These gluten-free white chocolate pumpkin snickerdoodles are the perfect fall treat in every way & can also be made dairy-free! They are rich, soft-baked, perfectly sweet & packed with melty white chocolate chips in every bite!
THE BEST Gluten-Free White Chocolate Pumpkin Snickerdoodles
These gluten-free white chocolate pumpkin snickerdoodles are soft baked, full of delicious fall flavours & rich, melty white chocolate chips. Whether or not you follow a gluten-free or dairy-free diet, this recipe is sure to please everyone! Note that if you are not gluten-free you should be able to use regular flour & have them turn out great. I haven’t tried this but the gluten-free flour I use is typically a 1:1 sub for regular flour.
DAIRY-FREE Gluten-Free White Chocolate Pumpkin Snickerdoodles
These gluten-free white chocolate pumpkin snickerdoodles can be made dairy-free by using a vegan butter, I like & used this one. I love baking with this vegan butter for an authentic baked good texture & crumb but without any dairy. You could also try using coconut oil in this recipe, however I haven’t tried that so can’t say for sure how it would affect the overall product.
I also recommend using dairy-free white chocolate chips or dairy-free regular chocolate chips instead.
CAN THESE Gluten-Free White Chocolate Pumpkin Snickerdoodles BE MADE LOWER-in sugar?
Yes! I recommend swapping the regular sugar with Lakanto to keep this recipe lower in sugar & carbs, if desired. I also like using these white chocolate chips for a lower sugar option.
Ingredients you will need for these Gluten-Free White Chocolate Pumpkin Snickerdoodles:
Pumpkin Snickerdoodle Cookies
- butter, softened (I used a vegan one from Miyokos, but regular will work too)
- sugar (You can use Lakanto for lower sugar)
- pumpkin purée
- 1 egg
- vanilla extract
- pink salt
- baking soda
- pumpkin spice
- gluten-free flour (I use Bob’s Red Mill GF baking flour or you can also use regular flour if you are not gluten-free)
- white chocolate chips (these are a lower sugar white chocolate option but any white chocolate chips will work)
Topping
- cinnamon
- cup sugar
How to store these Gluten-Free White Chocolate Pumpkin Snickerdoodles
I recommend storing them in an air-sealed container for up to one week.
Can I freeze these Gluten-Free White Chocolate Pumpkin Snickerdoodles
Yes! Definitely. They freeze great & simply re-heat when you want to enjoy one! Or if you are like me & like slightly frozen cookies, wait 10-15 minutes after taking them out of the fridge!
Tips to make the best Gluten-Free White Chocolate Pumpkin Snickerdoodles
- Roll the dough into a ball, dip in the topping & then flatten to the size you want them to be on the cookie sheet. They fluff up a lot but if you leave them as a ball they won’t flatten enough to be the perfect cookie shape.
- Add a couple white chocolate chips to the top of the cookies before baking.
- Don’t over-bake them! Removing the cookies from the oven while they are still slightly soft & letting them cool will result in the most perfect softly baked cookie that is not dried out!
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White Chocolate Pumpkin Snickerdoodles
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: cookies
- Method: oven
- Cuisine: dessert
- Diet: Gluten Free
Description
These gluten-free white chocolate pumpkin snickerdoodles are the perfect fall treat in every way & can also be made dairy-free! They are rich, soft-baked, perfectly sweet & packed with melty white chocolate chips in every bite!
Ingredients
Pumpkin Snickerdoodle Cookies
- 1/2 cup butter, softened (I used a vegan one from Miyokos, but regular will work too)
- 1/2 cup sugar (You can use Lakanto for lower sugar)
- 1/3 cup pumpkin purée
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp pink salt
- 1/2 tsp baking soda
- 1 tsp pumpkin spice
- 1 + 3/4 cup gluten-free flour (I use Bob’s Red Mill GF baking flour or you can also use regular flour if you are not gluten-free)
- 1 cup white chocolate chips (these are a lower sugar white chocolate option but any white chocolate chips will work)
Topping
- 1/2 tsp cinnamon
- 1/4 cup sugar
Instructions
- Line a baking tray with parchment paper & pre-heat the oven to 350 F.
- Cream the together the butter, sugar, vanilla & pumpkin.
- Then add the egg, flour, spices, baking soda salt & fold in the white chocolate chips.
- Roll into balls, dip into the topping, flatten on the baking tray to desired size.*
- Bake for 10- 12 minutes.
- Remove from the baking tray with a spatula & let cool.
- Store in an air-sealed container & enjoy!
Notes
*The cookies will puff up during baking but I flattened them out to the size I wanted them to be before baking.
Keywords: pumpkin, snickerdoodle, cookies
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