Description
Rich, nutty pumpkin cookies shaped like ghosts and topped with a sweet glaze. Brown butter provides a deep, toasted flavor that complements autumn spices.
Ingredients
Scale
- 1 cup unsalted butter
- 3/4 cup brown sugar
- 1/2 cup pumpkin puree
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp milk or cream
- Black food coloring or melted chocolate
Instructions
- Brown the butter in a pan over medium heat until golden and nutty.
- Let the butter cool slightly, then cream with brown sugar until fluffy.
- Mix in pumpkin puree and vanilla extract until smooth.
- Whisk together flour, cinnamon, and baking soda; fold into the wet ingredients.
- Chill dough for 30 minutes.
- Shape dough into small ghost figures with rounded heads and flared bottoms.
- Bake at 350°F for 10-12 minutes.
- Prepare icing by mixing powdered sugar and milk; dip cooled cookies and add eyes.