In a medium saucepan over medium heat, add the butter and allow it to melt. Stir continuously until the foam subsides and the butter turns a rich golden brown color, about 5-7 minutes.

In a large mixing bowl, combine the cooled brown butter with the pumpkin puree and maple syrup. Mix until smooth and well incorporated.

In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Ensure these ingredients are well mixed.

Slowly add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Use a medium cookie scoop to portion out the dough, placing each scoop two inches apart.

Place the baking sheets in the preheated oven and bake the cookies for about 10-12 minutes or until set and lightly golden around the edges.

While the cookies cool, melt white chocolate in a microwave-safe bowl, heating in 30-second intervals until smooth. Create ghost shapes on each cookie with a piping bag once cooled.