Spooky Ghost Brown Butter Pumpkin Cookies
Delightfully chewy cookies infused with the flavors of brown butter and pumpkin spice, perfect for Halloween festivities and fall gatherings.
Ingredients
For the Cookies
- 1 cup unsalted butter (brown butter) Brown the butter to enhance flavor.
- 1 cup packed pumpkin puree
- ½ cup granulated sugar
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
For the Decoration
- 1 cup white chocolate melts
- 1 cup black candy melts
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper.
- In a medium saucepan over medium heat, melt the butter until it turns golden brown, about 5-7 minutes. Let it cool slightly.
- In a large mixing bowl, combine the browned butter, pumpkin puree, brown sugar, and granulated sugar. Mix until smooth.
- Add the egg and vanilla extract, stirring until creamy.
- In another bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Scoop the cookie dough onto the prepared trays, leaving space between each scoop.
- Bake for 10-12 minutes until the edges are slightly golden. Let them cool on the trays for about 5 minutes before transferring to a wire rack.
- Melt the white chocolate in a microwave-safe bowl at 30-second intervals, stirring between each interval until smooth.
- Spoon melted white chocolate onto the center of each cookie and gently shape it to create a ghostly form.
- Melt the black candy melts, pipe small dots for eyes and a mouth on each ghost.
- Allow cookies to set and harden before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week or refrigerate for up to two weeks. Dough can be frozen for up to three months.