Salted Honey Chewy Pumpkin Cookies

These Salted Honey Chewy Pumpkin Cookies are sweet, buttery, and perfectly pumpkin spiced. A crispy edge and a chewy center set these pumpkin cookies apart!

Love the idea if Salted Honey? Try My Salted Honey Pistachio Cookies too! 

Chewy Pumpkin Cookies with flaked sea salt in a cooling rack

Salted Honey Chewy Pumpkin Cookies Are Easily My New Favorite Fall Cookie Recipe!

Today you’re in for a treat. Literally. These Chewy Pumpkin Cookies are not only easy, but a total fall mood. You don’t need to use your stand or hand mixer, just a bowl or even the saucepan you brown the butter in! They are different from a typical pumpkin cookie because they are a truly CHEWY cookie. A lot like a molasses cookie, you will be eating these all through fall into the holidays. Perfect with a cup of coffee or tea, or on your holiday platter. Just be prepared to give the recipe to all your friends. Everyone loves these!

What To Expect With This Recipe:

  • An easy cookie recipe that requires no mixer!
  • A cookie with crispy Edges and perfectly soft, chewy centers.
  • The perfect amount of pumpkin flavor.
  • No chill time needed, so a truly QUICK and easy cookie recipe.
  • A cookie recipe that you will make again and again that people will rave about!
  • A salty bite from the addition of salted honey and flaked sea salt.
thin, chewy pumpkin cookies broken in half

I’ve Cracked the Code On TRULY Chewy Pumpkin Cookies!

I’ve made so many cookies over the years using pumpkin. My Soft Pumpkin Cookie recipe is a HUGE favorite or friends and family. And while I LOVE that cookie recipe, this is a totally different kind of pumpkin cookie. This cookie, as you can see from the pictures is not cakey in any way. I have a few tricks up my sleeve with this recipe that I can’t wait to share with you.

First, What Is Salted Honey?

Before I get into the details of the cookie making process, let me start with the Salted Honey! The addition of honey adds a subtle sweetness that pairs with the brown sugar beautifully. What I like to do is dissolve some salt into the honey before adding it into the cookie dough because the flavors melds together creating liquid gold! The salty/sweet combination works beautifully in the flavor, while the honey adds to the chewy texture!

pumpkin cookies in a wire rack from above

How Do You Actually Make Pumpkin Cookies Chewy And Not Cakey?

Let me break this down for you because it’s easier than you think! Pumpkin in cookies, or any baking is a great ingredient because while it adds flavor, fiber, and texture, it can also be a perfect egg substitution. But it does make your baked good cakey. Which is great if you’re baking cakes, muffins, or quick breads. And while some cakey-style cookies are great, not all pumpkin cookies should have to be cakey! So here are a few of the tips that I discovered while testing this recipe!

  • Use a small amount of pumpkin. You want the flavor, but not the texture!
  • When baking cookies with pumpkin omit a lot of the egg you would otherwise use. I use only an egg yolk in this recipe and let the pumpkin do the rest of the work.
  • Adding honey to this recipe adds to the chewiness while keeping the dough a little softer than a traditional cookie dough.
  • Melted butter helps the cookies spread a bit, which give you those crispy, buttery edges.
  • BANG THE COOKIE SHEET! This is a great tip when you want chewy, flat cookies with crinkly tops. 

What Ingredients Do You Need to Make Chewy Pumpkin Cookies?

  • Salted butter. You will be browning the butter and using it in the cookie dough after it has cooled, but has not become solid again. The melted butter aids in spreading the cookies a bit more which gives you those buttery, crisp edges! You can use unsalted butter if that’s what you have on hand. I wouldn’t adjust the salt in the honey, but you could just add more flaked sea salt on top if you want to add more saltiness to taste. 
  • Honey + Kosher Salt. This is the salted honey! 
  • Dark brown sugar. Using dark brown sugar adds more molasses flavor, while aiding in the chewy texture.
  • Egg yolk. Just using a yolk in this recipe adds fat and protein, while not adding too much moisture into the cookie. You are using pumpkin, so you don’t need the extra moisture from the egg white, but the yolk binds and stabilizes the dough.
  • Vanilla extract
  • Pumpkin puree. Make sure you’re using 100% pure pumpkin and not pumpkin pie filling!
  • Baking soda
  • Pumpkin pie spice. You can also substitute cinnamon in this cookie if you don’t have pumpkin spice. Or make homemade pumpkin pie spice (1 tablespoon ground cinnamon + 3/4 teaspoon ground ginger + 3/4 teaspoon ground nutmeg + 1/4 teaspoon ground cloves)
  • All purpose flour
  • Granulated sugar + Cinnamon. This is the cinnamon sugar mixture you will roll your cookie dough in before baking. 
  • Flaked sea salt to sprinkle on top for garnish. This is optional, of course, but that flaky salt on top really adds something special. You don’t need a lot!

