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.
Servings 36 cookies
Calories 116kcal
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:
- ¼ cup 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 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.
Notes
Store at room temperature in an airtight container for 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 them to a freezer bag and store it 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.
Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2 days. Allow dough to come to room temperature, then continue with step 5.
Addition Idea: 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.
Extra Recipe Tips:
- 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
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