Description
These Salted Honey Chewy Pumpkin Cookies are a delightful blend of sweet and buttery flavors with a perfect pumpkin spice kick. Featuring a crispy edge and a chewy center, these cookies are enhanced by a unique browned butter base and a touch of honey and sea salt, making them the perfect seasonal treat.
Ingredients
Main Ingredients
- 1 cup salted butter
- 3 tablespoons honey
- 1 teaspoon kosher salt
- 1 1/2 cups dark brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup pure pumpkin puree
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 1/4 cups all purpose flour
Topping & Coating
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- Optional – flaked sea salt to garnish
Instructions
- Melt and Brown the Butter: In a large saucepan over medium-low heat, melt the butter. Stir constantly and continue cooking until the butter reaches a deep amber color, about 5 minutes. Remove from heat and allow the butter to cool for 30 minutes to develop rich flavor.
- Mix Honey and Salt: While butter cools, combine honey and kosher salt in a small bowl and set aside to infuse flavors.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Wet Ingredients: To the cooled browned butter, add the brown sugar and honey mixture. Use a rubber spatula to mix well, scraping up browned bits for flavor. Then add egg yolk, vanilla extract, pumpkin puree, baking soda, and pumpkin pie spice; mix until the batter is smooth and fully combined.
- Add Flour: Gradually stir in the all-purpose flour until just combined, forming a soft dough.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix the granulated sugar and cinnamon together.
- Form and Coat Cookies: Using a medium (3-tablespoon) cookie scoop, portion the dough. Roll each portion into a ball, then roll it in the cinnamon sugar mixture until fully coated. Place the dough balls on the prepared baking sheet about 3 inches apart. The dough will be soft but not sticky.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes until edges turn golden brown.
- Create Crackly Tops: Immediately upon removing the cookies from the oven, drop or bang the baking pan down onto the stovetop surface five times. This technique reduces airiness and creates a crackly top while enhancing chewiness.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional Garnish: Sprinkle the cooled cookies with flaked sea salt for an added burst of flavor if desired.
Notes
- Store cookies airtight at room temperature for up to 3 days to maintain freshness.
- For longer storage, freeze cookies in an airtight container for up to 30 days.