These Eggless Pumpkin Snickerdoodles are crispy around the edges, soft and chewy at the centers! No chilling or wait time is required.
If you prefer the classic Snickerdoodle version try my Eggless Snickerdoodle Cookies recipe. These Cakey Eggless Pumpkin Cookies are also amazingly delicious.
Easy Eggless Pumpkin Snickerdoodles Recipe
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 canāt 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!
INGREDIENTS YOUāLL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour
- Kosher salt
- Baking powder
- Baking soda
- Pumpkin pie spice
- Unsalted butter
- Granulated sugar
- Brown sugar
- Canned pure pumpkin puree – not pumpkin pie filling
- Pure vanilla extract
HOW TO MAKE EGGLESS PUMPKIN SNICKERDOODLES
- 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.
- 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 ā 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 COOKIES QUICK BAKING TIPS
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you donāt have a kitchen scale be sure to use a measuring cup made for dry ingredients (NOT 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.
- Donāt over mix 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.
- 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
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.
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:
- Ā¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375Āŗ F (190Āŗ 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.
- Bake the cookies for 8 ā 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 aĀ cooling rack.
- The Best Eggless Chocolate Chip Cookies
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Chocolate Crinkle Cookies
- Easy Eggless Vanilla Cookies
- Browse more recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
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Originally posted September 2019, post content edited to add more helpful information, no change to the recipe in SeptemberĀ 2021. Ā
