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–+ servings
Pumpkin Snickerdoodle Cookies (No Eggs)
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Soft, moist, and spiced pumpkin snickerdoodle cookies rolled in cinnamon sugar for a classic fall flavor and a tender crumb.
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pumpkin snickerdoodle cookie stack.
Prep Time10 minutes
Cook Time13 minutes
other time4 hours
Prep Time4 hours 23 minutes
servings36 cookies

Ingredients

  • ½ Cup (113 ½ g) Butter softened
  • ½ Cup (110 g) Brown Sugar packed
  • ¼ Cup (50 g) Sugar
  • ⅓ Cup (81 ⅔ g) Pumpkin Puree
  • 1 Teaspoon (1 Teaspoon) Vanilla
  • 1 ½ Cup (187 ½ g) Flour, All Purpose
  • 1 ½ Teaspoon (1 ½ Teaspoon) Pumpkin Spice
  • 1 Teaspoon (1 Teaspoon) Cream of Tartar
  • ½ Teaspoons (½ Teaspoons) Baking Soda
  • ¼ Teaspoons (¼ Teaspoons) Salt

For rolling the cookies-

  • ¼ Cup (50 g) Sugar
  • 2 Teaspoons (2 Teaspoons) Pumpkin Spice

Instructions

  1. In a large bowl, using an electric mixer or stand mixer cream together butter, ½ cup brown sugar and ¼ cup white sugar until well mixed.
    ½ Cup (113 ½ g) Butter, ½ Cup (110 g) Brown Sugar, ¼ Cup (50 g) Sugar
  2. Add in pumpkin and vanilla, continue mixing until well blended.
    ⅓ Cup (81 ⅔ g) Pumpkin Puree, 1 Teaspoon Vanilla
  3. In a separate bowl whisk together flour, 1 ½ teaspoon pumpkin spice, cream of tartar, baking soda and salt.
    1 ½ Cup (187 ½ g) Flour, All Purpose, 1 ½ Teaspoon Pumpkin Spice, 1 Teaspoon Cream of Tartar, ½ Teaspoons Baking Soda, ¼ Teaspoons Salt
  4. Add the flour mixture to the pumpkin mixture gradually, mixing between each addition until all the flour has been incorporated.
  5. Cover the bowl and refrigerate for at least 4 hours.
  6. When ready to bake-
  7. Preheat the oven to 350 and line your cookie sheet with parchment paper.
  8. Stir together the ¼ cup sugar and 2 teaspoon pumpkin spice in a small bowl or shallow dish
    ¼ Cup (50 g) Sugar, 2 Teaspoons Pumpkin Spice
  9. Scoop dough out 1 tablespoon at a time and roll into a ball. Place ball in the sugar and pumpkin spice mixture and roll around to cover. Place on your prepared baking sheet.
  10. Continue rolling the dough into balls and coating with the sugar mixture, placing them about 2 inches apart on your baking sheet.
  11. Bake for 11-13 minutes or until the top begins to crack.
  12. Allow to cool on the baking sheet for 5 minutes and then move to a wire cooling rack to cool completely.

Nutrition

Serving: 1Cookie | Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 53mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 432IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.3mg

Notes

Swap out the butter for vegan butter to make vegan snickerdoodles.
Switch out the pumpkin pie spice for cinnamon to make the classic cinnamon-sugar mixture instead of doubling down on the pumpkin spice flavor.
CourseCookie Recipes
CuisineAmerican
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