Spooky Ghost Brown Butter Pumpkin Cookies Recipe Delight

There’s something about the aroma of freshly baked Spooky Ghost Brown Butter Pumpkin Cookies that instantly transports me to my childhood. The warm, nutty scent of brown butter mingling with the earthy sweetness of pumpkin is like a cozy hug from your favorite blanket on a chilly autumn day. pumpkin s’mores cookies These cookies are not just treats; they are little bites of joy that turn any gathering into a celebration of flavors and fun.

Remember those crisp fall days when you’d rush home from school, anticipating the sweet smell wafting from the kitchen? That’s the kind of nostalgia these cookies evoke. Halloween brookies recipe Perfect for Halloween parties or just an afternoon treat, they promise to charm your taste buds and make you smile with every delightful bite.

I once made these cookies for a Halloween party, and my friends jokingly accused me of casting a spell with how quickly they disappeared. whoopie pies for Halloween.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned puree for convenience or fresh roasted pumpkin for an authentic flavor kick.
• Brown Butter: Browning butter adds depth and nuttiness; just remember to keep an eye on it!
• Granulated Sugar: This sweetens the cookies perfectly while balancing the pumpkin’s earthiness. For more inspiration, check out this Thick and Chewy Caramel Coconut Cookies recipe.
• Brown Sugar: Adds moisture and richness to each cookie, making them chewy and delightful.
• All-Purpose Flour: Standard flour works best, but you can substitute with a gluten-free blend if needed.
• Baking Soda: Essential for helping your cookies rise to that perfect golden-brown color.
• Spices (Cinnamon, Nutmeg, Ginger): These warm spices bring out the pumpkin’s natural sweetness and create cozy vibes.
• Vanilla Extract: A splash enhances the overall flavor profile, making it truly irresistible.
• Salt: Just a pinch helps balance all the flavors beautifully.
• Chocolate Chips (optional): For a sweet surprise in every bite; who doesn’t love chocolate?

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Kitchen Space: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and gather all your ingredients so everything is ready to go.

Brown the Butter: In a saucepan over medium heat, melt your butter until it turns golden brown and smells nutty. Stir constantly for even browning—don’t walk away or you might end up with burnt butter instead!

Mix Wet Ingredients Together: In a large bowl, combine browned butter, granulated sugar, brown sugar, vanilla extract, and pumpkin puree. Mix until smooth and creamy—this should take about 2 minutes.

Add Dry Ingredients Gradually: In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Slowly incorporate this mixture into your wet ingredients until just combined—avoid overmixing!

Scoop Your Dough : Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheet spacing them about two inches apart. If you’re feeling extra spooky, use ghost-shaped cookie cutters instead.

Bake Until Golden Brown : Place the baking sheet in your preheated oven and bake for 10-12 minutes or until the edges are lightly golden. Let them cool slightly on the tray before transferring them to wire racks.

Enjoy these delicious Spooky Ghost Brown Butter Pumpkin Cookies as they disappear faster than you can say “Boo!”

Perfecting the Cooking Process

Start by browning your butter until it’s golden and fragrant, then mix in pumpkin puree before adding dry ingredients for optimal flavor.

Add Your Touch

Feel free to swap the chocolate chips for white chocolate or even add spooky sprinkles to make these cookies extra festive. For more inspiration, check out this Double Chocolate Cookies Recipe recipe.

Storing & Reheating

Store the cookies in an airtight container at room temperature for up to a week. Reheat in the microwave for 10 seconds for that freshly baked taste.

Baking these Spooky Ghost Brown Butter Pumpkin Cookies reminds me of my childhood Halloween parties. eyeball brownies for Halloween The laughter and joy were as sweet as the cookies themselves!

FAQ

Can I use canned pumpkin puree?

Absolutely! Canned pumpkin works great if you’re short on time.

How do I know when the cookies are done baking?

Look for golden edges and a soft center; they’ll firm up as they cool.

What’s the best way to decorate these cookies?

Use icing to create ghost shapes and add chocolate chips for eyes; it’s spooktacular!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Spooky Ghost Brown Butter Pumpkin Cookies

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• Author: Mery Mack
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the nostalgia of fall with these Spooky Ghost Brown Butter Pumpkin Cookies. With a warm, nutty aroma and an adorable ghostly shape, these cookies are perfect for Halloween parties or cozy afternoons. The rich flavors of brown butter and pumpkin combine to create delightful bites that will charm everyone. These treats are easy to make, fun to decorate, and sure to disappear quickly!

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Ingredients

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• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup brown butter (unsalted)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional: 1/2 cup chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a saucepan, melt butter over medium heat until golden brown and nutty in aroma; set aside to cool slightly.
3. In a mixing bowl, combine browned butter, granulated sugar, brown sugar, vanilla extract, and pumpkin puree; mix until smooth.
4. In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add dry ingredients to wet mixture until just combined.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them two inches apart. Optionally use ghost-shaped cookie cutters.
6. Bake for 10–12 minutes or until edges are lightly golden. Let cool before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 8g
• Sodium: 60mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 15mg