Ghost Brown Butter Pumpkin Cookies
When it comes to festive fall baking, these Ghost Brown Butter Pumpkin Cookies take the prize for both flavor and fun! They start with chewy pumpkin cookies made with brown butter and maple, giving them a deep, nutty richness and warm autumn spice.
Once cooled, each cookie is decorated with melted white chocolate shaped into adorable little ghosts, then finished with spooky black candy melt eyes and mouths. The result? A cookie that’s part dessert, part Halloween decoration, and completely irresistible.
They’re perfect for Halloween parties, gifting, or just baking something fun with kids. These cookies aren’t just cute — they taste just as good as they look.
Why You’ll Love This Recipe
- Spooky & Adorable: White chocolate ghosts on top of cookies make them instantly party-ready.
- Deep Flavor: Brown butter and maple add richness that pairs perfectly with pumpkin.
- Kid-Friendly Fun: Easy decorating steps make this a great project for kids or groups.
- Make-Ahead Ready: Bake cookies ahead, decorate later, and store for Halloween festivities.
Ingredients
Cookie Base:
- 1 batch Brown Butter and Maple Chewy Pumpkin Cookies (recipe by Butternut Bakery)
For Decorating:
- White chocolate (melting wafers recommended)
- Black candy melts
- Piping bag or ziplock bag
Helpful Tools:
- Medium cookie scoop
- Light-colored baking pans
- Parchment paper
Step-by-Step Process
- Bake Cookies: Prepare a batch of brown butter and maple chewy pumpkin cookies. Allow them to cool completely.
- Melt White Chocolate: Heat white chocolate in the microwave until smooth.
- Create Ghost Shapes: Spoon a small dollop of white chocolate on top of each cooled cookie. Using the back of a spoon, gently press and drag downward to form a ghost shape. (Tip: Practice on parchment paper first.)
- Harden Chocolate: Let the white chocolate ghosts set until firm.
- Make Faces: Melt black candy melts, transfer to a piping bag, and pipe small dots for eyes and a mouth.
- Finish & Serve: Let candy melts dry completely before serving or storing.
Variations
- Pumpkin Patch Ghosts: Use orange candy melts instead of white for pumpkin-shaped spirits.
- Spooky Sprinkles: Add Halloween sprinkles to the white chocolate before it sets.
- Mummy Cookies: Drizzle extra white chocolate over cookies for a wrapped-up mummy effect.
How to Serve
Arrange the cookies on a black platter or tiered dessert stand for a dramatic Halloween display. Pair with pumpkin spice lattes, cider, or hot cocoa for the ultimate fall dessert table. These cookies also make great edible gifts when wrapped in clear treat bags tied with festive ribbon.
FAQs
1. Can I use store-bought cookies instead of baking?
Yes, but homemade pumpkin cookies taste much richer and complement the ghost theme perfectly.
2. Do I need candy melts for the faces?
Black candy melts work best, but you can substitute melted dark chocolate.
3. How do I store decorated cookies?
Keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Ghost Brown Butter Pumpkin Cookies
Ingredients
Method
- Bake the pumpkin cookies and let them cool completely.
- Melt white chocolate. Spoon a dollop on each cookie, then drag with the back of a spoon to form a ghost shape.
- Allow white chocolate to harden.
- Melt black candy melts, transfer to piping bag, and pipe dots for eyes and mouths.
- Let set fully before serving.