Easy Instructions/Yield: 20 Cookies 

  1. Brown the butter:  I like to use a larger saucepan for this step because this allows me the space to mix the dough all in the same pan after the butter cools and I don’t have to dirty up another bowl! 
  2. Make your Salted Honey: While the butter is cooling, stir together the honey and salt in a small bowl. Set aside.
  3. Make the Cookie Dough: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  4. Add in the brown sugar and honey into the cooled butter. Using a rubber spatula mix together, scraping up all the brown bits of the butter. Add in the egg yolk, vanilla, pumpkin, baking soda, and pumpkin pie spice and mix until smooth. Stir in the flour until combined. Set aside.
  5. Roll the Cookie Dough Balls in Cinnamon Sugar: In a small bowl mix together the granulated sugar and cinnamon. Use a medium (3- tablespoon) cookie scoop to portion out the dough. Roll the dough into a ball and drop it into the cinnamon sugar mixture and coat. 
  6. Bake the Cookies: Place the dough onto the prepared baking sheet 3- inches apart. The dough will be soft but not sticky. Bake for 9 -11 minutes until the edges are golden. 
  7. Bang the Cookie Sheet: As soon as the cookies come out of the oven, drop (or bang) the pan down onto the stove top 5 times. This gives the cookies a crackly top, and reduces any airiness, making them even chewier.
  8. Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Sprinkle with sea salt flakes if desired.

How to Brown Butter

This recipe calls for browned butter, which is an easy and amazing way to really intensify flavor. Browning the butter adds a nutty depth of flavor that is perfect in cookies. In this recipe I recommend using a larger saucepan to brown the butter. That way you can mix the dough right into the saucepan and not have to dirty up another bowl. It’s truly a one-bowl cookie recipe! Here’s how you do it:

  1. Melt the butter in a saucepan over medium-low heat. 
  2. Once the butter is melted, continue cooking the butter. It will start boiling and bubbling, and then foaming up.
  3. Stir constantly during the browning process, to prevent the milk fats from burning.
  4. Once the butter has foamed up continue stirring while watching the color of the butter turn to a golden amber.
  5. Once the butter has become a deep amber color remove it from the heat immediately.

How To Tell When These Cookies Are Done Baking:

One of the tricks to the chewy texture of these cookies is baking them long enough! If you under-bake them a little bit they will taste great, but they will be soft and you won’t get that crispy edge and chewy center. All ovens bake differently, so I say between 9 – 11 minutes. The cookies will be lightly golden at the edge and puffed and cracked on the top. You want them to be set on top and not wet.

pan banging pumpkin cookies

Don’t Forget: Bang the Cookie Sheet!

I hit on this above, but an important part of this recipe to achieve the thin and chewy cookie you see pictured is to bang the cookie sheet! This method works great for this recipe. Here’s how:

  1. As soon as the cookies are done baking, remove the cookie sheet from the oven.
  2. Immediately and evenly drop it from above 6 inches above down onto a flat surface. I use my stove top.
  3. Using oven mitts, pick the tray up again and drop it again. Repeat this 6 times. 
  4. Dropping the cookie sheet compresses the cookies by deflating any air bubbles that formed while baking.
  5. This gives the cookies a more crackly top and also gives them a chewier texture. 

How to Store These Cookies

These cookies can be stored in an airtight container at room temperature for up to 3 days for best freshness. A lot of people will eat cookies for longer than 3 days, which is fine, I just recommend 3 days for best flavor.

Can Pumpkin Cookies Be Frozen?

Absolutely! This is a great cookie recipe to freeze. Just allow them to cool completely, then package them airtight and freeze for up to 30 days. Again, I recommend 30 days for best taste, but I know folks freeze cookies for up to 3 months.

chewy pumpkin cookies with a bowl of flaked sea salt

Here Are Some Other Pumpkin Cookies You Will Love:

Print

Salted Honey Chewy Pumpkin Cookies

  • Author: Shelly
  • Prep Time Prep Time: 15 minutes
  • Cooling Time: 30 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 55 minutes
  • Yield Yield: 20 cookies 1x
  • Category Category: Cookies
  • Method Method: Oven/Stove Top
  • Cuisine Cuisine: Dessert

Description:

These Salted Honey Chewy Pumpkin Cookies are sweet, buttery, and perfectly pumpkin spiced. A crispy edge and a chewy center set these pumpkin cookies apart!


