Fall is finally here. The leaves are turning golden. Your home should smell like warm spices. These pumpkin ghost cookies are the perfect treat for your family.
Halloween is the best time for baking. You want something cute but also delicious. These cookies deliver on both counts. They are soft, chewy, and full of flavor.
Why These Pumpkin Ghost Cookies Are a Winner
These cookies are perfect for Halloween parties. The brown butter makes them taste like a bakery treat. You don’t need fancy tools to make them. They are budget-friendly and use simple ingredients. Your kids will have fun helping with the ghosts. They are the ultimate fall comfort food.
Simple Method
The process is very straightforward. You will brown the butter first for flavor. Blotting the pumpkin is a clever little trick. It keeps the cookies chewy instead of cakey. The dough needs a quick rest in the fridge. Then you just bake and decorate. Even a beginner can master these steps.
Simple Ingredients
You likely have most of these in your pantry already. Using fresh spices makes a big difference.
- 1 cup unsalted butter
- 1/2 cup pumpkin puree, blotted to 1/4 cup volume
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 cup white chocolate melting wafers
- 48 mini chocolate chips
Step-by-Step
- Heat butter in a light-colored saucepan over medium heat, stirring constantly until brown specks appear and the aroma is nutty; transfer to a bowl to cool completely.
- Spread pumpkin puree on a layer of paper towels and blot firmly with more towels until excess moisture is absorbed and volume is reduced by half.
- Whisk the cooled brown butter with granulated sugar and brown sugar until smooth.
- Incorporate the blotted pumpkin, egg yolk, and vanilla extract into the butter mixture.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Fold the dry ingredients into the wet ingredients until just combined, ensuring no dry pockets remain.
- Chill the dough in the refrigerator for 60 minutes to prevent spreading.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 1.5-tablespoon sized balls of dough and place them 2 inches apart on the prepared sheets.
- Bake for 10 to 12 minutes until the edges are lightly browned; cool completely on a wire rack.
- Melt white chocolate wafers in 30-second intervals in the microwave until smooth.
- Spoon a dollop of white chocolate onto each cookie, using a spoon or toothpick to drag the bottom downward into a ghost tail shape.
- Apply two mini chocolate chips to the wet chocolate to create the ghost’s eyes.
Best Ways to Enjoy It
Serve these on a festive Halloween platter. They look wonderful next to some autumn leaves. Pair them with hot apple cider or milk. These are great for school lunchboxes too. Share them with neighbors for a sweet surprise.
Keep It Fresh
Store your cookies in an airtight container. They stay soft for about three days. You can also freeze the plain cookies. Just add the ghosts after they thaw. Reheat them for five seconds for a warm treat. Make the dough early to save time on party day.
Helpful Notes
- Use a light-colored pan to see the butter brown perfectly.
- Do not skip the pumpkin blotting step for chewy cookies.
- Chill the dough so the cookies stay thick and soft.
- Let the cookies cool completely before adding the white chocolate.
- Use a toothpick to shape the ghost tails easily.
- Add the mini chips while the chocolate is still wet.
- Double the batch for a big Halloween crowd or party.
- Add a pinch of extra salt to balance the sweet chocolate.
Make It Your Own
- Use dark chocolate chips for spooky black ghost eyes.
- Add a pinch of cinnamon to the white chocolate coating.
- Swap pumpkin spice for extra warm ground ginger and cloves.
- Use gluten-free flour for a friendly party treat.
Common Questions
Can I make the dough ahead of time?
Yes, you can keep it in the fridge overnight. Just let it soften slightly before scooping onto sheets.
Why do I need to blot the pumpkin?
Pumpkin has a lot of water in it. Removing the water ensures a chewy cookie texture every time.
Will kids enjoy making these?
Absolutely! The cute ghosts and sweet chocolate eyes are always a hit with kids.
I hope these spooky treats bring joy to your home. They are so fun to make with the little ones. Happy Halloween baking to you and your family!
— Lidia
Spooky Ghost Brown Butter Pumpkin Cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup pumpkin puree, blotted to 1/4 cup volume
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/3 cups all -purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 cup white chocolate melting wafers
- 48 mini chocolate chips
Instructions
- Heat butter in a light-colored saucepan over medium heat, stirring constantly until brown specks appear and the aroma is nutty; transfer to a bowl to cool completely.
- Spread pumpkin puree on a layer of paper towels and blot firmly with more towels until excess moisture is absorbed and volume is reduced by half.
- Whisk the cooled brown butter with granulated sugar and brown sugar until smooth.
- Incorporate the blotted pumpkin, egg yolk, and vanilla extract into the butter mixture.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Fold the dry ingredients into the wet ingredients until just combined, ensuring no dry pockets remain.
- Chill the dough in the refrigerator for 60 minutes to prevent spreading.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 1.5-tablespoon sized balls of dough and place them 2 inches apart on the prepared sheets.
- Bake for 10 to 12 minutes until the edges are lightly browned; cool completely on a wire rack.
- Melt white chocolate wafers in 30-second intervals in the microwave until smooth.
- Spoon a dollop of white chocolate onto each cookie, using a spoon or toothpick to drag the bottom downward into a ghost tail shape.
- Apply two mini chocolate chips to the wet chocolate to create the ghost's eyes.
