Pumpkin snickerdoodle cookies combine the best of sugar and spice in a perfectly soft and chewy cookie!

These pumpkin snickerdoodles are a a delightful fall treat that will disappear quickly!

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When I was in middle school, my love for baking began to bloom. I had a handful of “specialties” that I made often, with snickerdoodles being one of them. I loved baking treats for others, and it was empowering to be able to whip something up anytime I needed to satisfy my sweet tooth. 🙂

My repertoire has expanded a bit over the years, but I still love easy and classic recipes that stand the test of time, especially now that I am often baking with my own kids.

These pumpkin snickerdoodles are the perfect twist on a timeless treat!

They’re a bit of a hybrid of my classic snickerdoodle recipe and my pumpkin pecan caramel chip cookies. The flavor is warm, sweet, and comforting, and the texture is perfectly chewy.

Related Cookie Recipes:

• Easy Chocolate Snickerdoodles
• Soft & Chewy Apple Butter Snickerdoodles
• Pumpkin Chocolate Chip Cookies

I’m not a fan of crunchy cookies–I’m a firm believer that cookies should be soft and tender, with a slightly crisp edge. That, my friend, is cookie perfection.

I’ve discovered a secret for getting that perfectly chewy texture that we all want in a cookie without sacrificing flavor: Karo® Corn Syrup!

I’m going to dust off my biology degree and share a little baking science with you.

Karo® Corn Syrup is invert sugar, which means it’s liquid at room temperature. So after the cookies bake and cool off, the sugar won’t recrystallize like granulated sugar does.

This allows the cookies to have that amazing chewy texture! I use it in my brownie mix cookies, too!

Most of us are familiar with using corn syrup for baking during the holiday season (hello, classic Thanksgiving pecan pie!).

Karo® Corn Syrup has been a pantry staple of mine for years–since it’s the leading corn syrup brand and has been around for over 100 years, it’s been trusted by many generations. I even remember my mom using it as a topping for pancakes when I was a kid!

But it may come as a surprise to you that the same must-have ingredient for irresistible pecan pie can also make great-tasting cookies chewier on the outside and still soft in the middle.

Ingredients come together with Karo® Corn Syrup​ to create delicious recipes in the same way that people come together to create joyful traditions.

With every bottle of Karo® Corn Syrup​, you open tradition and inspiration. From the irresistible classic pecan pie to the perfect chewy chocolate chip cookies, recipes are simply better when made with Karo® Corn Syrup​.

You can easily add it to your family-favorite cookie recipes to achieve that perfectly chewy texture, or find more chewy cookie inspiration here.

How to Make Perfectly Chewy Pumpkin Snickerdoodles

You know how fall makes you want to put on your boots and scarf and go for a walk through the pumpkin patch as fiery orange leaves fall around you?

That’s basically how these cookies will make you feel!

My husband has dubbed these as his new favorite cookie, and my daughter asks me weekly if we can make a batch. Seriously, they’re that good!

To make them, you’ll start off by creaming some butter, brown sugar, and Karo® Corn Syrup with an electric mixer.

Next, add some pumpkin puree and vanilla extract (that’s right–no eggs required!) and mix until combined.

Gradually add all of the dry ingredients–flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, and allspice.

Scoop the batter out by the tablespoonful and roll into balls, then roll those around in a mixture of cinnamon and sugar (if the batter is too sticky to handle, you can pop it in the fridge to chill for about 15-20 minutes).

Bake at 325F for 9-11 minutes, then let them cool on the baking sheet for a couple of minutes before transferring to a cooling rack.

Then, enjoy a taste of fall and try not to eat them all in one sitting. 😉

Using Karo® for holiday treats is a tradition, just like getting together with loved ones over the holidays. These pumpkin snickerdoodles are perfect for a holiday gatherings, for sharing with friends and neighbors, or just because! 

Notes and Adaptations:

• If you prefer a flat cookie, you can use the bottom of a glass to flatten the rolled balls of cookie batter prior to baking.
• Cream of tartar is a classic snickerdoodle ingredient that gives them a hint of tang and is what separates them from plain ol’ sugar cookies. It helps activate baking soda. If you don’t have any on hand, you can eliminate both the cream of tartar AND baking soda (leave both out) and instead add in 1 1/2 tsp baking powder. The taste will be slightly different, but they’ll still be delicious!

For more inspiration, visit the Karo® Corn Syrup cookie and bar recipe page.​