I’ve taken my beloved pumpkin snickerdoodle recipe and added a fun twist by topping each cookie with a Frankenstein Reese’s peanut butter cup (because it’s GREEN!), complete with eyes for a spooky effect. The result? Pure cookie perfection with a soft, chewy base and a delightful melted Reese’s on top.
And if Reese’s isn’t your thing, no worries! Feel free to swap it out for your favorite peanut butter cup. Just make sure to press it onto the cookie while it’s still warm from the oven so it melts perfectly and the eyes stick.
Here’s how to make these Pumpkin Snickerdoodles (makes 12 cookies):
Spooky-ish Peanut Butter Snickerdoodles
Ingredients
- 2 cups almond flour
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 3 tbsp coconut oil melted
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp baking powder
For topping:
- 12 Reese’s Frankenstein Cups
- 24 candy eyes
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the melted coconut oil, pumpkin puree, maple syrup, and vanilla until well combined.
- Add the almond flour, pumpkin pie spice, salt, and baking powder to the bowl, mixing until everything is evenly incorporated. Place the bowl in the refrigerator for 30 minutes to firm up the dough.
- Once chilled, remove the dough from the refrigerator and roll it into balls. Place the balls on the prepared baking sheet.
- Bake for 20 minutes. The cookies won’t spread much.
- While the cookies are still warm, press a Reese’s cup onto the top of each one and gently press down. Then, add the candy eyes while the chocolate is still melted.
- Let the cookies cool slightly before enjoying your spooky, delicious treats!