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Pumpkin Ghost Sugar Cookies
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons mini chocolate chips

Instructions
 

  • Heat the oven to 350 degrees and line a baking sheet with parchment paper.
  • Stir the flour, baking powder, salt, and pumpkin pie spice together in a bowl.
  • In a second bowl, beat the butter and granulated sugar until smooth. Add the pumpkin puree, egg, and vanilla extract and mix well.
  • Combine the wet and dry mixtures until a soft dough forms. Scoop rounded tablespoons of dough onto the baking sheet and flatten each slightly.
  • Bake for 10 to 12 minutes until the edges are lightly golden. Let the cookies cool on the sheet for a few minutes before moving them to a rack.
  • Mix the powdered sugar and milk in a small bowl until the icing is smooth but thick enough to hold its shape.
  • Spread the icing over the cooled cookies and press two mini chocolate chips into each one to make ghost eyes.

Notes

Let the cookies cool fully before icing so the faces stay neat. If the icing feels too thick, add a few drops more milk. Store leftovers in an airtight container at room temperature for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven