Introduction

These Buttery Honey Pumpkin Cookies are soft, chewy, and packed with warm fall spices. Browned butter and honey create a rich, nutty flavor that perfectly complements the pumpkin and cinnamon sugar coating. They’re an easy treat to whip up for cozy afternoons or holiday gatherings.

The image shows a close-up of round, golden brown cookies with a cracked surface and a sprinkle of coarse sugar crystals on top. There are at least five cookies arranged randomly on a white marbled textured surface with slight shadows, showing their thickness and soft texture. The warm light highlights the sugary sparkle and the cozy, freshly baked look of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp honey
2 1/4 cups all-purpose flour (I always use King Arthur)
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 (I use Nielsen-Massey)
For coating:
- 1/4 cup white sugar
- 1 tsp ground cinnamon (freshly ground preferred)
Optional garnish:
- Flaked sea salt (optional, for flavor and visual appeal)

Instructions

Step 1: In a large saucepan over medium-low heat, melt the salted butter. Stir constantly until it turns a deep amber color, about 5 minutes. Remove from heat and let cool for 30 minutes. Browning the butter adds a nutty depth to the cookies.
Step 2: While the butter cools, combine the honey and kosher salt in a small bowl. Stir until the salt dissolves. Set aside for later.
Step 3: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Step 4: Once the browned butter has cooled, mix in the dark brown sugar and honey-salt mixture. Scrape up all the flavorful brown bits. Add the egg yolk, vanilla extract, pumpkin puree, baking soda, and pumpkin pie spice. Stir until smooth. Finally, fold in the flour until a cookie dough forms.
Step 5: In a small bowl, combine white sugar and cinnamon. Using a 3-tablespoon scoop, portion dough and roll each into a ball. Roll balls in the cinnamon sugar until fully coated. Place on the baking sheet, spaced 3 inches apart. Bake for 9–11 minutes, until edges are golden. Immediately after removing from oven, firmly tap the pan down onto the stovetop 5 times to crack the tops for chewiness.
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 freshly ground cinnamon in the coating for a more intense, aromatic flavor.
If you don’t have pumpkin pie spice, combine 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and a pinch of ground cloves as a substitute.
For a dairy-free version, try substituting butter with a high-quality vegan butter and use a flax egg instead of the egg yolk.
Adding chopped nuts like pecans or walnuts to the dough adds a nice crunch and complements the spices.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm gently in a low oven (around 300°F) for 5–7 minutes or microwave for 10–15 seconds to regain softness.

How to Serve

A close-up image showing a stack of three round, lightly cracked brown cookies with a coarse sugar crust on top, with some sugar crystals sprinkled around on a white plate. The cookies have a crumbly texture with visible cracks and a golden-brown color. Part of one cookie is visible at the bottom left corner, lying flat on the plate, and a bowl with white granulated sugar is placed on the right edge of the frame. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

No, it’s best to use pure pumpkin puree. Pumpkin pie filling contains added sugars and spices which will affect the dough’s texture and flavor balance.

Why do I need to tap the baking pan after baking?

Tapping the pan causes small cracks to form on the cookie tops, which helps create a chewy texture inside while keeping the edges tender. It’s a simple step that makes a noticeable difference.