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Buttery Honey Pumpkin Cookies Recipe

Buttery Honey Pumpkin Cookies Recipe
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★★★★★

4.8 from 10 reviews

These Buttery Honey Pumpkin Cookies combine the rich, nutty flavor of browned butter with sweet honey and warm pumpkin pie spices for a soft, chewy fall treat. Rolled in cinnamon sugar and topped with flaky sea salt, these cookies offer a perfect balance of sweetness and spice, making them an inviting seasonal dessert.

Ingredients

Scale

For the dough:

  • 1 cup salted butter
  • 3 tbsp honey
  • 1 tsp kosher salt
  • 1 1/2 cups packed dark brown sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1/3 cup pure pumpkin puree
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 2 1/4 cups all-purpose flour

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 the salted butter, stirring constantly. Continue cooking until the butter turns a deep amber color, about 5 minutes. Remove from heat and let cool for 30 minutes. Browning the butter adds a delicious nutty note to your cookies.
  2. Make Honey-Salt Mixture: In a small bowl, combine honey and kosher salt, stirring until the salt dissolves evenly. Set aside for later incorporation into the dough.
  3. Prepare Oven and Baking Sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  4. Combine Wet Ingredients and Sugar: Once the browned butter has cooled, add the packed dark brown sugar and the honey-salt mixture. Using a rubber spatula, mix thoroughly, scraping up all browned butter bits.
  5. Mix Remaining Dough Ingredients: Add the egg yolk, vanilla extract, pumpkin puree, baking soda, and pumpkin pie spice. Stir until smooth. Then gradually add the all-purpose flour and mix until fully combined, forming the cookie dough.
  6. Prepare Coating and Shape Cookies: In a small bowl, combine white sugar and ground cinnamon. Using a medium (3-tablespoon) cookie scoop, portion the dough and roll each portion into a ball. Roll each ball in the cinnamon sugar mixture until well coated. Place dough balls on the prepared baking sheet, spacing 3 inches apart.
  7. Bake the Cookies: Bake for 9-11 minutes until the edges are golden. Immediately after removing from oven, firmly tap the baking sheet down onto the stovetop 5 times to crack the tops, enhancing chewiness.
  8. Cool and Garnish: 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 texture.

Notes

  • Browning the butter adds depth and a nutty flavor to the cookies.
  • The pan ‘banging’ step cracks the cookie tops, making them chewier.
  • Use pure pumpkin puree, not pumpkin pie filling, to avoid extra sugars or spices.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For extra spice, add a pinch of ground cloves or nutmeg to the dough.
  • Flaked sea salt is optional but highly recommended to balance sweetness and add crunch.

Nutrition

Keywords: pumpkin cookies, buttery cookies, honey pumpkin cookies, fall cookies, pumpkin pie spice cookies, chewy pumpkin cookies

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