Irresistible Spooky Ghost Brown Butter Pumpkin Cookies

The aroma of freshly baked Spooky Ghost Brown Butter Pumpkin Cookies wafts through the air, instantly transporting you to a cozy autumn afternoon, where the leaves crunch underfoot and the chill in the air begs for warmth. delicious pumpkin s’mores cookies Imagine biting into a soft, chewy cookie that perfectly balances the nutty richness of brown butter with the iconic flavors of pumpkin spice. Your taste buds do a little happy dance as they savor each delightful morsel.

These cookies are not just a treat; they are an experience wrapped in nostalgia. Picture yourself at a Halloween gathering or a fall festival, surrounded by laughter and joy, while holding a warm cookie in your hand. The anticipation builds as you take that first bite, and suddenly, all is right with the world. spooky Halloween brookies fun Halloween whoopie pies These Spooky Ghost Brown Butter Pumpkin Cookies are perfect for sharing with friends or simply indulging on your own when you need some comfort. finger foods for Halloween.

I remember the first time I baked these cookies; my friends couldn’t get enough and joked I should start selling them!

Essential Ingredients

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

• Unsalted Butter: Use high-quality butter to achieve that rich brown flavor that is key to this recipe.
• Pumpkin Puree: Canned or homemade works well; just ensure it’s pure pumpkin without additives for best results.
• Brown Sugar: This adds sweetness and depth, making your cookies extra chewy and delicious.
• Granulated Sugar: Balances out the flavors; feel free to adjust based on your sweetness preference.
• All-Purpose Flour: Essential for structure; consider sifting it for lighter cookies.
• Baking Soda: Helps the cookies rise beautifully while keeping them soft inside. For more inspiration, check out this Thick and Chewy Caramel Cookies recipe.
• Spices (Cinnamon & Nutmeg): These spices bring warmth and fall flavors; adjust based on your taste.
• Salt: Just a pinch enhances all other flavors; don’t skip it!
• Eggs: Adds moisture and binds everything together for that perfect texture.
• Vanilla Extract: A splash elevates the cookie’s flavor profile beautifully.
• Chocolate Chips (Optional): For those who can’t resist chocolate; they add a tasty surprise!

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

Let’s Make it Together

Brown Your Butter: In a medium saucepan over medium heat, melt unsalted butter until it bubbles and turns golden brown. Keep stirring until it smells nutty—this step is crucial for flavor.

Mix Dry Ingredients Together: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until well combined. This ensures even distribution of flavors.

Create Your Cookie Mixture: In another bowl, mix together brown sugar, granulated sugar, and the browned butter until smooth. Add eggs one at a time then stir in vanilla extract for that lovely aroma.

Add Pumpkin Puree: Gently fold in pumpkin puree into your wet mixture until fully incorporated. It will look deliciously creamy at this point.

Combine Mixtures Together: Gradually mix dry ingredients into wet until just combined—be careful not to overmix as we want tender cookies!

Scoop & Bake: Preheat your oven to 350°F (175°C). Drop spoonfuls of dough onto lined baking sheets about 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden.

Let these Spooky Ghost Brown Butter Pumpkin Cookies cool slightly before devouring—trust me; they’re worth the wait! For more inspiration, check out this Irresistible Double Chocolate Cookies recipe.

Perfecting the Cooking Process

Start by browning the butter first to infuse those nutty flavors, then mix in sugar and pumpkin before folding in dry ingredients for a smooth batter.

Add Your Touch

Feel free to swap out the chocolate chips for white chocolate or even nuts for an exciting twist. A sprinkle of cinnamon can elevate the flavor profile too!

Storing & Reheating

Store cookies in an airtight container at room temperature for up to a week. For a warm treat, pop them in the microwave for about 10 seconds.

Sharing my first attempt at these cookies was hilarious—my friends thought I was trying to summon ghosts with all that flour flying around! They loved every spooky bite, though!

FAQ

What makes these cookies “spooky”?

The ghostly design comes from white chocolate chips that create fun spooky shapes on top.

Can I use canned pumpkin instead of fresh?

Absolutely! Canned pumpkin works beautifully and saves time, making the recipe easier.

How do I know when my cookies are done baking?

Cookies should be lightly golden around the edges but still soft in the center when done.

Print

Spooky Ghost Brown Butter Pumpkin Cookies

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

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Description

Indulge in the cozy flavors of autumn with our Spooky Ghost Brown Butter Pumpkin Cookies. These soft and chewy delights blend the nutty richness of brown butter with warm pumpkin spice, making each bite a delightful experience. Perfect for Halloween gatherings or a cozy night in, these cookies not only taste divine but also fill your kitchen with an irresistible fall aroma. Whether you’re sharing them with friends or enjoying them solo, these treats promise to bring joy and nostalgia.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter (2 sticks)
• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup white chocolate chips (for decoration)

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Instructions

1. Brown the butter: In a medium saucepan over medium heat, melt the unsalted butter until it bubbles and turns golden brown, stirring constantly.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until well combined.
3. Create cookie mixture: In another bowl, combine brown sugar and granulated sugar with the browned butter until smooth. Add eggs one at a time, then stir in vanilla extract.
4. Add pumpkin puree: Gently fold in the pumpkin puree until fully incorporated.
5. Combine mixtures: Gradually add dry ingredients to wet ingredients until just combined; do not overmix.
6. Scoop & bake: Preheat oven to 350°F (175°C). Drop spoonfuls of dough onto lined baking sheets about 2 inches apart. Bake for 10–12 minutes or until edges are lightly golden.

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

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 130
• Sugar: 9g
• Sodium: 70mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: <1g
• Protein: <1g
• Cholesterol: 20mg

Keywords: For added texture and flavor variations, try substituting white chocolate chips or mixing in nuts. Store cookies in an airtight container at room temperature for up to a week. For a warm treat, microwave for about 10 seconds.