Preparation

• Prep your workspace and ingredients by organizing mixing bowls, a whisk, a cookie scoop, and baking sheets lined with parchment paper.
• In a saucepan, melt your butter over medium heat until it becomes golden brown and gives off a nutty aroma (about 5-7 minutes). Let it cool slightly.
• In a large mixing bowl, combine the browned butter with pumpkin puree, brown sugar, granulated sugar, egg, and vanilla extract. Blend until smooth and creamy.
• In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
• Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.
• Preheat your oven to 350°F (175°C).
• Using a medium cookie scoop, portion out the dough onto prepared baking sheets, spacing them a few inches apart.
• Bake for about 10-12 minutes or until the edges are slightly golden and the centers are set. Allow them to cool completely on a wire rack.
• Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
• Once cookies are cool, spoon melted white chocolate onto each cookie to form a ghost shape. Allow to harden.
• Melt black candy melts and pour into a piping bag. Pipe eyes and mouth onto each ghost.