Snickerdoodles Lab215 recipes
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Pumpkin Snickerdoodle Cookies

lifeloveandsugar.com · 2025 · 40 cookies

Against 215 snickerdoodle recipes

More fat than 99% of recipes and no egg, unlike 92%.

What the 34 “pumpkin” snickerdoodle recipes do differently →

Get the method at lifeloveandsugar.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 fat than 99% of recipes: 94% 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).
  • Less leavening than 75% of recipes: 1.3% of the flour weight against the typical recipe's 1.7%.
Fat: 94%, 100th percentileSugar: 92%, 56th percentileEgg: 0%, 4th percentileCream of tartar: 1.7%, 70th percentileLeavening: 1.3%, 23rd percentileSalt: 0.8%, 47th percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 2 3/4 cups (358g) all-purpose flour358 g
  • 2 teaspoons cream of tartar≈ 6 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 2 teaspoons ground cinnamon≈ 5 g
  • 3/4 teaspoon ground nutmeg≈ 2 g
  • 1/4 teaspoon ground ginger≈ 0.7 g
  • 1/4 teaspoon ground cloves≈ 0.7 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 1/2 cups (336g) unsalted butter (melted)336 g
  • 1 cup (225g) packed light brown sugar225 g
  • 1/2 cup (104g) sugar104 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 3/4 cup (183g) pumpkin puree183 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 4 tablepoons (52g) sugar52 g
  • 4 teaspoons ground cinnamon≈ 10 g

flour 358 gbatter 1233 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.

  • Fat94% · 100th percentile
  • Sugar92% · 56th percentile
  • Egg0% · 4th percentile
  • Cream of tartar1.7% · 70th percentile
  • Leavening1.3% · 23rd percentile
  • Salt0.8% · 47th percentile

Oven

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