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Buttery Honey Pumpkin Cookies

Deliciously soft and chewy cookies combining pumpkin with honey, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use unsalted butter for best results.
  • 1 cup pumpkin puree Canned or fresh pumpkin puree works well.
  • 1 cup honey Adjust based on desired sweetness.
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon For warm spice flavor.
  • 1/2 teaspoon nutmeg Optional, enhances flavor.
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts Optional topping.
  • 1/2 cup chocolate chips Optional topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and honey until light and fluffy, about 3-4 minutes.
  3. Stir in the pumpkin puree and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the flour mixture to the pumpkin mixture, stirring until just combined; avoid overmixing.
  6. If using, fold in the chopped nuts or chocolate chips.
  7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each.
Baking
  1. Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden.
  2. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a lighter option, use unsweetened applesauce for part of the butter. Adjust spices to personal preference. Don't overbake; cookies should be just set in the middle.