Snickerdoodles Lab215 recipes
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Pumpkin Snickerdoodle Cookies

David Turner · kingarthurbaking.com · 26 medium (3 1 / 4") cookies

Against 215 snickerdoodle recipes

More salt than 99% of recipes and less fat than 88%.

What the 34 “pumpkin” snickerdoodle recipes do differently →

Get the method at kingarthurbaking.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.

  • More salt than 99% of recipes: 2.2% of the flour weight against the typical recipe's 0.8%, about 3 times as much.
  • Less fat than 88% of recipes: 47% of the flour weight against the typical recipe's 63%.
  • Sugar above the middle half: 103% of the flour weight against the typical recipe's 90%, more than 74% of recipes use.
Fat: 47%, 11th percentileSugar: 103%, 75th percentileEgg: 28%, 61st percentileCream of tartar: 0.9%, 39th percentileLeavening: 1.7%, 58th percentileSalt: 2.2%, 100th percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1/2 cup (113g) pumpkin purée113 g
  • 1 1/2 cups (297g) granulated sugar297 g
  • 12 tablespoons (170g) unsalted butter, at room temperature170 g
  • 2 large eggs≈ 100 g
  • 2 teaspoons King Arthur Pure Vanilla Extract≈ 8 g
  • 3 cups (360g) King Arthur Unbleached All-Purpose Flour360 g
  • 2 1/2 teaspoons King Arthur Pumpkin Pie Spice*≈ 7 g
  • 1 1/4 teaspoons table salt≈ 8 g
  • 1 teaspoon baking soda≈ 6 g
  • 1 teaspoon cream of tartar≈ 3.1 g
  • 1/4 cup plus 2 tablespoons (74g) granulated sugar74 g
  • 1 tablespoon plus 1/2 teaspoon King Arthur Pumpkin Pie Spice*≈ 9 g
  • pinch of table salt≈ 0.4 g

flour 360 gbatter 1155 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.

  • Fat47% · 11th percentile
  • Sugar103% · 75th percentile
  • Egg28% · 61st percentile
  • Cream of tartar0.9% · 39th percentile
  • Leavening1.7% · 58th percentile
  • Salt2.2% · 100th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
12 to 15 minutes
median 11 minutes

Keep exploring

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

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