Spooky Ghost Brown Butter Pumpkin Cookies Recipe
Introduction
These Spooky Ghost Brown Butter Pumpkin Cookies are a festive and delicious treat perfect for Halloween. Combining rich brown butter pumpkin cookies with white chocolate ghosts and black candy melt details, they’re both fun to make and delightful to eat.
Ingredients
- 1 batch of Brown Butter and Maple Chewy Pumpkin Cookies (recipe by Butternut Bakery)
- White chocolate (such as Ghirardelli melting wafers)
- Black candy melts
- Piping bag
- Medium cookie scoop
- Light colored baking pans
Instructions
- Step 1: Bake the pumpkin cookies according to the recipe and allow them to fully cool before decorating.
- Step 2: Melt the white chocolate in a microwave-safe bowl, stirring frequently until smooth.
- Step 3: Spoon a small dollop of melted white chocolate onto the center of each cooled cookie.
- Step 4: Using the back of a small spoon, gently press down on the white chocolate dollop and slowly drag it downward to create a ghost shape. Practice this technique on parchment paper first for best results.
- Step 5: Let the white chocolate set and harden completely before moving on.
- Step 6: Melt the black candy melts in a microwave-safe container until smooth. Transfer the melted candy into a piping bag or a ziplock bag with a small tip cut off.
- Step 7: Pipe small dots with the black candy melts onto the white chocolate ghosts to form eyes and a mouth.
- Step 8: Allow the candy melts to fully dry before serving or packaging.
Tips & Variations
- Practice dragging the white chocolate ghost shape on parchment paper to perfect your technique before decorating the cookies.
- Use a light-colored baking pan for baking cookies to ensure even cooking and avoid over-browning.
- For a different look, try using colored candy melts for the ghost features or add edible glitter.
Storage
Store decorated cookies in an airtight container at room temperature for up to 3 days. Avoid refrigeration, as moisture can soften the chocolate decorations. To re-crisp cookies, briefly warm in a low oven for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of chocolate for the ghost decoration?
Yes, you can use white chocolate chips or candy melts that melt smoothly. Just ensure the chocolate hardens well at room temperature to hold the ghost shape.
How do I prevent the candy melts from clumping when piping?
Be sure to melt the candy melts slowly in short microwave intervals and stir frequently. If too thick, add a small amount of vegetable oil or shortening to thin the candy melts for easier piping.
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Spooky Ghost Brown Butter Pumpkin Cookies Recipe
- Total Time: 35 minutes plus cooling and decorating time
- Yield: Approximately 24 cookies 1x
Description
Create festive Spooky Ghost Brown Butter Pumpkin Cookies by decorating chewy pumpkin cookies with white chocolate ghosts and black candy melt facial features. This Halloween-themed treat combines rich brown butter pumpkin cookie flavors with playful ghostly designs, perfect for seasonal celebrations and dessert tables.
Ingredients
Cookies
- 1 batch Brown Butter and Maple Chewy Pumpkin Cookies (prepared and baked)
Decorations
- White chocolate melting wafers (e.g., Ghirardelli melting wafers), quantity as needed for decorating
- Black candy melts, quantity as needed for eyes and mouths
- Piping bag or ziplock bag for piping
Instructions
- Bake Cookies: Bake your batch of Brown Butter and Maple Chewy Pumpkin Cookies according to the original recipe instructions and allow them to cool completely before decorating.
- Melt White Chocolate: Gently melt your white chocolate melting wafers in a microwave-safe bowl, stirring every 20-30 seconds to avoid burning until smooth and fully melted.
- Apply White Chocolate Ghost Shape: Spoon a small dollop of the melted white chocolate onto each fully cooled cookie. Use the back of a small spoon to apply light pressure and drag downwards slowly, creating a ghost shape on the cookie surface. Practice this technique on parchment paper before decorating the cookies to perfect the form.
- Allow White Chocolate to Harden: Let the white chocolate ghost shapes set completely at room temperature or in the refrigerator until firm.
- Melt Black Candy Melts: Melt the black candy melts in a microwave-safe container, stirring every 20-30 seconds until smooth. Transfer the melted candy melts into a piping bag or sturdy ziplock bag and snip a small tip off the corner for piping.
- Pipe Ghost Facial Features: Pipe small dots using the black candy melts onto the white chocolate ghost shapes to create eyes and mouths, giving each ghost a spooky expression.
- Dry the Candy Melts: Allow the piped black candy melts to fully dry and harden before handling or serving the cookies.
- Serve and Enjoy: Once completely set, your spooky ghost pumpkin cookies are ready to impress guests and delight trick-or-treaters!
Notes
- For best results, ensure cookies are fully cooled to prevent white chocolate from melting or sliding off.
- Practice the ghost shape with white chocolate on parchment paper to gain confidence before decorating actual cookies.
- Use a sturdy piping bag for better control when piping black candy melts.
- If candy melts begin to harden during decorating, gently reheat in short bursts and stir before continuing.
- Store decorated cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cookies, Halloween cookies, brown butter pumpkin cookies, ghost cookies, white chocolate decoration, candy melts, seasonal dessert, spooky treats
