|Pumpkin Snickerdoodle with Salted Caramel Drizzle|

Switching up the traditional snickerdoodle cookie with a a pumpkin kick and a delicious caramel drizzle. It’s perfect for a crisp autumn day, halloween treat or any day in between. I keep it VERY simple with my store bought caramel hack. I top them with a little salt. Making them the perfect sweet and salty treat.

These soft fluffy cookies will work their way into your heart, kitchen and then your belly. They are light, airy and just the right amount of sweet. With a little pumpkin kick and the salted caramel drizzle you just can’t go wrong!

If you’re in the baking mood check out my Cream Cheese Swirl Pumpkin Bread or my Apple Cider Cupcakes. I promise you won’t regret adding these to your baking list!

My store bought caramel hack: first I want to say you can totally top these with homemade caramel. I just choose store bought to keep it extra easy. Since store bought caramel isn’t runny enough for a drizzle I have a little trick. In a microwave safe bowl warm up 3 heaping Tbsps of caramel in the microwave. Do this in 7 second incriminates, stirring in between. Continuing for a total of about 45 seconds. Once it’s nice and soft start by, 1 tsp at a time, adding in 1 tsp of warm water and mixing. Working your way up to about 6 total teaspoons of water. Making sure to stir in between. Once it is the perfect consistency, where it slides off the spoon nicely, place in a ziplock bag and snip of a tiny bit of the corner. Use this to make the perfect drizzle on your cookies.

Homemade Pumpkin Spice: mix these four spices together for your own pumpkin pie spice!

• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp allspice

If you make this recipe be sure to tag me on Instagram @plantpraypick or leave a comment. I love love love seeing my recipes in your kitchens!

Ingredients

• 1/2 cup (1 stick) softened butter, NOT melted. It should still be in stick form.
• 1/2 cup pumpkin purée
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 2 tsp vanilla extract
• 1 tsp pumpkin pie spice *see how to make your own above*
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 egg
• 1 1/2 cup all purpose flour
• *a little extra salt for sprinkling on top*

Sugar Coating:

• 1/4 cup white sugar
• 1 tsp pumpkin pie spice *see how to make your own above*

Caramel Drizzle

• 3 Tbsp store bought caramel dip
• 6 tsp warm water

Instructions

1. In stand mixer, cream 1/2 cup butter until nice and smooth. This may take 3-5 minutes depending on how soft your butter is.
2. Mix in 1/2 cup pumpkin purée, 3/4 cup sugar, 1/4 cup brown sugar, 2 tsp vanilla, 1 tsp pumpkin pie spice, 1 tsp baking powder, 1/2 tsp cinnamon and 1/4 tsp salt.
3. Scrape down sides and mix for about 15 seconds.
4. Add in egg. Mix until incorporated about 10 seconds.
5. Mix in 1 1/2 cup flour. Scrape down sides and mix for about 15 seconds.
6. Chill dough in fridge for 1 hour. Do not skip this step!
7. Preheat oven to 350 degrees. Prep baking sheet with parchment paper.
8. Once dough has been chilled taking about 2 Tbsp of batter at a time and roll into a ball between your hands. Repeating this until all the dough is gone.
9. In a bowl mix 1/4 cup sugar and 1 tsp pumpkin pie spice.
10. Roll each cookie ball through the sugar/ pumpkin pie spice mix. Completely coating the outside.
11. Place cookies at least 3 inches apart and bake for 11-13 minutes. They will be nice and fluffy. Be sure not to over bake.
12. Let cool on baking sheet for 5 minutes. While cookies are cooling make your caramel drizzle.
13. Take 3 heaping Tbsps of store bought caramel dip. Place in microwave safe bowl. Warm up caramel in microwave stopping it every 7 seconds to stir. Doing this for about 45 seconds.
14. Once caramel is nice and smooth add in 1 tsp of warm water at a time and stir. Working your way up to about 6 teaspoons. You want your caramel to come off your spoon smoothly. Place caramel in ziplock back a snip of a tiny bit of the corner. This will be how you get the perfect drizzle.
15. Carefully drizzle each cookie then let them sit for about 15 minutes. Then taking a pinch of salt very lightly salt each cookie.
16. ENJOY!