Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Pumpkin Spiced Cookie Dough. This might be a little out of season now but I’ve still got a couple of pumpkin recipes to share. I notice it seems to have disappeared from cafes/shops already and has been replaced with Christmas stuff already.

I’ve love cookie dough but can only eat a little bit of at a time. I served this with gluten free pretzels to add a bit of savoury and some fresh strawberries.

Pumpkin Spiced Cookie Dough

Other Bits & Pieces Ideas

If you like this recipe for Gluten and Dairy Free Pumpkin Spiced Cookie Dough then you might like to try one of my other bits & pieces recipes:

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Difficulty: Beginner Prep Time 15 mins Cook Time 5 mins Rest Time 120 mins Total Time 2 hrs 20 mins
Best Season: Fall



  1. Whisk together the dairy free spread, brown sugar, pumpkin puree and ground cinnamon

  2. Beat in the gluten free flour

  3. Melt together the dairy free white chocolate and dairy free condensed milk in the microwave or in a small pan over a low heat

  4. Stir into the cookie dough

  5. Spoon into a jar or similar container, refrigerate for a couple of hours before enjoying.  Note this cookie dough is best stored in the fridge.

Keywords: gluten free cookie dough, dairy free dessert
File under
Recipe Card powered by WP Delicious

Leave a Comment

Your email address will not be published. Required fields are marked *