The Saturday before Halloween was one of those crisp autumn afternoons that make you want to stay home and bake. My daughter, Lily, was sprawled on the living room rug drawing jack-o’-lantern faces, while my husband was on ladder duty hanging string lights across the porch. I was sipping my second cup of coffee, staring at a stick of butter softening on the counter, when it hit me: the kids had invited a couple of friends over for a spooky movie night. Snacks were non-negotiable.

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I’d already promised myself I wouldn’t spend the whole day in the kitchen—after all, I had laundry humming in the background and a grocery list sitting unfinished. But I also wanted something fun that looked like I’d put in effort without actually doing so. Ghost cookies popped into my mind, and I remembered the brown butter pumpkin cookie recipe I’d bookmarked from Butternut Bakery weeks ago. Soft, chewy, and rich with maple, they already tasted like fall in a bite.

As soon as I browned the butter, the whole house smelled warm and nutty, with a caramel-like aroma that made Lily wander in, sniffing the air. She insisted on helping, which mostly meant stealing chocolate chips when she thought I wasn’t looking. By the time the cookies were cooling, our son Ethan joined in to “quality-check” one straight off the tray.

We decorated together at the kitchen island while the movie credits rolled in the background—white chocolate ghosts drifting across each cookie and tiny black candy-melt eyes staring back at us. I have to say, nothing brings more giggles than watching a ten-year-old try to draw ghostly mouths without them turning into big black blobs.

These cookies became the unofficial mascot of the night—simple enough to pull together after work or school, festive enough to impress the kids and their friends, and so delicious that my husband grabbed a second one before I even set the plate on the table.

Short Description

Soft, chewy brown butter pumpkin cookies dressed up as adorable white chocolate ghosts—perfectly spiced, easy to make, and a hit for Halloween gatherings or cozy autumn nights.

Key Ingredients

For the cookies: 1 batch of Brown Butter and Maple Chewy Pumpkin Cookies by Butternut Bakery)

For decorating:

White chocolate (I use Ghirardelli melting wafers)
Black candy melts for the eyes and mouths

Tools Needed

Medium cookie scoop
Piping bag or zip-top bag
Microwave-safe bowls for melting chocolate
Light-colored baking pans
Small spoon for shaping the ghosts
Cooling rack

Cooking Instructions

Step 1: Bake the Cookies

Prepare a full batch of Brown Butter and Maple Chewy Pumpkin Cookies according to the recipe and allow them to cool completely on a wire rack. The cookies need to be cool so the white chocolate sets properly.

Step 2: Melt the White Chocolate

In a microwave-safe bowl, melt the white chocolate in 20-second bursts, stirring between each until smooth and glossy. Avoid overheating to prevent the chocolate from seizing.

Step 3: Shape the Ghosts

Spoon a small dollop of melted white chocolate onto the center of each cooled cookie. With the back of the spoon, gently press down and drag the chocolate downward to create a ghost-like swoop. For best results, practice a few on parchment paper before working on the cookies.

Step 4: Let the Chocolate Set

Place the cookies aside until the white chocolate hardens completely. You can pop them into the fridge for about 10 minutes if you’re in a hurry.

Step 5: Add the Faces

Melt the black candy melts in a separate bowl and transfer them to a piping bag or a small zip-top bag with a tiny corner snipped off. Pipe two dots for eyes and a small oval or curve for the mouth. Allow the candy melts to dry fully before serving.

Why You’ll Love This Recipe

Festive and Fun: Perfect for Halloween parties, bake sales, or a spooky movie night.

Family-Friendly Activity: Decorating is easy enough for kids to help with.

Big Flavor: Brown butter and maple bring deep, nutty sweetness that balances the pumpkin spice.

Simple to Make: Starts with a single cookie recipe and uses just two ingredients for decorating.

Make-Ahead Friendly: Both cookies and decorations can be done ahead of time.

Mistakes to Avoid & Solutions

Not letting cookies cool before decorating: Warm cookies will melt the white chocolate. Always let them cool fully on a rack.

Overheating chocolate: If it gets grainy or stiff, stir in a teaspoon of vegetable oil to loosen it up.

Thick white chocolate blob: Use a small amount at first—you can always add more.

Ghosts losing shape: Work quickly while the chocolate is warm so you can drag it smoothly.

Runny faces: Make sure the white chocolate layer has set before adding black candy-melt eyes and mouths.

Serving and Pairing Suggestions

Arrange the cookies on a black or orange platter for Halloween flair.

Serve with mugs of warm apple cider, spiced chai, or hot cocoa for cozy vibes.

Add them to a dessert board alongside candied nuts and caramel popcorn for parties.

Great as after-school treats or wrapped individually for trick-or-treat favors.

Storage and Reheating Tips

Store the decorated cookies in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate for up to 1 week. Let them come to room temperature before serving.

To freeze undecorated cookies, wrap tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. Thaw overnight in the fridge before decorating.

FAQs

1. Can I use homemade pumpkin cookies instead of the Butternut Bakery recipe?
Absolutely. Any soft, chewy pumpkin cookie will work as long as they’re not overly crumbly.

2. What if I don’t have candy melts for the eyes and mouths?
You can use mini chocolate chips or even a dab of black icing gel.

3. How can I keep the white chocolate smooth while working?
Keep it in a small bowl over a cup of hot water to stay warm and fluid. Stir occasionally.

4. Do I need to temper the white chocolate?
Not necessary if you’re using melting wafers—they’re designed to set without tempering.

5. Can I make these cookies ahead of time for a party?
Yes. Bake and decorate them a day in advance, then store in a sealed container until serving.

Tips & Tricks

Practice dragging the chocolate ghost shapes on parchment before doing the real cookies.

Use a light-colored baking pan for the cookies so they bake evenly without dark bottoms.

If the black candy melts get too thick to pipe, microwave for 5 seconds at a time until smooth again.

A toothpick can help tidy up the ghost edges or fix any wobbly faces.

Recipe Variations

Chocolate Ghosts: Use dark chocolate instead of white for spooky dark ghosts.

Pumpkin-Spice Glaze: Mix powdered sugar with a splash of milk and pumpkin spice for a drizzle instead of white chocolate.

Mini Ghost Cookies: Scoop smaller cookie dough portions to create bite-sized ghosts—just shorten the bake time accordingly.

Nutty Crunch: Sprinkle finely chopped toasted pecans on top of the white chocolate before it sets for added texture and flavor.

Final Thoughts

Baking these Ghost Brown Butter Pumpkin Cookies turned an ordinary Saturday into something memorable. The kids were proud of their wobbly ghost faces, and I loved seeing them sneak back to the kitchen for seconds. For me, that’s the heart of home baking—sharing simple treats that spark a little joy without overcomplicating life. The brown butter adds a richness that feels cozy, the white chocolate ghosts bring the fun, and together they make a dessert that looks festive without feeling fussy.

I’ll definitely keep this recipe in my fall rotation. It’s easy enough to whip up on a weeknight yet charming enough for any Halloween celebration. Most importantly, it’s the kind of project that brings the family together in the kitchen, laughing and sneaking tastes of chocolate while we work. That’s the kind of memory I hope sticks long after the last cookie disappears.

Ghost Brown Butter Pumpkin Cookies