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Brown Butter Maple Pumpkin Snickerdoodles – Best Easy White Chocolate Cookies

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These soft, chewy snickerdoodles combine nutty brown butter, sweet maple syrup, pumpkin puree, and creamy white chocolate for the ultimate autumn-inspired cookie. Easy to make and packed with cozy flavors, they’re perfect for fall gatherings or anytime you need a special treat.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) pure maple syrup
  • 1 large egg yolk
  • 2 teaspoons (10ml) vanilla extract
  • 2 2/3 cups (335g) all-purpose flour
  • 1 1/2 teaspoons (6g) cream of tartar
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 2 teaspoons (5g) ground cinnamon
  • 1/2 teaspoon (1g) ground nutmeg (optional)
  • 1 1/4 cups (210g) white chocolate chips or chunks
  • For Rolling:
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons (5g) ground cinnamon

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup unsalted butter. Stir constantly as it foams and then turns golden brown with nutty bits at the bottom. Remove from heat and cool for 15 minutes.
  2. Mix wet ingredients: In a large mixing bowl, whisk together brown sugar, granulated sugar, pumpkin puree, cooled brown butter, maple syrup, egg yolk, and vanilla extract until smooth and glossy.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg (if using).
  4. Mix dough: Gradually fold the dry ingredients into the wet mixture using a spatula or on low speed if using a mixer. Mix until just combined.
  5. Stir in white chocolate: Gently fold in the white chocolate chips or chunks until evenly distributed.
  6. Chill dough: Cover the bowl with plastic wrap and refrigerate for 30-45 minutes, or up to overnight.
  7. Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Mix 1/4 cup granulated sugar and 2 teaspoons cinnamon in a small bowl for rolling.
  8. Shape and roll: Scoop dough into 2-tablespoon balls (about 35-40g each). Roll each ball in the cinnamon-sugar mixture, coating completely.
  9. Bake: Place dough balls 2 inches apart on prepared sheets. Bake for 10-12 minutes, or until edges are set and centers look slightly underbaked.
  10. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

Chilling the dough is essential for thick, chewy cookies. For bakery-style looks, press a few extra white chocolate chips on top before baking. If dough is too sticky, chill longer. For gluten-free, use a 1:1 gluten-free flour blend. Cookies can be frozen baked or as dough balls. Let brown butter cool before mixing to avoid scrambling the egg yolk.

Nutrition

Keywords: snickerdoodles, pumpkin cookies, brown butter, maple, white chocolate, fall cookies, easy cookie recipe, chewy cookies, autumn dessert, holiday baking

Find it online: https://bitefuljoy.com/brown-butter-maple-pumpkin-snickerdoodles-best-easy-white-chocolate-cookies/