Rich brown butter and concentrated pumpkin butter come together in these pumpkin brown butter shortbread cookies for a treat loaded with deep, nutty flavor and cozy autumn spices. Shortbread is loved for its tender, melt-in-your-mouth crumb, and adding browned butter elevates the classic base into something extraordinarily rich.
The Art of Shaping the Perfect Shortbread Ghost
Molding cookie dough doesn’t require complex cookie cutters or tedious individual rolling. By shaping the dough log into a rounded triangle before chilling, you create an easy slice-and-bake template. Using your fingers to press a gentle ripple into the flat base of the triangle instantly forms the squiggly bottom of a classic ghost silhouette.
The Ultimate Halloween Treat for Home and Office
Once baked, a light toss in powdered sugar gives each cookie a ghostly white sheen, while simple drops of melted dark chocolate bring their playful faces to life. Whether you are assembling a Halloween dessert table, packing treats for a school party, or bringing a crowd-pleasing batch into the office, these eye-catching shortbread ghosts are guaranteed to disappear fast.
More Halloween Recipes from TABLE Magazine
Looking to build out your full seasonal menu? Pair these ghostly shortbread cookies with more spooky favorites and autumn treats from TABLE Magazine:
- Spooky Cocktails & Sippables: Serve these treats alongside the vibrant green Witch’s Brew Cocktail or a batch of spooky Poison Apple Punch.
- Zero-Proof Halloween Drinks: Pair with the refreshing, blood-orange-infused All Hallows’ Eve Non-Alcoholic Spritzer.
- Festive Party Treats: Expand your dessert spread with gooey Marshmallow Monster Popcorn or bake a batch of Trick or Treater Candy Cookies.
Pumpkin Brown Butter Shortbread Ghost Cookies
- Total Time: 3 hours 37 mins
- Yield: 18–20 cookies 1x
Description
These ghost-shaped shortbread cookies are made with pumpkin butter, cinnamon, and rich brown butter for a warm fall flavor. They are coated with powdered sugar and decorated with chocolate eyes to create a fun Halloween treat.
Ingredients
- 1 1/2 sticks butter, at room temperature
- 1/2 cup pumpkin butter
- 1 tbsp vanilla extract
- 1/4 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1 large egg, beaten
For the garnish:
- 1 cup powdered sugar
- 1/4 cup chocolate melting wafers, for garnish
Instructions
- Add 6 tablespoons butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a large heatproof bowl.
- Beat together the remaining 6 tablespoons of butter, the cooled browned butter, pumpkin butter, brown sugar, and vanilla until creamy.
- Add flour and cinnamon. Mix until combined. If the dough is too sticky to form a ball, add 2-4 tablespoons of flour.
- Place the dough on a large piece of plastic wrap and roll into a long log, about 2-3 inches in diameter. Chill in the refrigerator for about 1 hour until the dough firms up.
- Once the dough is firm, shape the log into a rounded triangle. Then use your fingers to shape the bottom of the triangle into a rippled shape. This will be the squiggly bottom of the ghost-shaped cookies.
- Once the log is shaped, place back into the fridge and chill for 2 hours or up to 5 days. The firmer the dough is, the easier it will be to cut.
- Once you are ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Cut the dough log into 1/2 inch slices and bake for 10-12 minutes or until the edges of the cookies are slightly browned.
- While the cookies are still warm, toss them into powdered sugar and use the melted chocolate to make little ghost faces.
- Prep Time: 25 mins
- Additional/Chilling Time: 3 hours
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155
Frequently Asked Questions
Can I make the cookie dough ahead of time?
Yes! Slice-and-bake shortbread dough is ideal for advance prep. Once you shape the dough into the ghostly triangle log, you can keep it wrapped tightly in plastic wrap in the refrigerator for up to 5 days, or freeze it for up to 2 months. If frozen, thaw the log in the fridge overnight before slicing and baking.
Why is my shortbread dough too soft or sticky to shape?
Because pumpkin butter introduces natural moisture, the consistency of dough can vary slightly based on the brand used. If your dough feels too sticky after mixing, add extra flour 1 tablespoon at a time (up to 4 tablespoons total). Chilling the dough thoroughly before shaping is also essential for maintaining clean edges.
How do I keep the powdered sugar coating from melting into the cookie?
For the best visual contrast, toss or dust the cookies with powdered sugar while they are warm so it adheres to the surface, then lightly dust them with a second fine layer once they have cooled completely before adding the melted chocolate details.
Can I substitute pumpkin puree for pumpkin butter?
It is best to stick with pumpkin butter for this recipe. Pumpkin butter is cooked down and concentrated, meaning it delivers rich flavor with far less water content than plain canned pumpkin puree. Using pumpkin puree can make shortbread dough overly wet and cause the cookies to lose their shape during baking.
About the Recipe Author
Anna Franklin is TABLE Magazine’s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent many years cooking in restaurant kitchens and photo studios before moving into food styling. Anna tests, plates, and styles the recipes and restaurant features in TABLE’s print and digital editions, working alongside photographers Dave Bryce and Laura Petrilla. She is also the founder of Bazaaa Sauce, a Pittsburgh hot sauce microbrand. Read more of her work at TABLE.
About the Photographer
Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com.
Subscribe to TABLE Magazine’s print edition.
