Buttery Honey Pumpkin Cookies Recipe

Introduction

These buttery honey pumpkin cookies are a delightful autumn treat featuring a rich, nutty flavor from browned butter and the warm spices of pumpkin pie spice. Soft, chewy, and coated in cinnamon sugar, they’re perfect for cozy gatherings or a sweet snack any time of year.

Ingredients

• 3 tbsp honey
• 2 1/4 cups all-purpose flour
• 1 cup salted butter (room temperature, about 70°F)
• 1 1/2 cups packed dark brown sugar
• 1/3 cup pure pumpkin puree (not pumpkin pie filling)
• 2 tsp pumpkin pie spice
• 1 tsp kosher salt (fine-grained)
• 1 tsp baking soda
• 1 egg yolk (from a large egg)
• 1 tsp vanilla extract
• 1/4 cup white sugar (for coating)
• 1 tsp ground cinnamon (for coating)
• Flaked sea salt (optional garnish)

Instructions

1. Step 1: In a large saucepan over medium-low heat, melt the salted butter. Stir constantly until it reaches a deep amber color, about 5 minutes. Remove from heat and let cool for 30 minutes to develop a nutty flavor.
2. Step 2: While the butter cools, combine the honey and kosher salt in a small bowl. Stir until the salt dissolves and set aside.
3. Step 3: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
4. Step 4: Once the browned butter has cooled, mix in the dark brown sugar and the honey-salt mixture, scraping up the brown bits for flavor. Add the egg yolk, vanilla extract, pumpkin puree, baking soda, and pumpkin pie spice. Stir until smooth, then fold in the flour until fully combined to form the dough.
5. Step 5: In a small bowl, mix white sugar and ground cinnamon. Using a 3-tablespoon scoop, form dough balls and roll each in the cinnamon sugar. Place on the baking sheet 3 inches apart. Bake 9-11 minutes until edges are golden. Immediately after baking, firmly tap the pan on the stovetop 5 times to crack the tops for a chewy texture.
6. Step 6: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaked sea salt if desired for extra flavor and crunch.

Tips & Variations

• Use fresh ground cinnamon in the sugar coating for a more vibrant flavor.
• Make sure the pumpkin puree is pure and not pumpkin pie filling to avoid added sugars and spices.
• For a richer flavor, experiment with browned butter using unsalted butter and adding salt yourself.
• To make the cookies vegan, substitute the butter with a plant-based alternative and use a flax egg instead of the egg yolk.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat briefly in a warm oven or microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices which will alter the flavor and texture of the cookies. Always use pure pumpkin puree for best results.

Why do I need to tap the pan after baking?

Tapping the pan cracks the tops of the cookies, creating a chewy texture inside while keeping the edges crisp. It adds a lovely contrast and depth to the cookie’s texture.

Buttery Honey Pumpkin Cookies Recipe

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4.8 from 117 reviews

Buttery Honey Pumpkin Cookies are soft, chewy delights featuring rich browned butter, warm pumpkin spice, and a subtle sweetness from honey and brown sugar. Coated in cinnamon sugar and optionally garnished with flaky sea salt, these cookies deliver cozy fall flavors with a tender, chewy texture.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 56 minutes
• Yield: Approximately 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• 3 tbsp honey
• 2 1/4 cups all-purpose flour (King Arthur recommended)
• 1 cup salted butter (room temperature, about 70°F)
• 1 1/2 cups packed dark brown sugar
• 1/3 cup pure pumpkin puree (not pumpkin pie filling)
• 2 tsp pumpkin pie spice
• 1 tsp kosher salt (fine-grained)
• 1 tsp baking soda
• 1 egg yolk (from a large egg)
• 1 tsp vanilla extract (Nielsen-Massey recommended)

For Coating:

• 1/4 cup white sugar
• 1 tsp ground cinnamon (freshly ground preferred)

Optional Garnish:

• Flaked sea salt (for visual appeal and flavor boost)

Instructions

1. Brown the Butter: In a large saucepan over medium-low heat, melt 1 cup of salted butter, stirring constantly. Continue cooking until it turns a deep amber color, about 5 minutes. Remove from heat and let it cool for 30 minutes. This step adds a rich, nutty flavor to the cookies.
2. Prepare the Honey-Salt Mixture: While the butter cools, combine 3 tablespoons of honey with 1 teaspoon of kosher salt in a small bowl. Stir until the salt dissolves evenly. Set aside for later incorporation into the dough.
3. Preheat Oven and Prep Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
4. Mix the Dough: Once the browned butter has cooled, add 1 1/2 cups packed dark brown sugar and the honey-salt mixture. Thoroughly mix using a rubber spatula, scraping up all flavorful browned bits from the pan. Then incorporate 1 egg yolk, 1 teaspoon vanilla extract, 1/3 cup pure pumpkin puree, 1 teaspoon baking soda, and 2 teaspoons pumpkin pie spice. Mix until smooth, then stir in 2 1/4 cups all-purpose flour until fully combined, forming the dough.
5. Form, Coat, and Bake the Cookies: In a small bowl, mix 1/4 cup white sugar and 1 teaspoon ground cinnamon. Using a 3-tablespoon cookie scoop, portion dough and roll each into balls. Coat each ball thoroughly in the cinnamon sugar mixture. Place on the prepared baking sheet spaced 3 inches apart. Bake for 9-11 minutes until edges turn golden. Immediately after removing from the oven, firmly tap the pan down onto the stovetop 5 times to crack the tops and enhance chewiness.
6. Cool and Finish the Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Optionally, sprinkle with flaked sea salt for an extra flavor boost and crunch.

Notes

• Browning butter adds a nutty depth to the cookies—do not skip this step.
• Use pure pumpkin puree and not pumpkin pie filling to avoid extra sugars and spices.
• The pan-banging technique after baking creates desirable cracks and chewiness.
• Flaked sea salt garnish is optional but highly recommended.
• Make sure butter is cooled before adding sugar to avoid melting it prematurely.
• Spacing cookies 3 inches apart ensures even baking and prevents spreading into each other.

Keywords: Pumpkin cookies, brown butter cookies, honey pumpkin cookies, fall dessert, pumpkin spice cookies, chewy cookies