Description
Soft and chewy pumpkin cookies infused with nutty browned butter and warm spices, shaped like ghosts for a festive Halloween treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, browned
- 1 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 mini chocolate chips (for eyes)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Melt butter in a skillet over medium heat, cooking until it foams and brown bits form. Let it cool for 15 minutes.
- Cream the browned butter and brown sugar together until smooth. Stir in the pumpkin puree and egg.
- Whisk together flour, cinnamon, baking soda, and salt in a separate bowl.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Refrigerate the dough for 30 minutes to make it easier to shape.
- Roll dough into balls, taper the top for a head, and flatten the bottom to form a ghost shape.
- Bake for 10-12 minutes or until the edges are set.
- Allow to cool slightly, then press two chocolate chips into the head of each ghost for eyes.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American