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Keto Pumpkin Snickerdoodles

Keto Pumpkin Snickerdoodle Cookies with Cream Cheese and Pecan Frosting
Course Dessert
Servings 24 cookies



  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 3/4 cup Swerve granular
  • 1/4 cup pumpkin puree
  • 1 tbsp cinnamon
  • 1 tbsp pumpkin pie spice
  • 1 tbsp vanilla extract
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup butter melted
  • 2 eggs

Snickerdoodle Topping

  • 1/4 cup Swerve granular
  • 1 tsp cinnamon

Cream Cheese Frosting

  • 1/4 cup butter melted for 30 seconds
  • 1 cup Swerve confectionery sugar
  • 4 oz cream cheese
  • 1 tbsp crushed pecans
  • 1 tsp vanilla extract


  • Preheat your oven to 350 degrees F and either 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).


Keyword Keto, Keto Dessert