With flavors of maple, pumpkin, and toasty brown butter, these Spooky Ghost Brown Butter Pumpkin Cookies are packed with flavor and are the most delicious festive fall treat. If you worry about pumpkin cookies having more of a thick, cakey texture – you don’t need to worry one bit with this recipe. These cookies bake to be perfectly tender and chewy.

To make them festive for Halloween, add a white chocolate ghost on top to add cuteness and up the cookies’ spooky factor! Keep reading for the pumpkin cookie recipe used and how to decorate them.

Recipe used for the spooky ghost brown butter pumpkin cookies:

Brown Butter & Maple Chewy Pumpkin Cookies by Butternut Bakery.

These cookies are a fall staple that I have made for years. They are super soft and chewy while also having an amazing depth of flavor from pumpkin, maple, cinnamon, and brown butter. Jenna of Butternut Bakery has yet to make a recipe that I didn’t love, and this is one of my all-time favorites of hers.

Why I love this brown butter pumpkin cookie recipe:

The cookie flavor is perfectly balanced: Pumpkin lovers and pumpkin-skeptics will both LOVE this cookie. While it has both pumpkin spice and puree in the recipe, the main flavor is a delicious spiced cookie.

They are so chewy: When you make these cookies, you know you are getting a soft cookie with a chewy center. They practically melt in your mouth. 

The recipe is simple to make: Apart from the added step of browning the butter, these cookies do not require a mixer or any chill time in the refrigerator.

Tips for making the pumpkin cookies:

• Use pure maple syrup: Try to find pure maple syrup rather than imitation. I’ve noticed a difference in flavor depending on the syrup I’ve used.
• Don’t over bake the cookies: I find 12 minutes to be just enough bake time with my oven.
  • Using a light colored baking sheet also ensures the bottoms won’t brown too quickly. They will continue to cook after being removed from the oven, so pull them when the edges are set and centers are still slightly puffy.

How to decorate the cookies with spooky ghosts:

1. First, melt your white chocolate of choice in a microwave safe bowl. Keep your microwave at half power to prevent overheating the chocolate.
   • I use white chocolate Ghirardellhi melting wafers. They’re simple to heat up, delicious, and create a beautiful shine!
2. Next, spoon a dollop of white chocolate onto a fully cooled cookie.
3. Using the back of a spoon, apply light pressure and slowly drag the spoon down to create the ghost shape. Practicing on parchment paper before can help get the technique down before working with the actual cookies.
4. Allow the white chocolate to harden.
5. Next, melt the black candy melts in a microwave safe container. Pour into a piping bag (my preference because it is more sturdy) or ziplock bag and cut a small tip off of the corner of the bag.
6. Pipe small dots with the candy melts to make the eyes and mouth.
7. Give the candy melts a few minutes to harden and enjoy!

Whether you have a Halloween party to throw or friends and family you would like to spoil this October, these Spooky Ghost Brown Butter Pumpkin Cookies are guaranteed to be adored by anyone that gets a taste. With a delicious flavor and chew, along with an adorable ghost design, no one will be able to resist this spooky treat!

If you like this recipe, I think you’ll also love:

• Halloween Oreo Cookie Topped Brownies
• Spooky Spider Web Thumbprint Cookies with Icing
• Soft Maple Cinnamon Mummy Cookies
• Spooky Halloween Charcuterie Dessert Board

Behind the Scenes Video:

Spooky Ghost Brown Butter Pumpkin Cookies

Recipe by AshleyCourse: DessertsCuisine: American

Servings

12

cookies

Total time

1

hour 

These Spooky Ghost Brown Butter Pumpkin Cookies are chewy, full of warm flavors and spices, and easy to decorate for Halloween!

Ingredients

• 1 batch Brown Butter and Maple Chewy Pumpkin Cookies by Butternut Bakery

• For Decorating:

• White chocolate

• Black candy melts

• Piping bag

• Helpful Tools/Ingredients to have:

• Medium cookie scoop

• Light colored baking pans

Directions

• Bake the pumpkin cookies and allow them to fully cool.
• Melt your white chocolate of choice (I use Ghirardelli melting wafers).
• Spoon a small dollop of white chocolate onto a fully cooled cookie.
• Using the back of a small spoon, apply light pressure and slowly drag the spoon down to create the ghost shape. Practicing on parchment paper before can help get the technique down before working with the actual cookies.
• Allow the white chocolate to harden.
• Next, melt the black candy melts in a microwave safe container. Pour into a piping bag (my preference because it is more sturdy) or ziplock bag and cut a small tip off of the corner of the bag.
• Pipe small dots with the candy melts to make the eyes and mouth.
• Allow the candy melts to fully dry, and enjoy!

Notes

• Apply very light pressure when making the white chocolate ghosts. A light touch helps to create a uniform layer of chocolate without starting to pick up cookie crumbs from pressing too firmly.

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If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,