Grammy's Kitchen · Snickerdoodles · Pumpkin Snickerdoodles
One of 38 snickerdoodles recipes we measured
It ranks #3 of 38 for center texture among the snickerdoodles recipes we compared. 142 cooks on www.crazyforcrust.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| fat | 55% | 65% |
| total sugar | 97% | 102% |
| brown sugar share of total sugar | 25% | 25% |
| egg | 24% | 29% |
| leavener | 1% | 1% |
| salt | 1% | 1% |
| liquid | 2% | 3% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 113 g | 1/2 cup (113g) unsalted butter, softened |
| 81 g | 1/3 cup (81g ) pumpkin puree |
| 100 g | 1/2 cup (100g ) granulated sugar |
| 50 g | 1/4 cup (50g ) packed brown sugar |
| 50 g | 1 large egg yolk |
| 4 g | 1 teaspoon vanilla extract |
| 2 g | 1/2 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 5 g | 1 teaspoon cream of tartar |
| 6 g | 2 teaspoons ground cinnamon |
| 1 tablespoon pumpkin pie spice | |
| 206 g | 1 2/3 cups (206g) all-purpose flour |
| 50 g | 1/4 cup (50g) granulated sugar |
| 2 teaspoons pumpkin pie spice |
Method: 6 steps, published by www.crazyforcrust.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made a double batch first time around so I could share with family & friends. We all love them! My husband has already asked for more. When I got out my bottle of cream of tartar, I discovered that it expired in 2017🤦♀️. So I did substitute baking powde” — a cook, 5.0★
“Very good texture and consistency! I found that 9 minutes was perfect to keep them soft and fluffy. I added a bit more salt and vanilla than the recipe called for, and I think the pumpkin pie spice could be reduced just a bit, but they were overall VERY good.” — a cook, 5.0★