pumpkin snickerdoodles with vanilla rum caramel

Pumpkin Snickerdoodles are thick & chewy, perfectly spiced, and made with real pumpkin! Roll them in plenty of cinnamon sugar and top them with vanilla rum caramel sauce while they’re fresh out of the oven, for the ultimate fall cookie.

this recipe

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!
• Pumpkin Flavor – This cookie recipe is 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.

Ingredient Overview:

• 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.

Recipe Variations:

• 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.
• 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.

How to Make this Pumpkin Snickerdoodle Recipe:

Step 1: Make the Caramel Sauce. This comes together in just 10 minutes! Follow my post on how to make Salted Caramel Sauce. 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 in cinnamon sugar. Sprinkle a ‘lil extra on top too. Bake on a lined cookie sheet as directed below.

Serving + Storing:

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

Bit with the fall baking bug? Make my Cinnamon Roll Snickerdoodles or my Pumpkin Pie Gingersnap Cookies!

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.

FAQs:

Special Tools:

• 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. (Affiliate link.)

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

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