These Great Ghost Pumpkin Cookies are a festive treat that combines the warm, spicy comfort of pumpkin pie with the chewy satisfaction of oatmeal cookies. Infused with cinnamon and vanilla, the dough is rich with pure pumpkin puree and studded with semi-sweet chocolate chips. The cookies are uniquely fun to make, as you shape the dough into ghostly figures before baking. They have a tender crumb and a slightly crisp edge, making them perfect for Halloween parties, autumn gatherings, or simply as a seasonal snack. The natural sweetness of the pumpkin pairs beautifully with the brown sugar and butter, creating a dessert that feels homemade and hearty. Serve them warm with a glass of milk or pack them in a tin for a thoughtful hostess gift.
Great Ghost Pumpkin Cookies
Description
These Great Ghost Pumpkin Cookies are a festive treat that combines the warm, spicy comfort of pumpkin pie with the chewy satisfaction of oatmeal cookies. Infused with cinnamon and vanilla, the dough is rich with pure pumpkin puree and studded with semi-sweet chocolate chips. The cookies are uniquely fun to make, as you shape the dough into ghostly figures before baking. They have a tender crumb and a slightly crisp edge, making them perfect for Halloween parties, autumn gatherings, or simply as a seasonal snack.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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In a medium bowl, combine flour, quick oats, baking soda, cinnamon, and salt. Set aside.
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In a large bowl, cream together softened butter and brown sugar until light and fluffy.
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Beat in the granulated sugar, egg, and vanilla extract until well blended.
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Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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Stir in the pumpkin puree until evenly distributed throughout the dough.
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Fold in the semi-sweet chocolate morsels.
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Drop dough by rounded 1/4 cup measures onto lightly greased cookie sheets, spacing them apart.
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Using a thin metal spatula or knife, gently spread and shape each mound of dough into a ghost figure.
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Bake in preheated oven for 10 to 12 minutes, or until edges are lightly golden.
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Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 3050.6kcal
- % Daily Value *
- Total Fat 93.7g145%
- Saturated Fat 28.3g142%
- Cholesterol 0.0mg0%
- Sodium 6194.2mg259%
- Total Carbohydrate 511.7g171%
- Dietary Fiber 21.9g88%
- Sugars 242.0g
- Protein 46.4g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list contained an empty item for "1 cup" which corresponds to the brown sugar mentioned in the original directions ("Brown sugar, packed"). This has been corrected in the ingredients list.
For a fun variation, you can use a ghost-shaped cookie cutter instead of shaping by hand, though the dough may be soft due to the pumpkin content.
Store cookies in an airtight container at room temperature for up to 5 days.
Ensure you use pure pumpkin puree (like Libby's), not pumpkin pie filling, which contains added sugars and spices that will alter the recipe's balance.
