Snickerdoodles Lab215 recipes
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Pumpkin Snickerdoodle Brownies

Amanda Rettke--iambaker.net · iambaker.net · 2024 · 9 bars

Against 215 snickerdoodle recipes

More fat than 94% of recipes and no egg, unlike 92%.

What the 34 “pumpkin” snickerdoodle recipes do differently →

Get the method at iambaker.net →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.

  • More fat than 94% of recipes: 80% of the flour weight against the typical recipe's 63%.
  • No egg at all, where 92% of recipes use some (most of those 20 to 29% of the flour weight).
  • More sugar than 92% of recipes: 123% 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).
Fat: 80%, 95th percentileSugar: 123%, 92nd percentileEgg: 0%, 4th percentileCream of tartar: 0%, 10th percentileLeavening: 1.6%, 41st percentileSalt: 1.4%, 88th percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 cup (2 sticks / 227 g) unsalted butter, (melted)227 g
  • 1 ¾ cups (350 g) light brown sugar, (packed)350 g
  • 1 cup (245 g) pure pumpkin245 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 2 ½ cups (285 g) all-purpose flour285 g
  • 2 teaspoons cornstarch≈ 5 g
  • 2 teaspoons pumpkin pie spice≈ 5 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1 teaspoon kosher salt≈ 4 g
  • ½ teaspoon nutmeg≈ 1.3 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 tablespoons granulated sugar≈ 38 g
  • 1 teaspoon cinnamon≈ 2.6 g

flour 285 gbatter 1136 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.

  • Fat80% · 95th percentile
  • Sugar123% · 92nd percentile
  • Egg0% · 4th percentile
  • Cream of tartar0% · 10th percentile
  • Leavening1.6% · 41st percentile
  • Salt1.4% · 88th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
35 to 38 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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