Why Make This Recipe

These Gluten-Free White Chocolate Pumpkin Snickerdoodles are a delightful and seasonal treat that brings together the warm flavors of pumpkin and spices with the sweetness of white chocolate. Perfect for gatherings, they cater to those avoiding gluten without compromising on taste. These cookies are soft, chewy, and bursting with flavor, making them a must-try for anyone who loves fall treats!

How to Make Gluten-Free White Chocolate Pumpkin Snickerdoodles

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 (for rolling)
• 1/5 cup cane sugar (for rolling)

Directions:

1. Using a hand-held mixer, cream the melted butter and light brown sugar together.
2. Add the pumpkin puree, arrowroot powder, and vanilla extract. Mix on low speed until well combined.
3. In a separate bowl, whisk together the gluten-free flour, almond flour, pumpkin pie spice, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture. Use a wooden spoon to stir until everything is combined.
5. Gently fold in the white chocolate chips.
6. Use a cookie scoop to portion out the dough into balls. You can refrigerate the dough for 45 minutes or freeze it for 15 minutes for a quicker option.
7. In a small bowl, combine the cane sugar and pumpkin pie spice, then set aside.
8. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
9. Roll the cookie balls in the pumpkin spice-sugar coating if desired. For a lower sugar option, just mix in the pumpkin spice without rolling.
10. Place the cookie balls on the baking sheet and bake for 10 minutes.
11. Let the cookies cool on a wire rack and enjoy!

How to Serve Gluten-Free White Chocolate Pumpkin Snickerdoodles

These cookies are great on their own but can be served warm with a cup of coffee or hot cider. They make a delightful dessert for holiday gatherings or as a special treat for family and friends. Consider serving them alongside other fall-themed sweets for a cozy dessert table.

How to Store Gluten-Free White Chocolate Pumpkin Snickerdoodles

To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to save them for later, you can freeze the cookies after baking. Just place them in a single layer in a freezer-safe bag or container, and they will last for up to three months.

Tips to Make Gluten-Free White Chocolate Pumpkin Snickerdoodles

• Make sure your gluten-free flour blend includes xanthan gum for better texture.
• For a more intense pumpkin flavor, you can increase the amount of pumpkin puree slightly.
• To make these cookies extra special, consider adding chopped nuts or caramel pieces along with the white chocolate chips.

Variation

You can easily swap the white chocolate chips for dark or semi-sweet chocolate chips if you prefer a different flavor. Additionally, you could try adding a dash of cinnamon for an extra layer of spice.

FAQs

1. Can I use regular flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour if you do not need to avoid gluten. The rest of the recipe will remain the same.

2. How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges and soft in the center when done. They will firm up as they cool.

3. Can I substitute the pumpkin puree?
If pumpkin puree is not available, you can use applesauce or mashed bananas as an alternative, but keep in mind it will alter the flavor and texture slightly.

Gluten-Free White Chocolate Pumpkin Snickerdoodles

These gluten-free cookies combine the flavors of pumpkin and spices with white chocolate for a delightful fall treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cookies

Calories 150 kcal

Ingredients

  

Base 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

Dry Ingredients

• 1 cup gluten-free flour Make sure it includes xanthan gum for better texture.
• 3/4 cup blanched almond flour
• 3 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp salt

Mix-ins and Coating

• 1 cup white chocolate chips
• 1 tbsp pumpkin pie spice (for rolling)
• 1/5 cup cane sugar (for rolling)

Instructions

 

Preparation

• Using a hand-held mixer, cream the melted butter and light brown sugar together.
• Add the pumpkin puree, arrowroot powder, and vanilla extract. Mix on low speed until well combined.
• In a separate bowl, whisk together the gluten-free flour, almond flour, pumpkin pie spice, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture. Use a wooden spoon to stir until everything is combined.
• Gently fold in the white chocolate chips.
• Use a cookie scoop to portion out the dough into balls. You can refrigerate the dough for 45 minutes or freeze it for 15 minutes for a quicker option.
• In a small bowl, combine the cane sugar and pumpkin pie spice, then set aside.

Baking

• Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
• Roll the cookie balls in the pumpkin spice-sugar coating if desired. For a lower sugar option, just mix in the pumpkin spice without rolling.
• Place the cookie balls on the baking sheet and bake for 10 minutes.
• Let the cookies cool on a wire rack and enjoy!

Notes

These cookies are great on their own but can be served warm with a cup of coffee or hot cider. Store them in an airtight container at room temperature for up to a week or freeze after baking for up to three months. Consider serving alongside other fall-themed sweets.

Keyword cookies, Gluten-Free, Pumpkin, Snickerdoodles, White Chocolate