Delicious Spooky Ghost Brown Butter Pumpkin Cookies Recipe

As the leaves begin to turn and the crisp autumn air embraces us, there’s a certain magic that fills the kitchen with warmth and delicious scents. I remember the first time I baked cookies for Halloween; I made a huge mess, flour everywhere, and in my excitement, I accidentally turned my Halloween party into a cookie extravaganza! That day is precisely where my love for festive baking was born.

This year, I’m excited to share my delightful Spooky Ghost Brown Butter Pumpkin Cookies with you. These cookies are not just any cookie; they meld the warmth of spices with the rich, nutty flavor of brown butter and the cozy sweetness of pumpkin. When you take a bite, the combination of flavors brings the taste of fall directly to your palate, while the ghostly shapes add a fun twist for Halloween. Trust me, these cookies will steal the show at any gathering!

Why You’ll Love This Recipe

• It’s easy to whip up – perfect for weekday baking or festive celebrations.
• The addition of brown butter gives these cookies a unique, nutty depth.
• Pumpkin adds moisture and a sweet, comforting flavor that screams autumn.
• They’re fun to decorate, making them a hit with kids and adults alike!

Ingredients

Here’s what you’ll need to make your delightful spooky ghost cookies:

• 1 cup unsalted butter (for browning)
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 3½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp salt
• 1 cup white chocolate chips (or candy melts for decorating)
• Black icing (for ghost faces)

Note: Using fresh pumpkin puree gives a rich texture, but feel free to substitute with canned if you’re in a pinch!

Step-by-Step Instructions

Alright, let’s create some cookie magic together! Follow these simple steps:

1. Brown the Butter: In a medium saucepan, melt the butter over medium heat, stirring constantly. Keep an eye on it as it starts to foam up. Soon, you’ll notice a lovely nutty aroma and tiny brown flecks forming—it’s the sweet, sweet smell of brown butter! Remove it from heat and let it cool slightly.
2. Mix the Wet Ingredients: In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Whisk until it’s smooth and creamy. Then, add the pumpkin puree and eggs, mixing until it’s well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing or your cookies will be tough!
4. Fold in Chocolate Chips: Gently fold in the white chocolate chips, making sure they’re evenly distributed through the dough.
5. Chill the Dough: It’s a great idea to chill your cookie dough for about 30 minutes. This helps the flavors meld together and gives your cookies a lovely texture.
6. Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper, so the cookies won’t stick.
7. Shape the Cookies: Once chilled, take a tablespoon-sized amount of dough and roll it into a ball. Flatten it slightly into oval shapes to resemble ghost bodies.
8. Bake: Place the cookies on the prepared sheets, leaving enough space between them to spread. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft. Remove from the oven and let them cool on the sheets for a few minutes before transferring to wire racks.

Pro Tips & Variations

Want to switch things up? Here are some fun variations and tips:

• Spice it Up: Feel free to add a pinch of cayenne for warmth or a tablespoon of maple syrup for an extra kick of flavor.
• Swap the Chips: Try swapping white chocolate chips for dark chocolate or butterscotch chips. They’ll add a unique twist!
• Shaping Fun: Use a ghost cookie cutter (or any Halloween shapes!) to cut out your cookies, adding an extra festive flair.
• Dairy-Free Option: Use nut or coconut butter in place of regular butter for a delicious, dairy-free cookie.

Serving Suggestions

Picture this: a cozy afternoon, you’re curled up with a cup of hot apple cider or your favorite coffee, and a plate piled high with these spooky ghost cookies sits beside you. The aromatic spices mingle with the rich notes of brown butter and the sweetness of pumpkin—pure bliss!

These cookies also make a great treat for Halloween parties, dessert tables, or even as a fun gift for friends and family wrapped up in festive cellophane. Trust me, no one will be able to resist the charming ghosts staring up at them!

Storage Tips

To keep your spooky ghost cookies fresh:

• Refrigerate: Store cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, pop them in the fridge!
• Freeze: To preserve, you can freeze the baked cookies. Lay them flat in a single layer on a baking sheet, freeze until firm, then transfer them to a sealed bag. They can be frozen for up to three months!
• Reheat: To enjoy your cookies warm, just pop them in the microwave for about 10-15 seconds. Enjoy the delightful warmth that envelops you as the chocolate chips soften, and the aroma fills the air.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just make sure to cook and drain any excess moisture from your fresh pumpkin before using it in the recipe. It gives a lovely, fresh flavor that’s perfect for fall!

How can I make these cookies gluten-free?

You can easily substitute the all-purpose flour with a gluten-free flour blend. Just ensure that it includes xanthan gum for the best texture.

What can I use if I don’t have white chocolate chips?

No white chocolate chips? No problem! You can use dark or semi-sweet chocolate chips, or even nuts or dried fruit for a nice contrast of flavors. Get creative!

How do I get the icing to stick for the ghost faces?

Make sure your cookies are completely cooled before icing them! You can use a little melted chocolate as glue if you find the icing isn’t sticking well.

Conclusion

I hope you enjoy baking and indulging in these Spooky Ghost Brown Butter Pumpkin Cookies as much as I do! There’s nothing like sharing delicious bites of treats filled with love and warmth with family and friends. I’d love to hear how your cookies turn out—feel free to drop a comment below! Happy baking, and may your kitchen be filled with the delightful scents of autumn!

Delicious Spooky Ghost Brown Butter Pumpkin Cookies Recipe

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• Author: mery
• Total Time: 42 minutes
• Yield: 24 cookies 1x

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Description

Indulge in the Delicious Spooky Ghost Brown Butter Pumpkin Cookies Recipe Perfectly spiced hauntingly tasty these treats are a must for fall

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Ingredients

Scale 1x2x3x

1 cup unsalted butter (for browning)

1 cup granulated sugar

1 cup brown sugar, packed

1 cup pumpkin puree (not pumpkin pie filling)

2 large eggs

3½ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

¼ tsp salt

1 cup white chocolate chips (or candy melts for decorating)

Black icing (for ghost faces)

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Instructions

Brown the Butter: In a medium saucepan, melt the butter over medium heat, stirring constantly until a lovely nutty aroma develops. Remove from heat and let cool slightly.

Mix the Wet Ingredients: In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Whisk until smooth, then mix in pumpkin puree and eggs until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, spices, and salt. Gradually add to the wet mixture, stirring gently until just combined.

Fold in Chocolate Chips: Gently fold in white chocolate chips until evenly distributed.

Chill the Dough: Chill the dough for about 30 minutes to meld flavors and improve texture.

Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Shape the Cookies: Take tablespoon-sized amounts of dough, roll into balls, and flatten into oval ghost shapes.

Bake: Place cookies on prepared sheets and bake for 10-12 minutes until edges are golden but centers remain soft. Cool on sheets briefly before transferring to wire racks.

• Prep Time: 30 minutes
• minutes: 30
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 150 calories
• Sugar: 10 grams
• Fat: 7 grams
• Saturated Fat: 7 grams
• Carbohydrates: 21 grams
• Fiber: 1 gram
• Protein: 2 grams

Keywords: Pumpkin Cookies, Halloween Cookies, Brown Butter Cookies, Spooky Ghost Cookies