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Pumpkin Spice Snickerdoodle Skull Cookies – Easy Halloween Treat

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These Pumpkin Spice Snickerdoodle Skull Cookies are a festive and delicious Halloween treat that combines the warm flavors of pumpkin spice with the classic tangy-sweet snickerdoodle. They’re quick, easy, and perfect for parties or a cozy fall afternoon.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar (plus ¼ cup for rolling)
  • 1 large egg, room temperature
  • ½ cup pumpkin butter
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and 1 ½ cups of granulated sugar together until light and fluffy, about 3 minutes.
  3. Beat in the egg, pumpkin butter, and vanilla extract until fully combined. Scrape down the sides of the bowl.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, mix together the ¼ cup of granulated sugar and 2 tablespoons of cinnamon for the coating.
  7. Lightly flour your work surface and rolling pin. Roll the dough out to about ¼-inch thickness. If too soft, refrigerate for 15 minutes.
  8. Press a skull-shaped cookie cutter into the dough and transfer cut cookies to the prepared baking sheets, spacing them about 2 inches apart. Re-roll scraps and repeat.
  9. Sprinkle each cut-out cookie generously with the cinnamon-sugar mixture, pressing it in gently.
  10. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the dough to avoid tough cookies. Use room temperature ingredients for best results. Chill the dough if it gets sticky. Watch baking time closely as ovens vary. Use a light-colored baking sheet to prevent burning. Double the batch if desired.

Nutrition

Keywords: pumpkin spice, snickerdoodle, skull cookies, Halloween, fall, easy, festive

Find it online: https://sparklechew.com/pumpkin-spice-snickerdoodle-skull-cookies-easy-halloween-treat/