Pumpkin Snickerdoodles are thick & chewy, perfectly spiced, and made with real pumpkin! Roll them in plenty of cinnamon sugar and top them off with vanilla rum caramel sauce while they’re fresh out of the oven for the ultimate fall cookie.
This recipe was originally published in Oct of 2020, and I just republished it with extra success tips, the recipe has not changed!
Why you’ll love these Pumpkin Snickerdoodles:
- Thick & Chewy Cookies – Using melted butter in this recipe makes a chewy cookie, instead of a cakey one. They have the same amazing texture as my regular snickerdoodles – a chewy center and crisp edges.
- Pumpkin Flavor – This cookie recipe are made with actual pumpkin, and lots of warm spices like cinnamon, cloves, and nutmeg.
- Vanilla Rum Caramel – The vanilla rum caramel sauce takes these to the next level – it compliments the pumpkin flavor so well.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- All-purpose flour – These cookies use basic all-purpose flour.
- Canned Pumpkin – This is also called pumpkin puree – and you can make it with roasted pumpkin if canned pumpkin isn’t available in your area. Don’t buy pumpkin pie filling as it’s different.
- Eggs – Use large eggs for best results.
- Dairy-free – Use your favorite dairy-free butter and coconut cream (in the caramel) to make this recipe dairy-free.
- Rum – Substitute milk for the rum in the cookies, and simply omit it from the caramel if needed.
How to Make this Pumpkin Snickerdoodle Recipe Step-by-Step:
Step 1: Make the Caramel Sauce. This comes together in just 10 minutes! Follow my post on how to make caramel sauce here. Let this cool while you make the cookies.
Step 2: Make the Cookie Dough. Whisk together your wet ingredients in a large bowl, then stir in the dry ingredients. This is a no mixer recipe!
Step 3: Chill, Roll, & Bake.
Chill the dough for at least 30 minutes. Then, scoop pumpkin snickerdoodle cookie dough balls and roll through cinnamon sugar. Sprinkle a ‘lil extra on top too, for good measure. Bake on a lined cookie sheet as directed in the recipe card below for cookie perfection.
Serving + Storing this Recipe:
Drizzle the baked cookies with your caramel sauce while they’re still warm from the oven. Store cookies at room temperature (no caramel) or in an airtight container in the fridge (with caramel).
These are the best cookies for fall or Halloween! They’re full of pumpkin, cinnamon sugar, caramel, and a splash of vanilla rum – making them an instant fall favorite
Expert Success Tips:
- Don’t Skip the Chill – These cookies must chill in order for them to bake properly and not turn into pancakes.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
Yes, feel free to double or cut the cookie recipe in half. Don’t double or halve the caramel sauce as candy making doesn’t always lend itself well to that. One batch of caramel is enough to top at least 2 batches of these cookies.
Yes! Freeze the dough balls on a baking sheet, then transfer to a freezer bag or container, and bake from frozen as directed in the recipe.
Yes. Scoop balls about 55-60 grams in size for larger cookies. Bake for 10-12 minutes following the doneness cues in the recipe card.
- Rum – Try regular spiced rum or even bourbon in place of the vanilla rum.
- Cinnamon Sugar Mixture – Use your favorite blend of chai spices to add to your cinnamon-sugar mixture for rolling the cookies in. (Try removing 1/2 tsp of cinnamon and adding 1/4 tsp nutmeg, 1/4 tsp cardamom, and a pinch of cloves.) Pumpkin pie spice would work as well.
- Add-Ins – Add white chocolate chips or chopped pecans if desired.
- Cookie Scoop – Use this cookie scoop to make your cookies the size I did. It’s technically an ice cream scoop, but it’s the perfect size for large bakery-style cookies.
- Baking Sheets – These are my favorite cookie sheets!
- Silicone Baking Mat – This is my favorite silicone baking mat. It reduces waste because it’s washable!
More Pumpkin Desserts to Love:
- Pumpkin Streusel Muffins with Maple Glaze
- Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
- Pumpkin Swirl Cheesecake
- Pumpkin Scones with Bourbon Vanilla Glaze
- Pumpkin Whoopie Pies
- Mom’s Best Ever Pumpkin Bread
- Pumpkin Pasties with Maple Glaze
Did you make this recipe? Snap a photo and leave a comment!
Pumpkin Snickerdoodles with Vanilla Rum Caramel
- 1 cup salted butter, softened at room temperature
- 1 and 1/2 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp Blue Chair Bay Vanilla Rum or spiced rum
- 6 tbsp canned pumpkin NOT pumpkin pie filling
- 3 cups all-purpose flour, spooned & leveled 390 grams
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cream of tartar
- 1 and 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
For Rolling the Cookie Balls
- 1/2 cup granulated sugar
- 1 tbsp cinnamon
For the Vanilla Rum Caramel
- 1 cup granulated sugar
- 6 tbsp salted butter, cut into large chunks
- 1/2 cup + 1 tbsp heavy cream
- pinch of sea salt
- 2 tbsp Blue Chair Bay Vanilla Rum
- Make the Caramel while the Dough Chills: Follow the directions and recipe in this post to make the Caramel Sauce! When it's done, stir in the 2 tbsp of vanilla rum. Set aside so it can cool a bit while you make the cookies. Make Ahead Tip: Caramel sauce can be made up to a week ahead and kept in the fridge in a mason jar or something similar.
- Make the Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugar. Add the egg, vanilla, rum, and pumpkin and whisk until well combined. Stir in all the dry ingredients. Cover the bowl with a kitchen towel and chill in the fridge for 30 minutes.
- Bake the Cookies: Preheat the oven to 350° F. Line a few baking sheets with parchment paper or a silicone baking mat. Stir together the cinnamon and white sugar for rolling in a small bowl. Roll the dough into balls that are about 1.5 tbsp in size, or 35-40 grams. Roll them in the cinnamon sugar, and place a few inches apart on your prepared baking sheet. I usually fit about 6-8 on each sheet. Sprinkle a little extra cinnamon sugar on top of each dough ball. Bake for 10 minutes. Be sure to keep any extra cookie dough in the fridge while you're waiting for another batch to bake, so it stays chilled.
- Serve + Store: Let cookies cool on the baking sheet on a wire rack for a few minutes so they can set up. Add an extra sprinkle of cinnamon sugar to the tops. Drizzle with the vanilla rum caramel sauce, and enjoy warm or once cool. Store leftover cookies in an airtight container at room temp for 4-5 days. Cookies with caramel on them should be kept in an airtight container in the fridge, for 4-7 days. Keep leftover caramel sauce in a jar in the fridge for 2 weeks.