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gluten free white chocolate pumpkin snickerdoodles

Gluten-Free White Chocolate Pumpkin Snickerdoodles

Maggie Michalczyk, RDN
Soft pumpkin snickerdoodle cookies with white chocolate chips might just be the perfect cookie for fall! Made gluten free with a soft and chewy texture and lots of pumpkin spice.
Prep Time 55 mins
Cook Time 10 mins
Servings 18 cookies

Equipment

  • 2 mixing bowls
  • 1 Whisk
  • 1 Hand-held mixer
  • 1 wooden spoon
  • 1 cookie scoop
  • 1 cookie sheet

Ingredients
  

  • 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
  • 1/5 cup cane sugar

Instructions
 

  • Using a hand-held mixer, cream softened butter and light brown sugar. Add pumpkin puree, arrowroot powder, and vanilla extract. Mix on low until combine.
  • In a separate smaller bowl whisk together gluten free flour, 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 use a cookie scoop to portion into balls. Refrigerate the dough for 45 minutes or freeze for 15 minutes for a quicker option.
  • Combine the cane sugar and pumpkin pie spice in a small bowl and set aside.
  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Roll the cookie balls into the pumpkin spice sugar coating if desired. For a lower sugar option, just mix in the pumpkin spice.
  • Place on a baking sheet and bake for 10 minutes. Let cool on a wire rack and enjoy!
Keyword white chocolate pumpkin snickerdoodle cookies