Print

Perfect Ghost Pumpkin Snickerdoodle Cookies Recipe

ghost-shaped pumpkin snickerdoodle cookies - featured image
Print Recipe

Soft, spiced, and adorable ghost-shaped pumpkin snickerdoodle cookies that hold their shape perfectly. The pumpkin keeps centers tender while edges get that classic snickerdoodle crinkle, making them the star of any Halloween party.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling), patted dry if watery
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (312g) all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • For the coating: 1/4 cup (50g) granulated sugar and 1 tablespoon cinnamon

Instructions

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape the sides halfway through.
  2. Add the wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until fully combined. The mixture might look slightly curdled—that’s normal.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stop when no streaks of flour remain.
  5. Chill the dough: Wrap the dough tightly in plastic wrap and flatten into a disc. Refrigerate for at least 2 hours, or overnight.
  6. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Make the cinnamon-sugar coating: In a small bowl, mix the 1/4 cup granulated sugar with 1 tablespoon cinnamon.
  8. Roll and cut: On a lightly floured surface, roll the chilled dough to 1/4-inch thickness. Cut out ghost shapes and place them 2 inches apart on prepared baking sheets. Gather scraps, re-roll, and cut again.
  9. Bake: Bake for 9-11 minutes, or until edges are just set and bottoms are lightly golden. Centers will look slightly soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Pat pumpkin puree dry with paper towels to remove excess moisture. Chilling dough is crucial—skipping it will cause cookies to spread. For best results, chill dough at least 2 hours. Cookies can be stored in an airtight container at room temperature for up to 5 days. Unbaked dough can be frozen for up to 3 months.

Nutrition

Keywords: ghost cookies, pumpkin snickerdoodle, Halloween cookies, pumpkin cookies, snickerdoodle cookies, ghost-shaped cookies, fall cookies

Find it online: https://jollyfork.com/perfect-ghost-pumpkin-snickerdoodle-cookies-recipe/