Spooky Brown Butter Pumpkin Cookies Irresistibly Delicious Treats

As autumn rolls in and the leaves begin to paint themselves in shades of amber and gold, I can’t help but feel a sense of magic in the air. It’s a season that stirs up my childhood memories of carving pumpkins, cozy evenings by the fireplace, and, of course, the excitement of Halloween! One of my favorite traditions is baking cookies that capture the essence of fall, and that’s how my Spooky Ghost Brown Butter Pumpkin Cookies came to be. These little delights not only smell like pumpkin spice dreams, but they also have a delightful twist with the rich, nutty flavor of browned butter. Oh, and did I mention they have a ghostly appearance that’s perfect for the season?

Let me take you through this enchanting, easy-to-follow recipe that’s sure to bring joy to your kitchen and sweet smiles to your friends and family!

Why You’ll Love This Recipe

• Comforting fall flavors that remind you of cozy evenings.
• Easy and fun to make—perfect for baking with kids!
• Brown butter adds a depth of flavor you didn’t know you needed.
• Customizable spooky designs make them perfect for Halloween.

Ingredients

Here’s what you’ll need to whip up these pumpkin cookies, along with some helpful notes to guide you:

• 1 cup (2 sticks) unsalted butter – Browning it gives an amazing rich flavor.
• 1 cup brown sugar – This adds that lovely caramel flavor.
• 1/2 cup granulated sugar
• 1 large egg
• 1 cup pure pumpkin puree – Canned works great, but fresh is even tastier!
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice – Feel free to adjust based on your spice level!
• 1/2 teaspoon salt
• 1 cup white chocolate chips – A perfect pairing with pumpkin!
• Black icing or chocolate for spooky designs – For the ghostly decorations!

Step-by-Step Instructions

Now that your ingredients are gathered, let’s dive into the fun part—baking!

1. Brown the Butter: In a saucepan, melt the butter over medium heat. Keep it on the heat until it’s golden brown and smells nutty (about 5-7 minutes). Make sure to stir it frequently to prevent it from burning.
2. Mix Sugars: In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined and smooth.
3. Add Egg and Pumpkin: Whisk in the egg and pumpkin puree until incorporated. You’ll have a beautiful, creamy mixture!
4. Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
5. Mix Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—remember, don’t overmix! We want fluffy cookies, not dense ones.
6. Fold in Chocolate Chips: Gently fold in the white chocolate chips, making sure they’re evenly distributed.
7. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the flavors meld and keeps your cookies from spreading too much!
8. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
9. Shape the Cookies: Scoop tablespoon-sized balls of dough onto the baking sheet, leaving enough space between each for spreading.
10. Bake: Bake for 10-12 minutes, until the edges are lightly golden. The centers may look slightly soft, but they’ll firm up as they cool.
11. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Decorate: Once cooled, use black icing or melted chocolate to draw ghostly faces on your cookies. Have fun with it—get creative!

Pro Tips & Variations

Here are a few tips to elevate your spooky cookies even more!

• Add Nuts: Chopped pecans or walnuts can provide a delightful crunch.
• Spices: Experiment with adding a pinch of nutmeg or ginger for a stronger spice kick.
• Cooler Temperature: Chilling your dough longer (up to 2 hours) can result in thicker cookies.
• Gluten-free version: Swap out the all-purpose flour for a gluten-free blend, making sure to add a binding agent like xanthan gum if needed.

Serving Suggestions

When it comes to enjoying these spooky delights, I like to pair them with a warm cup of spiced chai or a frothy latte. Picture this: sinking into your favorite chair, wrapped in a cozy blanket, and taking a bite of these moist, flavorful cookies while the autumn chill dances outside. They’re perfect for Halloween gatherings, cozy movie nights, or just a special treat to brighten your day.

If you want to make it extra festive, arrange them on a platter in the shape of a ghost or pumpkin. Your guests will be amazed!

Storage Tips

These cookies are best enjoyed fresh, but they store quite well too! Here’s how to keep their charm even after a few days:

• Refrigerate: Place the cookies in an airtight container and refrigerate for up to a week. They may soften slightly, but you can pop them in the oven for a few minutes to regain that fresh-out-of-the-oven warmth!
• Freeze: For longer storage, freeze the cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag. They can last for up to 3 months. To enjoy, thaw them at room temperature or warm them straight from the freezer!

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

While you can use pumpkin pie filling, it already has sugar and spices mixed in, which would alter the flavors of your cookies. Stick to pure pumpkin puree for the best results!

Can I make these cookies dairy-free?

Absolutely! Just swap the butter for a plant-based alternative, and you’re good to go. Make sure your chocolate chips are dairy-free as well for a fully dairy-free cookie.

What if my dough is too sticky?

If your dough feels too sticky to handle, don’t worry! Just add a little bit more flour, a tablespoon at a time, until it reaches a workable consistency. Remember, chilling the dough can also help with stickiness.

How can I make my cookies more pumpkin-y?

If you want a stronger pumpkin flavor, try increasing the pumpkin puree by a couple of tablespoons. Just be cautious not to add too much, as it could alter the texture!

Conclusion

And there you have it—my Spooky Ghost Brown Butter Pumpkin Cookies! I hope this recipe fills your kitchen with the delightful aroma of fall and brings a sprinkle of joy to your day. Sharing baked treats is one of the simplest ways to spread happiness, so I’d love to hear how your ghostly cookies turn out. Did you make any fun variations? Feel free to drop a comment below and share your spooky creations!

Spooky Brown Butter Pumpkin Cookies Irresistibly Delicious Treats

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

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Description

Indulge in spooky brown butter pumpkin cookies an irresistibly delicious treat perfect for Halloween Bake a batch today for a hauntingly good time

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Ingredients

Scale 1x2x3x

1 cup (2 sticks) unsalted butter

1 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 cup pure pumpkin puree

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 cup white chocolate chips

Black icing or chocolate for spooky designs

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Instructions

Brown the Butter: In a saucepan, melt the butter over medium heat until golden brown and nutty (about 5-7 minutes), stirring frequently.

Mix Sugars: Combine the browned butter, brown sugar, and granulated sugar in a large bowl. Mix until smooth.

Add Egg and Pumpkin: Whisk in the egg and pumpkin puree until incorporated.

Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.

Mix Dry Ingredients: Gradually add the dry ingredients to the wet mixture and stir gently until just combined.

Fold in Chocolate Chips: Gently fold in the white chocolate chips.

Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Shape the Cookies: Scoop tablespoon-sized balls of dough onto the baking sheet, leaving space between each.

Bake: Bake for 10-12 minutes until edges are lightly golden.

Cool: Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack.

Decorate: Once cooled, use black icing or melted chocolate to draw ghostly faces.

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

Nutrition

• Calories: 150 calories
• Sugar: 10 grams
• Fat: 7 grams
• Saturated Fat: 7 grams
• Carbohydrates: 22 grams
• Fiber: 1 gram
• Protein: 2 grams

Keywords: pumpkin cookies, Halloween cookies, spooky cookies, fall recipes, brown butter cookies