Whisk together the dairy free spread, brown sugar, pumpkin puree and ground cinnamon
Beat in the gluten free flour
Melt together the dairy free white chocolate and dairy free condensed milk in the microwave or in a small pan over a low heat
Stir into the cookie dough
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.