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Eggless Pumpkin Snickerdoodles

Posted by Oriana Romero on September 12, 2019 - 66 comments

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

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.
Author Oriana Romero
4.79 from 23 votes
Print Pin
Dessert
American
cookies, easy, eggfree, Eggless, pumpkin, Snickerdoodle
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 36 cookies
Calories: 116kcal

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.

Recipe 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.
 
 
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
 
★ 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: 116kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 97mg | Potassium: 34mg | Fiber: 1g | Sugar: 9g | Vitamin A: 687IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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⭐️ RATE THIS RECIPE ⭐️ Do you have any questions? Ask me! I am happy to help 🙂

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Comments

  1. SCOTT BRUNSKILL says

    5 stars
    great recipe, will gefinitely try these….love pumpkin….pumpkin scones and pumpkin soup are big favourites in our house

    Reply

  2. Celeste Herrin says

    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!!

    Reply

  4. Paula Gillespie says

    5 stars
    My favorite fall recipe is my sweet potato casserole. This recipe sounds so good and so easy to make. Thanks for sharing.

    Reply

  8. Oriana says

    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!! 😀

    Reply

  13. Meg Tucker says

    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!

    Reply

  14. Lindsey Farrer says

    5 stars
    These look absolutely incredible! My all time favorite fall recipe has got to be my mom’s White Chicken Enchilada Soup 🤗

    Reply

  15. Karina arevalo says

    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 ❤️

    Reply

  16. Edith says

    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!

    Reply

  35. Sheneka Greene says

    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!!

    Reply

  42. Cheri P. says

    5 stars
    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! 🍂🍁😁

    Reply

  45. Vanessa Leopaul says

    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

    Reply

  47. Kara says

    5 stars
    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!

    Reply

  56. Jennifer Alaggio says

    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.

    Reply

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