As the nights grow cooler and pumpkins pop up on every doorstep, there’s nothing more comforting than baking something cozy and delicious. Enter these Spooky Ghost Brown Butter Pumpkin Cookies—a perfect blend of nutty brown butter, warm fall spices, and soft pumpkin flavor, all topped with adorable ghost-shaped icing.
These cookies are tender, buttery, and slightly chewy, with a hauntingly sweet flair that makes them a Halloween favorite. Imagine the rich, caramel aroma of brown butter filling your kitchen as ghostly cookies cool on the rack, ready to delight trick-or-treaters and family alike.
They’re festive enough for Halloween parties, fun to make with kids, and elegant enough to serve at an autumn gathering.
Table of Contents
Why Make This Spooky Ghost Brown Butter Pumpkin Cookies?
There’s something about brown butter that transforms an ordinary cookie into something magical. When combined with pumpkin purée, cinnamon, and nutmeg, you get a deep, cozy flavor that feels like a hug in cookie form.
Here’s why you’ll love making them:
- Festive and unique: Perfect Halloween cookies that stand out from store-bought treats.
- Flavor-packed: Brown butter adds rich nuttiness and depth.
- Soft yet chewy: The pumpkin gives these cookies a perfectly tender texture.
- Fun to decorate: Create ghost faces with white icing and mini chocolate chips!
- Make-ahead friendly: You can prepare the dough in advance for easy holiday baking.
Why Will You Love This Spooky Ghost Brown Butter Pumpkin Cookies?
These cookies check every box for the perfect fall bake:
- Seasonal flavors: Pumpkin spice meets buttery caramel goodness.
- Cute & spooky: The ghost icing adds fun Halloween charm.
- Simple ingredients: Everything you need is likely already in your kitchen.
- Crowd-pleaser: Perfect for both kids and adults.
They’re cozy, creative, and deliciously “boo-tiful”! 👻
How to Make Spooky Ghost Brown Butter Pumpkin Cookies
Ingredients:
For the cookies:
- ¾ cup unsalted butter (browned)
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg yolk
- ⅓ cup pumpkin puree (not pie filling)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
For decoration:
- 1 cup powdered sugar
- 2–3 tbsp milk (or as needed)
- ½ tsp vanilla extract
- Mini chocolate chips or black icing (for ghost eyes and mouths)
Directions:
- Brown the butter:
Melt butter in a saucepan over medium heat. Stir until it foams and turns golden brown with a nutty aroma. Remove from heat and cool for 10 minutes. - Mix wet ingredients:
In a bowl, combine browned butter, brown sugar, and granulated sugar. Whisk until smooth. Add pumpkin puree, egg yolk, and vanilla. - Combine dry ingredients:
In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. - Combine wet & dry:
Stir dry mixture into the wet ingredients until a soft dough forms. Chill for 30 minutes. - Preheat oven:
Set oven to 350°F (175°C) and line baking sheets with parchment paper. - Shape cookies:
Scoop 1 tablespoon dough balls onto the sheet, flatten slightly, and shape into soft mounds. Bake for 11–13 minutes until edges are set. - Cool completely before decorating.
- Make icing:
Mix powdered sugar, vanilla, and milk until thick but spreadable. - Decorate as ghosts:
Use a spoon to drizzle white icing in ghost-like shapes. Add mini chocolate chips for eyes and mouths before icing sets.
How to Serve Spooky Ghost Brown Butter Pumpkin Cookies
Serve these cookies at Halloween parties, class events, or cozy movie nights. Pair with:
- Hot apple cider 🍎
- Pumpkin spice lattes ☕
- Warm chai tea 🍂
They also make adorable edible gifts—just wrap a few in Halloween-themed treat bags.
The Best Way To Store Spooky Ghost Brown Butter Pumpkin Cookies
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps up to 1 week.
- Freezer: Freeze undecorated cookies for up to 2 months. Decorate after thawing.
Pro Tip: Add a slice of bread in the container to keep cookies soft!
Tips to Make Spooky Ghost Brown Butter Pumpkin Cookies
- Use real pumpkin puree, not pie mix.
- Don’t skip chilling the dough—it helps the cookies hold shape.
- Let brown butter cool before mixing, or it’ll melt the sugars.
- Add a dash of maple syrup for extra fall flavor.
- For brighter icing, use gel food coloring for fun ghost “expressions.”
Nutritional Benefits
| Nutrient | Amount (per cookie) |
|---|---|
| Calories | ~160 |
| Carbohydrates | 22g |
| Protein | 2g |
| Fat | 7g |
| Fiber | 1g |
| Vitamin A | 10% DV |
| Iron | 4% DV |
| Calcium | 2% DV |
Variation
- Pumpkin Spice Ghosts: Add 1 tsp pumpkin spice instead of individual spices.
- Gluten-Free Option: Substitute a 1:1 gluten-free flour blend.
- Chocolate Dipped: Dip half the cookie in melted white or dark chocolate for a dramatic “half-ghost” look.
- Mini Ghost Sandwich Cookies: Spread marshmallow fluff between two cookies and drizzle icing ghosts on top.
Spooky Ghost Brown Butter Pumpkin Cookies
Equipment
- saucepan
- Mixing bowls
- Whisk
- spatula or spoon
- baking sheet
- parchment paper
- cooling rack
- icing spoon or piping bag
Ingredients
- ¾ cup unsalted butter (browned)
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg yolk
- ⅓ cup pumpkin puree (not pie filling)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup powdered sugar
- 2–3 tbsp milk (as needed)
- ½ tsp vanilla extract (for icing)
- as needed mini chocolate chips or black icing (for decorating)
Instructions
- Melt butter in a saucepan over medium heat. Stir continuously until it foams and turns golden with a nutty aroma. Remove from heat and cool for 10 minutes.
- In a large bowl, whisk together browned butter, brown sugar, and granulated sugar until smooth. Add pumpkin puree, egg yolk, and vanilla extract. Mix well.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Add dry mixture to wet ingredients and stir until a soft dough forms. Chill the dough in the fridge for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop 1 tablespoon dough onto baking sheet. Flatten slightly and shape into soft mounds. Bake 11–13 minutes or until edges are set. Cool completely before decorating.
- Whisk powdered sugar, milk, and vanilla extract until icing is thick but spreadable.
- Use a spoon to drizzle white icing into ghost shapes. Add mini chocolate chips or black icing for eyes and mouths before icing sets.
Notes
Nutrition
Recipes you may love
- Chewy Pumpkin Cookies
- Pomegranate Molasses Cookies
- Halloween Shortbread Cookie
- Halloween Chocolate Chip Cookies
FAQs
1. Can I make these ahead of time?
Yes! Bake and freeze the cookies, then decorate them closer to Halloween.
2. Can I use store-bought icing?
Absolutely—store-bought white icing or candy melts work great for ghost designs.
3. My cookies turned out cakey—why?
Too much pumpkin puree or overmixing the dough can cause that. Blot your pumpkin with a paper towel to remove excess moisture.
4. Can I make these without brown butter?
Yes, regular melted butter works—but you’ll miss that rich, nutty flavor!
Conclusion
These Spooky Ghost Brown Butter Pumpkin Cookies are more than just a Halloween treat—they’re a cozy, flavorful celebration of fall. With their nutty brown butter base, soft pumpkin texture, and adorable ghost decorations, they bring together all the magic of the season in one bite.
Whether you’re baking for a crowd or just want to add some spooky sweetness to your October, these cookies will make your kitchen smell like autumn—and your heart feel full.
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