Peanut Butter Skull Pumpkin Cookies on a plate
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5 from 1 vote

Halloween Pumpkin Cookies

Let’s get spooky with these super easy Halloween Pumpkin Cookies adorned with a frightening Butterfinger peanut butter skull. They are the perfect Halloween treats that you’ll want to make over and over again even after Halloween, just use regular peanut butter cup instead!
Prep Time20 mins
Cook Time13 mins
Resting Time1 hr
Total Time33 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 13 cookies
Calories: 330kcal
Author: Trang

Equipment

Ingredients

Cookie dough

  • 2 oz unsalted butter room temperature, 57 g
  • 2/3 cup light brown sugar 134 g
  • 1/2 cup pumpkin puree 120 g
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup all-purpose flour 195 g
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pumpkin pie spice

Topping

  • 1 tablespoon granulated sugar
  • 1/4 teaspoon pumpkin pie spice
  • 13 Butterfinger peanut butter skulls
  • Extra melted butter

Instructions

  • 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, vanilla, 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. Add the flour mixture to the pumpkin mixture with the mixer on low speed, and mix until just combined.
  • Scrape the side and bottom of the 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 lined baking sheet about 2 inches apart. Place the baking sheet back into the refrigerator.
  • Preheat the oven to 375°Mix granulated sugar and pumpkin pie spice together for topping and set aside.
  • When the oven is ready, take a baking sheet with the cookie dough out of the fridge. 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 straight up. Sprinkle the sugar mixture over each cookie generously and bake for 13 minutes.
  • Let the cookies cool on the baking sheet for 8 minutes. Press a Butterfinger skull into the middle of the slightly cooled cookies. Place the cookie tray in the freezer immediately to stop the candy from melting further.

Notes

  • Flattening the dough ball will help the cookies spread and bake more evenly. However, this is optional. You can bake the dough balls as is without flattening them, they will dome just a little more.
  • Use extra flour or grease your hands with melted butter/oil when forming the dough balls to keep them from sticking.

Nutrition

Serving: 79g | Calories: 330kcal