These Snickerdoodles are thick, soft, perfectly spiced and flavored with vanilla rum and real pumpkin! Roll them in plenty of cinnamon sugar and top them off with vanilla rum caramel sauce while they’re still warm! These cookies are sure to disappear in a flash!
These cookies are perfect for Halloween! They’re full of everything we love about fall – pumpkin, cinnamon sugar, caramel, and a little vanilla rum! It amps up the flavor of the cookies and the caramel sauce SO much – it’s truly the star ingredient here!
This post is sponsored by our friends at Blue Chair Bay! All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible.
The best part about these cookies – besides, of course, how incredible they taste – is how easy they are to make! The dough doesn’t even require softened butter – we’re using melted butter here to keep the cookies nice and chewy. Since we’re not creaming butter, you don’t even need to use a mixer for these! Whisk up your cookie dough – and pop it in the fridge to chill for 30 minutes.
While the cookie dough chills, make the vanilla rum caramel sauce! It’s a simple 10-minute stovetop deal that you cannot skip! Seriously – it’s INCREDIBLE! The rum adds an extra flavor and smoothness that made my already great caramel sauce even better.
Once the cookie dough has chilled, roll up that dough into balls and give them a generous roll through a bowl of cinnamon sugar – and a little extra sprinkle on top for good measure.
Bake for 10 minutes – that’s the sweet spot for these cookies. Look how perfectly thick and crinkled they turn out!
Drizzle on the vanilla rum caramel sauce, and prepare to watch these cookies fly off the counter in no time. These are another great treat to package up and leave on friends’ or neighbors’ doorsteps for Halloween! You can always cut the recipe in half, too, if you don’t want as many cookies.
The main thing is that you should make these cookies – I know they’ll become a staple in your kitchen for the rest of the fall! I’ve even been known to dunk one into my morning coffee – can you blame me??
Happy baking, and Happy Halloween!
Did you make this recipe? Snap a photo + leave a comment!
Pumpkin Snickerdoodles with Vanilla Rum Caramel
- 2 sticks salted buter
- 1 and 1/2 cups granulated or cane sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp Blue Chair Bay Vanilla Rum
- 6 tbsp canned pumpkin NOT pumpkin pie filling
- 3 cups all-purpose flour
- 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 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.
- 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 bake 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.
- Bake the Cookies: Preheat the oven to 350 degrees F. Line a few baking sheets with parchment paper or a silicone baking mat. Stir together the cinnamon and sugar for rolling. Roll the dough into balls that are about 1.5 tbsp in size, or 35-40 grams. Roll them through the cinnamon sugar, and place a few inches apart on the 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 for a few minutes so they can set up. Add an extra sprinkle of cinnamon sugar to the tops, if desired (I always do this!). Drizzle with the vanilla rum caramel sauce, and enjoy warm! 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. Keep leftover caramel sauce in a jar in the fridge for 1-2 weeks.
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