Brown Butter Pumpkin Snickerdoodles with White Chocolate filling

Browned butter. Pumpkin. Cinnamon-spice sugar.


Seriously, if you aren’t breaking out your mixing bowl to make these right now, you need get a move on.


These cookies are PERFECT. They have all the best flavors of fall (or any time of year, really), packed in to one. And they dough itself is packed with white chocolate!


I couldn’t stop eating the dough raw, but then when I tossed these in cinnamon spice sugar and put chocolate in the middle, I gave my self a slap on the wrist for not saving every single bit of dough for the finished product. It was that good.


I mean really, people, life does not get much better. Cookies definitely don’t, of this I’m sure.

Browned Butter Pumpkin Snickerdoodles with White Chocolate filling
Prep time
Cook time
Total time
Serves: 24 cookies
  • ~Cookies~
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp pumpkin spice
  • ½ tsp cinnamon
  • 1 cup (2 sticks) unsalted butter, browned
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract
  • 6 oz white chocolate chips
  • ~Sugar Coating~
  • ½ cup sugar
  • 1 tsp pumpkin pie spice
  1. Preheat oven to 350 F. Line baking sheets with parchment paper and set aside
  2. In a medium skillet, brown your butter (see link below for how!). Remove butter from skillet immediately and place in a large bowl. Set aside and let cool.
  3. In medium sized bowl, sift together flour, baking powder, salt, pumpkin spice and cinnamon. Set aside.
  4. Add both sugars, pumpkin puree, egg and vanilla to the browned butter and mix. Add the dry ingredients and stir until just combined. Cover and chill the dough in the fridge for at least 2 hours (overnight is OK!)
  5. After the dough has chilled, spoon out about 1 tablespoon of dough and flatten with your hand. Place approximately 5 white chocolate chips in the center of dough and fold edges up and around the chips. Top with another tablespoon of dough and roll the dough in to a ball, sealing the chips inside. Repeat until al the dough is used up.
  6. In a bowl, mix together the sugar and pumpkin pie spice. Roll each dough ball in the sugar and place on baking sheet. Flatten each cookie dough ball slightly. Bake the cookies for 10-12 minutes or until edges have set. Remove from oven and let cool for 5 minutes, then transfer to a wire rack. These cookies are amazing when they’re still warm and the chocolate is melty!

*How to brown butter

Loosely adapted from Annie’s Eats


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