Buttery Honey Pumpkin Cookies Recipe

Some fall cookies are loud with spice, heavy with sweetness, and rich enough to feel more like dessert than a simple afternoon treat. These Buttery Honey Pumpkin Cookies are different in the best way, because they are soft, tender, warmly spiced, and touched with honey in a way that feels cozy without becoming overwhelming.

They have the kind of gentle sweetness that makes you want one with coffee, one with chai, and maybe one more while you are pretending to clean the kitchen. The pumpkin gives the dough softness, the dark brown sugar adds deep caramel notes, the honey brings a floral sweetness, and the cinnamon sugar coating gives the outside a delicate sparkle.

What makes these cookies so lovable is their texture. They are tender and melt-in-your-mouth, with a soft center that comes from pumpkin, butter, dark brown sugar, and one extra-rich egg yolk.

They are also quick enough for a weeknight baking mood. The dough comes together without complicated steps, the cookies bake in 10 to 12 minutes, and the whole recipe can fit into the kind of day when you want something homemade without turning the kitchen upside down.

These cookies are perfect for fall gatherings, holiday dessert trays, after-school snacks, edible gifts, or quiet evenings when the house needs to smell like cinnamon, pumpkin spice, honey, and butter. They are simple, comforting, and exactly the kind of cookie that makes the season feel a little warmer.

Why You’ll Love Buttery Honey Pumpkin Cookies

These cookies are soft and tender. Pumpkin puree and an egg yolk help create a delicate texture that feels light but still rich.

The flavor is beautifully balanced. Honey adds sweetness, dark brown sugar brings molasses-like depth, pumpkin pie spice adds warmth, and the cinnamon sugar coating gives the outside a sweet little finish.

They smell like fall while they bake. Butter, pumpkin, honey, cinnamon, and spice create the kind of cozy aroma that makes the whole kitchen feel inviting.

They are easy enough for beginner bakers. You cream, mix, scoop, roll in cinnamon sugar, bake, cool, and serve.

They are also excellent for sharing. Their golden color and sparkly coating make them pretty enough for Thanksgiving, holiday platters, book club, neighbors, or little homemade gifts.

The recipe is flexible, too. You can add nuts, dip them in chocolate, use maple syrup instead of honey, make them gluten-free, try vegan butter, or freeze the dough for later.

Recipe Details

• Recipe name: Buttery Honey Pumpkin Cookies
• Oven temperature: 350°F (175°C)
• Dough scoop size: About 1 ½ tablespoons per cookie
• Baking time: 10 to 12 minutes
• Cooling time on baking sheet: 5 minutes
• Best texture: Soft, buttery, tender, and lightly coated in cinnamon sugar
• Room temperature storage: Up to 5 days
• Freezer storage for baked cookies: Up to 3 months
• Freezer storage for dough balls: Up to 3 months before coating and baking
• Reviving day-old cookies: Microwave for 5 to 10 seconds
• Optional dough chill: 30 minutes if cookies spread too much

Ingredients

For the Dough

• 1 cup salted butter, softened
• 3 tablespoons honey
• 1 teaspoon kosher salt
• 1 ½ cups packed dark brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ⅓ cup pure pumpkin puree
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 2 ¼ cups all-purpose flour

For the Coating

• ¼ cup white sugar
• 1 teaspoon ground cinnamon

Optional Substitutions and Variations

• Unsalted butter with an extra pinch of salt
• Unsalted butter with an extra ¼ teaspoon salt
• Vegan butter
• Maple syrup
• Agave
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water
• 1:1 gluten-free flour blend
• ½ cup chopped walnuts
• ½ cup chopped pecans
• Dark chocolate
• Semi-sweet chocolate
• Flaky sea salt
• White chocolate chips
• Powdered sugar glaze
• Chai tea
• Cold milk
• Vanilla almond milk
• Hot apple cider
• Morning coffee
• Cinnamon sticks
• Dried orange slices

The Cozy Flavor Behind These Cookies

Buttery Honey Pumpkin Cookies are built around soft fall flavor rather than heavy sweetness. The pumpkin is present, but it does not overpower the cookie.

The honey adds a gentle sweetness that tastes different from plain sugar. It gives the cookies a soft floral note that works beautifully with pumpkin spice.

Dark brown sugar gives the dough its deeper caramel-style flavor. Because it contains more molasses flavor than lighter sugar, it makes the cookies taste warmer and richer.

