Description
Soft and buttery pumpkin cookies with a hint of honey and warm spices.
Ingredients
Scale
- 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
- 1/4 cup white sugar (for coating)
- 1 tsp ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the butter, honey, and brown sugar until light and fluffy.
- Add the egg yolk, vanilla extract, and pumpkin puree. Mix until combined.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- In a small bowl, mix the white sugar and cinnamon for the coating.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat with the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheets and flatten slightly.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use room-temperature butter for easier mixing.
- Do not overbake to keep the cookies soft.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, honey cookies, fall baking