Discover the delight found in these Melt-in-your-mouth Pumpkin Cookies. With a harmonious blend of pumpkin puree, honey, and a whisper of sea salt, each bite teases the balance between a crisp edge and irresistibly chewy center. Perfect for sharing with loved ones, they invite moments of joy and simple celebration.

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I’ve been playing around in the kitchen for a while now and these Salted Honey Chewy Pumpkin Cookies came out as my latest experiment. When I mixed together 1/2 cup unsalted butter with 1/2 cup pumpkin puree and then folded in a large egg, I knew something awesome was on its way.

I whisked in 1/2 cup honey with 3/4 cup light brown sugar, and the aroma reminded me of some amazing Pumpkin Chai Cookies I’ve enjoyed before. Adding 1 1/2 cups all-purpose flour, along with 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon pumpkin spice, created a dough that was both rich and uniquely fall-inspired.

I topped them with a sprinkling of coarse sea salt before baking and ended up with a cookie that had a crispy edge but a chewy center. These cookies are easy to whip up, and they might just become your new favorite fall treat.

Why I Like this Recipe

I love these cookies because they’re super sweet and buttery, and the pumpkin spice flavor really makes them feel perfect for fall. I also like how the cookies come out chewy in the middle but get a crispy edge so every bite is interesting. Another reason is that using natural ingredients like pumpkin puree and real honey makes me feel like I’m eating something a bit healthier even though they’re a treat. Plus, the little pinch of coarse sea salt on top gives it that extra kick that I just can’t get enough of.

Ingredients

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Unsalted butter: Provides richness and moisture; helps bind flavor and texture together.
Pumpkin puree: Adds natural sweetness, fiber and vibrant color to the cookies.
Honey: Sweetens cookies naturally while helping to keep them chewy and moist.
Light brown sugar: Imparts deep caramel flavor with slight moisture for tender texture.
Pumpkin spice: A blend of warm spices elevating autumn flavors in every bite.
Egg: Binds ingredients together, providing protein and structure in your cookies.
Coarse sea salt: Enhances flavors by balancing natural sweetness and intensifying taste.
Baking soda and baking powder: Ensure cookies lift slightly, adding an airy texture.
All-purpose flour: Provides structure and base for creating soft, chewy texture.

Ingredient Quantities

1/2 cup unsalted butter, softened

1/2 cup pumpkin puree (use plain pumpkin not pumpkin pie filling)

1 large egg

1/2 cup honey

3/4 cup light brown sugar, packed

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)

Coarse sea salt for sprinkling on top

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat together the softened butter, pumpkin puree, egg, honey, and light brown sugar until it looks smooth.

3. In a separate bowl, mix the all-purpose flour, baking soda, baking powder, salt, and pumpkin spice (or your own mix of cinnamon, nutmeg, and ginger).

4. Gradually stir the dry ingredients into the wet mixture until everything is just combined.

5. Drop spoonfuls of the cookie dough onto your lined baking sheet, spacing them out so they can spread a bit.

6. Sprinkle a few grains of coarse sea salt on top of each cookie for that extra salty kick.

7. Bake the cookies for about 10 to 12 minutes; they should have a crispy edge but still be chewy in the middle.

8. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

9. Enjoy your yummy pumpkin cookies once they are cool enough to eat, remembering to share if you want!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl for wet ingredients
5. Medium bowl for dry ingredients
6. Electric mixer or whisk (and a spatula to help mix)
7. Measuring cups and spoons
8. Spoon or cookie scoop for dropping dough onto the sheet
9. Wire rack for cooling the cookies

FAQ

Q: Can I use pumpkin pie filling instead of plain pumpkin puree?

A: Not really. Pumpkin pie filling has extra spices and sweeteners which will mess with the flavor and texture. Stick with plain pumpkin puree for best results.

Q: What makes these cookies chewy?

A: The combination of honey and pumpkin puree creates a moist, chewy texture. Just be careful not to overbake 'em, or they'll lose that chewy charm.

Q: Can I substitute salted butter if I don't have unsalted?

A: You can use salted butter, but then you might wanna reduce the sea salt on top. It could otherwise get too salty.

Q: How long can I store these cookies?

A: Keep 'em in an airtight container at room temperature for about 3 days. If you need to keep 'em longer, freeze and thaw when ready.

Q: Can I swap honey with another sweetener like maple syrup?

A: Yes, you can try that. Just know that maple syrup is thinner than honey, so it might alter the texture a little bit and may need a few adjustments.

Salted Honey Chewy Pumpkin Cookies Recipe Substitutions and Variations

Unsalted butter: You can use margarine or even coconut oil if you want a different flavor.
Pumpkin puree: Try mashed sweet potatoes as a good substitute if you dont have pumpkin.
Egg: Swap out for 1/4 cup applesauce to keep it moist in a pinch.
Honey: Maple syrup works pretty well, though you might need a bit less since its sweeter.
Light brown sugar: You can mix white sugar with a little molasses to get a similar taste.

Pro Tips

1. Try not to overmix the dough once you’ve combined the wet and dry ingredients. Overmixing can make the cookies turn out tough instead of that perfect chewy texture we all love.

2. If you want extra flavor, consider boosting the pumpkin spice a little bit. Adding a tad bit more cinnamon or ginger can really highlight that fall vibe in every bite.

3. Make sure your butter and pumpkin puree are right at room temperature before you start. It helps everything blend together smoother and can make your cookies come out more evenly baked.

4. Give the dough a quick chill in the fridge for about 20-30 minutes before baking if you notice it spreading too much on the tray. This little step can really keep your cookies a bit more defined in shape.

Salted Honey Chewy Pumpkin Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

228

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl for wet ingredients
5. Medium bowl for dry ingredients
6. Electric mixer or whisk (and a spatula to help mix)
7. Measuring cups and spoons
8. Spoon or cookie scoop for dropping dough onto the sheet
9. Wire rack for cooling the cookies

Ingredients

1/2 cup unsalted butter, softened
1/2 cup pumpkin puree (use plain pumpkin not pumpkin pie filling)
1 large egg
1/2 cup honey
3/4 cup light brown sugar, packed
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)
Coarse sea salt for sprinkling on top

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, beat together the softened butter, pumpkin puree, egg, honey, and light brown sugar until it looks smooth.
In a separate bowl, mix the all-purpose flour, baking soda, baking powder, salt, and pumpkin spice (or your own mix of cinnamon, nutmeg, and ginger).
Gradually stir the dry ingredients into the wet mixture until everything is just combined.
Drop spoonfuls of the cookie dough onto your lined baking sheet, spacing them out so they can spread a bit.
Sprinkle a few grains of coarse sea salt on top of each cookie for that extra salty kick.
Bake the cookies for about 10 to 12 minutes; they should have a crispy edge but still be chewy in the middle.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your yummy pumpkin cookies once they are cool enough to eat, remembering to share if you want!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.