This post for Peanut Butter Skull Pumpkin Cookies has been sponsored by BUTTERFINGER®. All thoughts and opinions are my own. These spooky cookies, made with BUTTERFINGER® Peanut Butter Cup Skulls, are the perfect Halloween treats that you’ll want to make over and over again, even after Halloween.
Okay first, let’s talk about these BUTTERFINGER® Peanut Butter Cup Skulls and how freaking delicious they are. If you’re a fan of peanut butter cups, which you should be, you’ll love these BUTTERFINGER® Skulls. They’re not too sweet and the peanut butter filling is creamy AND crunchy, which gives it a great texture. And the shape (plus the bold packaging it comes in!) is just too much fun, a perfect Halloween candy! When added to these Peanut Butter Skull Pumpkin Cookies, they make these cookies that much more special.
These Peanut Butter Skull Pumpkin Cookies are made with real pumpkin puree and just a hint of pumpkin pie spice, not too much that it overpowers the peanut butter flavor. The soft and creamy BUTTERFINGER® Skulls go so well with the pillowy cookies. Each bite is filled with soft cookies, a little bit of that perfect Autumn spice, creamy chocolate, delicious peanut butter filling with just enough crunch to make it a flavor and texture wonderland. I’m sure by now, you’re ready to run to Walmart to pick up a bag of candy so you can make these delicious cookies yourself.
How to Make Peanut Butter Skull Pumpkin Cookies
These cookies are made with real pumpkin puree, so the dough is slightly wetter than a typical cookie dough. Resting the dough in the refrigerator will help it come together slightly, but this dough will be a bit tricky to shape. Don’t worry, I have a couple of tricks for you that will help tremendously.
During the first attempt, I use extra flour while rolling up the dough balls to keep it from sticking everywhere. This works, and the cookies baked up super soft and delicious inside. But aesthetically, they look dull and dry on the outside. However, using the flour method keeps the dough ball dry on the outside which means you can flatten them easily before baking.
So the second attempt, I used melted butter to keep the dough from sticking to my hands. This works even better without having to add extra flour to the dough. But with a wetter dough ball, flattening them is now trickier. I greased the bottom of the measuring cup I used as well so the dough doesn’t stick to it. You’ll need to slide the measuring cup from side to side, and around on top of the cookie dough to remove it instead of lifting up. This way, the surface of the cookie dough stays flat. I personally likes this method better, even though it’s a bit more work, because it produces more vibrant cookies in the end.
I really wished I had saved a few more cookies for myself before sending everything off with my husband to the office. This recipe makes just 13 Peanut Butter Skull Pumpkin Cookies. And they bake up in just 13 minutes. Spooky, isn’t it? Have a happy Halloween full of treats!
More Pumpkin Treats
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Peanut Butter Skull Pumpkin Cookies
- 2 oz unsalted butter - softened
- 2/3 cup light brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pumpkin pie spice
- 1 tablespoon granulated sugar
- 1/4 teaspoon pumpkin pie spice
- 13 BUTTERFINGER® Peanut Butter Cup Skulls
- Extra butter - melted
- Add brown sugar and softened butter to a medium mixing bowl and beat with the paddle attachment until combined and fluffy, about 1 minute.
- Add pumpkin puree, egg and vanilla to the sugar mixture and beat for another minute until thoroughly combined.
- In a small bowl, whisk together flour, baking soda, baking powder, salt and pumpkin pie spice until evenly distributed.
- With the mixer on low speed, add the flour and mix until just combined.
- Scrape the side and bottom of bowl to ensure everything is well mixed.
- Allow the dough to rest in the refrigerator for at least 1 hour or overnight.
- Take the dough out of the fridge and divide into 13 portions about 1 1/2 oz each. For precise measurement, use a kitchen scale.
- Grease your hands with melted butter and roll the dough into balls. Set them on a parchment line baking sheet about 2” apart. Refrigerate while the oven is preheating.
- Preheat the oven to 375°F.
- Mix granulated sugar and pumpkin pie spice together for topping and set aside.
- Grease the bottom of a measuring cup with melted butter and flatten the dough balls. It may be a little sticky still, slide the measuring cup from side to side to remove it from the cookie dough instead of lifting up.
- Sprinkle the sugar mixture over each cookie generously.
- Bake for 13 minutes.
- Allow them to cool on the baking sheet for 8 minutes.
- Press a BUTTERFINGER® skull into the middle of the slightly cooled cookies.
- When all cookies are adorned with a BUTTERFINGER® skull, place the cookie tray in the freezer immediately to stop the candy from melting.