Pumpkin Snickerdoodles
thefirstyearblog.com · 2026 · 24 cookies
Against 215 snickerdoodle recipes
No egg, unlike 92% of recipes and more cream of tartar than 75%.
What the 34 “pumpkin” snickerdoodle recipes do differently →
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- No egg at all, where 92% of recipes use some (most of those 20 to 29% of the flour weight).
- More cream of tartar than 75% of recipes: 1.8% of the flour weight against the typical recipe's 1.2%.
Ingredients (17)
- ½ cup (113g) pumpkin puree (blotted (see step 1))113 g
- 2 ¾ cups plus 2 Tbsp (345g) all-purpose flour345 g
- 1 tsp cornstarch≈ 2.7 g
- 2 tsp cream of tartar≈ 6 g
- 1 tsp baking soda≈ 6 g
- ½ tsp salt≈ 3 g
- 1 ¼ tsp ground cinnamon≈ 3.3 g
- ¼ tsp ground nutmeg≈ 0.7 g
- ¼ tsp ground ginger≈ 0.7 g
- ⅛ tsp ground cloves≈ 0.3 g
- 1 cup (226g) unsalted butter (softened)226 g
- ¾ cup (149g) granulated sugar149 g
- ¾ cup (160g) brown sugar (packed)160 g
- 1 tsp vanilla extract≈ 4.2 g
- 3 Tbsp granulated sugar≈ 38 g
- 2 tsp ground cinnamon≈ 5 g
- 1 tsp pumpkin pie spice≈ 2.6 g
flour 345 gbatter 1065 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.
- Fat66% · 59th percentile · median 63%
- Sugar100% · 71st percentile · median 90%
- Egg0% · 4th percentile · median 27%
- Cream of tartar1.8% · 82nd percentile · median 1.2%
- Leavening1.7% · 58th percentile · median 1.7%
- Salt0.9% · 61st percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 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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