These cookies are moist, supremely soft, with hints of chewiness at the edges, and have a wonderful flavor from being sweetened with honey. There’s no pumpkin purée in them—the pop of pumpkin flavor comes from the pumpkin pie spice. The honey makes it a soft, limp dough, which must be chilled before baking so your cookies bake up thick and puffy. These cookies appeared on my blog and were an instant reader favorite.–Averie Sunshine
LC What Folks Are Saying About This Recipe Note
“Spiced perfectly.” “So easy and so pumpkin-pie-delightful!” “Lovely, delicately flavored, yummy.” “Soft, spicy, holiday memory-invoking, these cookies are absolutely delicious! ” “I think these cookies would make a great base for a whoopie pie. A marshmallow or cinnamon cream, sandwiched between two of these cookies, would be amazing!” That’s what folks are saying about these pumpkin spice cookies.
Pumpkin Spice Cookies
- Quick Glance
- 15 M
- 4 H
- Makes about 18 cookies
- 1 stick (4 ounces) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1/4 cup honey
- 2 tablespoons store-bought or homemade pumpkin pie spice (yes tablespoons, not teaspoons)
- 1 tablespoon vanilla extract
- 2 cups (285 grams) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- Pinch salt (optional)
- 1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar, and egg, and beat on medium-high speed until well creamed, light, and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes), stopping to scrape down sides of the bowl as necessary. Do not shortcut the creaming process; make sure dough is very light in color and fluffy.
- 2. After scraping down the sides of the bowl, add the honey, pumpkin pie spice, and vanilla and beat on medium-high speed until combined and smooth, about 2 minutes.
- 3. Again scrape down the sides of the bowl and add the flour, cornstarch, baking soda, and salt, if using, to taste, and mix until just combined, about 1 minute.
- 4. Using a 2-inch cookie scoop, form mounds of dough and place them on a large plate, flatten mounds very slightly with your palm, cover with plastic wrap, and refrigerate for at least 3 hours and up to 5 days before baking. (The unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days; consider baking only as many cookies as desired and save the remaining dough for baking them as needed.)
- 5. Preheat the oven to 350°F (177°C) and line the baking sheets with parchment paper or Silpats.
- 6. Place the mounds of chilled dough on the baking sheets, spacing them at least 2 inches apart. Do not bake room-temperature dough; the cookies will spread and bake thin and flat. Bake the cookies for 8 to 9 minutes if you prefer super soft cookies or 9 to 10 minutes if you like soft yet slightly firmer cookies. The cookies are ready to come out of the oven when the edges have set and the bottoms are just barely beginning to turn golden brown and the tops are beginning to set but may still appear undercooked, pale, and glossy in the center.
- 7. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooling. (You can store the cookies in a resealable container at room temperature for up to 1 week or in the freezer for up to 4 months.)