Pumpkin Cookies
These pumpkin cookies are rich, chewy, and full of warm fall flavor. Honey, brown butter, and pumpkin puree combine for a cookie that’s easy to love—and even easier to make.
Equipment
- Mixing bowls
- Saucepan
- Baking sheet
- Parchment paper
- - Cookie scoop (3 tbsp)
- Wire cooling rack
Ingredients
- **For the Dough:**
- - 1 cup salted butter
- - 3 tbsp honey
- - 1 tsp kosher salt
- - 1 ½ cups packed dark brown sugar
- - 1 large egg yolk
- - 1 tsp vanilla extract
- - ⅓ cup pure pumpkin puree
- - 1 tsp baking soda
- - 2 tsp pumpkin pie spice
- - 2 ¼ cups all-purpose flour
- **For the Cinnamon Sugar Coating:**
- - ¼ cup white sugar
- - 1 tsp ground cinnamon
- **Optional Garnish:**
- - Flaked sea salt
Instructions
- **Brown the butter**: Melt butter in a saucepan over medium-low heat. Stir until golden and nutty, about 5 minutes. Let cool for 30 minutes.
- **Mix honey + salt**: Combine honey and kosher salt in a bowl. Set aside.
- **Preheat oven** to 350°F (175°C). Line baking sheet with parchment paper.
- **Mix the dough**: In a bowl, combine browned butter, brown sugar, and honey-salt mixture. Add egg yolk, vanilla, pumpkin, baking soda, and pumpkin spice. Mix until smooth, then stir in flour.
- **Shape and coat**: Roll dough into 3-tablespoon balls. Coat in cinnamon sugar and place 3 inches apart on baking sheet.
- **Bake** for 9–11 minutes. Bang the pan 4–5 times when removing from oven to create cracks. Cool for 5 minutes, then transfer to wire rack. Sprinkle sea salt if desired.
Notes
- Use pure pumpkin puree, not pie filling.
- Chill dough if it's too soft to scoop.
- Cookies continue baking on the hot pan—don’t overbake!
- Chill dough if it's too soft to scoop.
- Cookies continue baking on the hot pan—don’t overbake!