These Spooky Ghost Brown Butter Pumpkin Cookies are soft, chewy, and hauntingly adorable. Browned butter adds a deep, nutty flavor that pairs perfectly with cozy pumpkin spice, and the simple ghost decoration makes them a total Halloween crowd-pleaser. Makes about 20 cookies.
Why You’ll Love This Spooky Ghost Brown Butter Pumpkin Cookies
- Deep, nutty flavor from brown butter that tastes like fall in every bite
- Chewy, not cakey, thanks to blotted pumpkin and a quick chill
- Kid-friendly ghost decoration that is simple yet festive
- Naturally egg-free and easy to adapt for gluten-free or dairy-free
- Perfect make-ahead cookie for parties and treat tables
Spooky Ghost Brown Butter Pumpkin Cookies Ingredients & Substitutions
- Unsalted butter: 170 g (3/4 cup), browned. Sub: salted butter and reduce salt to 1/2 tsp.
- Dark brown sugar: 150 g (3/4 cup packed). Sub: light brown sugar for a milder molasses note.
- Granulated sugar: 100 g (1/2 cup). Sub: coconut sugar for a more caramel-forward flavor.
- Pumpkin puree: 1/2 cup, blotted to about 1/3 cup (80 g). Do not use pumpkin pie filling.
- Vanilla extract: 2 tsp.
- All-purpose flour: 260 g (2 cups, leveled). Sub: a quality 1:1 gluten-free baking flour.
- Cornstarch: 2 tsp for tenderness. Sub: arrowroot starch.
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Fine sea salt: 3/4 tsp
- Pumpkin pie spice: 2 tsp
- Ground cinnamon: 1/2 tsp extra for warmth
- Optional mini chocolate chips: 1/2 cup
For the ghost decoration:
- White chocolate or vanilla candy melts: 225 g (8 oz)
- Mini chocolate chips or a little melted dark chocolate for eyes and mouth
- Optional: black gel icing for easy dotting
Step-by-Step Instructions to Make Spooky Ghost Brown Butter Pumpkin Cookies
Step 1: Brown the butter
Add butter to a light-colored saucepan over medium heat. Melt, then cook, stirring often, until it foams, turns golden, and brown bits form on the bottom, 5 to 7 minutes. When it smells nutty and looks amber, immediately scrape butter and browned bits into a heatproof bowl. Cool 15 minutes until slightly thickened but still fluid.
Step 2: Blot the pumpkin
Spread 1/2 cup pumpkin puree on a few paper towels or a clean kitchen towel. Fold and press to remove excess moisture until you have about 1/3 cup (80 g). This keeps the cookies chewy, not cakey.
Step 3: Mix the dry ingredients
In a medium bowl, whisk flour, cornstarch, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until well combined.
Step 4: Make the dough
In a large bowl, whisk the slightly cooled brown butter with brown sugar and granulated sugar until glossy, about 1 minute. Whisk in blotted pumpkin and vanilla until smooth. Add dry ingredients and fold with a spatula just until no dry streaks remain. Fold in mini chocolate chips if using.
Step 5: Chill the dough
Cover and chill for 30 to 45 minutes, or until scoopable and slightly firm. You can refrigerate up to 24 hours; if very firm, let sit 10 minutes at room temperature before scooping.
Step 6: Scoop and bake
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment. Scoop 1.5 tablespoon mounds and place 2 inches apart. Lightly press the tops to flatten just a touch. Bake 9 to 11 minutes, until edges are set and centers look slightly underdone. Tap the pan once on the counter to settle. Cool on the sheet 5 minutes, then transfer to a rack and cool completely.
Step 7: Make the spooky ghost decoration
Melt white chocolate or candy melts in a microwave-safe bowl in 20 second bursts, stirring between, until smooth. Spoon or pipe a small puddle on top of each cooled cookie and drag one side into a wispy tail for a ghost shape. Add two mini chocolate chips or dots of melted dark chocolate for eyes, plus a tiny dot for a mouth. Let set 15 to 20 minutes.
Tips for Success
- Cool the brown butter: Too hot and it can melt the sugars thin, leading to excess spread.
- Blot the pumpkin: Removing moisture is the secret to chewy, bakery-style texture.
- Measure flour correctly: Spoon and level or use 260 g by weight for consistent results.
- Do not overbake: Pull when edges set and centers are puffed. They finish on the sheet.
- Decorate on fully cooled cookies so the ghosts set neatly.
Variations of Spooky Ghost Brown Butter Pumpkin Cookies
- Maple glaze: Whisk 3/4 cup powdered sugar with 1 to 2 tbsp maple syrup and a splash of milk. Drizzle instead of ghost decor.
- Sandwich cookies: Fill two cookies with marshmallow fluff or cream cheese frosting.
- Chocolate lovers: Stir in 3/4 cup chopped dark chocolate and dust with cocoa while warm.
- Gluten-free: Use a 1:1 gluten-free baking flour and add 1 extra teaspoon of cornstarch.
- Dairy-free: Use plant-based butter and dairy-free white chips for the ghosts.
