Eggless Brown Sugar Pumpkin Snickerdoodles
Fall in love with these irresistible Brown Sugar Pumpkin Snickerdoodles. Soft, chewy, and eggless, these cookies are a must-bake for pumpkin lovers! Easily make them vegan or gluten free to fit your needs.
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
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.
- 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
Calories: 221kcalCarbohydrates: 36gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 208mgPotassium: 65mgFiber: 1gSugar: 19gVitamin A: 1702IUVitamin C: 0.4mgCalcium: 23mgIron: 1mg
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