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These Spooky Ghost Brown Butter Pumpkin Cookies have become my essential autumn tradition for good reason. With a combination of nutty brown butter, real pumpkin, warm maple, and a chewy bite, they bring in fall cheer and pure nostalgia with every batch. Whether you are hosting a haunted bash or want to delight friends during spooky season, these cookies deliver. The whimsical white chocolate ghost decoration takes minimal effort but guarantees smiles all around.
I still remember the first time I brought these cookies to a pumpkin-carving party. They vanished faster than the candy, and every year my friends ask about the ghosts as soon as October hits.
Ingredients
- Pumpkin puree: For moisture and earthy sweetness stick with pure pumpkin not pumpkin pie filling for best flavor
- Brown butter: Brings a rich toasted flavor make sure to cook the butter until deeply golden brown
- Pure maple syrup: For natural sweetness and depth always go with the real stuff if you can it truly makes a difference
- Brown sugar and granulated sugar: For balance of caramel notes and classic chew choose fresh soft brown sugar for best results
- All purpose flour: Gives the perfect structure sift your flour for a tender crumb
- Cinnamon and pumpkin pie spice: Add those cozy autumn spices always check that your spices are fresh and aromatic
- Baking soda: Helps the cookies bake up light and chewy check your box for freshness
- Salt: Balances the sweetness and brings out flavor use kosher salt for gentle salting
- White chocolate melting wafers: For decorating stick to high quality brands for a smooth ghost finish
- Black candy melts: For ghost faces easy to melt and pipe look for brands that set firm and shiny
Instructions
- Prepare the Brown Butter:
- Place unsalted butter in a light colored pan over medium heat. Stir constantly and watch for deep golden bits at the bottom with a fragrant nutty aroma. Pour it into a glass bowl to cool so you lock in that rich flavor.
- Make the Dough:
- In a mixing bowl whisk brown butter with brown sugar and granulated sugar until smooth. Mix in pumpkin puree and pure maple syrup for a creamy base. Add flour baking soda salt cinnamon and pumpkin pie spice. Gently fold until just combined to keep the dough tender.
- Shape the Cookies:
- Scoop heaping tablespoons of dough using a cookie scoop or two spoons. Roll gently into balls. For extra fall magic roll each dough ball in a light layer of brown sugar then set on your baking sheet spaced apart.
- Bake to Perfection:
- Use a light colored baking sheet for even browning. Bake at 350 degrees Fahrenheit for about 12 minutes. The edges should be set and the centers should puff slightly. Do not overbake as they will firm up as they cool.
- Cool the Cookies:
- Allow cookies to cool completely on a rack before decorating. This helps the white chocolate set and prevents melting.
- Melt and Decorate with Ghosts:
- Melt white chocolate wafers in a microwave safe bowl on half power. Spoon a dollop onto each cooled cookie and drag your spoon downward to form a ghost. Let the chocolate harden before adding faces.
- Add Spooky Faces:
- Melt black candy melts. Transfer to a piping bag or a zip bag with a tiny tip snipped. Pipe on sweet little eyes and mouths. Allow faces to set before serving.
Brown butter is my not so secret weapon for adding irresistible depth to these cookies. Every year my youngest loves helping pipe the ghost faces and we now have contests for the silliest expressions.
Storage Tips
Keep the cookies in an airtight container at room temperature for up to three days. If you need them to last longer store in the fridge for a full week. Lay parchment between layers to keep ghost decorations intact.
Ingredient Substitutions
For dairy free try browning a quality plant based butter. If you only have imitation maple syrup use it but expect a less pronounced flavor. Pumpkin pie spice can be made by mixing cinnamon ginger nutmeg and allspice for a custom blend.
Serving Suggestions
Perfect addition to a Halloween dessert board. Serve with warm spiced cider for added fall spirit. Kids love decorating their own ghosts at a cookie party too.
Festive History
Pumpkin cookies trace their roots to American harvest traditions but the brown butter brings a more modern bakery twist. Ghost decorations have evolved thanks to easy melting wafers and bring extra fun to a classic treat.
Seasonal Adaptations
Swap pumpkin spice for apple pie spice for a new flavor Try adding mini chocolate chips to the dough for extra indulgence Replace white chocolate with orange colored candy melts for pumpkin ghost vibes
Success Stories
Every year these cookies are the star of my Halloween gatherings. Even those wary of pumpkin go back for seconds. My niece declared them better than store bought haunted cookies which now makes them our family’s must bake treat.
Freezer Meal Conversion
To make these ahead freeze unbaked dough balls on a tray then transfer to a bag for up to two months. Bake directly from frozen adding a minute or two. Decorated cookies freeze well too just let them thaw uncovered to keep the ghosts shiny.
With minimal effort you can create charming ghost cookies that steal the show at every fall party. The chewy texture and cozy flavor make them unforgettable for all ages.
Common Questions About Recipes
- → How do you achieve a chewy texture in these cookies?
The combination of brown butter and pumpkin puree, along with precise baking time, ensures a soft, chewy center without cakiness.
- → Can I use regular syrup instead of pure maple syrup?
Pure maple syrup is recommended for the best flavor, but imitation syrup can be used if necessary, just note the flavor impact.
- → What tips help prevent overbaking?
Use a light-colored baking sheet and remove cookies when edges are set but centers remain slightly puffy. They finish baking as they cool.
- → How do you create the ghost decoration?
Melt white chocolate, spoon onto cooled cookies, spread downwards for a ghost shape, then add face details with black candy melts.
- → Can I make these cookies ahead for a party?
Yes, the cookies stay soft for days in an airtight container. Decorate close to serving time for best presentation.