1. In a light-colored saucepan, melt butter over medium heat; cook, stirring, until deep amber and nutty. Transfer to a heatproof bowl to cool slightly.

2. In a large bowl, beat cooled brown butter with granulated and brown sugars until light and fluffy.

3. Beat in eggs one at a time; mix in vanilla and pumpkin puree.

4. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.

5. Gradually add dry ingredients to wet; mix just until combined. Do not overmix.

6. Cover dough; chill at least 30 minutes (up to 2 hours).

7. Preheat oven to 375°F (190°C). Line baking sheets with parchment.

8. Scoop rounded tablespoons of dough 2 inches apart on sheets.

9. Bake 9–12 minutes, until edges are set and centers are slightly soft.

10. Cool on sheet a few minutes, then transfer to a wire rack to cool completely.

11. Melt white chocolate chips; pipe or spoon small ghost shapes on cookies. Add two tiny black edible dots for eyes; let set before serving.