Soft And Chewy Pumpkin Snickerdoodles
Add butter, brown sugar, and Karo syrup to the bowl of a stand mixer.
1
Beat together until light and fluffy.
2
In a bowl, combine flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, allspice, & cloves.
3
Whisk together to combine well.
4
Add pumpkin purée and vanilla to the butter mixture.
5
Cream together until smooth.
6
Gradually add dry ingredients.
7
Mix on low speed to form a soft dough.
8
Scoop out tablespoonfuls of dough and roll into a ball.
9
Roll in cinnamon sugar to coat.
10
Place on prepared baking sheet.
11
Bake 9-11 minutes. Cookies will still be soft. They’ll be a little puffy when they first come out.
12
Let cool for a couple of minutes, then transfer to cooling rack.
13
Cookies will flatten slightly as they cool, giving them a crackly appearance on top.
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