Pumpkin cookies are the perfect way to welcome fall into your kitchen. These soft, chewy treats bring together warm spices, rich brown butter, and sweet honey for a cookie that tastes like autumn in every bite. Whether you’re baking for a cozy night in or need a seasonal dessert for your next gathering, these pumpkin cookies deliver that golden balance of flavor and texture. Each cookie is rolled in cinnamon sugar for a touch of crunch, and the pumpkin puree keeps them moist and tender. One bite and you’ll know—this isn’t just a cookie, it’s a fall tradition waiting to happen.
Table of Contents
💛 Why You’ll Love This Recipe
- All the fall flavors you love – These pumpkin cookies combine cinnamon, nutmeg, and pumpkin pie spice with buttery richness and a drizzle of honey.
- Soft and chewy texture – Thanks to pumpkin puree and browned butter, these cookies stay moist inside with perfectly crisp edges.
- Easy, one-bowl method – No fancy mixers required. Just basic pantry ingredients and a simple mixing method.
- Great for sharing or gifting – Their cozy aroma and flavor make them a hit at bake sales, potlucks, or family get-togethers.
- Freezer-friendly – Bake ahead or freeze the dough for last-minute cookie cravings.
🧾 Ingredients
For the Dough:
- 1 cup salted butter
- 3 tablespoons honey
- 1 teaspoon kosher salt
- 1 ½ cups packed dark brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 ¼ cups all-purpose flour
For the Coating:
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
Optional Garnish:
- Flaked sea salt, for sprinkling
👩🍳 Instructions
- Brown the Butter
In a medium saucepan over medium-low heat, melt the salted butter. Stir constantly until the butter turns a deep amber color and smells nutty—about 5 minutes. Remove from heat and let cool for 30 minutes. - Mix Honey and Salt
While the butter cools, stir together the honey and kosher salt in a small bowl until fully combined. Set aside. - Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - Make the Dough
Once the butter is cooled, add brown sugar and the honey-salt mixture to the pan. Stir until smooth. Add the egg yolk, vanilla extract, pumpkin puree, baking soda, and pumpkin pie spice. Mix until well combined. Fold in the flour to form a soft dough. - Shape and Coat the Cookies
In a small bowl, mix the white sugar and ground cinnamon. Scoop about 3 tablespoons of dough and roll into balls. Roll each ball in the cinnamon sugar mixture to coat. - Bake
Place dough balls on the prepared baking sheet, spacing them about 3 inches apart. Bake for 9–11 minutes, until the edges are golden and centers look slightly underdone. - Pan-Bang for Texture
Immediately after baking, bang the baking sheet firmly on the stovetop 4–5 times. This cracks the tops and gives a chewier texture. - Cool and Garnish
Let cookies cool on the sheet for 5 minutes. Transfer to a wire rack. Sprinkle with flaked sea salt if using.
📋 Recipe Details
- Prep Time: 15–20 minutes
- Chill Time: 30 minutes (recommended for best shape)
- Cook Time: 9–11 minutes
- Total Time: ~45 minutes
- Skill Level: Beginner to Intermediate
- Servings: Makes about 16–18 cookies
🔢 Estimated Nutrition (Per Serving)
Approximate values based on 18 cookies per batch:
- Calories: 190–200
- Fat: 10g
- Carbohydrates: 26g
- Sugar: 15g
- Protein: 1.5g
- Fiber: 0.5g
⚠️ Note: Nutritional values may vary depending on ingredients used and portion sizes.
🧠 Tips & Variations
✅ Pro Tips for Perfect Pumpkin Cookies
- Measure the pumpkin puree precisely – Too much can make the cookies overly cakey. Stick to ⅓ cup for ideal texture.
- Chill the dough – For best results, chill the dough for 30 minutes before baking. This helps prevent spreading and gives a thicker, chewier cookie.
- Don’t skip the pan-bang – Tapping the baking sheet after baking helps create those beautiful cracked tops and a chewy bite.
🔄 Variations to Try
- Swap the honey – Use maple syrup for a more caramel-like flavor.
- Make them dairy-free – Use vegan butter or solid coconut oil (not melted).
- Try other purées – Sweet potato or butternut squash purée can be used in place of pumpkin.
- Add-ins – Fold in white chocolate chips, chopped pecans, or dried cranberries for a twist.
🧼 Storage & Freezing
- Store in an airtight container at room temp for up to 5 days.
- Freeze baked cookies for up to 3 months.
- Freeze dough balls and bake straight from frozen—just add 1–2 minutes to the bake time.
Soft & Chewy Pumpkin Cookies with Honey Spice
Ingredients
Equipment
Method
- **Brown the Butter**
- Melt the butter in a saucepan over medium-low heat, stirring constantly until it turns amber brown. Cool for 30 minutes.
- **Mix Honey and Salt**
- Combine honey and kosher salt in a small bowl. Stir and set aside.
- **Preheat Oven**
- Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
- **Make the Dough**
- In a large bowl, mix the cooled butter, brown sugar, and honey-salt mixture. Add egg yolk, vanilla, pumpkin puree, baking soda, and pumpkin pie spice. Stir until smooth. Fold in flour to form a soft dough.
- **Form and Coat**
- Mix white sugar and cinnamon in a small bowl. Scoop 3-tbsp balls of dough, roll in cinnamon sugar, and place 3 inches apart on baking sheet.
- **Bake**
- Bake 9–11 minutes, until edges are golden. Bang pan firmly on stovetop 4–5 times to crack the tops.
- **Cool and Finish**
- Cool on baking sheet 5 minutes, then transfer to wire rack. Sprinkle with flaked sea salt if using.
Notes
– Chill dough before baking for thicker cookies.
– Try maple syrup instead of honey for a twist.
❓ FAQs
Can I use pumpkin pie filling instead of puree?
No — pumpkin pie filling contains added sugar and spices, which will throw off the balance of this recipe. Stick with pure pumpkin puree for best results.
Do I really need to chill the dough?
Yes, especially if you want cookies that hold their shape and stay chewy. Chilling helps solidify the fat, which prevents overspreading in the oven.
Can I double the recipe?
Absolutely. This recipe scales well — just be sure to chill the dough in batches so it stays cool, and bake in separate trays if your oven space is limited.
How can I make these cookies gluten-free?
Use a 1:1 gluten-free flour blend. The texture may be slightly different, but they’ll still taste great.
What can I do if my cookies spread too much?
Double-check your measurements — too much pumpkin or not enough flour can cause spreading. Also, make sure your dough is well-chilled before baking.
🏁 Conclusion
These pumpkin cookies are the definition of fall comfort. With a chewy center, crisp cinnamon-sugar coating, and hints of honey and browned butter, they’re everything you want in a seasonal treat. Whether you’re sharing them at a potluck or sneaking one with your afternoon coffee, these cookies will quickly become a cold-weather favorite. Simple to make, easy to customize, and perfect for freezing—this recipe deserves a permanent spot in your fall baking rotation.