Pumpkin Spice Ghost Cookies
Soft, buttery cookies with cozy pumpkin spice flavor, shaped like little ghosts and topped with cinnamon-vanilla frosting. These are easy to make, fun to decorate, and perfect for Halloween parties or spooky movie nights.
📝 Ingredients You’ll Need
For the Cookies:
- All-purpose flour
- Unsalted butter
- Cream cheese
- Pumpkin pie spice
- Granulated sugar
- Egg
- Vanilla + maple extract (optional but so good)
For the Frosting:
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Ground cinnamon
- Heavy cream or milk
- For Decorating:
- White sanding sugar
- Candy eyes or mini chocolate chips
- Black sprinkles or black buttercream
- Pink gel coloring (optional)
✅ See the full measurements and printable recipe below.
🍪 How to Make Pumpkin Spice Ghost Cookies
Step 1: Make the Dough
Cream butter, cream cheese, and sugar until light. Add egg and extracts, then mix in dry ingredients. Chill dough for at least 2 hours.
Step 2: Cut the Cookies
Roll out the dough to ⅓-inch thickness and cut ghost shapes with a cookie cutter. Chill again briefly to help them hold their shape.
Step 3: Bake
Bake at 350°F for 12–14 minutes — just until set but not browned.
Step 4: Frost & Decorate
Spread cinnamon-vanilla frosting, dip in sanding sugar, and add spooky eyes and a little face. Optional pink cheeks for extra cuteness!
👩🍳 Pro Tips for Success
- Chill your dough twice to prevent spreading.
- Use gel food coloring for vibrant pink cheeks.
- Don’t overbake — a soft cookie is a happy ghost.
- Let cookies cool fully before frosting.
- Get creative! Use fondant, melted chocolate, or sprinkles for faces.
🧊 Storage & Make Ahead
- Room Temp: Store frosted cookies in an airtight container for up to 2 days.
- Fridge: Keeps for 5 days — great for party prep.
- Freezer: Freeze frosted or unfrosted cookies for up to 1 month.
- Dough: Dough can be frozen tightly wrapped for up to a month.
Want to make these ahead for a Halloween party? Frost the day before and chill in layers with parchment between.
📌 Final Thoughts
These pumpkin spice ghost cookies are spooky, sweet, and totally irresistible. They’re simple enough for beginners but impressive enough to steal the show on any Halloween dessert table.
If you try this recipe, tag me on Instagram @sugarrushlaneofficial, I love seeing your creations!
🎃 Pumpkin Spice Ghost Cookies
Prep Time: 30 mins | Chill Time: 2 hrs | Bake Time: 12–14 mins
Yields: 36 cookies (2.5" cutter)
🧈 Ingredients
For the Cookies:
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup (226g) unsalted butter, room temp
- 4 oz (113g) cream cheese, room temp
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp maple extract (optional)
For the Frosting:
- ¾ cup (170g) unsalted butter, room temp
- 3 cups (360g) powdered sugar
- 1½ tsp vanilla extract
- ½ tsp ground cinnamon
- 2–3 tbsp heavy cream or milk
For Decorating:
- White sanding sugar
- Black candy eyes or mini chocolate chips
- Black sprinkles or black buttercream (for mouths)
- Pink gel food coloring (optional – for cheeks)
🔪 Instructions
- Make the Dough: Cream butter, cream cheese, and sugar until light. Mix in egg, extracts, and dry ingredients. Divide, wrap, and chill dough for at least 2 hours or 30 min in the freezer.
- Roll & Cut: Preheat oven to 350°F (175°C). Roll chilled dough to ⅓” thick. Cut ghost shapes. Chill cut-outs 10–15 minutes.
- Bake: Bake for 12–14 mins or until just set. Let cool 10 mins on tray, then transfer to wire rack.
- Make Frosting: Beat butter until smooth. Add powdered sugar, cinnamon, vanilla, and cream. Mix until fluffy. Color ¼ cup pink (optional).
- Decorate: Pipe frosting on cookies, dip in sanding sugar, add eyes, mouth, and cheeks.
🧊 Storage
- Room temp: 2 days (in airtight container)
- Fridge: up to 5 days
- Freezer: up to 1 month
- Dough can also be frozen up to 1 month
🎃 Happy Halloween & happy baking!