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Perfect Spiced Pumpkin Ghost Cookies with Royal Icing

spiced pumpkin ghost cookies - featured image
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Soft, chewy pumpkin cookies spiced with warm autumn flavors and decorated with professional-looking royal icing ghosts. A crowd-pleasing treat perfect for Halloween.

Ingredients

Scale
  • 1 cup all-purpose flour (sifted)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup canned pumpkin puree
  • 2 cups powdered sugar, sifted (for icing)
  • 1 large egg white, room temperature (or 2 tablespoons meringue powder)
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract (for icing)
  • Water, as needed for consistency
  • Food coloring (white, orange, or black)

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes). Scrape down sides.
  4. Beat in egg and vanilla extract until combined. Add pumpkin puree and mix on low speed just until smooth.
  5. Gradually add dry ingredients to wet mixture and mix on low speed until just combined.
  6. Chill dough in refrigerator for 30 minutes to prevent spreading.
  7. Scoop tablespoon-sized portions or roll out dough and cut with ghost-shaped cutters. Place on baking sheets, leaving 2 inches between cookies.
  8. Bake for 10-12 minutes until edges are lightly golden and centers are set. Rotate pans halfway through.
  9. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cookies cool, beat egg white (or meringue powder) with cream of tartar until foamy. Add powdered sugar and vanilla, beating until stiff peaks form. Thin with water if needed.
  11. Pipe white icing onto cooled cookies to create ghost shapes. Add eyes and mouths with colored icing. Let dry completely (1-2 hours).

Notes

Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Chilling the dough is crucial to prevent spreading. For royal icing, use meringue powder if concerned about raw egg whites. Cookies taste better the next day as spices meld.

Nutrition

Keywords: pumpkin cookies, ghost cookies, royal icing, Halloween baking, fall recipes, pumpkin spice, easy cookies

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