Brown Butter Pumpkin Ghost Cookies

Ingredients:

• 1 cup (220 g) unsalted butter
• 1 1/2 cups (280 g) dark brown sugar, packed
• 1 large egg yolk
• 3 tbsp (45 ml) pure maple syrup
• 1 tsp (5 ml) vanilla extract
• 1/3 cup (80 g) pumpkin puree
• 2 1/4 cups (280 g) all-purpose flour
• 1 tsp (5 g) baking soda
• 1/2 tsp (2 g) baking powder
• 1/2 tsp (2 g) salt
• 1 1/2 tsp (3 g) pumpkin pie spice
• 1/2 tsp (1 g) cinnamon

Coating:

• 4 tbsp (30 g) cinnamon sugar

Ghost Decorations:

• 1 cup (170 g) white chocolate melting wafers
• 2-3 tsp (10-15 g) dark brown melting wafers (for eyes)

Directions:

1. Brown the butter: Melt butter over medium heat, stirring constantly until amber. Pour into a measuring cup, scraping the pan for brown bits. Chill ~20 minutes.
2. Prep oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
3. Mix dry ingredients: Whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
4. Mix wet ingredients: Combine brown sugar and cooled brown butter until clumpy. Add egg yolk, maple syrup, vanilla, and pumpkin puree. Mix until smooth.
5. Combine: Fold in dry ingredients. Chill 15-20 minutes if dough is too soft.
6. Coat cookies: Scoop dough (2oz or 1/4 cup) and roll in cinnamon sugar.
7. Bake: Place 3 inches apart on the baking sheet. Bake 12-15 minutes until edges darken and centers look slightly underdone. Cool a few minutes on the sheet, then transfer to a wire rack.
8. Decorate ghosts:
   • Melt white chocolate wafers in a microwave-safe bowl, stirring every 20 seconds until smooth.
   • Spoon or pipe white chocolate onto each cooled cookie in a ghost shape.
   • Melt dark brown melting wafers in a small bag or piping tool, then pipe tiny eyes onto each ghost.
9. Set: Let chocolate set completely at room temperature (or chill briefly).