Pumpkin Snickerdoodles with Vanilla Rum Caramel

Pumpkin snickerdoodle cookies drizzled with salted caramel sauce.

5 from 19 votes

Pumpkin Snickerdoodles with Vanilla Rum Caramel

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.

Prep Time45

Cook Time10

Dough Chilling30

Total Time1 25

Course: Dessert

Cuisine: Dessert

Keyword: Halloween Desserts, Fall Desserts

Servings: cookies

Author: Stephanie Simmons

Ingredients

For the Vanilla Rum Caramel

1 cup granulated sugar 210 grams
6 tbsp salted butter, cubed 85 grams
1/2 cup + 1 tbsp heavy cream 135 grams
pinch of sea salt
2 tbsp Blue Chair Bay Vanilla Rum 30 grams - omit if needed

For the Cookie Dough

1 cup salted butter, softened at room temperature 226 grams
1 and 1/2 cups granulated sugar 315 grams
1 large egg, at room temperature
1 tsp vanilla extract
2 tbsp Blue Chair Bay Vanilla Rum or milk - 30 grams
6 tbsp canned pumpkin NOT pumpkin pie filling
3 cups all-purpose flour, spooned & leveled or weighed out 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 105 grams
1 tbsp cinnamon

Instructions

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.
1 cup granulated sugar, 6 tbsp salted butter, cubed, 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.
1 cup salted butter, softened at room temperature, 1 and 1/2 cups granulated sugar, 1 large egg, at room temperature , 1 tsp vanilla extract, 2 tbsp Blue Chair Bay Vanilla Rum, 6 tbsp canned pumpkin, 3 cups all-purpose flour, spooned & leveled or weighed out, 1 tsp baking soda, 1/4 tsp salt, 2 tsp cream of tartar, 1 and 3/4 tsp cinnamon , 1/8 tsp ground cloves, 1/4 tsp nutmeg
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.
1/2 cup granulated sugar, 1 tbsp cinnamon
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.

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