Salted butter adds richness and balance. The salt keeps the sweetness from becoming flat and helps the honey, pumpkin, and spice taste more rounded.

The cinnamon sugar coating creates the final layer of flavor. It gives each cookie a lightly crisp, sweet outside that contrasts with the soft center.

Together, these ingredients make a cookie that feels cozy, simple, and deeply seasonal. It is sweet enough for dessert but soft enough for an afternoon snack.

Why the Egg Yolk Matters

This recipe uses one large egg yolk rather than a whole egg. That detail helps create the extra-tender texture.

Egg yolk adds richness and softness. It helps bind the dough while keeping the cookie delicate.

The absence of the egg white helps prevent the cookies from becoming too firm. Egg whites can sometimes make cookies drier or more structured.

This matters because the recipe is designed to be soft and melt-in-your-mouth. The pumpkin and egg yolk work together to create that texture.

Save the egg white for another use if you want. For this cookie dough, the yolk is the important part.

Why Pumpkin Puree Should Be Plain

The recipe calls for ⅓ cup pure pumpkin puree. It should not be pumpkin pie filling.

Pumpkin pie filling contains added sugar and spices. Using it would change the flavor and sweetness of the cookies.

Plain pumpkin puree gives the dough moisture and a gentle pumpkin flavor. It supports the soft texture without making the cookie taste too heavy.

Libby’s is mentioned as a go-to option in the original notes. The important point is to use pure pumpkin and not a sweetened pie mixture.

If you use fresh pumpkin puree, it needs extra care. Fresh pumpkin usually contains more moisture, so it should be strained before being added to the dough.

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Give it enough time to heat fully before the cookies go in.

A fully preheated oven helps the cookies bake evenly. Since the bake time is only 10 to 12 minutes, the starting temperature matters.

While the oven heats, gather your mixing bowls, measuring cups, parchment paper, baking sheet, and cooling rack. Having everything ready makes the process smoother.

Step 2: Prepare the Baking Sheet

Line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easier.

Parchment also helps the cookies release cleanly after baking. These cookies are soft when warm, so a lined surface helps protect them.

Set the prepared baking sheet aside. You will place the cinnamon-sugar-coated dough balls on it later.

Step 3: Soften the Salted Butter

Use 1 cup salted butter, softened. The butter should be soft enough to cream smoothly but not melted.

Soft butter blends better with honey and sugar. Melted butter can change the dough and may cause spreading.

If using unsalted butter, the original notes say to add an extra pinch of salt. Another substitution note suggests adding an extra ¼ teaspoon salt to the dough.

Step 4: Cream the Butter, Honey, and Salt

In a large mixing bowl, combine the softened salted butter, 3 tablespoons honey, and 1 teaspoon kosher salt. Beat until smooth and fluffy.

This should take about 2 minutes with a hand mixer or stand mixer. If mixing by hand, it will take a little more effort.

The mixture should look creamy and soft. This step helps distribute the honey and salt through the butter before the sugar is added.

Step 5: Add the Dark Brown Sugar

Add 1 ½ cups packed dark brown sugar. Pack it firmly into the measuring cup before adding it to the bowl.

Mix until the brown sugar is fully incorporated. The mixture should look thick, smooth, and caramel-like.

Dark brown sugar adds moisture and deep flavor. It is a big part of why these cookies taste warm and rich.

Step 6: Add the Egg Yolk

Add 1 large egg yolk to the bowl. Beat until it is fully blended into the mixture.

The egg yolk helps make the cookies tender. It gives richness without adding the extra structure of a whole egg.

Make sure the yolk disappears completely into the dough base. Scrape the sides of the bowl if needed.

Step 7: Add the Vanilla Extract

Add 1 teaspoon vanilla extract. Mix until evenly combined.

Vanilla softens the flavor of the honey and spice. It also helps the cookie taste more complete.

Use real vanilla if possible. Its flavor is especially noticeable in a simple cookie dough like this.

Step 8: Fold in the Pumpkin Puree

Add ⅓ cup pure pumpkin puree. Gently fold it into the butter and sugar mixture.

The mixture may look slightly curdled after adding pumpkin. That is okay, and it will come together once the dry ingredients are added.

Do not overmix at this stage. Pumpkin adds moisture, and gentle mixing helps preserve the soft cookie texture.

Step 9: Whisk the Dry Ingredients

In a separate bowl, whisk together 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, and 2 ¼ cups all-purpose flour. Mix until evenly combined.

