Description
Soft, buttery pumpkin cookies sweetened with honey and brown sugar. These golden treats are warm, spiced, and melt-in-your-mouth delicious perfect for fall baking or sharing with friends.
Ingredients
3 tbsp honey
2 1/4 cups all-purpose flour
1 cup salted butter at room temperature
1 1/2 cups packed dark brown sugar
1/3 cup pure pumpkin puree
2 tsp pumpkin pie spice
1 tsp kosher salt
1 tsp baking soda
1 egg yolk
1 tsp vanilla extract
1/4 cup white sugar
1 tsp ground cinnamon
Flaked sea salt (optional for garnish)
Instructions
1. Melt butter over medium-low heat until golden brown and nutty. Let it cool for 30 minutes.
2. Stir honey and salt together until dissolved.
3. Preheat oven to 350°F and line a baking sheet.
4. Combine cooled butter with brown sugar and honey mixture, scraping up browned bits.
5. Add egg yolk, vanilla, pumpkin puree, baking soda, and pumpkin spice. Stir until smooth.
6. Mix in flour until a soft dough forms.
7. In a small bowl, combine white sugar and cinnamon.
8. Scoop dough into 3-tablespoon portions, roll into balls, and coat with cinnamon sugar.
9. Place on baking sheet and bake for 9–11 minutes until edges are golden.
10. Tap pan gently to create cracks on top, then cool cookies on a wire rack.
11. Sprinkle with flaked sea salt if desired.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Chill the dough for 30 minutes to reduce spreading.
Rolling in cinnamon sugar adds crisp texture.
Store cookies in an airtight container for up to 1 week or freeze for 3 months.
Add a slice of bread to the container to retain softness.
- Prep Time: 15–30 minutes
- Cook Time: 9–11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American