There’s something magical about fall baking—especially when it includes spooky themes and cozy flavors. These Spooky Ghost Brown Butter Pumpkin Cookies are chewy, rich, and full of autumn comfort. Made with nutty brown butter and real pumpkin, they bring Halloween spirit to your kitchen in the most delicious way. Plus, decorating them with white chocolate ghosts makes them just as fun to look at as they are to eat. Whether you’re planning a party or just need a sweet break on a crisp October day, this recipe hits all the right notes.
Why These Cookies Are a Must for Halloween
The Birth of a Halloween Cookie Tradition
The first time I made these cookies was purely by accident. It was the week before Halloween, and I needed something quick, festive, and fall-flavored to bring to a school bake sale. All I had on hand was pumpkin purée, some white chocolate, and a big block of unsalted butter. So I browned the butter, stirred up a batch of pumpkin cookies, and added ghostly white chocolate swirls on top. That was the moment everything changed.
The kids went wild for them—not just because of the adorable little ghosts, but because the cookies were chewy, soft, and deeply flavorful. They’ve since become our go-to October bake. Now every year, we spend an afternoon as a family shaping ghost faces and sneaking warm cookies off the tray. There’s something about the crackly white chocolate against the pumpkin base that just feels like fall.
These Spooky Ghost Brown Butter Pumpkin Cookies are more than just cute—they’re comforting. They make your kitchen smell like cinnamon and maple, and the little ghost faces are just the right touch of fun. This isn’t just a recipe—it’s a memory in the making.
What Makes Brown Butter So Magical in Cookies
Brown butter transforms this recipe. When butter is gently cooked until the milk solids turn golden, it develops a nutty, almost caramelized flavor. That deep richness pairs perfectly with pumpkin and maple syrup, giving these cookies warmth and complexity you can taste in every bite. It’s a tiny extra step—but it’s what makes these spooky ghost cookies unforgettable.
Spooky Ghost Brown Butter Pumpkin Cookies
Ingredients
- 1 batch Brown Butter and Maple Chewy Pumpkin Cookies by Butternut Bakery
- For Decorating:
- White chocolate
- Black candy melts
- Piping bag
- Helpful Tools/Ingredients to have:
- Medium cookie scoop
- Light colored baking pans
Instructions
- Bake the pumpkin cookies and allow them to fully cool.
- Melt your white chocolate of choice (I use Ghirardelli melting wafers).
- Spoon a small dollop of white chocolate onto a fully cooled cookie.
- Using the back of a small spoon, apply light pressure and slowly drag the spoon down to create the ghost shape. Practicing on parchment paper before can help get the technique down before working with the actual cookies.
- Allow the white chocolate to harden.
- Next, melt the black candy melts in a microwave safe container. Pour into a piping bag (my preference because it is more sturdy) or ziplock bag and cut a small tip off of the corner of the bag.
- Pipe small dots with the candy melts to make the eyes and mouth.
- Allow the candy melts to fully dry, and enjoy!
Notes
The Perfect Pumpkin Cookie Base
A Closer Look at the Brown Butter & Maple Chewy Pumpkin Cookie Recipe
At the heart of these Spooky Ghost Brown Butter Pumpkin Cookies is a chewy, warmly spiced pumpkin cookie that’s anything but cakey. That’s key. Many pumpkin cookies turn out fluffy or soft like muffin tops, but this recipe delivers a crisp edge, gooey center, and a texture that holds its shape under that ghostly decoration.
The secret is in the balance. Real pumpkin purée adds moisture and earthiness, but not too much—just enough to flavor without overwhelming. Maple syrup gives subtle sweetness and depth, while cinnamon and nutmeg round out the fall flavor. And of course, the browned butter ties it all together with rich, toasty notes that elevate every bite.
This dough doesn’t need chilling, and it comes together easily in one bowl. You don’t need a mixer or fancy techniques. Once the cookies are baked and cooled, you’ve got the perfect canvas for your white chocolate ghosts.
These cookies taste like October. They’re chewy, aromatic, and packed with that nostalgic fall flavor, making them ideal for Halloween parties or just a cozy treat at home.
Key Ingredients and Tools You’ll Need
Let’s keep it simple, but effective. For the cookies, gather pumpkin purée (not pumpkin pie filling), pure maple syrup, and your browned butter—cooled but still liquid. You’ll also need flour, baking soda, brown sugar, white sugar, an egg yolk, and spices like cinnamon and nutmeg.
To bake: use a medium cookie scoop for uniform cookies and a light-colored baking sheet to prevent dark bottoms. These tools make all the difference in consistency and appearance.
Once your cookies cool, it’s time to decorate. But first, prep your white chocolate, black candy melts, and a sturdy piping bag. The fun part is coming up next—ghost faces and Halloween magic.
