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Brown Butter White Chocolate Pumpkin Snickerdoodle Cookies

Brown Butter White Chocolate Pumpkin Snickerdoodle Cookies - featured image
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These chewy snickerdoodle cookies are infused with nutty browned butter, velvety pumpkin puree, and creamy white chocolate, all rolled in a nostalgic cinnamon-sugar coating. Perfect for fall gatherings or cozy nights in, they’re easy to make and guaranteed to fill your kitchen with warm, spiced aromas.

Ingredients

Scale
  • 1 cup (227g) unsalted butter (for browning)
  • 2/3 cup (135g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk (room temperature)
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (345g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (170g) white chocolate chips or chunks
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Brown the Butter (10 minutes): In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling often, until it foams and brown bits form at the bottom (about 5-7 minutes). Remove from heat and pour into a bowl to cool for at least 15 minutes.
  2. Mix Wet Ingredients (5 minutes): In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until combined. Whisk in pumpkin puree, egg yolk, and vanilla extract until smooth.
  3. Combine Dry Ingredients (2 minutes): In another bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
  4. Make the Dough (3 minutes): Add dry ingredients to the wet mixture and stir with a spatula just until combined. Gently fold in white chocolate chips or chunks.
  5. Chill the Dough (45 minutes): Cover the bowl and chill in the fridge for at least 45 minutes (up to 24 hours).
  6. Preheat & Prep (5 minutes): Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, mix 1/4 cup sugar with 1 tablespoon cinnamon for rolling.
  7. Shape & Coat (5 minutes): Scoop dough into 2-tablespoon balls (about 40g each). Roll each ball in the cinnamon-sugar mixture until coated. Place on baking sheet, 2 inches apart.
  8. Bake (10-12 minutes): Bake for 10-12 minutes, until edges are set but centers look slightly underbaked.
  9. Cool & Enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Chilling the dough is essential for thick, chewy cookies. For bakery-style looks, press extra white chocolate on top before baking. For gluten-free, use a 1:1 baking blend. Store cookies with a slice of bread to keep them soft. Dough can be made ahead and chilled up to 24 hours or frozen.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, brown butter, white chocolate, fall dessert, chewy cookies, autumn baking, easy cookies, cinnamon sugar, pumpkin recipes

Find it online: https://bitefuljoy.com/brown-butter-white-chocolate-pumpkin-snickerdoodle-cookies-easy-fall-recipe/