Eggless Brown Sugar Pumpkin Snickerdoodles
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A fall twist on a favorite! These soft and chewy eggless Brown Sugar Pumpkin Snickerdoodles are a must bake!
If you’re looking for more pumpkin cookies, be sure to check out some of my other favorites like Pumpkin Chocolate Cookies, Frosted Pecan Pumpkin Spice Cookies, or Brown Butter Pumpkin Cookies.
Table of Contents
These Brown Sugar Pumpkin Snickerdoodles are extra soft and chewy because of two secret ingredients. The first is brown sugar, which will make cookies softer than using all cane sugar. The second is pumpkin, which makes cookies extra soft and fluffy!
Pumpkin also makes the best egg replacer in these naturally eggless snickerdoodles! This recipe is a fun fall twist on the classic favorite cinnamon and sugar cookie.
Why You’ll Love This Recipe
Twist on a Classic: This recipe for Brown Sugar Pumpkin Snickerdoodles are naturally eggless snickerdoodles with the addition of pumpkin for a fall twist on the classic favorite.
Soft and Chewy: These eggless snickerdoodles are incredibly soft and chewy. Leaving eggs out of cookies can actually result in a softer and chewier cookie!
Quick and Easy: This recipe is quick and easy! When you want a simple cookie recipe that’s delicious and fast, then this is the perfect recipe!
Flexible: You can easily make these cookies vegan by replacing the butter with your favorite vegan butter or vegetable shortening. I also provide a simple adjustment for gluten free too, so these cookies are super flexible to fit all your dietary needs.
Ingredients
- Butter: I use Organic Valley Salted Butter.
- Brown Sugar: I use organic light brown sugar in this recipe in place of traditional cane sugar. Brown sugar makes cookies extra soft and provides a more robust flavor because if the addition of molasses.
- Vanilla Extract: My favorite is Simply Organic.
- Pumpkin: I use Farmer’s Market Organic Pumpkin Puree.
- All Purpose Flour: My favorite is Cairnspring Mills, which is a fresh milled flour company in Washington.
- Cinnamon: I use organic ground Korintje cinnamon in the cookies and for the traditional cinnamon sugar topping.
- Baking Soda: Because I’m using brown sugar in these snickerdoodles, I use baking soda.
- Salt: Make sure to use a fine sea salt.
- Cane Sugar: I use organic cane sugar for the traditional cinnamon and sugar topping for these cookies. This is what gives snickerdoodles that signature texture.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but a hand mixer or even a bowl with a wooden spoon will work for this recipe.
- Baking Sheets: You’ll need two half sheet pans.
- Parchment Paper: My favorite nontoxic parchment paper is from Kana.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
To make the dough: In the bowl with a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the pumpkin, cinnamon, flour, baking soda, and salt. Mix on low until combined into a stiff dough.
Step 3
To make the topping: Mix together the cane sugar and cinnamon.
Step 4
Using your hands, roll the dough into 12 balls and then roll the dough into the cinnamon and sugar mixture. Place the doing on the prepared baking sheets, spacing evenly apart. There should be 6 dough ball per sheet.
Step 5
Bake for 12 to 15 minutes or until golden brown around the edges. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker’s Tips
- Make sure your butter is soft. I like to leave it out at room temperature to soften naturally.
- If you don’t have light brown sugar, you can use half cane sugar and half dark brown sugar for the same results.
- The kind of cinnamon you use will determinate the flavor. Check out my post Best Cinnamon to Bake With for more info on the different types of cinnamon.
- If you want to make these cookies gluten free, just follow the instructions in the Notes at the bottom of the recipe.
FAQ’s
Yes, just add 1/4 teaspoon salt to the recipe.
Yes, the cookies will just have a richer flavor as dark brown sugar has more molasses than light brown. You can also use half dark brown sugar and half cane sugar, as this would be about the same as light brown sugar.
Store in an airtight container for up to 7 days. You can also freeze these to make them last longer.
Craving More?
Eggless Brown Sugar Pumpkin Snickerdoodles
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- 113 grams pumpkin puree
- 255 grams all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Topping
- 57 grams cane sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- To make the dough: In the bowl with a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the pumpkin, flour, cinnamon, baking soda, and salt. Mix on low until combined into a stiff dough.
- To make the topping: Mix together the cane sugar and cinnamon.
- Using your hands, roll the dough into 12 balls and then roll the dough into the cinnamon and sugar mixture. Place the doing on the prepared baking sheets, spacing evenly apart. There should be 6 dough ball per sheet.
- Bake for 12 to 15 minutes or until golden brown around the edges.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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