Spooky Ghost Brown Butter Pumpkin (Ready-to-Print Version)
Chewy pumpkin cookies with brown butter, maple, and cinnamon, topped with cute white chocolate ghosts.
# What You’ll Need:
→ Cookie Base
01 -
1 cup (226 grams) unsalted butter
02 -
1 cup (200 grams) packed dark brown sugar
03 -
1/4 cup (50 grams) granulated sugar
04 -
1/4 cup (60 milliliters) pure maple syrup
05 -
2 teaspoons vanilla extract
06 -
1/3 cup (75 grams) pumpkin puree
07 -
2 cups (250 grams) all-purpose flour
08 -
1 teaspoon ground cinnamon
09 -
1/4 teaspoon ground nutmeg
10 -
1/4 teaspoon ground ginger
11 -
1/4 teaspoon ground cloves
12 -
3/4 teaspoon baking soda
13 -
1/2 teaspoon salt
→ Decoration
14 -
8 ounces (225 grams) white chocolate melting wafers
15 -
1 ounce (30 grams) black candy melts
# Step-by-Step Guide:
01 -
Melt unsalted butter in a saucepan over medium heat, swirling occasionally until it becomes golden brown and aromatic with nutty notes. Pour into a heatproof bowl and allow to cool to room temperature.
02 -
Add dark brown sugar, granulated sugar, pure maple syrup, vanilla extract, and cooled brown butter to a large mixing bowl. Whisk until fully combined and smooth.
03 -
Fold in pumpkin puree until the mixture is smooth and evenly distributed.
04 -
In a separate bowl, whisk together all-purpose flour, ground cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
05 -
Add dry ingredients into the wet mixture in two additions, stirring gently until just incorporated. Do not overmix.
06 -
Scoop dough into balls, approximately 2 tablespoons each, and arrange on a parchment-lined baking sheet, leaving ample space between each.
07 -
Bake in a preheated oven at 350°F (175°C) for 11-12 minutes until the edges are set but the centers remain slightly puffy. Remove from oven and allow cookies to cool completely on the baking sheet.
08 -
Place white chocolate melting wafers in a microwave-safe bowl and microwave on half power in 20-second intervals, stirring between each, until fully melted and smooth.
09 -
Spoon a dollop of white chocolate onto each cooled cookie. Use the back of a spoon to spread and gently pull downward to form a ghost shape. Allow chocolate to set.
10 -
Melt black candy melts and transfer to a piping bag or ziplock bag with a small tip cut. Pipe dots onto the white chocolate ghosts to create eyes and a mouth. Allow to harden before serving.
# Handy Tips:
01 -
To achieve peak chewiness, remove cookies from the oven while the centers are still slightly underdone; they will finish setting as they cool.
02 -
For best results, use pure maple syrup rather than imitation to ensure depth of flavor.
03 -
Test ghost decoration technique on parchment paper before decorating the actual cookies.