clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chewy Pumpkin Cookies with flaked sea salt in a cooling rack

Salted Honey Chewy Pumpkin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 19 reviews
  • Author: Shelly
  • Prep Time: 15 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 20 cookies 1x
  • Category: Cookies
  • Method: Oven/Stove Top
  • Cuisine: Dessert


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!


  • 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


  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.


Store airtight at room temperature for up to 3 days.

Freeze airtight for up to 30 days

Scroll to Top