Gluten-Free White Chocolate Pumpkin Snickerdoodles:24 Irresistible
Soft and chewy gluten-free cookies. White chocolate and pumpkin flavors blend with cinnamon sugar.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- For coating: 1/4 cup white sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract. Then mix in pumpkin puree until combined.
- In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Fold in white chocolate chips.
- In a small bowl, mix the coating sugar and cinnamon.
- Shape dough into 1-inch balls. Roll each ball in the cinnamon-sugar coating.
- Place balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until edges are set. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill dough for 30 minutes if it feels too sticky to handle.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg