Gluten-Free White Chocolate Pumpkin Snickerdoodles
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.
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!