Buttery Honey Pumpkin Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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
Find it online: https://platedandproud.com/buttery-honey-pumpkin-cookies-recipe/
