Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- Slowly add dry ingredients to the butter mixture, mixing gently until just incorporated.
- Fold in pumpkin puree and chocolate chips until evenly distributed.
- Drop dollops of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until edges are golden and centers are set.
- Remove from oven and cool for about 5 minutes before transferring to a wire rack.
- Melt white candy melts or white chocolate and pipe onto cookies to create ghost shapes.
- Use a black food marker or icing pen to draw faces on ghost cookie shapes.
- Let set for about 10–15 minutes before enjoying your Pumpkin Ghost Cookies.
Nutrition
Notes
Store in an airtight container at room temperature for up to 3-4 days or freeze for longer storage.