Looking for the perfect Halloween treat that’s both delicious and festive? These Spooky Ghost Brown Butter Pumpkin Cookies combine the comforting flavors of pumpkin and brown butter with adorable ghost-shaped decorations, making them a perfect use and SEO ranking combination of spooky, seasonal, and scrumptious for the spooky season.
What are Spooky Ghost Brown Butter Pumpkin Cookies?
Spooky Ghost Brown Butter Pumpkin Cookies are delightful, soft-baked cookies that perfectly capture the essence of fall and the spirit of Halloween. The rich, nutty flavor of brown butter complements the warm spice of pumpkin, creating a deeply satisfying treat. What sets these cookies apart is their charming ghost shape, achieved with cookie cutters and decorated with simple icing, or chocolate chips.
These cookies are not only a feast for the palate but also a visual delight, ideal for Halloween parties, bake sales, or simply enjoying a cozy autumn evening. They’re relatively easy to make, bringing the fun and creativity of baking to your kitchen. So, grab your apron, your favorite cookie cutters, and get ready to whip up this boo-tiful recipe that’s sure to impress both kids and adults!
Key Ingredients for Spooky Ghost Brown Butter Pumpkin Cookies:
All-Purpose Flour: 2 1/2 cups (300g), plus more for dusting.
Baking Soda: 1 teaspoon, helps the cookies rise.
Baking Powder: 1/2 teaspoon, adds to the leavening power.
Salt: 1/2 teaspoon, enhances the flavors.
Ground Cinnamon: 1 teaspoon, for that warm, autumnal spice.
Ground Ginger: 1/2 teaspoon, adds a subtle warmth.
Ground Nutmeg: 1/4 teaspoon, a classic fall spice.
Unsalted Butter: 1 cup (2 sticks or 227g), browned (see instructions below).
Granulated Sugar: 1 cup (200g), for sweetness.
Packed Brown Sugar: 1/2 cup (100g), adds moisture and a molasses flavor.
Pumpkin Puree: 1 cup (245g), not pumpkin pie filling.
Large Egg: 1, at room temperature, to bind the ingredients.
Vanilla Extract: 1 teaspoon, enhances the flavors.
For the Ghost Decoration:
Powdered Sugar: 2 cups (240g), sifted, for the royal icing.
Milk: 2-3 tablespoons, for the right consistency.
Mini Chocolate Chips: For the eyes (optional).
White Chocolate: Melted and placed into a piping bag
How to Make Spooky Ghost Brown Butter Pumpkin Cookies:
These Spooky Ghost Brown Butter Pumpkin Cookies are surprisingly simple to make. The secret is in the brown butter, which adds a depth of flavor that elevates these cookies to the next level.
The combination of pumpkin, spices, and that nutty brown butter makes for an irresistible treat! I mean, who wouldn’t love a cute ghost sugar cookie decorated with their favorite icing! Preparation time take about 20 minutes, baking time take about 12 minutes per batch.
Step-by-Step Instructions:
Brown the Butter: Place the butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter melts, foams, then turns a golden brown with a nutty aroma. This usually takes 5-7 minutes. Watch closely to prevent burning. Remove from heat and let cool to lukewarm.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
Cream Sugars and Brown Butter: In a large bowl or the bowl of a stand mixer, beat the cooled brown butter with the granulated sugar and brown sugar until light and fluffy.
Incorporate Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined.
Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or up to overnight. This helps prevent the cookies from spreading too much during baking.
Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll and Cut Out Cookies: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a ghost-shaped cookie cutter to cut out the cookies.
Bake the Cookies: Place the cookies on the prepared baking sheets, leaving about 1 inch between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown.
Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the Royal Icing: In a medium bowl, whisk together the powdered sugar and milk until smooth. Add more milk or powdered sugar as needed to achieve a piping consistency.
Decorate the Cookies : Transfer the royal icing to a piping bag fitted with a tip or just snip the end off. OR use your melted white chocolate, transfer to a piping bag fitted with a tip or just snip the end off. Pipe the icing/chocolate over the cooled cookies (make sure cookies are cooled completely). Immediately place two mini chocolate chips on each cookie for the eyes, if desired. Let the icing/chocolate set completely before serving.
