Melt unsalted butter in a medium saucepan over medium heat, stirring frequently until golden brown and aromatic, about 5-7 minutes. Remove from heat and cool slightly.

In a large mixing bowl, combine pumpkin puree, maple syrup, and browned butter; whisk until smooth.

In another bowl, whisk together flour, baking soda, cinnamon, and nutmeg until evenly mixed.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop dough onto sheets, placing mounds 2 inches apart. Bake for 10-12 minutes.

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

Melt white chocolate and black candy melts. Drizzle white chocolate on cooled cookies for ghostly shapes and add candy melts for eyes and mouths.