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Buttery Honey Pumpkin Cookies Recipe

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★★★★★

4.5 from 103 reviews

These Buttery Honey Pumpkin Cookies are a delightful fall treat featuring a rich, nutty browned butter base combined with sweet honey and spiced pumpkin puree. Rolled in cinnamon sugar and finished with a delightful cracked top for a chewy texture, these cookies perfectly balance sweetness and warm autumn spices, ideal for seasonal celebrations or cozy desserts.

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

Instructions

  1. Brown the Butter: In a large saucepan over medium-low heat, melt 1 cup of salted butter. Stir constantly as it cooks for about 5 minutes until it reaches a deep amber color. Remove from heat and let it cool for 30 minutes. This step adds a delicious nutty flavor to the cookies.
  2. Prepare the Honey-Salt Mixture: While the butter cools, combine 3 tbsp honey and 1 tsp kosher salt in a small bowl. Stir until the salt dissolves evenly into the honey and set aside.
  3. Preheat Oven and Prep Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
  4. Mix the Dough: To the cooled browned butter, add 1 1/2 cups packed dark brown sugar and the honey-salt mixture. Use a rubber spatula to mix thoroughly, scraping up all the brown bits from the butter. Then add 1 egg yolk, 1 tsp vanilla extract, 1/3 cup pure pumpkin puree, 1 tsp baking soda, and 2 tsp pumpkin pie spice. Mix until smooth. Finally, stir in 2 1/4 cups all-purpose flour until fully combined to form the dough.
  5. Form, Coat, and Bake the Cookies: Mix 1/4 cup white sugar and 1 tsp ground cinnamon in a small bowl. Using a medium (3-tablespoon) cookie scoop, portion out the dough and roll each into a ball. Roll each ball in the cinnamon sugar mixture, then place on the prepared baking sheet spaced 3 inches apart. Bake for 9-11 minutes until edges are golden. As soon as cookies come out, firmly tap the pan down onto the stovetop 5 times to crack the tops and create a chewy texture.
  6. Cool and Finish the Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally, sprinkle with flaked sea salt for added flavor and crunch.

Notes

  • Be sure to use pure pumpkin puree, not pumpkin pie filling, to avoid extra sweetness and spices.
  • Browning the butter adds depth of flavor but requires attention to avoid burning.
  • The pan tapping after baking is essential for creating the signature cracked, chewy top.
  • Flaked sea salt garnish complements the sweetness and enhances flavor contrast.
  • Cookies can be stored in an airtight container at room temperature for up to 4 days.

Keywords: pumpkin cookies, honey cookies, browned butter, fall dessert, spiced cookies, cinnamon sugar cookies, chewy cookies

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