The combination of fall spice with the sweetness of natural honey makes for a really great cookie bursting with flavor. Make sure you chill your dough for these cookies. The dough is very soft and sticky, so you have to refrigerate it and then roll it into balls and bake. I might even refrigerate before putting them in the oven. That is, refrigerate, roll into balls, then refrigerate again before baking. Enjoy!
Pumpkin Spice Honey Cookies
- ½ cup butter, softened
- ¾ cup brown sugar
- 1 egg
- ¼ cup honey
- 2 tsp. vanilla extract
- 1 Tbsp. pumpkin pie spice
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/8 tsp. salt
- 2 cups all-purpose flour
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy. Add the egg and mix until well combined. Add the honey, vanilla extract, pumpkin pie spice, cornstarch, baking soda, and salt and beat until mixed well. Add the flour, one cup at a time, and mix until no streaks of flour remain. The dough will be pretty sticky. Wrap the dough in plastic wrap and refrigerate for about 3 hours.
Preheat the oven to 350°F. Remove from the refrigerator and scoop tablespoonfuls of dough into balls and place on parchment-lined baking sheets. Bake in preheated oven for about 9 to 10 minutes. The cookies should not brown much and they will firm up after cooling. Let cool on cookie sheets for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 1 week.