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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


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!



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)


  • 1/2 tsp cinnamon
  • 1/4 cup sugar


  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!


*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