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40+ Best Pumpkin Spice Snickerdoodle Skull Cookies Recipe

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These Guest-Favorite Pumpkin Spice Snickerdoodle Skull Cookies are soft, chewy, and perfectly spooky for Halloween. Made with simple ingredients and a foolproof method, they’re the ultimate fall treat that disappears before the pumpkin pie gets sliced.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling), drained
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1 teaspoon pumpkin pie spice (for coating)

Instructions

  1. Drain the pumpkin puree: Spread ½ cup of pumpkin puree on a plate lined with paper towels. Let it sit for 10 minutes, then pat dry with another paper towel.
  2. Whisk the dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and 2 teaspoons pumpkin pie spice. Set aside.
  3. Cream the butter and sugars: In a large bowl, beat softened butter, 1 ½ cups granulated sugar, and brown sugar together until light and fluffy, about 3 minutes on medium speed. Scrape down the sides.
  4. Add the wet ingredients: Beat in eggs one at a time, then add vanilla and the drained pumpkin puree. Mix until just combined.
  5. Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed until no streaks of flour remain. Do not overmix.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight.
  7. Preheat and prep: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Make the coating: In a small bowl, mix ¼ cup sugar, 1 tablespoon cinnamon, and 1 teaspoon pumpkin pie spice.
  9. Shape the cookies: Scoop rounded tablespoons of dough (about 1.5 inches). Roll into balls, then roll in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheet, spacing 2 inches apart. Gently flatten each ball slightly.
  10. Cut the skull shapes: Press a skull cookie cutter into each flattened dough round. Wiggle gently to release. Remove excess dough around the cutter and re-roll.
  11. Bake: Bake for 9-11 minutes, until edges are set and lightly golden. Centers will look slightly soft.
  12. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, don’t skip chilling the dough. Measure flour using the spoon-and-level method. Drain pumpkin puree to remove excess moisture. For extra-defined skull features, use a toothpick to deepen indentations right after baking. Store in an airtight container at room temperature for up to 5 days. Freeze unbaked dough balls for up to 3 months.

Nutrition

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

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