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Eggless Pumpkin Snickerdoodles

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These Eggless Pumpkin Snickerdoodles are crispy around the edges, soft and chewy at the centers! No chilling or wait time required.

If you prefer the classic Snickerdoodle version try my Eggless Snickerdoodle Cookies recipe. These  Cakey Eggless Pumpkin Cookies are also amazingly delicious.  

Eggless Pumpkin Snickerdoodles cookies in a plate with a glass of milk

Easy Eggless Pumpkin Snickerdoodles Recipe

These Eggless Pumpkin Snickerdoodles will become your new fave fall cookie!!

They are super easy to make and requires 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 moist and also acts a binder. 

So If you love pumpkin and snickerdoodles, then this is one recipe you have to try!

stack of Eggless Pumpkin Snickerdoodles cookies with a glass of milk

How to make Eggless Pumpkin Snickerdoodles

  1. Mix dry ingredients: mix flour, salt, baking powder, baking soda and pumpkin pie spice in a bowl. 
  2. 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.
  3. Add flour mixture, mixing until totally incorporated.
  4. Shape dough into 1-in. balls.
  5. 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.
  6. Bake the cookies for 8 – 10 minutes. Remove them from the oven and cool them in the pan for 2 minutes and then transfer to a rack to cool completely.
  • Eggless Pumpkin Snickerdoodles Dough
  • Eggless Pumpkin Snickerdoodles Dough in a cookie scoop
  • a Eggless Snickerdoodles Dough ball
  • Eggless Pumpkin Snickerdoodles Dough ball cover with sugar
  • how to roll a Eggless Snickerdoodles Dough into a ball
  • Eggless Pumpkin Snickerdoodles Dough balls in a cookie sheet
  • baked Eggless Pumpkin Snickerdoodles in a cookie sheet

Eggless Pumpkin Snickerdoodles cookies in a plate

HOW TO STORE Eggless Pumpkin Snickerdoodles

Store cookies in an airtight container up to 5 days at room temperature.

HOW TO FREEZE EGGLESS FUNFETTI COOKIES DOUGH

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 to a freezer bag and store 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 silicone baking mat. Bake for 10 – 12 minutes.

Eggless Pumpkin Snickerdoodles cookie close up

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showing texture of a Eggless Pumpkin Snickerdoodles cookie

Eggless Pumpkin Snickerdoodles cookies in a plate with a glass of milk

Eggless Pumpkin Snickerdoodles

Oriana Romero
These Eggless Pumpkin Snickerdoodles are crispy around the edges, soft and chewy at the centers! They'll become your new fave fall cookie! No chilling or wait time required.
4.75 from 24 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 36 cookies

Ingredients
  

  • 2 3/4 cup (375 gr) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup (228 gr) unsalted butter, softened
  • 3/4 cup (150 gr) granulated sugar
  • 1/2 cup (88 gr) brown sugar
  • 1/2 cup (118 gr)canned 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 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.
  • Bake the cookies for 8 – 10 minutes. Remove them from the oven and cool them in the pan for 2 minutes and then transfer to a rack to cool completely.
Notes
STORE at room temperature in an airtight container up to 5 days.
 
 
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 to a freezer bag and store 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 silicone baking mat. Bake for 10 – 12 minutes.
 
 
Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2 days. Allow dough coming to room temperature then continue with step 5.
 
 
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★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 116kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 14mgSodium: 97mgPotassium: 34mgFiber: 1gSugar: 9gVitamin A: 687IUVitamin C: 1mgCalcium: 13mgIron: 1mg
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Course Dessert
Cuisine American
Calories 116
Keyword cookies easy eggfree Eggless pumpkin Snickerdoodle

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