Whisking the dry ingredients first helps distribute the baking soda and spice through the flour. This prevents uneven flavor or texture.

Spoon the flour into the measuring cup and level it off. Do not pack it down, because too much flour can make the cookies cakey or dry.

Step 10: Use a Pumpkin Pie Spice Substitute if Needed

If you do not have pumpkin pie spice, use the provided substitute. Mix 1 ½ teaspoons cinnamon with ¼ teaspoon each nutmeg, ginger, and cloves.

This keeps the flavor warm and close to the intended recipe. The substitute creates a spice blend that works well with honey and pumpkin.

Whisk the spices thoroughly into the flour. Even mixing prevents strong spice pockets.

Step 11: Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined.

Do not overmix. Overmixing can make the cookies tough, and this recipe is meant to be soft and tender.

Stop when no dry flour remains. The dough should be soft and scoopable.

Step 12: Check the Dough Texture

The dough should be soft but not runny. It should hold together when scooped.

If the dough feels very warm or loose, chilling can help. The troubleshooting notes recommend chilling for 30 minutes if the cookies turn out too flat.

For the standard method, you can move directly to scooping. Just make sure the dough is manageable.

Step 13: Mix the Cinnamon Sugar Coating

In a small bowl, combine ¼ cup white sugar and 1 teaspoon ground cinnamon. Stir until evenly mixed.

This coating gives the cookies their sweet, spiced exterior. It also adds a subtle crunch after baking.

Set the bowl close to your dough. You will roll each dough ball in it before placing it on the baking sheet.

Step 14: Scoop the Dough

Scoop about 1 ½ tablespoons of dough per cookie. A small cookie scoop works well, but a spoon is fine too.

Try to keep the portions even. Similar-sized cookies bake at the same rate.

If the dough sticks to the scoop or spoon, work gently. The dough is meant to be soft.

Step 15: Roll the Dough Balls

Roll each scoop of dough between your palms to make a smooth ball. The shape does not need to be perfect.

A smooth dough ball helps the cinnamon sugar coating cling evenly. It also helps the cookies bake into a neat shape.

If the dough is too soft to roll, chill it briefly. This can make handling easier.

Step 16: Coat in Cinnamon Sugar

Roll each dough ball in the cinnamon sugar mixture until fully coated. Make sure the entire surface gets covered.

The coating is one of the best parts of the cookie. It creates a sweet, lightly spiced crust as the cookies bake.

Place each coated dough ball on the prepared baking sheet. Keep the coating bowl nearby until all the dough is rolled.

Step 17: Space the Cookies

Arrange the coated dough balls about 2 inches apart on the parchment-lined baking sheet. They will spread a little as they bake.

Do not crowd the baking sheet. If needed, bake in batches.

Spacing helps the cookies keep their shape and bake evenly. It also prevents them from touching as they spread.

Step 18: Bake the Cookies

Bake at 350°F (175°C) for 10 to 12 minutes. Watch for the edges to just start turning golden.

The centers may still look soft, and that is exactly what you want. They will firm up as they cool.

Do not overbake. Overbaking can take away the tender texture that makes these cookies special.

Step 19: Cool on the Baking Sheet

Let the cookies cool on the baking sheet for 5 minutes. This helps them set without falling apart.

They will be delicate when first removed from the oven. The short rest makes them easier to move.

Do not rush this step. A little patience helps the cookies keep their shape.

Step 20: Transfer to a Wire Rack

After 5 minutes, transfer the cookies to a wire rack. Let them cool completely.

They can be enjoyed warm, but the texture improves after a short rest. The coating also sets more as they cool.

Once cooled, store them or serve them with your favorite cozy drink. They should be soft, buttery, and warmly spiced.

Serving Suggestions

These cookies are wonderful with chai tea. The spices in the tea and the pumpkin pie spice in the cookies play beautifully together.

Cold milk is a classic pairing. Vanilla almond milk is also mentioned as a fun option.

Hot apple cider turns these cookies into a very fall-centered treat. The apple, cinnamon, pumpkin, and honey flavors all feel cozy together.

Morning coffee also works well. The cookies are sweet enough to feel like a treat but soft enough for a gentle morning bite.

For parties, arrange them on a platter with cinnamon sticks or dried orange slices. This gives the presentation a festive seasonal touch.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. Let them cool completely before storing.

Layer the cookies between sheets of parchment so they do not stick together. This also helps protect the cinnamon sugar coating.

Keep the container sealed tightly. The cookies are soft, and exposure to air can dry them out.

