Name: Spooky Ghost Brown Butter Pumpkin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (browned); 1/3 cup pumpkin purée (not pie filling); 1/4 cup pure maple syrup; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 egg yolk; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; Extra sugar for rolling; Optional decoration:; White chocolate or white candy melts; Mini chocolate chips or edible markers

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These Spooky Ghost Brown Butter Pumpkin Cookies are one of my favorite fall treats to bake—especially around Halloween. Made with real pumpkin, pure maple syrup, and deeply flavorful brown butter, they’re soft, chewy, and full of warm spice. To make them festive, I love topping them with a white chocolate ghost for a touch of Halloween magic.

Why You’ll Love This Recipe

I like this recipe because the cookies have the perfect texture—chewy and tender without being cakey. The brown butter adds a rich nuttiness that balances beautifully with the sweetness of maple and the earthiness of pumpkin. They’re easy to make, no chilling required, and always a hit at fall parties or Halloween gatherings. And of course, decorating them with cute white chocolate ghosts just makes them even more fun. Spooky Ghost Brown Butter Pumpkin Cookies

Ingredients

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

Brown butter (unsalted butter, cooked until golden and nutty)
Pumpkin purée (not pumpkin pie filling)
Pure maple syrup
Brown sugar
Granulated sugar
All-purpose flour
Baking soda
Salt
Cinnamon
Pumpkin pie spice
Vanilla extract
Egg yolk

Optional for decoration:

White chocolate or white candy melts
Mini chocolate chips or edible markers (for ghost faces)

Directions

I start by browning the butter in a saucepan over medium heat until golden brown with a nutty aroma. I pour it into a mixing bowl and let it cool slightly.
I whisk in the pumpkin purée, maple syrup, both sugars, vanilla, and egg yolk until smooth.
In a separate bowl, I combine flour, baking soda, salt, cinnamon, and pumpkin pie spice.
I stir the dry ingredients into the wet until fully incorporated, forming a soft dough.
I scoop the dough into balls (about 1.5 tablespoons each) and roll them in sugar, then place them on a parchment-lined baking sheet.
I bake them at 350°F (175°C) for about 12 minutes, just until the edges are set and the centers are still slightly puffy.
I let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack.
While the cookies cool, I melt the white chocolate and pipe or spoon it into ghost shapes on a piece of parchment. I use mini chocolate chips or edible markers to add faces once they’ve set.
I place a ghost on top of each cooled cookie to complete the spooky look.

Servings and timing

This recipe makes about 18–20 cookies, depending on the size of the dough balls. It takes around 15 minutes to prep and 12 minutes to bake—so I have everything done in under 30 minutes, plus cooling and decorating time.

Variations

Sometimes I skip the ghost decorations and just drizzle the cookies with a little extra white chocolate. I’ve also added chopped pecans or a sprinkle of flaky salt for texture. If I want more spice, I add extra cinnamon or a dash of cardamom to the dough.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy. If I want to freeze them, I do it before adding the ghost decorations. To refresh, I warm them for 5 seconds in the microwave to bring out the aroma of the spices and brown butter.

FAQs

What’s the secret to getting chewy pumpkin cookies?

I use just the egg yolk (not the whole egg), and I remove excess moisture from the pumpkin purée by blotting it slightly with paper towels. That, combined with the brown butter and maple syrup, gives the cookies their chewy texture. Spooky Ghost Brown Butter Pumpkin Cookies

Do I have to chill the dough?

Nope! That’s one of my favorite things about this recipe—there’s no chilling required, so I can bake them right away.

Can I use pumpkin pie filling instead of purée?

I stick to pure pumpkin purée. Pumpkin pie filling has added sugar and spices that can throw off the flavor and texture.

How do I make the white chocolate ghosts?

I melt white chocolate or candy melts, then spoon or pipe it into ghost shapes on parchment paper. Once they set, I add mini chocolate chips or draw faces with an edible food pen.

Can I double this recipe?

Absolutely. I often double the batch when I’m baking for a party or planning to share—they always go fast!

Conclusion

These Spooky Ghost Brown Butter Pumpkin Cookies are everything I want in a fall dessert—soft, chewy, warm with spice, and just spooky enough to make Halloween feel extra special. Whether I’m baking them for a party or just enjoying them with a cup of coffee, they always bring smiles (and requests for the recipe).