Brown the butter by melting it over medium heat until it turns a rich golden brown and develops a nutty aroma. Let cool slightly.

In a large bowl, combine the browned butter, pumpkin puree, brown sugar, and maple syrup. Add the egg and whisk until smooth.

Sift in the flour, baking soda, baking powder, and pumpkin spice. Fold until just combined, being careful not to overmix.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and scoop dough onto sheets, spacing them out.

Bake for 10-12 minutes until edges are firm and tops are set but still soft. Let cool slightly before transferring to racks.

Melt white chocolate and pipe ghost shapes on the cooled cookies. Allow chocolate to set before serving.