In a saucepan over medium heat, add unsalted butter and let it melt completely. Cook until the butter foams, turns golden brown, and develops a nutty aroma; remove from heat and let cool slightly.

Combine the cooled brown butter and pumpkin puree in a large bowl. Stir in the maple syrup until fully blended and smooth.

In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and baking powder until no lumps remain.

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

Form balls of dough using a cookie scoop or tablespoon and place on lined baking sheets. Preheat oven to 350°F (175°C) and bake for 10-12 minutes.

Transfer cookies to a wire rack to cool completely. Melt white chocolate for ghost designs and decorate the cookies once cooled.