For the Cookies:
1. Add Medjool date syrup, Medjool date paste, and pumpkin pie spice to a heat-proof bowl. Place bowl over a small pot of simmering water and stir until mixture is warmed, melted, and smooth. Add baking soda and combine well.
2. Cut butter into pieces and place in a large mixing bowl. Pour warmed mixture over butter. Stir until butter is completely melted. Cool slightly.
3. Add egg and stir until completely combined. Add one cup of the flour and beat on medium speed until fully combined.
4. With the mixer on lowest speed, add remaining flour a little at a time and mix just until it is mixed in. Do not over mix.
5. Roll dough out onto a lightly floured surface and knead gently to form a consistent ball of dough.
6. Roll the dough out between two sheets of parchment paper to about 1/4inch thick. Dust lightly with flour as needed.
7. Turn the sheet of dough over and remove the top layer of parchment paper. Use ghost cookie cutters and place them on a parchment-lined baking sheet.
8. Bake for 12-15 minutes or until edges are very lightly browned. Allow cooling completely on baking sheets before transferring to wire racks for decorating.
For the Cookie Topping
1. Combine date paste and almond butter. Frost ghosts and sprinkle with coconut, add eyes and mouth using pieces of Medjool dates.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.