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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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best pumpkin snickerdoodle cookies
Pumpkin Recipes

Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodle cookies are soft in the middle with crispy edges and spiced just right with pumpkin and pumpkin spice! They are everything you want in a pumpkin cookie and more!

best pumpkin snickerdoodle cookies. Fluffy and soft in the middle with crispy edges and made with pumpkin and pumpkin spice

Dusted with extra pumpkin spice, these pumpkin spice snickerdoodle cookies are as delicious as they are beautiful to look at on the plate.

Rob and I had been talking about how good a snickerdoodle cookie with pumpkin puree and pumpkin spice would be all fall long, so one night we got to work on these perfectly fluffy, soft and pillowy pumpkin snickerdoodles!

There are so many different types of pumpkin cookies, but dare I say these are one of my favorites! They’re chewy and soft in the middle with crispy edges with that nice spiced flavor that we love about the fall. Perfect if you’re looking for something to bake during the weekend in the fall!

These pumpkin snickerdoodle cookies would be perfect for bringing to a tailgate, pumpkin party and even make a great Christmas time cookie too. Who says pumpkin has to stop after Thanksgiving?! Not me (as you can tell from my Instagram!)!

snickerdoodle cookies with pumpkin and pumpkin spice

Made with simple ingredients, I swapped coconut sugar in this recipe instead of cane sugar. Wondering if cane sugar is more nutritious than regular sugar? Check out this article about coconut sugar that explains it all. At the end of the day they’re both sugars!

Of course if you have regular sugar and don’t feel like going out and getting coconut sugar, it will definitely work in this recipe. As a dietitian I do advocate for a low sugar diet as much as possible , however I also believe in having a cookie when you want one versus depriving yourself and of course, enjoying the flavors of the season.

Plus, anything you add pumpkin to, whether it’s sweet recipe or savory, adds more vitamin A, C, E, potassium and fiber. Amazing fall flavor, and nutrition — that’s another reason why I love this fall superfood!

pumpkin pie spiced cookies

ingredients for pumpkin snickerdoodle cookies

  • all-purpose flour
  • pumpkin puree
  • coconut sugaryou can use regular cane sugar as well
  • brown sugar
  • pumpkin pie spice
  • cinnamon
  • baking soda
  • cream of tartar
  • butter
  • egg yolk
  • vanilla extract

equipment/ utensils:

  • electric mixer
  • baking sheet
  • cookie scoop
pumpkin spice snickerdoodles

Pumpkin Snickerdoodle Cookies

Maggie Michalczyk, RDN
Pumpkin snickerdoodle cookies are a fun fall treat wrapped into one delicious pumpkin cookie! Adding pumpkin and pumpkin spice is a twist on the classic snickerdoodle cookies that you will love. 
Prep Time 40 mins
Cook Time 12 mins
Servings 18 cookies


  • 1 1/2 cup all-purpose flour
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup coconut sugar can use regular cane sugar as well
  • 1/4 cup brown sugar
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1/4 cup pumpkin puree

For the pumpkin spice sugar coating:

  • 2 tbsp. coconut sugar
  • 1 tsp. pumpkin pie spice


  • Preheat the oven to 350 degrees F. In a medium bowl combine flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar and salt. Set aside.
  • In a large mixing bowl using an electric mixer, cream together the butter, coconut sugar, and brown sugar until well combined. Mix in the egg yolk and vanilla extract, then mix the pumpkin puree, stopping to scrap down the sides of the bowl as needed.
  • Add the dry ingredients to the wet ingredients and mix until just combined. 
  • Refrigerate for 30 minutes.
  • Line a baking sheet with parchment paper or a silicon baking mat. 
  • Mix the pumpkin pie spice and sugar together in a small bowl
  • Remove the cookie dough from the fridge and portion out using a cookie scoop. Roll each cookie in the pumpkin spice sugar mixture and place on a baking sheet. They won’t spread a ton so you don’t have to put them super far away from each other.
  • Bake for about 12 minutes until the cookies are set. Let cool. Repeat with any leftover dough. Store cookies in an airtight container on the fridge for up to a week. 
Keyword pumpkin snickerdoodle cookies; pumpkin spice snickerdoodle cookies

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Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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pumpkin spice snickerdoodle cookies