Spooky Ghost Brown Butter Pumpkin

Spooky Ghost Brown Butter Pumpkin Cookies are my go-to festive treat each October. With caramelized brown butter, real pumpkin, and pure maple syrup in every bite, they offer a chewy alternative to cakey pumpkin cookies. Lightly spiced, deeply satisfying, and so cute with white chocolate ghost toppers, these cookies are impossible to resist at Halloween parties or for cozy nights at home.

I remember rushing to bake a batch before trick-or-treaters arrived and my family ended up eating half before they ever made it out the door. The recipe never fails to deliver a perfectly soft cookie with wonderful seasonal flavor.

Ingredients

• Pumpkin puree: Adds moisture and true pumpkin flavor, select unsweetened and pure pumpkin for the best result
• Brown butter: Creates nutty caramel notes, be sure to cook until it smells toasty but not burnt
• Pure maple syrup: Deepens sweetness and brings autumn vibes, always choose real maple syrup for superior taste
• Brown sugar: Boosts chewiness, opt for dark brown sugar if you want an extra-molasses edge
• All purpose flour: Forms the base, scoop then level for accuracy so cookies are not dry
• Cinnamon and pumpkin spice: Add warmth and cozy depth, use fresh spices for the boldest profile
• Baking soda: For lift and softness
• Salt: To balance and heighten all the sweet and spiced elements
• White chocolate: Gives a creamy, snappy finish for the ghost shapes, look for good-quality melting wafers that set smoothly
• Black candy melts: Provide fine detail for ghost faces, choose a trusted brand for better melting and piping

Instructions

Brown the Butter:

Let unsalted butter melt over medium heat swirling occasionally. Watch closely as it foams and the solids turn golden and release a toasty aroma. Immediately transfer to a bowl to cool so it does not burn. This step gives the cookies rich flavor.

Mix the Wet Ingredients:

In a large bowl stir cooled brown butter with pumpkin puree pure maple syrup and brown sugar. Whisk vigorously until the mixture becomes glossy and cohesive. This helps dissolve the sugar and blend flavors fully.

Combine the Dry Ingredients:

In a separate bowl whisk together flour cinnamon pumpkin spice baking soda and salt. Break up any clumps for even mixing. Incorporating spices evenly is key for consistent spiced flavor.

Bring the Dough Together:

Gently fold dry ingredients into wet using a spatula until barely combined and no flour streaks remain. Avoid overmixing or cookies will be tough.

Scoop and Bake:

Portion dough into balls and roll in brown sugar for extra sparkle. Arrange on a light colored baking sheet to prevent over browning. Bake just until puffy and edges are set about twelve minutes so the middle stays tender.

Cool Completely:

Let cookies cool on the sheet for a few minutes then transfer to a rack. They will continue to firm up as they cool which creates a satisfyingly chewy center.

Create the Ghost Decorations:

Melt white chocolate wafers at half power in the microwave until smooth. Dollop onto each cooled cookie then gently drag the back of a spoon down to form a ghost shape. Let the chocolate set until firm.

Add Faces:

Melt black candy melts and pipe small dots for eyes and mouth on each ghost. Let set before serving. Practicing on parchment first helps to perfect the technique.

Brown butter is my secret weapon for depth of flavor and I have the best memories of making silly ghost faces with my kids. They always try to outdo each other’s ghost designs and it makes baking together even more fun.

Storage Tips

Store cooled cookies in an airtight container at room temperature for four days. Layers of parchment between cookies help keep decorations intact. Refrigerate for longer storage but bring to room temp before serving for best texture. You can also freeze baked but undecorated cookies and decorate them after thawing.

Ingredient Substitutions

Try butternut squash puree in place of pumpkin for a twist. Coconut sugar can trade in for brown sugar but will change the flavor slightly. For dairy free cookies use a good vegan butter and dairy free white chocolate.

Serving Suggestions

Serve these cookies as part of a Halloween dessert board with candied apples and popcorn or give each kid their own cookie to decorate at a party. They make a fantastic edible gift when tucked into treat bags.

Cultural and Seasonal Context

Pumpkin treats have become a staple of American fall celebrations. Decorating with ghosts is a playful nod to classic Halloween customs but you can use the same dough to create themed cookies for Thanksgiving or autumn get-togethers. Swap the ghosts for leaves or pumpkins with different colored chocolate.

Seasonal Adaptations

Drizzle with spiced glaze for Thanksgiving. Add chopped pecans or walnuts for texture. Swap in gingerbread spice mix for even cozier flavor.

Success Stories

My neighbor’s grandkids asked for the recipe after tasting them at last year’s Halloween block party. Friends who claim not to like pumpkin came back for seconds. Decorating the ghosts became a highlight of fall gatherings in my home.

Freezer Meal Conversion

Scoop dough onto a sheet pan and freeze until solid then store frozen balls in a zip bag. Bake directly from frozen at the same temp adding only one or two minutes to bake time. Baked cookies also freeze well undecorated so you can defrost then decorate just before an event.

Save this festive cookie recipe for your next Halloween celebration, and enjoy making memories with each batch. These chewy pumpkin treats are guaranteed to impress kids and grown-ups alike.

Your Recipe Questions Answered

→ How do I achieve chewy pumpkin cookies?

Use brown butter for flavor and avoid overbaking. Pull the cookies when the edges are set but the centers are still puffy.

→ What type of maple syrup should I use?

Choose pure maple syrup instead of imitation for a richer, more natural sweetness and depth.

→ Can I decorate the cookies ahead of time?

Yes, once cookies cool, decorate with white chocolate ghosts and allow them to harden before serving or storing.

→ How do I create the ghost shape with chocolate?

Melt white chocolate, spoon onto cooled cookies, and drag with the back of a spoon to create the ghost shape.

→ What tips help prevent cookies from getting too brown?

Bake on a light colored baking sheet and remove cookies when edges set for the right texture without overbrowning.