Snickerdoodles Lab215 recipes
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Pumpkin Snickerdoodles

Danielle · livewellbakeoften.com · 2023 · 18 cookies

Against 215 snickerdoodle recipes

Less egg than 86% of recipes.

What the 34 “pumpkin” snickerdoodle recipes do differently →

Get the method at livewellbakeoften.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 86% of recipes: 9.6% of the flour weight against the typical recipe's 27%, about half as much.
  • Sugar in the middle half of recipes: 80% of the flour weight against the typical recipe's 90%.
Fat: 61%, 47th percentileSugar: 80%, 24th percentileEgg: 9.6%, 13th percentileCream of tartar: 1.7%, 70th percentileLeavening: 1.6%, 41st percentileSalt: 0.8%, 47th percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 1 ½ cups all-purpose flour≈ 188 g
  • 1 teaspoon pumpkin pie spice≈ 2.6 g
  • ½ teaspoon ground cinnamon≈ 1.3 g
  • ½ teaspoon baking soda≈ 3 g
  • 1 teaspoon cream of tartar≈ 3.1 g
  • ¼ teaspoon salt≈ 1.5 g
  • ½ cup unsalted butter (softened (115 grams; 1 stick) )115 g
  • ½ cup granulated sugar ((100 grams) )100 g
  • ¼ cup packed light brown sugar ((50 grams) )50 g
  • 1 large egg yolk (at room temperature)≈ 18 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • ¼ cup pumpkin puree ((60 grams) )60 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoons granulated sugar ((25 grams) )25 g
  • 1 teaspoon ground cinnamon≈ 2.6 g

flour 188 gbatter 546 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.

  • Fat61% · 47th percentile
  • Sugar80% · 24th percentile
  • Egg9.6% · 13th percentile
  • Cream of tartar1.7% · 70th percentile
  • Leavening1.6% · 41st percentile
  • Salt0.8% · 47th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
10 to 13 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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