Fall is here, and with it comes the irresistible scent of pumpkin, warm spices, and cozy baking sessions. These Spooky Ghost Brown Butter Pumpkin Cookies are the perfect treat to celebrate Halloween with a nostalgic twist. They’re soft, flavorful, and fun to make—ideal for sharing with family, friends, or even enjoying solo with a cup of tea. Plus, the brown butter adds a rich, nutty flavor that takes these pumpkin cookies to the next level, making them extra special for the season.
Recipe Info
| Category | Dessert |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Servings | 24 cookies |
| Calories | ~180 per cookie |
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup white chocolate chips or chopped chocolate
- 12–24 mini marshmallows (for ghost shapes)
Step‑By‑Step Instructions
- Brown the butter: In a medium saucepan, melt butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- Mix sugars and pumpkin: In a large bowl, whisk together granulated sugar, brown sugar, and pumpkin puree until smooth. Add eggs and vanilla extract, mixing well.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- Combine wet and dry ingredients: Gradually mix the dry ingredients into the pumpkin mixture. Stir until just combined.
- Fold in chocolate chips: Add white chocolate chips gently.
- Chill the dough: Cover and refrigerate for 30 minutes to make the dough easier to handle.
- Preheat oven & prepare tray: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape cookies: Scoop dough into 1 1/2–inch balls, place on the baking sheet, and gently press a mini marshmallow in the center to form a ghost shape.
- Bake: Bake 10–12 minutes or until edges are set but centers are soft.
- Cool & decorate: Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Optionally, use melted chocolate or edible markers to draw ghost faces on the marshmallows.
Helpful Notes & Tips
- Brown butter tip: Watch carefully—it can go from browned to burnt quickly. Remove from heat as soon as it smells nutty.
- Storage: Keep cookies in an airtight container at room temperature for up to 4 days. They also freeze well.
- Spice level: Adjust cinnamon and nutmeg to taste for milder or spicier cookies.
Recipe Variations
- Chocolate Pumpkin Cookies: Replace white chocolate chips with dark or milk chocolate chips.
- Nutty Pumpkin Cookies: Add 1/2 cup chopped pecans or walnuts for extra texture.
- Vegan Option: Use coconut oil instead of butter, flax eggs instead of regular eggs, and dairy-free chocolate chips.
Serving Suggestions
- Pair with a warm cup of spiced apple cider or hot chocolate for a cozy fall treat.
- Decorate with festive sprinkles or drizzle with a light glaze for extra holiday fun.
Conclusion
These Spooky Ghost Brown Butter Pumpkin Cookies are the ultimate cozy fall dessert. Soft, flavorful, and fun to make, they’re perfect for celebrating Halloween with your loved ones—or just indulging in a sweet treat for yourself. Bake a batch, enjoy the aroma, and savor every festive bite.