Buttery Honey Pumpkin Cookies

Pumpkin cookies are the ultimate way to welcome sweater weather. These buttery, spiced treats are soft in the middle, just crisp at the edges, and carry all the cozy flavor of fall in every bite. What sets these pumpkin cookies apart is the gentle sweetness of honey paired with the rich nuttiness of browned butter. No complicated steps or hard-to-find ingredients—just pure autumn comfort straight from your oven. Whether you’re baking for a fall gathering or just craving something cozy with your coffee, these pumpkin cookies will have everyone asking for seconds. Let’s dive into a batch that’s as easy as it is irresistible.

Table of Contents

Why You’ll Love This Recipe

• Fall flavors in every bite – Pumpkin puree, honey, and warm spices bring the season to life.
• Quick and easy – Ready in under 45 minutes from scratch.
• One-bowl wonder – Minimal cleanup, maximum flavor.
• Perfect texture – Soft centers, crisp edges, and a cinnamon-sugar coating that adds a delicate crunch.
• Customizable – Dairy-free or gluten-free options available without compromising taste.
• Make-ahead friendly – Dough chills well and even tastes better the next day.
• Great for gifting – These cookies hold up well and travel beautifully in cookie tins.

Ingredients

Here’s everything you’ll need to whip up a batch of these tender, honey-sweetened pumpkin cookies. Most of these are pantry staples, so you might already have everything on hand.

For the Dough:

• 1 cup salted butter
• 3 tablespoons honey
• 1 teaspoon kosher salt
• 1 ½ cups packed dark brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ⅓ cup pure pumpkin puree (not pumpkin pie filling)
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 2 ¼ cups all-purpose flour

For the Cinnamon Sugar Coating:

• ¼ cup white sugar
• 1 teaspoon ground cinnamon

Optional Garnish:

• Flaked sea salt (for a hint of crunch and extra flavor)

🧑‍🍳 Ingredient Tips:

• Pumpkin Puree: Use canned pure pumpkin, not pie mix.
• Butter: Browning the butter gives a deeper, nutty flavor.
• Sugar: Dark brown sugar adds richness, but light brown can work too.

Instructions

These pumpkin cookies come together in just a few steps—and a single bowl. Browning the butter is key to bringing out rich, caramelized flavors. Don’t skip the cinnamon sugar coating—it adds the perfect finishing touch.

1. Brown the Butter

• In a medium saucepan over medium-low heat, melt 1 cup salted butter.
• Stir frequently until the butter turns a deep amber color and smells nutty, about 5 minutes.
• Remove from heat and let it cool for 30 minutes.

2. Make the Honey-Salt Mixture

• While the butter cools, stir together 3 tablespoons honey and 1 teaspoon kosher salt in a small bowl.
• Set aside.

3. Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper.

4. Mix the Dough

• In a large bowl, mix the cooled browned butter, 1½ cups dark brown sugar, and the honey-salt mixture.
• Stir in 1 egg yolk, 1 teaspoon vanilla extract, and ⅓ cup pumpkin puree.
• Add 1 teaspoon baking soda and 2 teaspoons pumpkin pie spice.
• Mix until smooth.
• Stir in 2¼ cups flour until a soft dough forms.

5. Form and Coat

• In a small bowl, mix ¼ cup sugar and 1 teaspoon cinnamon.
• Scoop dough using a medium cookie scoop (about 3 tbsp per cookie).
• Roll dough balls in cinnamon sugar until well coated.
• Place on the baking sheet, spaced about 3 inches apart.

6. Bake and Cool

• Bake for 9–11 minutes, until edges are lightly golden.
• Remove and bang the baking sheet firmly on the stovetop 5 times to create cracks on top (this gives a chewier texture).
• Cool on the sheet for 5 minutes, then transfer to a wire rack.
• Sprinkle with flaked sea salt (optional) while still warm.

Recipe Details

Here’s everything you need to know before you start baking these irresistible pumpkin cookies.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25–30 minutes
• Difficulty Level: Easy to Moderate
• Servings: Makes about 12–16 cookies

Nutrition Facts (Per Cookie — Approximate)

Note: These are estimates based on a batch of 12 large cookies.

• Calories: 280–300
• Total Fat: 15–17g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 160mg
• Carbohydrates: 38–42g
• Sugar: 24g
• Protein: 2g
• Fiber: 1g

🧠 Nutrition Tip: These cookies are rich, so a little goes a long way. You can make them smaller for bite-sized versions to reduce portion size if needed.

Tips & Variations

✅ Tips for the Perfect Pumpkin Cookies

• Don’t Overdo the Pumpkin: Stick to ⅓ cup pumpkin puree—any more and the cookies may become cakey.
• Chill If Needed: If your dough feels too soft, a 30-minute chill in the fridge helps prevent spreading.
• Don’t Overbake: Cookies should look slightly underdone in the center; they’ll finish setting on the baking sheet.
• Pan-Banging Is Key: Tap the pan firmly after baking for crinkled tops and chewy texture.
• Cool Completely: Let cookies cool on the pan first before transferring—this helps them hold their shape.

🔄 Easy Variations

• Dairy-Free? Use vegan butter or solid coconut oil (not melted).
• No Dark Brown Sugar? Swap with light brown sugar or mix white sugar with molasses.
• Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend—results may vary slightly.
• Try Maple Instead of Honey: Maple syrup adds a deeper fall flavor if you’re out of honey.
• Add-Ins: Stir in chopped pecans, mini white chocolate chips, or even a handful of dried cranberries.

FAQs

Can I use pumpkin pie filling instead of puree?

No. Pumpkin pie filling contains added sugar and spices, which will throw off the flavor and texture. Use pure pumpkin puree only.

Do I need to chill the dough?

It’s not required, but chilling for 30 minutes helps prevent spreading and enhances flavor. Especially helpful if your kitchen is warm.

Can I freeze the dough?

Yes! Scoop dough balls, freeze them on a tray, then store in a freezer-safe bag for up to 3 months. Bake straight from frozen—just add 1–2 minutes.

How do I store these cookies?

Store at room temperature in an airtight container for up to 1 week. Add a slice of bread to keep them soft.

What’s the best way to get the crinkled tops?

Use the pan-banging method! Right after baking, bang the baking sheet on a hard surface 4–5 times. This causes the tops to crack and creates that iconic chewy texture.

Can I double the recipe?

Absolutely. This recipe scales well—just make sure you chill the dough if it becomes too soft to scoop.

Conclusion

These pumpkin cookies are the edible version of fall—soft, chewy, warmly spiced, and kissed with honey. Whether you’re baking them for a weekend treat, a cozy gathering, or simply because pumpkin is calling your name, this recipe delivers every time. With easy ingredients and a foolproof method, you’ll come back to this one year after year.