These keto pumpkin snickerdoodles are soft and chewy pumpkin spice cookies! A healthy snack or fall dessert and can be made dairy free and paleo as well.
Whisk wet ingredients in a large bowl, combing the butter, sweetener, egg, vanilla, and pumpkin.
In another large bowl, mix together the dry ingredients leaving no clumps. Add dry to wet ingredients and mix until well combined. Fold in the white chocolate chips.
Use a cookie scoop or mold 1.5” thick balls and place on a lined cookie sheet spread apart evenly. Flatten slightly and top with more white chocolate chips and sprinkle with cinnamon.
Bake 15-17 mins until slightly golden. Use a spatula to transfer onto a cooling rack for 10 minutes before serving. Enjoy 🎃!
Notes
Approximately 1-4 net carbs per cookie depending how big you make them!Makes 15-18 cookiesStore in an air tight container (if any are left!) for up to a week, on the counter or in the fridge. Store individually wrapped in an air-tight container in the freezer and thaw when needed or reheat in the microwave.