Spooky Ghost Brown Butter Pumpkin Cookies: The Best Fall Treats
Delicious Spooky Ghost Brown Butter Pumpkin Cookies perfect for fall celebrations.
Equipment
- Medium cookie scoop
- Piping Bag
- Light colored baking pans
Ingredients
Cookies
- 1 batch Brown Butter and Maple Chewy Pumpkin Cookies Recipe from Butternut Bakery
Decorating
- 1 cup White chocolate Ghirardelli melting wafers
- 1 cup Black candy melts
Instructions
Directions
- Bake the pumpkin cookies and allow them to fully cool.
- Melt your white chocolate of choice (I use Ghirardelli melting wafers).
- Spoon a small dollop of white chocolate onto a fully cooled cookie.
- Using the back of a small spoon, apply light pressure and slowly drag the spoon down to create the ghost shape.
- Allow the white chocolate to harden.
- Melt the black candy melts in a microwave safe container. Pour into a piping bag or ziplock bag and cut a small tip off of the corner of the bag.
- Pipe small dots with the candy melts to make the eyes and mouth.
- Allow the candy melts to fully dry, and enjoy!
Notes
Apply very light pressure when making the white chocolate ghosts. A light touch helps to create a uniform layer of chocolate without starting to pick up cookie crumbs from pressing too firmly.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 10mgIron: 0.5mg
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