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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.

Course Dessert
Cuisine American
Keyword cookies, easy, eggfree, Eggless, pumpkin, Snickerdoodle
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 cookies
Calories per serving 116 kcal
Author Oriana Romero

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

  1. Preheat oven to 375º Line a baking sheet with parchment paper.
  2. Mix flour, salt, baking powder, baking soda and pumpkin pie spice in a bowl. Set aside
  3. 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.
  4. Add flour mixture, mixing until totally incorporated.
  5. Mix coating ingredients, granulated sugar and cinnamon.
  6. 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.

  7. 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.

 

 

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition Facts
Eggless Pumpkin Snickerdoodles
Amount Per Serving
Calories 116 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 14mg5%
Sodium 97mg4%
Potassium 34mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 687IU14%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.