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Spooky & Cozy Pumpkin Spice Snickerdoodle Skull Cookies

pumpkin spice snickerdoodle skull cookies - featured image
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These soft, chewy pumpkin snickerdoodles are shaped like skulls and coated in cinnamon-sugar, making them the perfect Halloween treat that’s equal parts creepy and comforting.

Ingredients

Scale
  • 2 ½ cups all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • ⅓ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down sides.
  4. Beat in pumpkin puree, egg, and vanilla extract until just combined (mixture may look curdled).
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Dough will be soft and slightly sticky.
  6. In a small bowl, mix together ¼ cup sugar and 2 tablespoons cinnamon for the coating.
  7. Lightly flour work surface and hands. Roll dough out to about ¼-inch thickness.
  8. Dip skull-shaped cookie cutter (3 inches) in flour, press firmly into dough, and lift straight up. Transfer skull cookies to prepared baking sheets, spacing 2 inches apart. Gather scraps, re-roll, and cut again.
  9. Sprinkle each skull generously with cinnamon-sugar mixture.
  10. Bake for 10-12 minutes, until edges are just set and tops look slightly crackled. Centers will still be soft.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, use room temperature ingredients. If dough is too sticky, chill for 15 minutes. Flour the cookie cutter between each cut for clean shapes. Start checking cookies at 10 minutes to avoid overbaking. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodles, skull cookies, Halloween cookies, pumpkin spice cookies, snickerdoodle recipe, fall cookies, spooky cookies

Find it online: https://recipebelle.com/spooky-and-cozy-pumpkin-spice-snickerdoodle-skull-cookies/