Ok, so I need to start with a tiny confession.
I used to think pumpkin in cookies was just doing too much. Like, either be a pie or be a cookie—don’t be both.
But then this happened. These soft, spiced, white-chocolate-swirled little cookies that honestly feel like a cozy weighted blanket for your tastebuds. I know, I know. Sounds dramatic. But that’s exactly what they taste like.
These aren’t your average gluten-free cookies either. They’re snickerdoodles with a pumpkin twist—so yes, they’re soft, chewy, and rolled in that cinnamon sugar mix that makes your kitchen smell like autumn candles and good decisions. And the white chocolate?
It’s the warm hug that brings it all together.
So whether you just need a little something warm and sweet or you’re trying to impress someone with a cookie that says “I bake and I’m thoughtful,” this one’s got your name written all over it.
What You’ll Need
Dry Ingredients:
- 1 cup gluten-free 1:1 baking flour (I like Bob’s Red Mill)
- 1 cup blanched almond flour
- 1 tablespoon arrowroot powder (or cornstarch if that’s what you’ve got)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened (you can use vegan butter too if you need dairy-free)
- ½ cup light brown sugar (coconut sugar works if you’re avoiding refined sugar)
- ⅓ cup pumpkin puree (not pumpkin pie filling—very different vibe)
- 1 teaspoon vanilla extract
Mix-Ins:
- ¾ cup white chocolate chips (use dairy-free if needed)
Cinnamon Sugar Coating:
- ¼ cup cane sugar
- 1 teaspoon pumpkin pie spice
Tools You’ll Need
- Mixing bowls
- Whisk
- Hand mixer or good old wooden spoon
- Cookie scoop (makes your life easier)
- Baking sheet
- Parchment paper
Let’s Talk Texture (aka Why These Cookies Work)
Here’s the deal with gluten-free baking: it can go really wrong, really fast. Dry. Crumbly. That weird aftertaste. But not here. The combo of the gluten-free flour and almond flour makes these super tender, while the arrowroot gives just a bit of bounce—kind of like a traditional chewy cookie.
And the pumpkin puree? That’s our moisture magic. It gives that soft-baked feel without making them cakey. Trust me, we don’t do cakey cookies around here.
Pro Tips
1. Chill That Dough. I know. It’s annoying. You want cookies now. But chilling the dough for at least 45 minutes helps them hold their shape and deepens the flavor. Totally worth it.
2. Underbake Just a Little. When the edges are set but the middle looks like it needs a minute? That’s your sweet spot. They’ll keep cooking on the baking sheet after you pull them out.
3. Don’t Skip the Coating. Rolling them in cinnamon sugar isn’t just for the look. It gives that crackly snickerdoodle finish and a tiny crunch when you bite in.
4. Press Extra Chips On Top. Yes, it’s aesthetic. But it also guarantees some melty white chocolate in every bite. And that’s just smart baking.
5. Make a Double Batch. These go fast. You’ve been warned.
How to Make Them
- Preheat your oven to 350°F and line a baking sheet with parchment.
- In one bowl, whisk together the gluten-free flour, almond flour, arrowroot powder, pumpkin pie spice, baking soda, and salt.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the pumpkin puree and vanilla extract until fully combined.
- Slowly add the dry mixture to the wet, stirring just until no dry spots remain.
- Fold in your white chocolate chips.
- Cover the dough and chill in the fridge for at least 45 minutes.
- Mix your cinnamon sugar coating in a small bowl.
- Scoop out dough (about a heaping tablespoon), roll it into a ball, then coat in the cinnamon sugar mixture.
- Place on the prepared baking sheet with space between each.
- Bake for 10-12 minutes. They’re done when the edges are set but the middle still looks a little soft.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Substitutions and Variations
- No almond flour? Try oat flour instead (texture will be a bit different but still good).
- Need them vegan? Use vegan butter and dairy-free chips. No eggs in this recipe, so you’re already halfway there.
- Don’t like white chocolate? Swap for dark chocolate chips or even dried cranberries for a tangy twist.
Make-Ahead Tips
You can totally make the dough the night before and keep it in the fridge. Just take it out 10-15 minutes before baking so it’s scoopable.
You can also freeze the dough balls (before rolling in sugar), and bake straight from frozen. Just add an extra minute or two to your bake time.
Storage + Leftovers
These stay soft and chewy for days if you keep them in an airtight container at room temp. Want to freeze them? Go for it. Either freeze the baked cookies or the dough balls. Both work great.
Pro move: warm one up for 10 seconds in the microwave before eating. Instant bakery vibes.
Nutritional Details (Per Cookie – Based on 16 Cookies)
- Calories: ~160
- Fat: 8g
- Carbs: 20g
- Sugar: 10g
- Protein: 2g
This is a treat, not a protein bar. But for a cookie, they’re actually pretty balanced, especially with almond flour in the mix.
Pairing Ideas
Pair them with:
- Chai tea
- A cozy oat milk latte
- Vanilla protein shake if you’re trying to make them feel like a healthy choice (no judgment)
FAQ
Can I use coconut oil instead of butter? Sure, but the texture will be a bit more melt-in-your-mouth and less chewy. If you’re ok with that, go for it.
Can I make these nut-free? Try subbing sunflower seed flour for the almond flour. Texture will shift slightly, but it works.
Do they taste super pumpkin-y? Not overly. The pumpkin is subtle and mostly there for moisture. You get more of the cinnamon/pumpkin spice flavor than actual pumpkin flavor.
Can I reduce the sugar? A little, yes. But cutting too much can mess with texture. Maybe try 1/3 cup instead of ½ if you’re experimenting.
Wrap Up
Ok, so here’s the deal.
These cookies are easy, they’re cozy, and they’re the kind of thing that makes people think you have your life together. Whether that’s true or not is beside the point. You baked. You won.
If you give these a try, I’d love to hear how they turned out for you. Leave a comment, share your tweaks, or just tell me if you accidentally ate seven in one sitting. No judgment here.
Happy baking, and go treat yourself—you deserve it.