When my oldest granddaughter came over for a baking afternoon, she asked if we could make “spooky cookies that look like ghosts.” Her eyes lit up in that way only children can manage, and I couldn’t say no. We put on some soft jazz in the kitchen, tied on aprons, and set out the ingredients.
She’s still learning her way around the oven, so I let her measure the flour and sugar while I handled the browning of the butter, which is a bit trickier. The smell of nutty butter and pumpkin spice filled the air, and she stopped mid-stir just to take a deep breath. I told her that smell always reminds me of crisp October afternoons when I was teaching school and would come home craving something warm and comforting.
Once the cookies cooled, she got to do the fun part—painting ghostly shapes with melted white chocolate. She giggled at how each cookie ghost had a different “personality” once we piped on little chocolate eyes. By the time we finished, we had a tray of hauntingly adorable treats and a memory I’ll treasure long after Halloween passes.
Short Description
Chewy brown butter pumpkin cookies dressed up with white chocolate ghost shapes and candy melt faces. Perfectly festive for Halloween gatherings or a fun family baking project.
Key Ingredients
- 1 batch Brown Butter and Maple Chewy Pumpkin Cookies (by Butternut Bakery)
- White chocolate (I like Ghirardelli melting wafers)
- Black candy melts
- Mustard or ketchup (optional for “practice eyes”)
Tools Needed
- Medium cookie scoop
- Light colored baking pans
- Small spoon
- Microwave-safe bowl
- Piping bag or zip-top bag
Cooking Instructions
Step 1: Bake the Cookies
Prepare and bake the brown butter maple pumpkin cookies as instructed. Allow them to cool completely before decorating.
Step 2: Melt White Chocolate
In a microwave-safe bowl, melt the white chocolate in 20–30 second bursts, stirring until smooth.
Step 3: Create the Ghosts
Spoon a small dollop of white chocolate onto each cooled cookie. Using the back of the spoon, gently press and drag downward to form a ghost-like shape. Practice on parchment paper first if you’d like to test your technique. Let the white chocolate harden.
Step 4: Add the Faces
Melt the black candy melts in a separate bowl and pour into a piping bag. Snip a small tip and pipe tiny eyes and a mouth on each ghost.
Step 5: Let Dry and Serve
Allow decorations to set completely before serving.
Troubleshooting tip: If your white chocolate is too thick, stir in a teaspoon of coconut oil to thin it out for easier spreading.
Why You’ll Love This Recipe
Festive Fun: These cookies double as both a dessert and a decoration.
Kid-Friendly: Perfect for little hands to help with decorating.
Seasonal Flavors: Brown butter and pumpkin create a warm, cozy base.
Simple Supplies: No need for fancy molds or tools.
Make-Ahead Friendly: Cookies can be baked one day, decorated the next.
Mistakes to Avoid & Solutions
Overheating chocolate: White chocolate burns easily. Heat in short bursts and stir often.
Decorating warm cookies: Always cool cookies fully or the chocolate will slide off.
Ghosts that look messy: Practice spoon strokes on parchment first for smoother shapes.
Too thick black candy melts: Thin with a touch of vegetable oil for easy piping.
Skipping the lining: Use parchment paper under cookies to prevent sticking during decoration.
Serving and Pairing Suggestions
Arrange on a Halloween platter with candy corn and caramel apples.
Serve alongside hot apple cider or spiced tea for a cozy pairing.
Offer at a school bake sale or fall festival for guaranteed smiles.
Stack in clear bags tied with orange ribbon for party favors.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 3 days.
For longer storage, freeze undecorated cookies, then thaw and decorate later.
Avoid refrigerating decorated cookies, as condensation can smudge the faces.
FAQs
1. Can I use milk or dark chocolate instead of white chocolate?
Yes, but you’ll lose the ghost effect. Stick with white for the look.
2. How do I keep the cookies chewy?
Don’t overbake them, pull them out just as the edges turn golden.
3. Can I use store-bought pumpkin cookies?
You can, but homemade brown butter pumpkin cookies add a richer flavor.
4. What if I don’t have a piping bag?
A zip-top bag with a small corner cut works just fine.
5. Can kids decorate these on their own?
Yes, though an adult should handle melting chocolate. Kids love doing the eyes and faces.
Tips & Tricks
Use a small offset spatula instead of a spoon for more control when shaping ghosts.
Chill the cookies for 10 minutes before decorating to make the chocolate set faster.
Try adding edible glitter for a magical ghost shimmer.
Recipe Variations
Pumpkin Spice Ghosts: Sprinkle pumpkin pie spice over the wet white chocolate for added flavor.
Peanut Butter Ghosts: Swap white chocolate with peanut butter chips for a nutty twist.
Mini Ghost Bites: Use smaller cookie scoops to make bite-sized ghosts perfect for party trays.
Double Chocolate Ghosts: Add cocoa powder to the cookie dough for an even richer base.
Candy Corn Ghosts: Press a piece of candy corn into the cookie before baking for an extra pop of color.
Final Thoughts
Making these ghost cookies wasn’t just about baking; it was about creating a playful, lighthearted moment in the kitchen with someone I love. The process reminded me how food can bring out creativity in the simplest ways. Even though they’re meant to be spooky, these ghosts end up looking charming, funny, and full of character. Each one tells its own little story, from the crooked grin to the surprised wide eyes. I love how these treats spark laughter as much as they satisfy sweet cravings.
They’re the kind of cookies that brighten a room the moment you set them out. Best of all, they show that holiday baking doesn’t have to be complicated to be memorable. I’ll be making these ghostly delights again for sure, and maybe letting the grandchildren take over the decorating completely next time.
Ghost Brown Butter Pumpkin Cookies
Ingredients
- 1 batch Brown Butter and Maple Chewy Pumpkin Cookies by Butternut Bakery
- White chocolate I like Ghirardelli melting wafers
- Black candy melts
- Mustard or ketchup optional for “practice eyes”
Instructions
- Bake the brown butter maple pumpkin cookies and let them cool completely.
- Melt white chocolate in short bursts, stirring until smooth.
- Spoon a small amount onto each cookie and drag downward with the back of a spoon to form ghost shapes, letting it harden.
- Melt black candy melts, pour into a piping bag, and pipe small eyes and mouths. Let decorations set fully before serving.
