Eggless Brown Sugar Pumpkin Snickerdoodles
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 recipes, be sure to check out some of my other favorites like Pumpkin Chocolate Cookies Without Eggs, Frosted Pecan Pumpkin Spice Cookies, Chocolate Pumpkin Pie Without Eggs, Pumpkin Spice Pop Tarts With Pie Crust, or Brown Butter Pumpkin Cookies With Caramel.
A Quick Look At The Recipe
- Recipe Name: Eggless Brown Sugar Pumpkin Snickerdoodles
- Ready In: 25 minutes
- Makes: 12 cookies
- Main Ingredients: salted butter, pumpkin, light brown sugar, all purpose flour
- Flavor Profile: cinnamon and sugar with cozy pumpkin
- Dietary Info: eggless, no seed oils, vegan and gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: soft, chewy cozy pumpkin snickerdoodle cookies without eggs
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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! You can read more in my Easy Egg Replacers for Baking.
- Quick and Easy: This recipe is quick and easy! If you love simple cookie recipes that are 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
- Brown Sugar: I use homemade light brown sugar in this recipe in place of traditional cane sugar that is usually used for snickerdoodle cookies. Brown sugar makes cookies extra soft and provides a more robust flavor because if the addition of molasses.
- Pumpkin: I use Farmer’s Market Organic Pumpkin Puree, which makes a perfect egg replacer as it makes cookies
- 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. Check out the Best Cinnamon to Bake With to learn more about the different varieties of cinnamon. If you want pumpkin spice flavor instead, you can replace the cinnamon-sugar coating with pumpkin pie spice.
- 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.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips
- Always weigh ingredients for the best results.
- I always bake with salted butter, but if you want to use unsalted butter that's okay too, just add 1/4 teaspoon of salt. 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.
- Easily make swap out the butter for your favorite vegan butter or shortening to make vegan pumpkin snickerdoodles.
- If you want to make these cookies gluten free, just follow the instructions in the Notes at the bottom of the recipe.
- Gluten Free — Replace the all purpose flour with 269 grams (1 3/4 cups) gluten free flour blend.
- Vegan — Replace the butter with your favorite vegan butter or vegetable shortening for a dairy-free option.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
How to Make Eggless Brown Sugar Pumpkin Snickerdoodles
- 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.
- Next, add the dry ingredients: 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 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. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Serving Ideas
- Try with a Tropical Cranberry Smoothie for an afternoon snack.
- Enjoy with a Boozy Pumpkin Spice Hot Chocolate or Chai Tea Hot Chocolate for a fall inspired dessert.
- Add on top of Salted Caramel No Churn Ice Cream for a cool treat.
- Make Caramel Buttercream Frosting or Easy Homemade Cream Cheese Frosting to make snickerdoodle sandwich cookies.
Eggless Brown Sugar Pumpkin Snickerdoodles FAQ’s
I'm using brown sugar instead of regular sugar here, so they have a richer flavor. And, these are egg-free as we're using pumpkin puree in place of eggs.
I am using pumpkin puree as an egg replacers, which makes these snickerdoodles so soft and chewy.
I use pumpkin to replace eggs as this provides flavor in these pumpkin snickerdoodles and also mimics eggs incredibly well! The pumpkin adds moisture and makes these cookies soft and chewy, just like eggs. I think it only makes the texture better as these cookies will stay softer longer than cookies made with eggs.
Yes, pumpkin puree is a great egg replacer for cookies as it adds moisture and helps bind the cookies together, just like eggs do. Just don't use pumpkin pie filling as that has added sugar.
Yes, that's exactly what I use!
No, these don't taste like pumpkin, they just taste like delicious brown sugar snickerdoodles!
Yes! Eggless cookies can actually be more soft and chewy and stay soft for longer than cookies with eggs. This is because eggs are made up of mostly egg white, which is mostly water. And water dries out baked goods. So, replacing eggs with pumpkin can give your snickerdoodles the perfect texture and they will stay soft even longer.
Yes, you'll get a richer flavor and darker color. The brown sugar will also give you a chewier cookie. I love using brown sugar in these Eggless Brown Sugar Pumpkin Snickerdoodles as the molasses pairs so well with the pumpkin and cinnamon.
Yes, because these are naturally eggless, you can just swap the butter for your favorite vegan butter or vegetable shortening. I prefer to use Miyoko's when making vegan cookies.
No, this is a no chill pumpkin snickerdoodle cookie recipe making it quick and easy! I use the right ratios of pumpkin, sugar and flour here so chill time is not needed.
You can, but you'll have a more pumpkin spice cookie than a pumpkin snickerdoodle. With snickerdoodles, the main spice is cinnamon and with this recipe I use the classic snickerdoodle topping with a pumpkin cookie. But, if you change it to pumpkin spice, you'll have a pumpkin spice cookie with a pumpkin spice topping with the texture of a snickerdoodle.
If you didn't measure properly, this can happen. Too little pumpkin or too much flour can cause the cookies to be dry and not spread. Be sure to weigh ingredients using a kitchen scale for the best results.
I provide a simple adjustment for high altitude, which is just baking cookies a few minutes less as baked goods need less baking time at high altitude. This will help prevent flat or burnt cookies at high altitude. I have tested this recipe in my kitchen at 8,000 feet.
Store in an airtight container for up to 7 days. You can also freeze these to make them last longer.
More Pumpkin Cookie Recipes
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Eggless Brown Sugar Pumpkin Snickerdoodles
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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.
- Next, add the dry ingredients: 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 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
- Always weigh ingredients for the best results.
- I always bake with salted butter, but if you want to use unsalted butter that's okay too, just add 1/4 teaspoon of salt. 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.
- Gluten Free — Replace the all purpose flour with 269 grams (1 3/4 cups) gluten free flour blend.
- Vegan — Replace the butter with your favorite vegan butter or vegetable shortening for a dairy-free option.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
Nutrition
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So soft and chewy!