Serving Suggestions: What to Pair with Spooky Ghost Brown Butter Pumpkin Cookies
- Hot apple cider or chai for cozy spice-on-spice vibes
- Vanilla ice cream for cookie sundaes with a caramel drizzle
- Milk or hot cocoa for kid-approved after-school treats
- A festive dessert board with apples, pretzels, and candy corn
Storage & Reheating Instructions
- Room temperature: Store in an airtight container up to 3 days. Place parchment between layers to protect the ghosts.
- Refrigerator: Up to 1 week, sealed well.
- Freeze baked cookies: Freeze undecorated cookies up to 2 months. Thaw, then decorate. If already decorated, freeze in a single layer.
- Freeze dough: Scoop into balls, freeze on a tray, then bag up to 2 months. Bake from frozen at 350°F, adding 1 to 2 minutes.
- Rewarm: For warm, gooey centers, microwave 8 to 10 seconds before serving. Decorated cookies may smudge if overheated.
Memories Made Around the Table
I first made these for a neighborhood Halloween party, and the kids lined up to choose their favorite ghost faces. The browned butter aroma filled the kitchen while we piped tiny eyes and giggled at the spooky expressions. It is the kind of simple tradition that turns an ordinary weeknight into a sweet memory.
FAQs
- Do I really need to chill the dough? Yes. A short chill hydrates the flour, controls spread, and keeps the cookies chewy.
- Can I use pumpkin pie filling? No. Use 100 percent pumpkin puree. Pie filling has sugar and spices that will throw off texture and flavor.
- Why are my cookies cakey? Too much moisture from pumpkin, overmeasured flour, or overbaking. Blot pumpkin well, weigh flour, and pull when edges set.
- Can I make them gluten-free? Yes. Use a 1:1 gluten-free baking flour and add 1 extra teaspoon cornstarch. Bake until edges just set.
- How do I brown butter without burning it? Use medium heat, stir often, and watch for golden color and nutty aroma. Remove from heat as soon as brown bits form.
Final Thoughts
These Spooky Ghost Brown Butter Pumpkin Cookies bring cozy fall flavor and playful Halloween spirit together in every bite. If you bake them, leave a comment with your favorite ghost face and share a photo so we can celebrate your spooky bakes.
Spooky Ghost Brown Butter Pumpkin Cookies
Equipment
- 1 Saucepan light-colored for browning butter
- 1 Whisk
- 2 Mixing Bowls medium and large
- 1 Spatula rubber or silicone
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper
- 1 Cookie scoop about 1.5 tbsp
- 1 Wire rack
- 1 Microwave-safe Bowl
- 1 Piping bag or spoon for ghost shapes
- 1 Paper towels or kitchen towel for blotting pumpkin
Ingredients
Cookie Dough
- 0.75 cup unsalted butter browned
- 0.75 cup dark brown sugar packed
- 0.5 cup granulated sugar
- 0.5 cup pumpkin puree blotted to about 1/3 cup (80 g); do not use pumpkin pie filling
- 2 tsp vanilla extract
- 2 cup all-purpose flour leveled
- 2 tsp cornstarch for tenderness
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.75 tsp fine sea salt
- 2 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon
- 0.5 cup mini chocolate chips optional
Ghost Decoration
- 8 oz white chocolate or vanilla candy melts
- mini chocolate chips or melted dark chocolate for eyes and mouth
- black gel icing optional, for easy dotting
Instructions
Make the Cookies
- Add butter to a light-colored saucepan over medium heat. Melt, then cook, stirring often, until it foams, turns golden, and brown bits form on the bottom, 5 to 7 minutes. When nutty and amber, immediately scrape butter and browned bits into a heatproof bowl. Cool 15 minutes until slightly thickened but still fluid.
- Spread 1/2 cup pumpkin puree on paper towels or a clean kitchen towel. Fold and press to remove excess moisture until you have about 1/3 cup (80 g). This keeps the cookies chewy, not cakey.
- In a medium bowl, whisk flour, cornstarch, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until well combined.
- In a large bowl, whisk the slightly cooled brown butter with brown sugar and granulated sugar until glossy, about 1 minute. Whisk in blotted pumpkin and vanilla until smooth. Add dry ingredients and fold just until no dry streaks remain. Fold in mini chocolate chips, if using.
- Cover and chill 30 to 45 minutes, or until scoopable and slightly firm. If chilling up to 24 hours, let sit 10 minutes at room temperature before scooping if very firm.
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment. Scoop 1.5-tablespoon mounds and place 2 inches apart; lightly press tops to gently flatten. Bake 9 to 11 minutes, until edges are set and centers look slightly underdone. Tap the pan once on the counter. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
Decorate
- Melt white chocolate or candy melts in a microwave-safe bowl in 20-second bursts, stirring between, until smooth. Spoon or pipe a small puddle on each cooled cookie and drag one side into a wispy tail for a ghost shape. Add two mini chocolate chips or dots of melted dark chocolate for eyes and a tiny dot for a mouth. Let set 15 to 20 minutes.