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    Home >> Cookies

    Soft & Chewy Pumpkin Snickerdoodles (Gluten/Dairy/Sugar/Egg-Free)

    Published: Sep 21, 2021 · Modified: Aug 22, 2023 by Emily · This post may contain affiliate links · 6 Comments

    These Pumpkin Snickerdoodles are thick, soft, and chewy, full of pumpkin spice, rolled in cinnamon "sugar!" No gluten, dairy, eggs or sugar. (Keto/Low-Carb, Vegan & Paleo)

    Jump to Recipe Jump to Recipe
    Soft Baked Keto Pumpkin Snickerdoodles

    Amazing Soft Baked Texture

    These soft-baked Pumpkin Snickerdoodles have a soft and tender chewy texture with the cozy fall spices you crave. PLUS a super-satisfying crisp cinnamon-sugar coating. Without all the sugar and carbs! (Less than 2. Woohoo!)

    Chewy cookies are the best kind of cookies, IMO. I don't want them to be cakey, too soft, or too crunchy. They need to be the perfect combination of:

    • a thick cookie you can sink your teeth into,
    • a chewy buttery texture,
    • but still have a soft pillowy-ness in the center. Know what I mean?

    These have it all! Warm and comforting. Cozy and satisfying. The BEST.

    Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites

    Pumpkin Snickerdoodles bite shot

    Is Pumpkin Keto Friendly?

    YES. Even though pumpkin has naturally occurring sugars, it's perfectly fine in moderation.

    Each cookie has less than 2 net carbs, so yes they are totally keto-friendly. Feel free to enjoy!

    Allergy Friendly

    These are also free from many common allergens and sometimes problematic ingredients.

    • No dairy (no butter, no cream cheese)
    • No gluten (no flour, no wheat)
    • No eggs
    • No artificial ingredients
    • No soy
    • No sugar
    • Can be made with no erythritol/sugar alcohols
    stack of Pumpkin Snickerdoodle cookies

    Simple Ingredients

    These amazingly delicious cookies are made from natural, wholesome ingredients you may already have in your pantry. No obscure ingredients that are hard to find. I buy almost everything at Costco and Amazon these days.

    • Almond Flour for amazing texture, moisture and firmness in a simple and versatile nut!
    • Pumpkin Puree from a can (make sure it only has 1 ingredient: pumpkin)
    • Oil. I used light tasting olive oil. (Use something with a neutral flavor)
    • Besti Brown 'Sugar' (Allulose/Monkfruit) it tastes and bakes JUST like brown sugar, but with zero carbs and zero calories!
    • Pumpkin Spice aka Pumpkin Pie Spice (I'll show you how to make your own. Easy)
    • Pink Salt (brings out the flavor & adds trace minerals)
    • Cinnamon "Sugar" for rolling (to give it the classic SNICKERDOODLE quality)

    Meet Your New Besti (Amazing Sugar Sub!)

    I was blown away when I first opened a bag of Besti Brown "Sugar." Oh em gee. It smells INCREDIBLE. Exactly like the delicious aroma of brown sugar. And it LOOKS exactly the same too! It packs the same. Tastes the same. Everything! But it's sugar-free!

    Here's an excerpt from the Wholesome Yum website:

    "Meet the perfect blend of monk fruit extract and allulose, with the moisture, color and flavor of brown sugar. This natural keto brown sugar replacement tastes, bakes, browns, and dissolves just like brown sugar does, and produces very soft, moist baked goods with the perfect brown sugar aroma. Besti natural brown sweetener replaces brown sugar 1-to-1, but has zero calories, zero net carbs, and zero glycemic index. Use Besti Brown Monk Fruit Sweetener in place of brown sugar for cooking, baking and topping!"

    Don't forget: Pretty Pies readers get a sweet 10% discount on all Besti sweeteners and baking ingredients with the code PRETTYPIES.

    Pumpkin Snickerdoodle Cookies close up

    The Quick & Easy Method: Save Time & Effort

    You can make this cookie dough in less than 5 minutes by using a food processor. Let a machine do the work at the push of a button!

    Just add everything and pulse a few times and your dough is ready. This is the brand of food processor I've been using for about 7 years now. Highly recommend!

