Eggless Pumpkin Snickerdoodles are soft, chewy, and coated in cinnamon-sugar — no eggs, no chilling, no fuss. Ready in under 30 minutes, they’re the cozy fall cookie your whole family can enjoy.
Oriana’s Thoughts On The Recipe
Once the leaves start to change, my kitchen pretty much smells like cinnamon and pumpkin nonstop—and I’m not mad about it! These Eggless Pumpkin Snickerdoodles are one of those recipes I come back to every single fall. The combination of pumpkin, brown sugar, and that cinnamon-sugar coating makes them impossible to resist.
Like so many of my egg-free recipes, this one was born out of a little kitchen experimenting. When my daughter was diagnosed with an egg allergy, I learned that pumpkin puree could do magic in baking—it adds moisture, richness, and just the right amount of structure. After a few tweaks (and plenty of cookie taste-testing), these turned out perfectly soft in the centers with that signature snickerdoodle edge.
Now, they’re a family favorite—especially warm from the oven on a chilly afternoon. Whether you bake them for a fall party or just because the house needs a little extra coziness, these cookies never disappoint.
Why You’ll Want to Try My Recipe
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: This is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice and is easily found in most American grocery stores. If this blend is unavailable in your country, you can use 1 tsp cinnamon, ¼ tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves, and 1/8 tsp allspice.
- 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 for in the recipe.
- Sugar: For this recipe, you will need regular white granulated sugar, 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.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Overview: How To Make Eggless Pumpkin Snickerdoodles Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Step 1 – Make the Dough
- Step 2 – Shape dough into 1-in balls
- Step 3 – Roll & Toss the Cookies
- Step 4 – Bake
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.
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.
Frequently Asked Questions
Cream of tartar is usually used in traditional snickerdoodles—it helps with leavening and adds a little tang. However, it’s not necessary for this pumpkin variation.
It will depend on how big you roll the dough. If shaped into 1-in. balls, this recipe yields about 36 cookies.
No, it’s essential 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.
More Pumpkin Recipes You’ll Love This Fall!
Recipe Card
Eggless Pumpkin Snickerdoodles
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 2 3/4 cups (375 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (6 g) baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup (230 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 (50 g) 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 the 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
More Egg-Free Cookie Recipes You’ll Love!
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- Eggless Shortbread Cookies
- Eggless Funfetti Cookies
- Easy Eggless Soft Sugar Cookies
Recipe Changelog:
- Originally posted in September 2019.
- Last Update: The post was updated again in September 2026 to add more helpful information, with no changes to the recipe.
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 ❤️