Pumpkin Recipes

Gluten-Free White Chocolate Pumpkin Snickerdoodles

Gluten-free white chocolate pumpkin snickerdoodles are soft and chewy and filled with pumpkin puree, and pumpkin spice! Perfectly pumpkin for the season, they’re a twist on a classic snickerdoodle cookie that you’ll love all fall long.

gluten free white chocolate pumpkin snickerdoodles

Snickerdoodle cookies are pretty glamorous in my opinion. Filled with warm spices and sparkly, they’re a fun cookie you want to reach for because they feel extra special, don’t you think?!

Infusing snickerdoodles with pumpkin puree and pumpkin spice takes makes your typical snickerdoodle cookie even more fun and fabulous. Or should I say faBOOlous for the season! I’m pretty obsessed with the addition of white chocolate chips to make these white chocolate pumpkin snickerdoodles, and just how soft and pillowy their texture is.

Nothing fancy is required to whip up these white chocolate pumpkin snickerdoodles. I do recommend refrigerating the batter for about 45 minutes for baking which you will see noted in the recipe below. This is really important for the overall texture of the cookie!

I also have this recipe for no-bake pumpkin snickerdoodle balls with mini white chocolate chips that I love to make as more of a healthier treat I can snack before a workout or with a cup of coffee. They’re a low sugar way to enjoy that delicious pumpkin snickerdoodle taste and require no baking. Win, win!

Best Pumpkin Snickerdoodle Recipe

Sure, I’m biased but I think this might just be the best pumpkin snickerdoodle recipe out there. It’s fairly simple to make and the end result is a delicious light and fluffy pumpkin cookie with white chocolate chips and lots of pumpkin spice and cinnamon.

They don’t require a ton of ingredients and I’m fairly certain if you follow a gluten free diet that you’ll have these gluten free flours on hand!

Perfect for fall in every single way, I know these will be a classic recipe that you’ll want to make again and again in the fall.

Ingredients for Gluten-Free White Chocolate Pumpkin Snickerdoodles

  • butter – you could also use vegan butter if preferred.
  • pumpkin puree – I recommend using Libby’s 100% Pure Pumpkin.
  • light brown sugar – feel free to substitute coconut sugar if desired.
  • vanilla extract
  • arrowroot powder — this gluten free alternative to cornstarch really helps with the texture of the cookie. Don’t skip it!
  • gluten-free flour
  • blanched almond flour
  • pumpkin pie spice
  • baking soda
  • salt
  • white chocolate chips – you don’t have to add white chocolate chips if you don’t want to but I think they add a little touch of sweetness and complement the taste of pumpkin really well.
  • cane sugar – optional for rolling the cookie dough in before baking for that traditional snickerdoodle cookie look

equipment / utensils

  • mixing bowls
  • whisk
  • wooden spoon
  • cookie scoop
  • cookie sheet
  • parchment paper

gluten free pumpkin snickerdoodle cookies

Gluten Free Snickerdoodles

These pumpkin snickerdoodle cookies are made with a mixing of gluten free flour and almond flour for a super soft and amazing texture! This is a snickerdoodle recipe without cream of tartar — in this method they don’t need it to bake up perfectly. The arrowroot powder helps to hold everything together which is really important since pumpkin puree itself adds a lot of moisture!

Dairy Free Snickerdoodles

This snickerdoodle recipe does call for butter, however to make them dairy free, swap regular butter for vegan butter. Using vegan butter would make this recipe vegan. The pumpkin puree acts as an egg replacer in this recipe — another reason why pumpkin is so amazing. It’s incredibly versatile!

gluten free white chocolate pumpkin snickerdoodles

Gluten-Free White Chocolate Pumpkin Snickerdoodles

Maggie Michalczyk, RDN
Soft pumpkin snickerdoodle cookies with white chocolate chips are a delicious cookie that’s perfect for fall!
Prep Time 55 mins
Cook Time 10 mins
Servings 24 cookies


  • 1/2 cup butter melted
  • 1/4 cup pumpkin puree
  • 3/4 cup light brown sugar
  • 2 tsp. vanilla extract
  • 1 tbsp. arrowroot powder
  • 1 cup gluten-free flour
  • 3/4 cup blanched almond flour
  • 3 tsp. pumpkin pie spice
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup white chocolate chips
  • 1 tbsp. pumpkin pie spice
  • 1/3 cup cane sugar


  • Add melted butter, pumpkin puree, light brown sugar and vanilla extract to a medium bowl. Whisk together and add the arrowroot powder. Whisk again until combined.
  • In a separate smaller bowl whisk together gluten free flower, almond flour, pumpkin pie spice, baking soda and salt.
  • Add the dry ingredients to the wet and using a wooden spoon, stir together until combined. Fold in white chocolate chips and refrigerate the dough for 45 minutes. Combine the cane sugar and pumpkin pie spice and set aside.
  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Use a cookie scoop to portion the dough. Roll it into a ball and then roll the ball into the pumpkin spice sugar coating if desired. Place on a baking sheet and use your palm to gently flatten the cookie.
  • Bake for 10 minutes. Remove and let cool. Enjoy!
Keyword white chocolate pumpkin snickerdoodle cookies

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