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.
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.
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.
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.
Storing & Freezing Instructions
Store
Store cookies in an airtight container for up to 5 days at room temperature. 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.
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.
Recipe Card 📖
This recipe was originally published in September 2019. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in September 2022 and then again in October 2024 to make it as helpful as possible!
