Soft & Chewy Pumpkin Cookies with Honey Spice
These pumpkin cookies are soft, chewy, and full of fall flavor thanks to honey, browned butter, and pumpkin spice. Easy to make and perfect for sharing.
Equipment
- Saucepan
- Mixing bowls
- Rubber spatula
- Baking sheet
- - Cookie scoop (3 tbsp size)
- Wire rack
- Parchment paper
Ingredients
- ### For the Dough:
- - 1 cup salted butter
- - 3 tbsp honey
- - 1 tsp kosher salt
- - 1 ½ cups packed dark brown sugar
- - 1 egg yolk
- - 1 tsp vanilla extract
- - ⅓ cup pure pumpkin puree
- - 1 tsp baking soda
- - 2 tsp pumpkin pie spice
- - 2 ¼ cups all-purpose flour
- ### For the Coating:
- - ¼ cup white sugar
- - 1 tsp ground cinnamon
- ### Optional Garnish:
- - Flaked sea salt
Instructions
- **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
- Don’t substitute pumpkin pie filling for puree.
- Chill dough before baking for thicker cookies.
- Try maple syrup instead of honey for a twist.
- Chill dough before baking for thicker cookies.
- Try maple syrup instead of honey for a twist.