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Lau's Healthy Life

By Lauren Holden

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    • Appetizers & Sides
    • Thanksgiving/Christmas
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Gluten-Free White Chocolate Pumpkin Snickerdoodles

September 24, 2020

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Gluten-Free White Chocolate Pumpkin Snickerdoodles

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!

Gluten-Free White Chocolate Pumpkin Snickerdoodles

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.

Gluten-Free White Chocolate Pumpkin Snickerdoodles

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
Gluten-Free White Chocolate Pumpkin Snickerdoodles

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

  1. 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.
  2. Add a couple white chocolate chips to the top of the cookies before baking.
  3. 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!
Gluten-Free White Chocolate Pumpkin Snickerdoodles

LOOKING FOR MORE HEALTHIER TREATS?

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Gluten-Free-White-Chocolate-Pumpkin-Snickerdoodles-4

White Chocolate Pumpkin Snickerdoodles

  • Author: Lauren
  • 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
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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

Scale

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

  1. Line a baking tray with parchment paper & pre-heat the oven to 350 F.
  2. Cream the together the butter, sugar, vanilla & pumpkin.
  3. Then add the egg, flour, spices, baking soda salt & fold in the white chocolate chips.
  4. Roll into balls, dip into the topping, flatten on the baking tray to desired size.*
  5. Bake for 10- 12 minutes.
  6. Remove from the baking tray with a spatula & let cool.
  7. 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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