Name: Spooky Ghost Brown Butter Pumpkin Cookies
Prep time: 15 min
Cook time: PT-489034H45M38S
Total time: PT-489034H45M38S
Cuisine: American
Ingredients: 1 cup unsalted butter; 1/2 cup pumpkin purée (not pumpkin pie filling); 3/4 cup brown sugar; 1/4 cup granulated sugar; 1 egg yolk; 2 tsp vanilla extract; 2 cups all-purpose flour; 1/2 tsp baking soda; 2 tsp pumpkin pie spice; 1/2 tsp salt; Optional for decorating:; Melted white chocolate or royal icing; Candy eyes or mini chocolate chips

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These Spooky Ghost Brown Butter Pumpkin Cookies are my favorite way to combine festive Halloween fun with cozy fall flavors. The nutty richness of brown butter, the warmth of pumpkin spice, and soft, chewy texture come together in every bite. I love decorating them with ghostly white icing or candy eyes for a spooky (but adorable) treat perfect for parties, trick-or-treat night, or just a cozy October baking session.

Why You’ll Love This Recipe

I love this recipe because it brings all the best fall vibes into one soft, sweet, and slightly spooky cookie. The brown butter gives the cookies a toasty depth, while the pumpkin makes them moist and tender without being cakey. These cookies aren’t just delicious—they’re fun to decorate and even more fun to share. Whether I’m making them for kids, friends, or just myself, I know they’ll bring smiles (and maybe a few playful shrieks).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Pumpkin purée (not pumpkin pie filling)
Brown sugar
Granulated sugar
Egg yolk
Vanilla extract
All-purpose flour
Baking soda
Pumpkin pie spice
Salt
Optional: white chocolate, royal icing, or candy eyes for decorating ghost faces

Directions

I start by browning the butter in a saucepan over medium heat until it turns golden and smells nutty. I let it cool slightly.
In a mixing bowl, I combine the brown butter, sugars, pumpkin purée, egg yolk, and vanilla extract.
In another bowl, I whisk together the flour, baking soda, pumpkin pie spice, and salt.
I slowly mix the dry ingredients into the wet ingredients until a dough forms.
I chill the dough in the refrigerator for at least 30–60 minutes so the cookies bake up thick and chewy.
I preheat the oven to 350°F (175°C), scoop the dough onto a lined baking sheet, and bake for 10–12 minutes.
Once the cookies are cool, I decorate them with melted white chocolate or icing to look like ghosts—sometimes I add candy eyes for extra personality.

Servings and Timing

This recipe makes about 18–24 cookies, depending on the size I scoop. Prep time takes around 15 minutes, plus chilling. Baking takes 10–12 minutes per batch. I usually plan for just over an hour from start to finish, including decorating.

Variations

When I want to switch things up, I stir chocolate chips or chopped pecans into the dough. For a more intense spice flavor, I add a pinch of extra cinnamon or nutmeg. I’ve also made mini versions and sandwiched them with marshmallow fluff for a spooky whoopie pie twist. And if I’m short on time, I skip the ghost decorations and just drizzle with white chocolate.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy thanks to the pumpkin. If I want to reheat one, I microwave it for 5–10 seconds—it gets warm and gooey like it’s fresh from the oven. They also freeze well for up to a month; I just thaw them on the counter before decorating or serving.

FAQs

What does brown butter do for cookies?

Browning the butter adds a rich, nutty flavor that gives these cookies a toasty depth I can’t get from plain melted butter. It makes them taste warm and slightly caramelized.

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin purée, but I make sure it’s thick and not watery—too much moisture can make the cookies cakey.

How do I make the ghost decorations?

I either drizzle melted white chocolate in ghost shapes or use a piping bag with white icing. Candy eyes or mini chocolate chips make the perfect spooky faces.

Do I need to chill the dough?

Yes, chilling helps the cookies hold their shape and bake up with a chewy center instead of spreading too much.

Can I make these cookies ahead of time?

Definitely. I often bake the cookies a day before decorating. The flavors deepen overnight, and it makes party prep easier.

Conclusion

These Spooky Ghost Brown Butter Pumpkin Cookies are everything I want in a fall treat—warm, chewy, spiced just right, and full of Halloween charm. They’re fun to make, even more fun to decorate, and absolutely delicious to eat. Whether I’m baking them for a party or a cozy night in, they always add just the right amount of spooky sweetness to the season.