Snickerdoodles Lab215 recipes
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Best Pumpkin Snickerdoodles

Modern Honey® - www.modernhoney.com · modernhoney.com · 2023 · 24

Against 215 snickerdoodle recipes

More fat than 95% of recipes and more sugar than 95%.

What the 34 “pumpkin” snickerdoodle recipes do differently →

Get the method at modernhoney.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 95% of recipes: 81% of the flour weight against the typical recipe's 63%.
  • More sugar than 95% of recipes: 132% of the flour weight against the typical recipe's 90%.
  • Less egg than 90% of recipes: 6.4% of the flour weight against the typical recipe's 27%, under a third as much.
  • More leavening than 84% of recipes: 2.1% of the flour weight against the typical recipe's 1.7%.
Fat: 81%, 97th percentileSugar: 132%, 96th percentileEgg: 6.4%, 9th percentileCream of tartar: 0.6%, 27th percentileLeavening: 2.1%, 87th percentileSalt: 1.1%, 77th percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1 cup Butter≈ 227 g
  • 1 cup Brown Sugar≈ 220 g
  • 3/4 cup Sugar≈ 150 g
  • 1/2 cup Canned Pure Pumpkin Puree *≈ 123 g
  • 2 teaspoons Vanilla Extract≈ 8 g
  • 1 large Egg Yolk≈ 18 g
  • 2 1/4 cups Flour≈ 281 g
  • 1/2 teaspoon Cream of Tartar≈ 1.6 g
  • 1 teaspoon Baking Soda≈ 6 g
  • 1/2 teaspoon Salt≈ 3 g
  • 1 teaspoon Cinnamon (or pumpkin pie spice)≈ 2.6 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/4 cup Sugar≈ 50 g
  • 1 1/2 Tablespoons Cinnamon≈ 12 g

flour 281 gbatter 1040 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.

  • Fat81% · 97th percentile
  • Sugar132% · 96th percentile
  • Egg6.4% · 9th percentile
  • Cream of tartar0.6% · 27th percentile
  • Leavening2.1% · 87th percentile
  • Salt1.1% · 77th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
9 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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