Soft and Chewy Pumpkin Snickerdoodles
Pumpkin snickerdoodles are delightfully soft and chewy, with a crisp edge and tender middle. Rolled in sparkling sugar and cinnamon, they're a delicious fall treat!
Ingredients
- 3 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp allspice
- 1 cup unsalted butter (softened to room temperature)
- 2/3 cup light brown sugar (packed)
- 1/2 cup light Karo® Corn Syrup
- 6 Tbsp pumpkin puree
- 1 tsp vanilla extract
For Rolling Cookies:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 325F and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, combine flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, and allspice with a whisk. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with an electric hand mixer), beat together butter, brown sugar, and Karo® Corn Syrup until light, fluffy, and creamy.
- Mix in pumpkin puree and vanilla extract until well-combined.
- Gradually add flour mixture, mixing on low speed until just incorporated into a soft cookie dough. Set aside.
- Prepare the cinnamon sugar mixture for rolling. In a small bowl, stir together sugar and ground cinnamon until combined.
- Use a small cookie scoop to scoop out rounds of cookie dough. Roll each round into a ball, then roll in the cinnamon sugar mixture, coating well. Place on prepared baking sheet (I can usually easily fit 12 cookies on a baking sheet).
- Bake for 10-12 minutes, until edges are beginning to turn golden brown.
- Remove from oven and cool on the baking sheet for 3-5 minutes, until they can be easily transferred to a cooling rack to cool completely.
Notes
- If you prefer a flatter cookie, you can use the bottom of a glass to flatten the rolled balls of cookie dough 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!
- Leftovers can be stored in an airtight container at room temperature for up to 3-5 days.
Nutrition
Serving: 1gCalories: 163kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 119mgFiber: 1gSugar: 8g
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