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Pumpkin Snickerdoodles Recipe

crazyforcrust.com · 2025 · 22 servings

Against 215 snickerdoodle recipes

Less egg than 88% of recipes and less sugar than 86%.

What the 34 “pumpkin” snickerdoodle recipes do differently →

Get the method at crazyforcrust.com →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 egg than 88% of recipes: 8.7% of the flour weight against the typical recipe's 27%, about half as much.
  • Less sugar than 86% of recipes: 73% of the flour weight against the typical recipe's 90%.
  • More salt than 89% of recipes: 1.5% of the flour weight against the typical recipe's 0.8%.
  • Less fat than 78% of recipes: 55% of the flour weight against the typical recipe's 63%.
Fat: 55%, 22nd percentileSugar: 73%, 13th percentileEgg: 8.7%, 11th percentileCream of tartar: 1.5%, 60th percentileLeavening: 1.5%, 32nd percentileSalt: 1.5%, 90th percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • ½ cup (113g) unsalted butter, softened113 g
  • ⅓ cup (81g ) pumpkin puree81 g
  • ½ cup (100g ) granulated sugar100 g
  • ¼ cup (50g ) packed brown sugar50 g
  • 1 large egg yolk≈ 18 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • ½ teaspoon baking soda≈ 3 g
  • ½ teaspoon salt≈ 3 g
  • 1 teaspoon cream of tartar≈ 3.1 g
  • 2 teaspoons ground cinnamon≈ 5 g
  • 1 tablespoon pumpkin pie spice≈ 8 g
  • 1 ⅔ cups (206g) all-purpose flour206 g

Toppings and extras

Listed, but not counted in the percentages below.

  • ¼ cup (50g) granulated sugar50 g
  • 2 teaspoons pumpkin pie spice≈ 5 g

flour 206 gbatter 594 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.

  • Fat55% · 22nd percentile
  • Sugar73% · 13th percentile
  • Egg8.7% · 11th percentile
  • Cream of tartar1.5% · 60th percentile
  • Leavening1.5% · 32nd percentile
  • Salt1.5% · 90th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
12 to 15 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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