Snickerdoodles Lab215 recipes
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Easy Pumpkin Snickerdoodles

Bake to the roots · baketotheroots.de · 2024 · 10

Against 215 snickerdoodle recipes

Less sugar than 93% of recipes and no cream of tartar, unlike 79%.

What the 34 “pumpkin” snickerdoodle recipes do differently →

Get the method at baketotheroots.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.

  • Less sugar than 93% of recipes: 65% of the flour weight against the typical recipe's 90%.
  • No cream of tartar at all, where 79% of recipes use some (most of those 0.9 to 1.8% of the flour weight).
  • Less fat than 81% of recipes: 52% of the flour weight against the typical recipe's 63%.
  • Less leavening than 84% of recipes: 1% of the flour weight against the typical recipe's 1.7%.
Fat: 52%, 18th percentileSugar: 65%, 6th percentileEgg: 19%, 26th percentileCream of tartar: 0%, 10th percentileLeavening: 1%, 14th percentileSalt: 0.7%, 39th percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1/2 cup (120g) butter, at room temperature120 g
  • 1/2 cup (100g) brown sugar*100 g
  • 1/4 cup (50g) sugar (fine)*50 g
  • 1 medium egg≈ 44 g
  • 1 tsp. vanilla extract*≈ 4.2 g
  • 2.8 oz. (80g) pumpkin purée (see note)80 g
  • 1 3/4 cups (230g) all-purpose flour*230 g
  • 1 tbsp. pumpkin pie spice≈ 8 g
  • 1 tsp. ground cinnamon*≈ 2.6 g
  • 1/2 tsp. baking powder≈ 2.3 g
  • 1/4 tsp. salt≈ 1.5 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/4 cup (50g) sugar (fine)*2 tsp. pumpkin pie spice50 g

flour 230 gbatter 642 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 215 recipes. Shaded: the middle half. Tick: the median.

  • Fat52% · 18th percentile
  • Sugar65% · 6th percentile
  • Egg19% · 26th percentile
  • Cream of tartar0% · 10th percentile
  • Leavening1% · 14th percentile
  • Salt0.7% · 39th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
12 to 14 minutes
median 11 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: fat, sugar, egg, cream of tartar, leavening, salt.

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