Scale

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
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • Optional – flaked sea salt to garnish

Instructions

  1. In a large saucepan over medium-low heat, melt the butter. Stirring constantly continue cooking the butter until it reaches a deep amber color and remove from the heat. This will take about 5 minutes. Allow the butter to cool for 30 minutes.
  2. While the butter is cooling, stir together the honey and salt in a small bowl. Set aside.
  3. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  4. Add in the brown sugar and honey into the cooled butter. Using a rubber spatula mix together, scraping up all the brown bits of the butter. Add in the egg yolk, vanilla, pumpkin, baking soda, and pumpkin pie spice and mix until smooth.
  5. Stir in the flour until combined. Set aside.
  6. In a small bowl mix together the granulated sugar and cinnamon. Use a medium (3- tablespoon) cookie scoop to portion out the dough. Roll the dough into a ball and drop it into the cinnamon sugar mixture and coat. Place the dough onto the prepared baking sheet 3- inches apart. The dough will be soft but not sticky. Bake for 9 -11 minutes until the edges are golden. As soon as the cookies come out of the oven, drop (or bang) the pan down onto the stove top 5 times. This gives the cookies a crackly top, and reduces any airiness, making them even chewier.
  7. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Sprinkle with sea salt flakes if desired.

Notes:

Store airtight at room temperature for up to 3 days.

Freeze airtight for up to 30 days

Keywords: cookies and cups, cookie recipe, pumpkin cookies, pumpkin recipe, fall baking, chewy cookies

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Jenny
December 2, 2021 9:39 pm

Okay, the flavor was phenomenal, but I think I did something wrong. They came out super flat and oily. Any ideas?? I love how the dough came together. I spooned and leveled the flour, but maybe I needed to add a little more? Also, I only have medium eggs. Would that make a difference?

Jay
November 30, 2021 10:13 pm

Delicious. I will process some pumpkin seeds and add them the next time. One problem: the cookies pictured definitely come from a 1.5 tablespoon cookie scoop, NOT 3 TB. 3 tablespoons of dough always makes very massive cooked.

Julia
November 23, 2021 10:53 pm

I’ve been eyeing these since you first posted them and just made a batch! Holy moly these are amazing! Really delicious and complex flavors! Thank you for the recipe!!

Stephanie
November 9, 2021 12:55 pm

Made these for a friend potluck on Saturday and they were a hit! They’re just as good a few days later. These are the perfect fall cookie, with all the ingredients combining into a beautiful, cozy symphony of flavors. And the CHEW! Do NOT miss out on the very therapeutic smacking of the cookie pan on the stove, because it gives these cookies the perfect texture!

Debbie
October 30, 2021 1:19 pm

I am making these now and had to taste one before they cooled completely. Yum!!! I too used just cinnamon instead of pumpkin spice and I banged the pan. Will they get flat and more chewy as they cool? LOVED that they are a one bowl wonder.

Rebecca Lee Horvath
October 19, 2021 9:46 pm

These cookies are amazing and my house smells like fall! The browned butter was noticably important in the final flavor. I didn’t have dark brown sugar so I substituted a tbsp of molasses for one tablespoon of honey and it was good, though I still want to try the original. Will be making multiple batches of these!

Vanessa
October 17, 2021 3:25 pm

I roasted pie pumpkins yesterday to get a head start for the coming holidays so today I had fresh pumpkin puree. My 8 year helped me whip up a batch of these and she has declared these to be the “Official Cookie of Fall!” Well done, Shelly!

Tiffany
October 15, 2021 10:27 pm

these are the best pumpkin cookies of my life!!! so chewy, flavorful and delish! the only sub I made was cinnamon for the pumpkin pie spice. thank you so much for sharing this recipe! I can’t wait to make them again 🙂

Caitlin
October 13, 2021 4:46 pm

Omg. This recipe was perfect! Usually pumpkin cookies come out cakey but these were perfectly chewy and the browned butter added the best flavor.
I’m adding this recipe to my fall repertoire!

JennyK
October 13, 2021 10:09 am

These are definitely a 10! I followed the recipe & directions exactly, and was a bit nervous with the softness of the dough, but sure enough, they came out perfect! And they tasted absolutely fabulous! This recipe is a keeper and a winner for sure! Thanks!

Amanda
October 11, 2021 10:58 pm

Saw the post on Instagram this morning; knew I needed to make them tonight. THESE. ARE. SO. GOOD. It’s some kind of witchcraft. Make them. Bang the sheet. You won’t regret it!!

Sam
October 11, 2021 7:52 am

These will either be a 10 or a meh. No in between! lol

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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