never seem to get enough of it from drinks to baked goods. These cookies scream fall with their delicious pumpkin flavor, except they’re not your traditional snickerdoodle cookies. The cream cheese and pecan frosting makes these cookies extra delicious as it’s light and creamy with a hint of pecan flavor. YUM!

I got inspired to make this recipe from my non-keto Pumpkin Spice Cookies with Cream Cheese Frosting recipe. They turned out way better than I expected and are perfect for the fall season coming up and goes great with a cup of keto dalgona coffee. Enjoy!

What are Snickerdoodle Cookies?

Snickerdoodle cookies are similar to sugar cookies but different. Instead of being just rolled in sugar they are rolled in a mixture of cinnamon and sugar for a delicious taste.

Is Pumpkin Puree Okay to have on Keto?

Yes, pumpkin puree is okay to have on the ketogenic diet. It is actually low in carbs and great to add in recipes for baked goods, soups, desserts and more. Usually recipes don’t call for too much pumpkin puree keeping it low carb.

Can you Freeze Keto Snickerdoodle Cookies? 

Yes, you can freeze keto snickerdoodle cookies. They actually freeze quite well. If you like to have some on hand, you can make a double batch to have one to eat and the other to freeze for later. To do so, make the cookies per directions and store in an airtight container in the freezer for up to 3 months. When you’re ready to eat, thaw out and enjoy.

More Keto Pumpkin Recipes

• Keto Pumpkin Whoppie Pies – filled with cream cheese and pecan filling are a quick and tasty low-carb/keto-friendly treat that will melt in your mouth!
• Pumpkin Pie Chaffles – if you’re craving pumpkin pie these are chaffles to make perfect for breakfast or topped with fluffy whipped cream for dessert.
• Keto Pumpkin Pie Martini – a great drink to unwind with at the end of the day during the fall season.

If you want more recipes, join us on Facebook in our group where we post keto and low carb recipes all day!

Keto Friendly Sugar Substitutes

For this recipe, I used Swerve Granular and Swerve Confectioners sugar but if you have a different preference of a keto friendly sugar substitutes you can use that instead. Another brand that is my favorite is Lakanto Monkfruit, which is also keto friendly. If you’re wanting to try the Lakanto Monkfruit Granular or Powdered Sweetener, visit them here and enter the code KETO at checkout for a discount.

How to Make Keto Pumpkin Snickerdoodle Cookies

Preheat your oven to 350 degrees F. Line a sheet pan with parchment paper or spray it with nonstick spray.

In a large bowl, combine almond and coconut flours, cinnamon, pumpkin pie spice, salt, and baking soda. Whisk and combine well.

In another bowl, mix melted butter, eggs, vanilla, pumpkin puree, and sugar until well combined. Add the wet ingredients to the dry ingredients and mix until fully combined.

Place cookie dough in the fridge for an hour. While cookie dough is setting in fridge, make your snickerdoodle topping.

Using a small cookie scoop, make 24 cookies, rolling each one in your snickerdoodle mix. Once you place them on the sheet pan, press down slightly with a fork in two directions to make them flatter. They will not expand much.

Cook for 10-14 minutes keeping a close eye on them not to burn. When they are done, let them cool for at least 15 minutes.

To make the frosting, using a hand mixer, beat the butter, cream cheese, and vanilla until light and fluffy. Add in the confectionery sugar and pecans. Place in the fridge for about 10 minutes so it can harden a bit.

Frost your cookies and enjoy! There will be some extra frosting (or not – depending on how much you use).

Tools Used to Make Cookies

• Cookie Scoop – use a small or medium sized cookie scoop depending on the size you want your cookies. I usually use the small size and make a heaping scoop.
• Hand Mixer – a hand mixer will give you that creamy frosting. This one is a great one to get that is powerful, affordable and has a nice storage case.
• Non Stick Baking Pan – This set has everything you need to make cookies. It comes with a non stick baking sheet, silicone baking mat for easy clean up and cooling rack. 

Continue to Content

Keto Pumpkin Snickerdoodle Cookies with Pecan Cream Cheese Frosting

Yield: Makes 12 Cookies

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

These Keto Pumpkin Snickerdoodle Cookies with Pecan Cream Cheese Frosting are soft and chewy and full of flavor without the guilt!

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Ingredients

Cookie Ingredients

• 1½ cups almond flour
• 1/2 cup coconut flour
• 3/4 cup Swerve granular
• 1/4 cup pumpkin puree
• 1 tablespoon cinnamon
• 1 tablespoon pumpkin pie spice
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup butter (melted)
• 2 eggs

Snickerdoodle Topping Ingredients

• 1/4 cup Swerve granular
• 1 teaspoon of cinnamon

Cream Cheese Frosting Ingredients

• 1/4 cup butter (melted for 30 seconds)
• 1 cup Swerve confectioners sugar
• 4 ounces cream cheese
• 1 tablespoon of crushed pecans
• 1 teaspoon of vanilla extract

Instructions

1. Preheat your oven to 350 degrees F. Line a sheet pan with parchment paper or spray it with nonstick spray.
2. In a large bowl, combine almond and coconut flours, cinnamon, pumpkin pie spice, salt, and baking soda. Whisk and combine well.
3. In another bowl, mix melted butter, eggs, vanilla, pumpkin puree, and sugar until well combined. Add the wet ingredients to the dry ingredients and mix until fully combined.
4. Place cookie dough in the fridge for an hour. While cookie dough is setting in fridge, make your snickerdoodle topping.
5. Using a small cookie scoop, make 24 cookies, rolling each one in your snickerdoodle mix. Once you place them on the sheet pan, press down slightly with a fork in two directions to make them flatter. They will not expand much.
6. Cook for 10-14 minutes keeping a close eye on them not to burn. When they are done, let them cool for at least 15 minutes.
7. To make the frosting, using a hand mixer, beat the butter, cream cheese, and vanilla until light and fluffy. Add in the confectionery sugar and pecans. Place in the fridge for about 10 minutes so it can harden a bit.
8. Frost your cookies and enjoy! There will be some extra frosting (or not – depending on how much you use).