These Eggless Pumpkin Snickerdoodles are crispy around the edges, soft and chewy at the centers! No chilling or wait time is required. The recipe includes step-by-step photos and lots of tips.
Easy Eggless Pumpkin Snickerdoodles Recipe Highlights
These Eggless Pumpkin Snickerdoodles will become your new fave fall cookie!! They are super easy to make and require just a few ingredients that you probably have in your pantry.
I can’t help my fall baking addition! My family LOVES pumpkin flavor. Plus, pumpkin puree is such a great ingredient when baking without eggs; it adds texture and moisture and also acts as a binder.
So If you love pumpkin and snickerdoodles, then this is one recipe you have to try! They’re crispy around the edges, soft and chewy at the centers!
If you prefer the classic Snickerdoodle version, try my Eggless Snickerdoodle Cookies recipe. These Cakey Eggless Pumpkin Cookies are also amazingly delicious.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Pumpkin pie spice:
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar. Combining both sugars will help the cookies have the perfect texture with a deeper caramelized flavor.
- Pure pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
- Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
Overview: How To Make Eggless Pumpkin Snickerdoodles Step-by-Step
Step 1 – Make the Dough
- Mix dry ingredients: mix flour, salt, baking powder, baking soda, and pumpkin pie spice in a bowl.
- Cream together the butter and sugars until creamy, stopping to scrape down the sides of the bowl as needed. Add pumpkin puree and vanilla; beat until well incorporated.
- Add flour mixture, mixing until totally incorporated.
Step 2 – Shape dough into 1-in balls.
Step 3 Roll & Toss the Cookies
Roll the cookies into balls and then toss them in the sugar-cinnamon mixture until they’re completely coated. Place the dough balls 2-in apart on the prepared baking sheet.
Pro Tip: If time allows it, refrigerate the cookie balls for 30 minutes and then toss them in the sugar-cinnamon mixture. This extra step will help the cookies to be thicker and chewier.
Step 4 – Bake
Bake the cookies for 8 – 10 minutes. Remove them from the oven and cool them in the pan for 2 minutes, and then transfer them to a rack to cool completely.
Eggless Cookies Quick Baking Tips
Measure the ingredients correctly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale, be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup) and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour; instead, use a spoon to scoop the flour into the measuring cup, and then use a knife (straight-edged) to level the flour across the measuring cup.
Don’t overmix your cookie dough, or you will end up with dense cookies.
For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
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Delicious Addition!
These pumpkin snickerdoodles are nothing short of a dream! But to make them even more irresistible, add 1 cup (100 g) of white chocolate chips. Or chocolate chips, butterscotch chips, or cinnamon chip morsels.
Storing & Freezing Instructions
Store
Store cookies in an airtight container for up to 5 days at room temperature.
Freeze
Cookie dough balls may be frozen for up to 2 months. After rolling cookie dough balls in sugar, place them on a plate or baking sheet and freeze until solid. After the dough is frozen, transfer them to a freezer bag and store them in the freezer for up to 2 months.
To bake frozen cookies, place frozen cookie dough on a cookie sheet lined with parchment paper or a silicone baking mat. Bake for 10 – 12 minutes.
Frequently Asked Questions
Cream of tartar is usually used in traditional snickerdoodles– it helps with leavening and adds a little tang. It’s not necessary for this pumpkin variation, though.
It will depend on how big you roll the dough. This recipe yields about 36 cookies, if shaped into 1-in. balls
No, it’s important to use 100% pure pumpkin puree when making this eggless pumpkin snickerdoodle recipe. The can of pie filling has extra sugar and spices added, which would alter the taste and texture of the cookies.
Recipe Card 📖
Eggless Pumpkin Snickerdoodles
Ingredients
- 2 3/4 cup (375 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup (200 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1/2 cup (120 g) canned pure pumpkin puree (NOT pumpkin pie filling)
- 1 tablespoon pure vanilla extract
Coating:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375º F (190º C). Line a baking sheet with parchment paper.
- Mix flour, salt, baking powder, baking soda, and pumpkin pie spice in a bowl. Set aside
- Beat together the butter and sugars until creamy, stopping to scrape down the sides of the bowl as needed. Add pumpkin puree and vanilla; beat until well incorporated.
- Add flour mixture, mixing until totally incorporated.
- Mix coating ingredients, granulated sugar, and cinnamon.
- Shape dough into 1-in. balls. Roll/toss the cookies in the sugar-cinnamon mixture until they're completely coated. Place the dough balls 2-in apart on the prepared baking sheet. Pro Tip: If time allows it, refrigerate the cookie balls for 30 minutes and then toss them in the sugar-cinnamon mixture. This extra step will help the cookies to be thicker and chewier.