The cinnamon sugar coating helps create a protective crust. This helps the cookies stay fresh a little longer.

Freezing Baked Cookies

These cookies freeze beautifully. Place cooled cookies in a freezer bag with parchment between layers.

Freeze for up to 3 months. The parchment helps prevent sticking and keeps the coating from rubbing off too much.

Thaw at room temperature when ready to enjoy. Once thawed, they should still be soft and flavorful.

To revive a cookie, microwave it for 5 to 10 seconds. This brings back a little of that just-baked softness.

Freezing the Dough

The dough can also be frozen before baking. Scoop the dough into balls before coating them in cinnamon sugar.

Freeze the dough balls on a parchment-lined tray until solid, about 2 hours. Then transfer them to a freezer bag.

Store frozen dough balls for up to 3 months. When ready to bake, let them thaw just enough to roll in the cinnamon sugar coating.

Bake as usual after coating. You may need an extra minute or two of baking time.

Helpful Notes for Best Results

If using table salt instead of kosher salt, cut the amount to ½ teaspoon. Table salt is finer and can taste saltier by volume.

If using unsalted butter, add extra salt as directed in the substitution notes. Salt is important for balancing the honey and brown sugar.

Measure the flour carefully by spooning and leveling. Too much flour can make the cookies too cakey or dry.

Do not overmix after adding the flour. Mix only until the dough comes together.

If cookies turn out too flat, the butter may have been too soft. Next time, chill the dough for 30 minutes before baking.

If cookies do not spread enough, gently flatten the dough balls slightly before baking. Sometimes they need a little encouragement.

Rotate the baking sheet halfway through cooking if your oven browns unevenly. Oven hotspots can affect cookie color.

Variations

Nutty Pumpkin Cookies

Add about ½ cup chopped walnuts or pecans to the dough. The nuts add crunch and a warm, toasty flavor.

For extra flavor, toast the nuts in a dry pan until fragrant before adding them. This makes their flavor stronger.

Fold the nuts into the dough after the dry ingredients are mixed in. Do not overmix.

Chocolate-Dipped Pumpkin Cookies

Melt dark or semi-sweet chocolate. Dip half of each cooled cookie into the melted chocolate.

Place the dipped cookies on a parchment-lined tray and let the chocolate set. This takes about 20 minutes at room temperature or about 5 minutes in the refrigerator.

For a sweet-salty finish, sprinkle a little flaky sea salt on top of the chocolate before it sets. The chocolate pairs beautifully with the pumpkin spice.

White Chocolate Pumpkin Cookies

Fold white chocolate chips into the dough for a creamier bite. White chocolate adds sweetness and a soft vanilla-like flavor.

This variation makes the cookies feel more dessert-like. It is a nice option for holiday trays.

Powdered Sugar Glaze

Drizzle the baked cookies with a simple powdered sugar glaze. This gives them a sweeter finish.

Let the cookies cool before glazing. A warm cookie can make the glaze melt too much.

This variation is easy and pretty. It gives the cookies a finished look without dipping them in chocolate.

Maple Pumpkin Cookies

Use maple syrup instead of honey. The substitution note says to reduce it to 2 tablespoons because it is sweeter.

Maple gives the cookies a different fall flavor. It works well with pumpkin and cinnamon sugar.

Egg-Free Version

Replace the egg yolk with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let it sit for 5 minutes before using.

This creates a flax mixture that can help bind the dough. The texture may change slightly, but it is a provided option.

Gluten-Free Version

Swap the all-purpose flour for a 1:1 gluten-free blend. The texture will be slightly more delicate.

Handle the dough gently. Watch the baking cues carefully.

Troubleshooting

Why Are My Cookies Too Flat?

The butter may have been too soft. Next time, chill the dough for 30 minutes before baking.

Warm dough spreads more quickly in the oven. Chilling firms the butter and helps the cookies hold shape.

Why Did My Cookies Not Spread Enough?

The dough may have been too firm. Gently flatten the dough balls slightly before baking.

This gives them a little help. They should still remain soft and thick.

Why Are My Cookies Browning Unevenly?

Your oven may have hotspots. Rotate the baking sheet halfway through cooking.

This helps the cookies bake more evenly. It is especially useful if one side of your oven runs hotter.

Why Are My Cookies Too Cakey?

The flour may have been overmeasured. Spoon the flour into the measuring cup and level it off instead of scooping.

Too much flour can make the dough heavier. Careful measuring helps preserve the tender texture.

