Name: Pumpkin Ghost Cookies: Spooky & Delicious Halloween Treats Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 ¾ cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground cloves; 1 teaspoon salt; 1 ½ cups pumpkin puree; 1 cup semi-sweet chocolate chips; White candy melts or white chocolate; Black food-safe marker or edible black icing pen; Optional: Mini chocolate chips for eyes

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

1 teaspoon salt

1 ½ cups pumpkin puree

1 cup semi-sweet chocolate chips

White candy melts or white chocolate

Black food-safe marker or edible black icing pen

Optional: Mini chocolate chips for eyes

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Step 2: Cream together the softened butter and sugar until light and fluffy, using a stand or hand mixer.

Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.

Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

Step 6: Stir in the pumpkin puree and semi-sweet chocolate chips until evenly distributed.

Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake for 10-12 minutes, or until the cookie edges are lightly golden brown.

Step 9: Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Step 10: Melt the white candy melts or white chocolate according to package instructions.

Step 11: Transfer the melted chocolate to a piping bag or a zip-top bag with a small corner snipped off.

Step 12: Pipe the melted chocolate onto each cookie to create a ghost shape. Allow it to set for a few minutes.

Step 13: Use a black food-safe marker or edible icing pen to draw eyes and a mouth on each ghost. Alternatively, press mini chocolate chips into the ghost for eyes.

Step 14: Let the decorated cookies sit for 10-15 minutes to allow the chocolate decorations to fully set before serving.

Tips & Variations

If you prefer, substitute pumpkin puree with canned sweet potato puree for a slightly different flavor and same moisture.

For added spice, increase the cinnamon to 1 ½ teaspoons or add a pinch of nutmeg.

Use colored candy melts to create different ghost variations or add spooky designs.

To make the cookies extra soft, slightly underbake by a minute and let them cool on the baking sheet.

Storage

Store the Pumpkin Ghost Cookies in an airtight container at room temperature for up to 4 days. To keep decorations intact, avoid stacking cookies directly on each other. For longer storage, freeze the undecorated cookies for up to 2 months and decorate after thawing. Reheat gently in a low oven if desired before decorating.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin needs to be cooked and pureed until smooth and drained of excess moisture before using. This ensures the correct texture for the cookie dough.

Can I skip the chocolate chips?

Absolutely! The chocolate chips add texture and sweetness but can be omitted or replaced with chopped nuts or dried fruit according to your preference.