Buttery Honey Pumpkin Cookies Recipe

Introduction

These buttery honey pumpkin cookies are a perfect fall treat combining warm spices, rich browned butter, and the natural sweetness of honey. Soft and chewy with a cinnamon sugar coating, they bring cozy flavors to your cookie jar.

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 (make sure it’s not pumpkin pie filling)
• 2 tsp pumpkin pie spice
• 1 tsp kosher salt (fine-grained, for even distribution)
• 1 tsp baking soda
• 1 egg yolk (from a large egg)
• 1 tsp vanilla extract (I use Nielsen-Massey)
• 1/4 cup white sugar (for coating)
• 1 tsp ground cinnamon (freshly ground preferred for more flavor)
• Flaked sea salt (optional garnish)

Instructions

1. Step 1: In a large saucepan over medium-low heat, melt 1 cup salted butter. Stir constantly as it cooks until it reaches a deep amber color, about 5 minutes. Remove from heat and let cool for 30 minutes. This adds a delicious nutty note.
2. Step 2: While the butter cools, combine 3 tbsp honey and 1 tsp kosher salt in a small bowl. Stir until the salt dissolves. Set aside.
3. Step 3: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
4. Step 4: Into the cooled browned butter, add 1 1/2 cups packed dark brown sugar and the honey-salt mixture. Mix thoroughly, scraping up all brown bits from the butter. Add 1 egg yolk, 1 tsp vanilla extract, 1/3 cup pumpkin puree, 1 tsp baking soda, and 2 tsp pumpkin pie spice. Stir until smooth. Then mix in 2 1/4 cups all-purpose flour until fully combined to form the dough.
5. Step 5: In a small bowl, combine 1/4 cup white sugar and 1 tsp ground cinnamon. Using a 3-tablespoon cookie scoop, portion dough and roll each into a ball. Coat each ball in the cinnamon sugar mixture. Place on the prepared baking sheet spaced 3 inches apart. Bake 9–11 minutes until edges are golden. Immediately after removing, firmly tap the pan down on the stovetop 5 times to crack the tops for extra chewiness.
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.

Tips & Variations

• Use freshly ground cinnamon for a more vibrant coating flavor.
• Make sure to use pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
• For extra flavor, try adding a pinch of ground cloves or nutmeg to the dough.
• Browning the butter adds a rich nuttiness, so don’t skip this step.
• If you prefer softer cookies, reduce baking time by a minute or two.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. 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?

It’s best to use pure pumpkin puree as pumpkin pie filling contains added spices and sweeteners, which can affect the flavor and texture of your cookies.

Why do I need to tap the pan after baking?

Tapping the pan cracks the cookie tops, creating a chewier texture. It’s a simple trick that makes these cookies especially delightful.

Buttery Honey Pumpkin Cookies Recipe

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★★★★★

4.6 from 120 reviews

These Buttery Honey Pumpkin Cookies blend the warmth of pumpkin pie spice with the rich nuttiness of browned butter and the natural sweetness of honey. Rolled in a cinnamon-sugar coating and finished with a sprinkle of flaky sea salt, these chewy cookies offer a perfect balance of comforting fall flavors and delightful texture.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 1 hour 1 minute
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough:

• 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 (large egg)
• 1 tsp vanilla extract

For Coating:

• 1/4 cup white sugar
• 1 tsp ground cinnamon

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 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. Prepare the Honey-Salt Mixture: While the butter cools, combine 3 tablespoons honey and 1 teaspoon kosher salt in a small bowl. Stir until the salt dissolves evenly. Set aside for use in the dough.
3. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
4. Mix the Dough: Once the browned butter is cooled, add 1 1/2 cups packed dark brown sugar and the honey-salt mixture. Mix thoroughly with a rubber spatula, scraping up all browned bits. Add 1 egg yolk, 1 teaspoon vanilla extract, 1/3 cup 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 to form the cookie 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 medium (3-tablespoon) cookie scoop, portion dough and roll each into a ball. Roll each ball in the cinnamon sugar to coat. Place on the prepared baking sheet spaced 3 inches apart. Bake for 9-11 minutes until edges are golden. Immediately after removing from oven, firmly tap the pan 5 times on the stovetop to crack the tops and create extra chewiness.
6. Cool and Finish the Cookies: Let the 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 added flavor and crunch.

Notes

• Browning the butter adds a deep nutty flavor that enhances the cookie’s richness.
• Using pure pumpkin puree (not pumpkin pie filling) is essential for the right texture and flavor balance.
• The pan-banging step cracks the cookie tops, improving chewiness and texture.
• If you prefer less sweetness, reduce the sugar coatings slightly.
• Flaked sea salt is optional but recommended to balance the sweetness and highlight flavors.
• Store cookies in an airtight container at room temperature for up to 5 days.

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