Heat the oven. Preheat to 350°F (175°C). Line a baking sheet with parchment paper for easy release.

Mix the dry ingredients. In a bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, 1/2 teaspoon cream of tartar, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt. Set aside.

Cream the butter and sweeteners. In a separate bowl, beat 1/2 cup softened butter with 1/2 cup granulated keto sweetener. If you have a brown-style keto sweetener, swap in 2 tablespoons for extra flavor.

Add wet ingredients. Beat in 1 large egg, 1/3 cup pumpkin purée, and 1 teaspoon vanilla. The mixture may look slightly separated—that’s okay.

Combine. Add the dry mix to the wet ingredients. Stir until a soft dough forms. Let it sit for 5 minutes so the coconut flour hydrates and firms up.

Make the cinnamon coating. In a small bowl, mix 3 tablespoons granulated keto sweetener with 1 teaspoon cinnamon. For a classic snickerdoodle vibe, add a pinch of cream of tartar.

Shape. Scoop heaping tablespoons of dough. Roll into balls, then roll each ball in the cinnamon sweetener to coat.

Flatten gently. Place on the baking sheet with a little space between. Press each ball slightly with your fingers or the bottom of a glass to about 1/2 inch thick.

Bake. Bake 10–13 minutes, until the edges are set and just starting to turn golden. The centers will still be soft.

Cool. Let cookies cool on the sheet for 10 minutes, then transfer to a rack. They firm up as they cool, so resist moving them too early.