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Spooky Ghost Brown Butter Pumpkin Cookies

Delightful and spooky cookies combining brown butter, pumpkin, and maple, perfect for Halloween.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Halloween
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 batch Brown Butter and Maple Chewy Pumpkin Cookies by Butternut Bakery Follow the baking instructions provided in the original recipe.
Decorations
  • 8 oz White chocolate Ghirardelli melting wafers or any preferred white chocolate.
  • 4 oz Black candy melts For piping the ghost features.
  • 1 each Piping bag You can use a ziplock bag if a piping bag isn't available.
  • 1 each Medium cookie scoop For portioning cookie dough.
  • 1 each Light colored baking pans For baking the cookies.

Method
 

Baking the Cookies
  1. Bake the pumpkin cookies according to the recipe. Allow them to fully cool on a wire rack after baking.
Melting Chocolate
  1. Melt the white chocolate in a microwave-safe bowl, stirring every 15-20 seconds to avoid burning.
  2. Once melted, spoon a dollop onto the center of each cooled cookie, using the back of a small spoon to create a ghost shape.
  3. Practice this technique on parchment paper if needed.
Decorating
  1. Allow the white chocolate to harden, refrigerating for faster results if desired.
  2. Melt the black candy melts and pour them into a piping bag or ziplock bag with a cut corner.
  3. Pipe small dots onto the white chocolate for the ghosts' eyes and mouth.
  4. Allow the candy melts to fully dry before handling the cookies.
Serving
  1. Serve the cookies on a festive Halloween platter or a white dish. Pair them with milk or pumpkin spice latte.

Notes

Store cookies in an airtight container at room temperature for up to one week. Freeze for longer storage, layering with parchment paper as needed.