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Ghost-Shaped Pumpkin Sugar Cookies

Ghost-Shaped Pumpkin Sugar Cookies - featured image
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These easy, cute Halloween sugar cookies feature a classic buttery dough with a hint of pumpkin spice, shaped into adorable ghosts and topped with vanilla buttercream. Perfect for busy parents and kids alike.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 2–3 cups (240-360g) powdered sugar (for frosting)
  • 2–3 tablespoons heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • A pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a stand mixer or large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add vanilla extract and pumpkin pie spice; mix on low until combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients on low speed, mixing just until flour disappears. Do not overmix.
  6. If dough is sticky, cover and chill in refrigerator for 30 minutes (optional but recommended).
  7. On a lightly floured surface, roll dough to ¼-inch thickness.
  8. Dip ghost cookie cutter in flour and press firmly into dough. Transfer shapes to prepared baking sheets, leaving 2 inches between cookies.
  9. Bake for 10-12 minutes until edges are set but centers are still slightly soft.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For frosting, beat softened butter until creamy. Gradually add powdered sugar, cream, vanilla, and salt. Beat on high for 3 minutes until fluffy.
  12. Pipe or spread frosting onto cooled cookies. Use black icing or edible markers to draw faces.

Notes

Ensure butter is at room temperature but not melted for proper creaming. Spoon flour into measuring cups and level off to avoid dry cookies. Cookies continue to cook on the hot pan after removal from the oven, so do not overbake. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: Halloween cookies, pumpkin spice sugar cookies, ghost cookies, easy baking, kids baking, fall recipes, sugar cookies

Find it online: https://lunafeast.com/ghost-shaped-pumpkin-sugar-cookies-easy-cute-halloween-recipe/