Spooky Ghost Brown Butter Pumpkin Cookies Recipe
These Spooky Ghost Brown Butter Pumpkin Cookies are a delightful autumn treat combining moist, chewy pumpkin cookies with a rich brown butter flavor. Adorned with white chocolate ghost shapes and detailed with black candy melt features, these festive cookies are perfect for Halloween celebrations or seasonal gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookies
- 1 batch Brown Butter and Maple Chewy Pumpkin Cookies by Butternut Bakery
Decorations
- White chocolate (such as Ghirardelli melting wafers) – for ghost shapes
- Black candy melts – for eyes and mouth
- Piping bag or ziplock bag – for piping black candy melts
Equipment
- Medium cookie scoop
- Light colored baking pans
- Spoon (small, for shaping ghost)
Instructions
- Bake the Pumpkin Cookies: Prepare and bake the Brown Butter and Maple Chewy Pumpkin Cookies according to the original recipe directions. Once baked, allow them to cool completely on a wire rack.
- Melt the White Chocolate: Gently melt your white chocolate using a double boiler or microwave, stirring frequently to ensure smoothness and prevent burning. Use a high-quality melting wafer like Ghirardelli for best results.
- Create Ghost Shapes: Place a small dollop of the melted white chocolate onto a fully cooled cookie. Using the back of a small spoon, apply gentle pressure and slowly drag the spoon downward to form an elongated ghost shape. Practice on parchment paper beforehand to perfect your technique.
- Harden the White Chocolate: Allow the white chocolate ghosts to cool and harden completely. You can speed up this process by placing cookies in the refrigerator for about 10-15 minutes.
- Prepare Black Candy Melts: Melt black candy melts in a microwave-safe container, heating in short 20-30 second intervals and stirring in between to avoid overheating.
- Pipe Eyes and Mouth: Pour the melted black candy into a piping bag or a sturdy ziplock bag. Cut a very small tip off the corner and carefully pipe small dots on the white chocolate ghosts to create eyes and a mouth.
- Let Candy Melts Dry: Allow the black candy melt features to fully dry and set before handling or serving the cookies.
- Serve and Enjoy: Arrange your spooky ghost pumpkin cookies on a festive platter and enjoy a fun and delicious seasonal treat.
Notes
- Ensure pumpkin cookies are completely cooled before decorating to prevent melting of chocolate.
- Practice drawing ghost shapes on parchment paper before applying on cookies.
- If white chocolate lumps or seizes, add a small amount of vegetable oil or cocoa butter to smooth it.
- Store decorated cookies in an airtight container at room temperature for up to 3 days.
- For a vegan version, use vegan pumpkin cookies and dairy-free chocolate melts.
Keywords: pumpkin cookies, brown butter pumpkin cookies, Halloween cookies, ghost cookies, white chocolate cookies, fall dessert, spooky cookies
