Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Melt the butter in a medium saucepan over medium heat, stirring until it turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

In a large mixing bowl, combine pumpkin puree, cooled brown butter, and maple syrup, mixing until smooth.

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin spice, and salt. Fold the dry mixture into the wet ingredients.

Using a medium cookie scoop, portion the dough onto prepared baking sheets, spacing them 2 inches apart.

Bake in the preheated oven for 10-12 minutes until edges are set and centers appear slightly underbaked.

Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Melt white chocolate and drizzle over the cookies to create ghost shapes, adding black candy melts for details.