Decorating Your Spooky Ghost Cookies
How to Shape the White Chocolate Ghosts with Ease
This is where the spooky fun really begins. Once your pumpkin cookies are fully cooled, it’s time to give them their ghostly identity. All you need is white chocolate and a little patience.
Start by melting your favorite white chocolate in a microwave-safe bowl. Ghirardelli melting wafers work beautifully—they’re smooth, creamy, and hold their shape well. Use 50% power to avoid overheating and stir often to keep it silky.
Now take a spoon, dip it into the chocolate, and gently place a small dollop on the top of each cookie. Then, using the back of the spoon, lightly drag the chocolate downward to form a ghost tail. Go slowly—it doesn’t have to be perfect. The charm is in the handmade look.
Practicing on parchment paper first is a smart idea. You’ll get a feel for the pressure and flow. Remember: too much pressure and you’ll pull up crumbs. Keep it light and let the chocolate spread naturally into shape.
Let the ghosts set fully before moving on. You can pop the cookies in the fridge for a few minutes if needed, but air drying works just as well.
Using Black Candy Melts for Eyes and Personality
Once your white chocolate ghosts have hardened, it’s time to bring them to life—literally. Melt your black candy melts in a microwave-safe container, then pour into a sturdy piping bag (or a ziplock with a small corner snipped off).
Pipe two small dots for the eyes and a third for the mouth. You can play with expressions—surprised ghosts, smiling ghosts, even sleepy ones.
Let the decorations dry completely. Now you’ve got your spooky squad ready for Halloween. Each Spooky Ghost Brown Butter Pumpkin Cookie is a sweet little character full of personality, flavor, and festive flair.
Pro Tips, Storage, and Serving Ideas
Avoiding Common Mistakes When Decorating
While decorating these Spooky Ghost Brown Butter Pumpkin Cookies is delightfully fun, a few small tips can make the process smooth and mess-free. First: make sure the cookies are fully cooled before adding the white chocolate. Even a slightly warm cookie can melt your chocolate and ruin the shape.
Second: go light on pressure when shaping your ghosts. If you press too hard with the spoon, you’ll drag up cookie crumbs, and the chocolate won’t glide. A gentle touch gives you that smooth, ghostly finish.
Also, avoid overheating your white chocolate. If it seizes or thickens, it’ll clump instead of flowing. Use 50% microwave power, stir every 20 seconds, and stop while it’s still a little lumpy—residual heat will finish the job.
For the black candy melts, a piping bag with a small snip is best. Don’t cut too big a hole—ghosts don’t need giant eyes (unless you’re going for spooky-cute drama).
Make-Ahead, Storage, and Fun Serving Suggestions
These cookies store wonderfully, making them a great make-ahead treat. Once decorated, allow them to sit out until the chocolate has fully hardened. Then store in a single layer or use parchment between layers in an airtight container.
At room temperature, they’ll stay fresh for 4–5 days. If you’re prepping ahead for a party, you can bake the cookies a day early and decorate the next. The cookie base also freezes well (undecorated) for up to a month.
When it’s time to serve, go all in on presentation: place them on a Halloween platter with candy eyeballs or set them up as a “haunted cookie graveyard” for kids. However you serve them, these Spooky Ghost Brown Butter Pumpkin Cookies will steal the show.
FAQ About Spooky Ghost Brown Butter Pumpkin Cookies
What makes brown butter cookies different from regular cookies?
Brown butter gives cookies a deeper, nuttier flavor that regular melted or softened butter just can’t match. It creates rich undertones of caramel and toasted milk solids, which elevate the flavor—especially when paired with pumpkin and maple.
How do you shape white chocolate ghosts on cookies?
After melting white chocolate, spoon a small dollop onto the top of a cooled cookie. Then gently drag the back of the spoon downward to form the ghost’s body. Light pressure is key to avoid cookie crumbs mixing in.
Can I prepare spooky ghost cookies ahead of Halloween?
Yes! You can bake the cookies up to 2 days ahead and store them in an airtight container. Decorate them the night before serving, or even a few hours before—they set quickly and hold up well.
What is the best white chocolate for decorating spooky cookies?
Look for melting wafers or high-quality white chocolate that melts smoothly. Ghirardelli white melting wafers are a popular choice because they’re easy to work with and provide a clean, glossy finish.
Conclusion: Sweet, Spooky, and Always a Hit
These Spooky Ghost Brown Butter Pumpkin Cookies combine everything we love about fall baking—warm flavors, fun decoration, and shareable joy. They’re festive enough for a Halloween party, simple enough for a weeknight bake, and guaranteed to bring smiles to little ghosts and grown-up ghouls alike. Make them once, and they’ll become your new October tradition.
