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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.
Course Dessert
Cuisine Dessert
Keyword Halloween Desserts, Fall Desserts
Prep Time 45 minutes
Cook Time 10 minutes
Dough Chilling 30 minutes
Servings 30 cookies
Author Stephanie Simmons

Ingredients

  • 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

Instructions

  • 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.