Easiest Way to Cook Yummy Pumpkin Spice Snickerdoodles (eggless)

Pumpkin Spice Snickerdoodles (eggless). How to make Eggless Pumpkin Snickerdoodles. Mix dry ingredients: mix flour, salt, baking powder, baking soda and pumpkin pie spice in a bowl.; Cream together the butter and sugars until creamy, stopping to scrape down the sides of the bowl as needed. Add pumpkin puree and vanilla; beat until well incorporated. Add in both egg and additional yolk into butter along with vanilla and beat until smooth, scraping the sides as necessary. Great recipe for Pumpkin Spice Snickerdoodles (eggless).

I decided to bake up a batch of cookies and make my home smell like fall. If you are like me and are obsessed with all things autumn-related, then try this amazing pumpkin pie snickerdoodle recipe! If you're looking for an eggless variation, replace the egg yolks for more pumpkin puree. You can cook Pumpkin Spice Snickerdoodles (eggless) using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pumpkin Spice Snickerdoodles (eggless)

1. Prepare 1/2 cup of unsalted butter , softened.
2. Prepare 1/2 cup of dark brown sugar light or.
3. Prepare 1/4 cup of sugar granulated.
4. It's 1 tsp of vanilla extract.
5. It's 4 tbsps of pumpkin puree (I used the canned version).
6. It's 1.5 cups of all-purpose flour.
7. You need 1/4 tsp of salt.
8. You need 1/4 tsp of baking powder.
9. Prepare 1/4 tsp of baking soda.
10. Prepare 1.5 tsps of cinnamon ground.
11. It's 1 tsp of pumpkin pie spice.
12. You need 1/2 cup of chocolate white chips or chunks.
13. You need 1/2 cup of walnuts crushed.
14. You need of Cinnamon Sugar.
15. Prepare 1/2 tsp of cinnamon ground.
16. Prepare 1/2 cup of sugar granulated.

Tips for making the perfect pumpkin snickerdoodle. Cream butter, brown sugar, and granulated sugar until nice and fluffy. Add vanilla and pumpkin puree and mix well. The boys, particularly Reece, LOVE Snickerdoodles and these Pumpkin Pie Snickerdoodles exceeded their high expectations.

Pumpkin Spice Snickerdoodles (eggless) instructions

1. Cream butter, brown sugar, and granulated sugar until nice and fluffy. Add vanilla and pumpkin puree and mix well..
2. In a separate bowl, whisk flour, salt, baking powder, baking soda, ground cinnamon and pumpkin pie spice together. Now doesn’t that smell nice?.
3. Add the flour mixture to the creamed butter mixture and stir until there are no more flour lumps. Stir in the chocolate chips and crushed walnuts. Freeze the cookie dough for at least 30 minutes. You can leave it in the refrigerator until you’re ready to bake..
4. Preheat oven to 350 F.
5. In a small bowl make your cinnamon sugar. Make a dough ball with 1 tbsp o dough and roll it into the cinnamon sugar until it is well coated. Place the cookie dough balls on a parchment-lined baking sheet about 2 inches apart..
6. Lightly press down on each cookie to flatten them out and back for 8-10 minutes. Cool on the baking sheet before enjoying with a nice big glass of milk..

The mellow pumpkin flavor is nicely accented with pumpkin pie spice. Instead of rolling the cookies in just sugar and cinnamon, I added some pumpkin pie spice to both the sugar-cinnamon mixture as well as to the cookie itself. Pumpkin pie spice as an ingredient, that's what! A staple spice of many fall favorites, this fragrant blend is incredibly easy (and economical) to make at home. These Pumpkin Snickerdoodle Cookies are packed with pumpkin spice, pumpkin caramel and coated in cinnamon sugar.