    If you don't have a food processor, a mixing bowl works, too. Just make sure you mix well to incorporate the pumpkin.

    Another major time-saving tool: the cookie scoop! I got this pack of 3 different size scoops on Amazon (small, medium and large/ice cream size) and it's a kitchen tool I use all the time! Especially for cookies, but also scooping muffin /cupcake batter and ice cream, too.

    PLUS: You get to skip a step! there is NO need to roll the dough in your hands with this recipe like in my cinnamon-sugar donut holes or 1-Carb Snickerdooles! Just place the ball of dough directly from your scoop into a small bowl of cinnamon sugar and turn to coat and place on a cookie sheet. Quick and easy.

     Pumpkin Snickerdoodle Ingredients

    How to Make Healthy Snickerdoodle Cookies

    The method to making these cookies follows the standard for cookie baking, with some tweaks to make them have a "soft-baked" texture.

    • First, preheat the oven to 350 degrees and line a baking sheet with parchment paper for easy removal.
    • Next, mix together the dry ingredients (almond flour, sweetener, salt, spices, baking powder) in a food processor or mixing bowl.
    Ingredients blended in food processor
    • Then add the wet ingredients (oil and pumpkin puree) into the dry ingredients. If you're using a food processor simply pulse a few times to incorporate.
    • Use a small cookie scoop to form balls of dough. (No need to roll again in your hands.) Dip each ball in a small bowl of cinnamon "sugar," turn to coat and place on the cookie sheet.
    Cookie Dough in a scoop

    For Soft-Baked Cookies

    • Here's what's unique: these cookies will not spread. Use a spatula to flatten each one into a thick 2" disc. Whatever shape you make will remain - just slightly puffier. Keeping the dough thick is key to achieving a soft texture.
      • If you prefer more chewy (not soft) cookies, flatten the dough thinner. *Keep an eye on them in the oven - They may bake faster*
    • Bake until the center of the cookie feels set or firm to the touch, about 12 minutes.
    • After removing from the oven, add another sprinkle of cinnamon "sugar" for the amazing snickerdoodle texture on the outside.
    Cookie dough on baking sheet lined with parchment

    Ingredient Substitutions

    Almond Flour: you can substitute pumpkin seed flour to make these cookies nut-free. I buy it on Amazon, but you may be able to make it in a Vitamix using pumpkin seeds!

    Oil: use any kind of oil you like, or use water for oil-free (if you like softer more cakey cookies.)

    Allulose/Monkfruit Sweetener: sub any dry sweetener that measures 1:1 and bakes like sugar, such as Lakanto Baking Sweetener, coconut sugar or regular brown sugar. *

    I do not recommend Lakanto Classic granulated monkfruit/erythritol as the main sweetener for a *SOFT-baked* cookie since it tends to make baked goods more crisp (since it's harder to dissolve.)

    I have not tried any other sweeteners in this recipe other than Besti Brown Sugar, so I can't say for sure if they will have the same result.

    Need help substituting an ingredient? Have a question about the recipe? I'm happy to assist! Leave a comment below. I personally answer all comments/questions within one day.

    Baked snickerdoodle cookies on a cookie sheet

    More Healthy Pumpkin Recipes

    All dairy-free, gluten-free, sugar-free, egg-free and vegan!

    • Nut-Free Keto Pumpkin Cheesecake Bars
    • No-Bake Nut-Free Keto Pumpkin Cake Balls
    • Nut-Free Keto Easy Pumpkin Mousse
    • Healthy Pumpkin Spice Latte Frappuccino
    • Pumpkin Muffins with "Cream Cheese" Glaze
    • Pumpkin Scones from PS It's Healthy
    • Classic Pumpkin Pie
    Pumpkin Snickerdoodle on a plate, close up bite shot

    Want more DELICIOUS low-carb recipes?