- Bake the cookies for 8 – 10 minutes, or until they are barely golden around the outside. The cookies might still look a little raw in the center, but they will be perfect once they cool. Let the cookies cool on the baking sheets for about 2 minutes, then transfer to a cooling rack.
- These pumpkin snickerdoodles are nothing short of a dream! But to make them even more irresistible, add 1 cup (100 g) of white chocolate chips. Or chocolate chips, butterscotch chips, or cinnamon chip morsels.
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale, be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup) and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour; instead, use a spoon to scoop the flour into the measuring cup, and then use a knife (straight-edged) to level the flour across the measuring cup.
- Don’t overmix your cookie dough, or you will end up with a dense cookie.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- If time allows it, refrigerate the cookie balls for 30 minutes and then toss them in the sugar-cinnamon mixture. This extra step will help the cookies to be thicker and chewier.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
Nutrition
This recipe was originally published on September 2019. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in September 2022 to make it as helpful as possible!
One of the best recipes. Will surely try it out and let you know 😊
Thanks, Bazi!
All I have to say is: WOW! I’ve been searching for the perfect pumpkin cookie for fall, and this is it. I added semi-sweet chocolate chips and left off the coating. Chilling the balls in the fridge, as noted in the notes, is key to the final texture of soft, chewy, and fluffy. Too many recipes are either too dry, too cakey, too bland. You nailed it! Thanks, Oriana!
Hello Sarah! It sounds like you nailed it! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
These are amazing!! I came searching for a seasonal cookie, and wow did these deliver! They were gobbled up so quickly!! Will definitely be making again to share with others! Thank you!! 🙂
Hello Emily! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
These cookies are DIVINE! My toughest critic, my 5 year old nephew, gave these 2 thumbs up!
What a compliment, Morgan! My toughest critics are my kids too, LOL. So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
great recipe, will gefinitely try these….love pumpkin….pumpkin scones and pumpkin soup are big favourites in our house
These cookies sounds so delicious! I would have to say my favorite is pecan pie. I look so forward to that every year around the holidays!!
I would say pumpkin spiced cheesecake.
My favorite fall recipe is my sweet potato casserole. This recipe sounds so good and so easy to make. Thanks for sharing.
My favorite fall recipe is Butterscotch Pie.
I like making a sweet poatato white chocolate swirled cheesecake.
These look fairly easy to make and sound delish ❤ this will give me a quick lil treat to do with the kids.
Thanks
My favorite fall recipe is definately Pumpkin Pie, I love to use pumpkin in as many dishes as I can when it’s in season!
P.D: Somos tocayas!! 😀
I made a home made apple pie yesterday and its amazing
Great recipe! My favorite fall recipe is a goat cheese and potato casserole I learned from my Mom. Oh is it delicious!
Those look delicious, a must try
Great recipe! I love making my chopped Autumn salad! Perfect for the summer to fall transition
Thanks for the recipe! Never knew you could make eggless cookies. Where have I been? I’m also going to be using the tips, especially the freezing cookies one! I just love the smells comong out of my kithcen when baking season arrives and one of my favorite recipes is my Mother in Laws Honey Cinnamon Pear Cookies!
These look absolutely incredible! My all time favorite fall recipe has got to be my mom’s White Chicken Enchilada Soup ?
Im so excited to use your eggless snickerdoodle recipe ❤️❤️❤️
I lI’ve baking pumpkin bread and cookies!
Would love to see more pumpkin recipes or maybe pies for thanksgiving ❤️
Sounds delicious! I love making chicken lime soup: I use 5 cans of chicken broth and add cilantro, I add in shredded chicken, some pasta shells and salt, cumin, onion, and just before I turn off the heat I put in some lime juice. My favorite!
Love anything pumpkin. Can’t wait to try this delicious recipe
looks so good! My favorite is apple caramel cake or cup cakes! ?
Yumm pumpkin snickdoodles
These look so good, I’m definitely going to have to try these. My all time favorite fall recipe is pumpkin bread 🙂
I love my caramel apples.
Mmmmm!!!
These sound delicious I can’t wait to try them
I love Carmel apple cupcakes and appple muffins.
I love apple crisp with vanilla ice cream!
Absolutely love the pumpkin snickerdoodles
I LOVE SNICKERDOODLES!!
I love anything pumpkin. Will be saving these recipes to try.
I love pumpkin pie but my favorite is pumpkin cream cheese roll cake wow is that good!!
I love the pumpkin recipes so yummy.
