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