Spooky Ghost Brown Butter Pumpkin

If you are looking for an irresistible way to celebrate autumn or bring a little spooky cheer to your Halloween table these Spooky Ghost Brown Butter Pumpkin Cookies fit the bill. The flavors of brown butter maple pumpkin and cinnamon meld into a treat that is perfectly chewy and never cakey with adorable white chocolate ghosts on top for a festive nod to the season. Over the years this cookie recipe has won over every pumpkin lover and skeptic I know while managing to steal the dessert spotlight at every gathering.

Every fall I return to this recipe because it is such a crowd pleaser even my pumpkin-averse friends gobble them up. I first made these cookies for a Halloween movie night and now it is a tradition everyone looks forward to

Ingredients

• Brown butter: brings a cozy nutty depth be sure to cook until golden but not burnt for the best flavor
• Pumpkin puree: gives soft texture and color opt for plain canned pumpkin with no added spices for best results
• Pure maple syrup: enhances the sweetness and imparts subtle autumn notes always use true maple syrup over imitation
• All purpose flour: gives the cookies structure choose unbleached flour for a more delicate crumb
• Pumpkin spice blend: provides warming spice aroma fresher is always better so check your spice shelf
• Cinnamon: adds additional warmth and sweetness if possible select Ceylon cinnamon for a softer flavor
• White chocolate melting wafers: create glossy ghost shapes Ghirardelli wafers are wonderfully smooth and easy to work with
• Black candy melts: form cute expressive faces Wilton is a reliable brand for even melting and deep color
• Baking powder and baking soda: lift the cookies for a chewy not cakey bite check your leaveners are within date for best results
• Salt: sharpens and balances sweetness use fine sea salt for even distribution

Instructions

Prepare the Brown Butter:

Place unsalted butter in a saucepan over medium heat whisking slowly as it melts. Continue cooking as the butter foams and turns golden brown with small amber bits forming on the bottom of the pan. Remove from heat and cool for ten minutes to allow flavors to deepen.

Mix the Wet Ingredients:

Combine the cooled brown butter pure pumpkin puree pure maple syrup and brown sugar in a large bowl. Use a sturdy whisk or spatula to blend until smooth and glossy. This step ensures all the fall flavors are evenly combined for the cookie base.

Stir in the Dry Ingredients:

In a separate bowl whisk the all purpose flour pumpkin spice blend cinnamon baking powder baking soda and salt until evenly mixed. Slowly add to the wet mixture stirring gently until a sticky but manageable dough forms.

Scoop the Dough:

Use a medium cookie scoop or spoon to portion dough balls and roll them gently to smooth. Place each ball into a shallow dish of brown sugar and toss to coat fully for a sparkly finish on the baked cookies.

Bake the Cookies:

Line a light colored baking sheet with parchment for the most even bake. Arrange dough balls with room to spread and bake at 350 degrees Fahrenheit for twelve minutes. The edges should be just set and the centers slightly puffy which keeps the cookies chewy. Cool completely on the tray.

Melt and Shape the White Chocolate Ghosts:

Microwave white chocolate wafers in a microwave safe bowl at fifty percent power stirring in thirty second bursts until smooth. Spoon a dollop onto each cooled cookie then use the back of the spoon to gently drag and form a ghost shape. The trick is to work slowly and practice the motion first.

Add Ghost Faces:

Melt black candy melts and transfer to a piping bag or sturdy ziplock with a snipped tip. Pipe on two small eyes and a mouth for each ghost. Allow the chocolate to set at room temperature until firm and glossy.

Enjoy and Share:

Once set arrange your Spooky Ghost Brown Butter Pumpkin Cookies on a festive platter and serve. The aroma is pure autumn and the playful ghosts are always a hit.

I think what makes these cookies really special is the little detail of brown butter it adds such a cozy nutty undertone that turns simple dough into something craveable. Last Halloween my niece insisted on being the official ghost decorator and the cookies disappeared in minutes

Storage Tips

Store leftover cookies in an airtight container at room temperature for up to three days If you want them to last longer or bake ahead freeze the cooled cookies between layers of parchment Allow to thaw at room temperature or pop in a low oven to refresh their texture

Ingredient Substitutions

If you cannot find pure maple syrup you can use honey but the flavor will shift to be a bit bolder For a dairy free version try a good quality vegan butter for browning and use plant based white chocolate if necessary You could also swap the pumpkin spice blend for your own custom mix of cinnamon ginger nutmeg and clove

Serving Suggestions

These cookies are so charming on a Halloween dessert table or stacked in a cellophane bag as a sweet gift They also pair wonderfully with a mug of hot cider or even coffee for a festive fall afternoon treat If you want an even more decadent bite sandwich a little vanilla ice cream between two cookies for a pumpkin ghost ice cream sandwich

Cultural and Seasonal Context

Pumpkin desserts have a long tradition in North American fall celebrations especially around Halloween and Thanksgiving These cookies are a playful twist on classic pumpkin baking showing how you can turn a nostalgic comfort food into something extra special for holidays Both spooky and sweet these are the cookies everyone remembers

Seasonal Adaptations

In spring use lemon zest and white chocolate only for a pastel ghost In summer try with spiced peach puree for a lighter twist During winter add a pinch of ground clove or even chai spice for extra warmth

Three helpful notes about this recipe

Use parchment for easy release and less browning on the bottom Let cookies cool fully before decorating for best results Practice your ghost shapes on paper before working on the cookies

Winning over new pumpkin converts every year is a thrill and the ghost faces get sillier every time. Freeze the unbaked dough balls already rolled in sugar on a baking sheet once solid transfer to a freezer bag. Bake straight from frozen adding one or two extra minutes to the oven time. You can even freeze the finished cookies decorated just let them set fully first

Common Questions About Recipes

→ What makes these cookies chewy instead of cakey?

The combination of brown butter, pumpkin puree, and precise baking time ensures a chewy, tender texture without being cakey.

→ How do I decorate cookies with ghost shapes?

Melt white chocolate, spread and shape it onto cooled cookies, then add eyes and mouth with melted black candy melts.

→ Do I need pure maple syrup for the best flavor?

Yes, using pure maple syrup adds richer, more authentic autumnal sweetness and depth to the cookies.

→ Is chilling the dough required before baking?

No, these cookies can be baked right after mixing, saving time and keeping the finished cookies chewy.

→ What tips help prevent overbaking?

Bake until the edges are set and centers remain slightly puffy. Remove promptly; cookies firm up as they cool.

→ Can I use different chocolate for decoration?

Yes, white chocolate is traditional for ghosts, but any melting chocolate can be used for creative decorations.