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Best Easy Pumpkin Spice Snickerdoodle Skull Cookies

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Soft, chewy pumpkin-spiced snickerdoodles shaped like tiny skulls with a crackly cinnamon-sugar crust. Perfect for Halloween parties and fall baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ½ cup canned pumpkin puree (not pumpkin pie filling), patted dry
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)
  • Pinch of pumpkin pie spice (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Pat the pumpkin puree dry: spread ½ cup onto a paper towel-lined plate, cover with another paper towel, press gently, and let sit 2-3 minutes.
  3. In a large bowl, cream softened butter and 1½ cups sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in pumpkin puree, egg, and vanilla on low speed until just combined (batter may look slightly curdled).
  5. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
  6. Gradually add dry ingredients to wet mixture on low speed, mixing until no streaks of flour remain. Dough should be soft but not sticky.
  7. In a small bowl, mix ¼ cup sugar, 2 tablespoons cinnamon, and a pinch of pumpkin pie spice for coating.
  8. Using a 1.5-tablespoon cookie scoop, portion dough. Roll each portion into a ball, then coat generously in cinnamon-sugar mixture. Place on prepared sheets 2 inches apart.
  9. If using a skull cutter, press gently into each dough ball to create an imprint (about ¼ inch deep). If using a round cutter, flatten slightly with a glass dipped in cinnamon sugar.
  10. Bake for 9-11 minutes until puffed and slightly cracked on top with set edges and soft centers.
  11. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Repeat with remaining dough, letting baking sheets cool between batches.

Notes

Do not skip patting the pumpkin puree dry—excess moisture causes spreading. Cream of tartar is essential for the signature snickerdoodle tang and chew. If dough becomes too sticky, chill for 15 minutes. For best results, bake one sheet at a time on the middle rack. Cookies improve in flavor after one day.

Nutrition

Keywords: pumpkin spice, snickerdoodle, skull cookies, Halloween cookies, fall baking, pumpkin cookies, kid-friendly

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