Gluten-free white chocolate pumpkin snickerdoodle cookies are soft and fluffy and filled with pumpkin puree and pumpkin spice! Perfect for the season, they’re a twist on a classic snickerdoodle cookie that you’ll love all fall long.
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!
Soft & Fluffy Pumpkin Snickerdoodles
Sure, I’m biased but I think this might just be the best soft pumpkin snickerdoodle recipe out there. It’s fairly simple to make and the end result is a delicious soft and fluffy pumpkin cookie with white chocolate chips and lots of pumpkin spice!
They don’t require a ton of ingredients and I’m fairly certain if you follow a gluten-free diet, that you’ll have all of these ingredients 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 for many seasons to come.
Ingredients for Gluten-Free White Chocolate Pumpkin Snickerdoodles
- Butter – you could also use vegan butter if preferred. I have not tried this recipe with coconut oil.
- 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! Cornstarch would also work but is not gluten free.
- Gluten-Free Flour — I use a 1:1 gluten free flour like one from Bob’s Red Mill.
- 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. For a lower sugar option, just roll the cookies in pumpkin pie spice or cinnamon and not sugar.
equipment / utensils
- mixing bowls
- whisk
- hand-held mixer
- wooden spoon
- cookie scoop
- cookie sheet
- parchment paper
Gluten-Free Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies are made with a mixture of gluten free flour and almond flour for a super soft and amazing soft texture!
Pumpkin Snickerdoodles Without Cream of Tartar
This is a snickerdoodle recipe without cream of tartar — in this method they don’t need it to bake up perfectly. The arrowroot powder (the gluten free equivalent of cornstarch) helps to hold everything together which is really important since pumpkin puree itself adds a lot of moisture.
Pumpkin Snickerdoodles Vegan
This snickerdoodle recipe does call for butter, however to make them completely vegan, swap regular butter for vegan butter. Using vegan butter would make this recipe vegan because there are no eggs. 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
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!
More Pumpkin Cookie Recipes You’re Sure to Fall in Love With:
- Pumpkin S’mores Cookies (GF & DF)
- Pumpkin Chocolate Chip Cookies (V)
- Soft Pumpkin Oatmeal Cookies with Maple Icing
- Fluffy Pumpkin White Chocolate Chip Cookies
- Pillowy Pumpkin Cookies with Cream Cheese Frosting (GF & DF option)
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