I love to enjoy warm banana nut bread with a cup of coffee while sitting in the cool Autumn breeze
I like pumpkin rolls but also a pumpkin cheesecake bar recipe we make.
I love pumpkin roll, and the classic pumpkin pie!
I love to make pumpkin chip bread or cookies on a chilly fall day!
Every Fall we make chocolate chip cookies and hot chocolate and build a big bonfire out back.
I love Apple Crumb Pie and a side of Vanilla Ice Cream. The hot and cold contrast of the two together are to die for!!
My favorite fall recipe of my mom’s pumpkin roll. Yum yum
I’m not a big baker, however, I love chili in my slow cooker, perfect fall recipe!
Gingered pumpkin bread is a favorite of ours.
My favorite Fall recipe is pecan pie and pumpkin pie?❤️
Eggless pumpkin snickerdoodle
My favorite is pumpkin pie and snickerdoodles !!!!!!!
One of my favorite fall recipes is turkey chili taco soup
I’m a big fan of fresh apple crisp! I have a really good recipe using oats and brown sugar, etc. It reminds me its Fall! ???
Pumpkin bread is a fall favorite
Looks good
My favorite Fall recipes are raisin pumpkin bread and pumpkin pie.
Thanks so much for all the wonderful recipes.
My favorite fall recipe is zucchini bread or muffins but to be honest I love them all the time…lol
My favorite Fall recipes are banana and zucchini quick breads.
Seems like a nice fall treat! Definitely have to try it out! My favorite fall recipe is a good roast in the crock pot with onions and potatoes!
Awesome recipe thanks for sharing! My favorite fall recipes are zucchini bread and strawberry rhubarb pie!
I love making gingerbread cookies and these look delicious as well.
This really does looks delicious ??i have been searching for this recipe! Thank you so much
Wow! Such an interesting recipe for snickerdoodles. I’m not into pumpkin, but they do look delicious.
These were a huge hit!!! Thank you so much
Pumpkin fudge is my favorite fall recipe!
I love snickerdoodles and pumpkin. A perfect mix!!! I can’t wait to try these!
Yummy
My favorite Fall Recipe!!!!!
The Best Pumpkin Pie Recipe
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
The best pumpkin pie recipe made with cream cheese and butter which makes it extra rich and creamy.
Course: Dessert
Cuisine: American
Keyword: pumpkin pie
Servings: 8
Author: Melissa Stadler, Modern Honey
Ingredients
Pumpkin Pie Filling:
1 – 8- ounce pkg. Cream Cheese softened
1 – 15 ounce can Pure Pumpkin Puree
1/2 cup Butter melted
2 teaspoons Vanilla
3 Eggs
3 1/4 cups Powdered Sugar
1 teaspoon Cinnamon
1 teaspoon Nutmeg or 1 teaspoon Pumpkin Pie Spice
1/4 teaspoon Salt
All-Butter Pie Crust Recipe
Homemade Whipped Cream:
2 cups Heavy Cream
1/2 cup Powdered Sugar
Instructions
Make pie crust recipe according to recipe directions. Find the recipe for an all-butter pie crust here. Let dough chill in refrigerator, tightly wrapped.
In mixing bowl, beat cream cheese for 5 minutes until light and fluffy, scraping down the sides often with spatula. The whisk attachment works the best to whip the cream cheese.
Add pumpkin and mix for another 5 minutes.
Add melted butter and vanilla and mix for 1 minute.
Add eggs one at a time, mixing well after each addition.
Add powdered sugar, cinnamon, and nutmeg or pumpkin pie spice and salt.
Preheat oven to 400 degrees.
Place pie dough in a deep-dish pie pan.
Pour pumpkin pie filling into pie crust and place pie plate on baking sheet. Depending on the size of your pie pan, you may have some extra filling.
Bake for 15 minutes. Lower the temperature of the oven to 350 degrees and bake for an additional 42 – 48 minutes. Watch the crust carefully to make sure it isn’t becoming too brown. Cover with pie cover or foil to prevent browning.
Let chill in refrigerator for 4 hours.
Top with freshly whipped cream.
These look lovely!
A slice of warm banana bread would have to be my favourite fall treat.
We love about any yummy recipe with pumpkin in it!! Our family favorite though is pumpkin pie!!!!
Living in a non-4-seasons-country, we don’t have special fall recipe. We can eat anything anytime we want 😀
Our favorite fall recipe is Banana Nut Bread with zucchini. Its so soft and fluffy!
Wow! Talk about yummy!
I agree that these look great! I love to make roasted butternut squash soup in the fall.
These look delicious! Can’t wait to make them! My favorite fall recipe is pumpkin bread ?