These pumpkin spice cookies are made without pumpkin puree but are full of flavor thanks to the pumpkin pie spice! These are so soft and fluffy!
Prep Time10 minutesmins
Cook Time8 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs18 minutesmins
Course: Cookies
Cuisine: American
Keyword: honey cookies, pumpkin spice cookies
Servings: 17cookies
Calories: 112kcal
Author: Averie Sunshine
Ingredients
½cupunsalted butter, softened
¾cuplight brown sugarpacked
1large egg
¼cuphoneyI used clover from TJs
2tablespoonspumpkin pie spiceyes tablespoons, not teaspoons
1tablespoonvanilla extract
2cupsall-purpose flour
2teaspoonscorn starch
1teaspoonbaking soda
pinchsaltoptional and to taste
Instructions
To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, 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). Do not shortcut the creaming process; make sure dough is very light in color and fluffy, stop to scrape down the sides of the bowl as necessary.
Stop, scrape down the sides of the bowl, and add the honey, pumpkin pie spice, vanilla, and beat on medium-high speed until combined and smooth, about 2 minutes.
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 17). Place mounds on a large plate, flatten mounds very slightly with your palm, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray.
Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool; bake for 9-10 minutes if you like firmer cookies (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 10 minutes while oven preheated, and were baked for 8 minutes).
Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Notes
Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.