Why You’ll Love These Spooky Ghost Brown Butter Pumpkin Cookies:
The main highlight of these Spooky Ghost Brown Butter Pumpkin Cookies is the rich, nutty flavor that the brown butter imparts, which takes the classic pumpkin cookie to new heights. Making these at home is also a fantastic cost-saving benefit, as store-bought specialty cookies can be quite expensive. This recipe allows you to create a batch of delicious and adorable treats for a fraction of the cost while controlling the quality of ingredients! The flavor is enhanced by the warm spices and pumpkin, creating a comforting taste.
Compare this recipe to something like plain oatmeal cookies; however, these offer a much richer, more complex profile. If you’re looking for a healthier option, check out my oatmeal recipe, but if you want fun, festive, and delicious, then this is the perfect cookie to try!
What to Serve Spooky Ghost Brown Butter Pumpkin Cookies With:
- Warm Milk: A classic pairing, especially for kids.
- Spiced Apple Cider: Enhances the autumnal flavors.
- Pumpkin Spice Latte: A match made in fall heaven.
- Vanilla Ice Cream: For a delightful cookie sundae.
- Hot Chocolate: A comforting addition for a spooky movie night.
Top Tips for Perfecting Spooky Ghost Brown Butter Pumpkin Cookies:
- Brown the Butter Carefully: Watch the butter closely while browning to prevent it from burning. Burnt butter will have a bitter taste.
- Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much during baking. Don’t skip this step!
- Measure Flour Properly: Use the spoon and level method to measure your flour. Spoon the flour into your measuring cup and level it off with a knife. This prevents you from using too much flour, which can result in dry cookies.
- Don’t Overbake: Overbaking can lead to dry and crumbly cookies. Bake until the edges are lightly golden brown and the centers are set.
- Spice Customization: Adjust the spices to your liking. If you prefer more spice, add a bit extra cinnamon, ginger, or nutmeg.
- Ingredient Substitutions: These items may be swapped with:
- Gluten-Free: Use a 1-to-1 gluten-free flour blend
- Dairy-Free: Use a non-dairy butter alternative.
- Refined Sugar Free: Try using coconut sugar or maple syrup to replace the sugars
5 Facts about Spooky Ghost Brown Butter Pumpkin Cookies:
- Brown Butter Magic: The browned butter adds a deep, nutty flavor that instantly elevates the taste of the cookies.
- Pumpkin Power: Pumpkin puree makes these cookies incredibly moist and tender.
- Spice Symphony: The combination of cinnamon, ginger, and nutmeg creates a warm and comforting flavor profile.
- Festive Fun: The ghost shape makes them perfect for Halloween parties and fall gatherings.
- Easy to Customize: You can customize the decorations with different colors of icing or sprinkles.
Storing and Reheating Tips:
- Storing: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing Unfrosted Cookies: You can freeze the un-iced baked cookies for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container.
- Freezing Dough: The cookie dough can also be portioned into dough balls and frozen for up to 3 months. Thaw in the refrigerator overnight before baking.
- Reheating: These cookies do not typically need to be reheated. You may warm them in the microwave for 5-10 seconds to soften them slightly if desired.
Final Thoughts:
These Spooky Ghost Brown Butter Pumpkin Cookies are a must-try this Halloween season. The combination of brown butter, warm spices, and adorable ghost shapes makes them a crowd-pleaser that’s sure to bring smiles and delight. So, gather your ingredients, get baking, and enjoy these boo-tiful treats!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Spooky Ghost Brown Butter Pumpkin Cookies FAQs :
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, pumpkin pie filling contains added sugar and spices, which will alter the taste and texture of the cookies. Use pumpkin puree (100% pumpkin) for best results.
Q: Can I make these cookies ahead of time?
A: Yes, you can bake the cookies and store them in an airtight container for a few days or freeze them for longer storage. Decorate them before serving.
Q: Can I use a different type of icing?
A: Yes, you can use any type of icing you prefer, such as cream cheese frosting or a simple glaze.
Q: How can I prevent the cookies from spreading too much?
A: Chilling the dough for at least 1 hour is crucial for preventing excessive spreading. Also, make sure your oven temperature is accurate.
Q: Can I add chocolate chips to the cookie dough?
A: Absolutely! Chocolate chips would be a delicious addition to these cookies.