Spooky Ghost Brown Butter Pumpkin Cookies Recipe

Introduction

Celebrate the season with these charming Spooky Ghost Brown Butter Pumpkin Cookies. They combine the rich flavor of brown butter and pumpkin with a fun ghostly decoration that’s perfect for Halloween or fall gatherings.

Ingredients

• 1 batch Brown Butter and Maple Chewy Pumpkin Cookies (recipe by Butternut Bakery)
• White chocolate (such as Ghirardelli melting wafers)
• Black candy melts
• Piping bag
• Medium cookie scoop
• Light colored baking pans

Instructions

1. Step 1: Bake the pumpkin cookies according to your chosen recipe and allow them to fully cool before decorating.
2. Step 2: Melt the white chocolate of your choice in a microwave-safe bowl until smooth.
3. Step 3: Spoon a small dollop of melted white chocolate onto each cooled cookie.
4. Step 4: Using the back of a small spoon, apply light pressure and slowly drag it down over the white chocolate to create a ghost shape. Practice this technique on parchment paper first to get comfortable.
5. Step 5: Let the white chocolate shape harden completely before moving on.
6. Step 6: Melt the black candy melts in a microwave-safe container, then pour into a piping bag or sturdy ziplock bag. Cut a small tip off the corner.
7. Step 7: Pipe small dots of melted black candy to form the eyes and mouth of each ghost.
8. Step 8: Allow the candy melts to fully dry before serving and enjoying your spooky treats.

Tips & Variations

• Practice the ghost shape several times on parchment paper to build confidence before decorating the cookies.
• Use light-colored baking pans to avoid over-browning the pumpkin cookies, which keeps them soft and flavorful.
• If you don’t have candy melts, you can use black decorating gel or melted dark chocolate to pipe the ghost faces.
• For a different look, try adding mini chocolate chips or edible silver stars around the ghosts.

Storage

Store decorated cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate for up to 5 days but allow to come to room temperature before serving. Avoid stacking decorated sides to prevent smudging.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of candy melts for the eyes and mouth?

Yes, you can use melted dark chocolate or decorating gel, but candy melts are easier to pipe and dry quickly, which helps keep the faces neat.

How do I keep the white chocolate from melting too quickly when shaping the ghost?

Use a small spoon and work gently at room temperature. Practicing on parchment paper will help you master the pressure needed to drag the chocolate without breaking it.

Spooky Ghost Brown Butter Pumpkin Cookies Recipe

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★★★★★

4.9 from 59 reviews

• Author: Mariam
• Total Time: 37 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Create festive and fun Spooky Ghost Brown Butter Pumpkin Cookies perfect for Halloween or autumn celebrations. These chewy pumpkin cookies are topped with smooth white chocolate shaped like ghosts and detailed with black candy melts for spooky eyes and mouths. A delightful treat combining rich brown butter and maple flavors with playful ghostly decorations.

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Ingredients

Scale 1x2x3x

Cookies

• 1 batch Brown Butter and Maple Chewy Pumpkin Cookies (prepared and baked)

Decorations

• White chocolate melting wafers (e.g., Ghirardelli)
• Black candy melts

Equipment

• Piping bag or ziplock bag
• Medium cookie scoop
• Light colored baking pans
• Microwave-safe container
• Small spoon

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Instructions

1. Bake the Cookies: Prepare the Brown Butter and Maple Chewy Pumpkin Cookies according to the recipe instructions. Bake them in light-colored baking pans and allow the cookies to fully cool before decorating to ensure the chocolate decorations adhere properly.
2. Melt the White Chocolate: Using a microwave or double boiler, melt the white chocolate melting wafers until smooth, stirring occasionally to avoid burning.
3. Apply the Ghost Base: Spoon a small dollop of the melted white chocolate onto the center of each cooled cookie. Using the back of a small spoon, apply gentle pressure and drag the chocolate down to create a ghost shape. It’s helpful to practice this dragging technique on parchment paper before decorating the cookies to perfect the shape.
4. Let White Chocolate Harden: Allow the white chocolate ghost shapes to harden completely at room temperature or in the refrigerator for faster setting.
5. Melt the Black Candy Melts: Melt the black candy melts in a microwave-safe container in short bursts, stirring between intervals until fully melted and smooth.
6. Prepare the Piping Bag: Pour the melted black candy melts into a piping bag or a ziplock bag with a small corner snipped off. This will be used to pipe the eyes and mouths.
7. Pipe the Ghost Faces: Carefully pipe small dots for eyes and a mouth onto each ghost-shaped white chocolate area to create spooky faces.
8. Allow Candy Melts to Dry: Let the black candy melts dry completely at room temperature before handling or serving to ensure the decorations stay intact.
9. Enjoy: Your spooky ghost pumpkin cookies are ready to serve. Store in an airtight container to maintain freshness.

Notes

• Practice dragging the white chocolate on parchment paper first to perfect the ghost shape before decorating the cookies.
• Use light-colored baking pans to prevent cookies from browning too much, maintaining an even color.
• Make sure cookies are completely cool before decorating, or the melted chocolate may melt the cookie surface.
• If candy melts are hard to pipe, reheat gently to soften without overheating.
• Store decorated cookies in an airtight container at room temperature for up to 3-4 days.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cookies, halloween cookies, brown butter cookies, ghost cookies, white chocolate decoration, candy melts, fall cookies, seasonal baking