Gluten-Free White Chocolate Pumpkin Snickerdoodles
Soft pumpkin snickerdoodle cookies with white chocolate chips might just be the perfect cookie for fall! Made gluten ... Soft pumpkin snickerdoodle cookies with white chocolate chips might just be the perfect cookie for fall! Made gluten free with a soft and chewy texture and lots of pumpkin spice.
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
Tap an ingredient to check it off as you shop or cook.
Directions
-
1
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.
-
2
In a separate smaller bowl whisk together gluten free flour, almond flour, pumpkin pie spice, baking soda and salt.
-
3
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.
-
4
Combine the cane sugar and pumpkin pie spice in a small bowl and set aside.
-
5
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.
-
6
Place on a baking sheet and bake for 10 minutes. Let cool on a wire rack and enjoy!
More Details
Source
https://www.onceuponapumpkinrd.com/gluten-free-white-chocolate-pumpkin-snickerdoodles/#recipe
Sign in to rate this recipe
Comments
Save this recipe to your kitchen
Free — keep it, plan your week, and auto-build your grocery list.