Fall is hands down my favorite time of year. I noticed a couple of weeks ago a faint chill in the air and then Lowe’s put out mums, and I was all game on. Our front door is dressed, the harvest candle is lit on the dining room table, and you’ll find copious amounts of canned pumpkin in our pantry. See, I’m on a mission over the next few months. A mission to make all the keto pumpkin things. Because, let’s be honest, this white girl loves herself some pumpkin spice and I cannot control myself when it comes to pumpkin stuff. So my goal is to satisfy this craving and my strong urge to bake as the temps drop by finding the best of the best pumpkin themed recipes. To kick things off, I present you with a pumpkin snickerdoodle.
I ran across this recipe for keto pumpkin snickerdoodle cookies and knew right away from the simplicity it would be first up. As always, I tweaked the recipe a bit, but just as the original recipe stands, these cookies are soft, pumpkin-y, and all around delicious. Like some of my other desserts, this is not for the super low/no carb folks. Obviously there are carbs. Personally I follow the 20g net carb rule so these cookies fit in just fine. Two will do ya and they come in around 1.5g net carbs each.
Note that I have doubled and tweaked the recipe below so it is a teensy bit different than the original.
3 1/2c Almond Flour
1 1/2t Baking Powder
1 1/2T Pumpkin Pie Spice
1/2c Butter (softened)
4 Hearty shots of liquid Stevia (if you have the type of container shown)
Keep out the erythritol and pumpkin pie spice. You’ll need it for the sprinkle topping.
Note: I selected Libby’s canned pumpkin from a selection of four varieties at my local Wegman’s since it had 1/3 less carbs than the others. So be sure to check those carbs as always – they do vary!
1. Preheat oven to 350.
2. With an electric stand mixer, mix together well all dry ingredients.
3. Throw in all wet ingredients.
4. Roll dough into 1″ balls, place on lined baking sheet (I can fit three rows of five) and press down. How you shape the cookies now is how they’ll look when done – these cookies do not spread and puff like a traditional cookie.
5. Bake for 13-15 minutes.
6. While your first batch is in the oven, make the sprinkling. Put a couple tablespoons of erythritol and a teaspoon or so of pumpkin pie spice in your bullet blender for a few twirls to get it all powdered and well blended.
7. Remove from from baking sheet to cool. Sprinkle on the topping or not – whatever floats your boat.
Now, if you really want to punch it up, whip up some sweet cream (heavy cream with a little Torani french vanilla sugar free syrup in your bullet blender) with a little cinnamon thrown in to top your cookie. I swear it tastes just like pumpkin pie!