Cooking
Eggless Pumpkin Snickerdoodles
[ad_1]
These Eggless Pumpkin Snickerdoodles are crispy around the edges and soft and chewy in the centers! No chilling or waiting time is required. The recipe includes step-by-step photos and lots of tips.
Easy Eggless Pumpkin Snickerdoodles Recipe Highlights
These Eggless Pumpkin Snickerdoodles will become your new favorite fall cookie!! They are super easy to make and require 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 moisture and also acts as a binder.
So If you love pumpkin and snickerdoodles, then this is one recipe you have to try! They’re crispy around the edges, soft and chewy at the centers!
If you prefer the classic Snickerdoodle version, try my Eggless Snickerdoodle Cookies recipe. These Cakey Eggless Pumpkin Cookies are also amazingly delicious.
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 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 in the recipe.
- Sugar: For this recipe, you will need regular white granulated sugar o 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
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.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter or Earth Balance Vegan Buttery Sticks.
Overview: How To Make Eggless Pumpkin Snickerdoodles Step-by-Step
Step 1 – Make the Dough
- Mix the dry ingredients: In a bowl, combine the flour, salt, baking powder, baking soda, and pumpkin pie spice.
- 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.
- Add flour mixture, mixing until totally incorporated.
Step 2 – Shape dough into 1-in balls.
Step 3 Roll & Toss the Cookies
Roll the cookies into balls and toss them in the sugar-cinnamon mixture until they’re completely coated. Place the dough balls 2 inches apart on the prepared baking sheet.
Pro Tip: If time allows, refrigerate the cookie balls for 30 minutes and then toss them in the sugar-cinnamon mixture. This extra step will help the cookies be thicker and chewier.
Step 4 – Bake
Bake the cookies for 8 – 10 minutes. Remove them from the oven and cool them in the pan for 2 minutes, and then transfer them to a rack to cool completely.
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.
Storing & Freezing Instructions
Store
Store cookies in an airtight container for up to 5 days at room temperature.
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 them 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.
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.
Recipe Card 
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.