    Easy Treats eBook
    Soft Baked Keto Pumpkin Snickerdoodles

    Soft-Baked Keto Pumpkin Snickerdoodles

    Thick, soft and chewy pumpkin-spiced cookies made healthier! (No gluten, dairy, eggs or sugar)
    5 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Servings: 11 cookies
    Author: Emily

    Ingredients

    US Customary - Metric
    • 1 ¼ cups fine almond flour
    • ¼ cup Besti Brown "Sugar" (Allulose/Monkfruit) - packed
    • 3 Tbs pumpkin puree
    • 2 Tbs neutral tasting oil - light olive, avocado, refined coconut
    • 1 Tbs pumpkin spice
    • ½ teaspoon baking powder
    • â…› teaspoon pink salt
    • cinnamon "sugar" for rolling - 2 Tbs granulated Lakanto monkfruit or Besti + 1 teaspoon cinnamon

    Instructions

    • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
    • Add all dry ingredients to a food procssor or mixing bowl.
      Soft Baked Keto Pumpkin Snickerdoodles
    • Pulse or whisk together.
      Soft Baked Keto Pumpkin Snickerdoodles
    • Add pumpkin and oil and pulse again to combine.
    • Use a 1 Tbs cookie scoop to form balls of dough.
      Soft Baked Keto Pumpkin Snickerdoodles
    • Roll each ball in a small bowl of cinnamon "sugar" and place on baking sheet 2" apart.
      Soft Baked Keto Pumpkin Snickerdoodles
    • Flatten dough with a spatula into a 2" circle.
      Soft Baked Keto Pumpkin Snickerdoodles
    • Bake cookies for 11-13 minutes until set in the center. Sprinkle with remaining cinnamon "sugar." Enjoy!
      Soft Baked Keto Pumpkin Snickerdoodles

    Notes

    To store: Stays fresh in an airtight container at room temperature for about 5 days. Refrigerate or freeze for longer storage. 
    Homemade Pumpkin Spice Mix:
    Combine the following ground spices in a small jar & shake to mix:
    • 3 Tbs cinnamon
    • 2 teaspoon ginger
    • 2 teaspoon nutmeg
    • 1 ½ teaspoon allspice
    • 1 ½ teaspoon cloves
      Store spice mix in an airtight container for about 4 months. This makes enough for about 3-6 recipes, but can easily be doubled or tripled.
     
    Nutrition Facts
    Soft-Baked Keto Pumpkin Snickerdoodles
    Amount per Serving
    Calories
    97.77
    % Daily Value*
    Fat
     
    8.87
    g
    14
    %
    Saturated Fat
     
    0.81
    g
    5
    %
    Polyunsaturated Fat
     
    0.27
    g
    Monounsaturated Fat
     
    1.86
    g
    Sodium
     
    26.92
    mg
    1
    %
    Potassium
     
    29.96
    mg
    1
    %
    Carbohydrates
     
    3.7
    g
    1
    %
    Fiber
     
    1.86
    g
    8
    %
    Sugar
     
    0.6
    g
    1
    %
    Net Carbs
     
    1.8
    g
    Protein
     
    2.77
    g
    6
    %
    Vitamin A
     
    638.81
    IU
    13
    %
    Vitamin C
     
    0.2
    mg
    0
    %
    Calcium
     
    43
    mg
    4
    %
    Iron
     
    0.63
    mg
    4
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @emily.likes.food #prettypies!
    Easy Treats eBook

    Did you make this recipe? Be sure to leave a star rating and/or review and tag me on Instagram @emily.likes.food #prettypies so I can see! 

    « Low-Carb Blueberry Muffins (Egg-Free, Dairy-Free, Vegan, Paleo)
    Keto Pumpkin Spice Frapp (Dairy-Free, Vegan, Paleo) »

    Filed Under: Cookies, Low-Carb Tagged With: allulose, baked, besti, cookies, fall, holidays, keto, low carb, pumpkin

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Robin

      September 29, 2021 at 8:31 pm

      5 stars
      YUM! Thank you so much! Delicious! I appreciate that I could change the number of servings and get the right amounts of ingredients. I doubled the recipe. I'm going to make these often!

      Reply
      • Emily

        September 29, 2021 at 8:46 pm

        Yay! So happy you like them! Thanks so much for leaving a review. Those are very helpful to other readers:)

        Reply
    2. Aut

      August 28, 2023 at 3:42 pm

      Can I substitute coconut sugar for nonketo?

      Reply
      • Emily

        September 19, 2023 at 3:40 pm

        You can 🙂 They may not be quite as soft, but it should work.

        Reply

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