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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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/buttery-honey-pumpkin-cookies-recipe/