Grammy's Kitchen · Snickerdoodles · Pumpkin Snickerdoodles
One of 38 snickerdoodles recipes we measured
from www.twopeasandtheirpod.com
It ranks #36 of 38 for center texture among the snickerdoodles recipes we compared. 68 cooks on www.twopeasandtheirpod.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| fat | 63% | 65% |
| total sugar | 105% | 102% |
| brown sugar share of total sugar | 42% | 25% |
| egg | 14% | 29% |
| leavener | 1% | 1% |
| salt | 1% | 1% |
| liquid | 3% | 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.
| 360 g | 3 cups all-purpose flour, (spooned and leveled) |
| 10 g | 2 teaspoons cream of tartar |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 4 g | 1 1/2 teaspoons ground cinnamon |
| 1 g | 1/2 teaspoon ground ginger |
| 1 g | 1/2 teaspoon ground nutmeg |
| 0 g | 1/4 teaspoon allspice |
| 227 g | 1 cup unsalted butter at room temperature |
| 150 g | 3/4 cup granulated sugar |
| 160 g | 3/4 cup packed light brown sugar |
| 1/2 cup pumpkin | |
| 50 g | 1 large egg |
| 9 g | 2 teaspoons vanilla extract |
| 67 g | 1/3 cup granulated sugar |
| 8 g | 1 tablespoon ground cinnamon |
Method: 8 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My colleague used this recipe and brought the snickerdoodles to work to shared them with the team. They were absolutely delicious! I was so amazed with the taste and texture I had learn how to bake them myself. She kindly sent me this page this morning. Thank” — a cook, 5.0★
“I made these for a Christmas party and similar to what others said, mine were like cake balls and did not flatten at all. They taste ok but the texture is all wrong, seems too much flour for liquid ingredients, bummer.” — a cook, 2.0★