Why Is My Dough Too Soft?

The butter may have been too warm, or the kitchen may be hot. Chill the dough for 30 minutes.

Soft dough can still bake well, but chilling makes it easier to handle. It also helps prevent spreading.

Frequently Asked Questions

Can I Use Fresh Pumpkin Instead of Puree?

Yes, but canned pumpkin puree gives more consistent results because it is drained of excess moisture. Fresh pumpkin tends to be wetter.

If using fresh pumpkin, roast and puree it first, then strain it through cheesecloth overnight to remove extra liquid. You will need about ½ cup fresh puree to equal ⅓ cup canned because fresh puree tends to hold more water.

The flavor can be wonderful, but the texture may vary slightly. Moisture control is the key.

Can I Freeze the Dough?

Yes, the dough freezes very well. Scoop it into balls before coating in cinnamon sugar.

Freeze the dough balls on a parchment-lined tray until solid, about 2 hours. Then transfer them to a freezer bag and store for up to 3 months.

When ready to bake, thaw just enough to roll in the cinnamon sugar coating. Bake as usual, adding an extra minute or two if needed.

Can I Use Unsalted Butter?

Yes, unsalted butter can be used. Add an extra pinch of salt or follow the substitution note of adding an extra ¼ teaspoon salt to the dough.

Salt is important in this recipe because it balances the sweetness from honey and dark brown sugar. Do not leave it out entirely.

Can I Use Maple Syrup Instead of Honey?

Yes, maple syrup makes a lovely substitute. Reduce it to 2 tablespoons because it is sweeter.

The flavor will shift from honey-sweet to maple-cozy. Both work well with pumpkin spice.

Can I Make These Egg-Free?

Yes, replace the egg yolk with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let the mixture sit for 5 minutes before adding it.

The texture may be slightly different. However, this swap is included as an egg-free option.

Can I Make These Gluten-Free?

Yes, use a 1:1 gluten-free flour blend. The cookies may be slightly more delicate.

Do not overmix the dough. Handle carefully when rolling and coating.

Can I Add Chocolate?

Yes, you can dip the cooled cookies in dark or semi-sweet chocolate. You can also fold in white chocolate chips.

Chocolate makes the cookies more indulgent. Dark or semi-sweet chocolate pairs especially well with the honey and spice.

How Do I Keep the Cookies Soft?

Store them in an airtight container at room temperature. Layer parchment between them if needed.

Microwave day-old cookies for 5 to 10 seconds to bring back softness. This makes them taste closer to freshly baked.

Why These Cookies Are Great for Holiday Gatherings

These cookies look simple but festive. Their cinnamon sugar coating gives them a golden, sparkly finish that works beautifully on fall and holiday dessert trays.

They are also easy to eat by hand. That makes them practical for parties, after-school snacks, cookie boxes, and casual gatherings.

The flavor is seasonal without being too strong. Pumpkin, honey, brown sugar, cinnamon, and spice feel warm and nostalgic.

They also store well, which helps when planning ahead. You can bake them a few days before serving or freeze the dough balls for later.

For gift giving, stack them in a small box with parchment between layers. They feel homemade, thoughtful, and cozy.

Why This Recipe Works So Well

The recipe works because it balances richness, sweetness, spice, and softness. Salted butter and honey create a smooth base, while dark brown sugar gives deep sweetness and moisture.

Pumpkin puree adds tenderness, and the egg yolk makes the cookies even softer. Baking soda gives the cookies lift, while flour gives them structure.

Pumpkin pie spice brings warmth without needing several separate jars. The cinnamon sugar coating adds the final sweet-spiced layer.

The bake time is short, which protects the tender center. The cookies are removed when the edges are just golden and the centers are still soft.

The 5-minute rest on the baking sheet is important. It lets the cookies set before they are moved to the cooling rack.

Final Thoughts

Buttery Honey Pumpkin Cookies are soft, warm, and full of fall comfort. With salted butter, honey, kosher salt, dark brown sugar, egg yolk, vanilla, pure pumpkin puree, baking soda, pumpkin pie spice, flour, and a cinnamon sugar coating, they bake into tender cookies with a sweet spiced crust.

The method is simple and friendly. Cream the butter, honey, and salt, mix in dark brown sugar, add the egg yolk and vanilla, fold in pumpkin, combine with the dry ingredients, scoop the dough, roll it in cinnamon sugar, and bake at 350°F (175°C) for 10 to 12 minutes.

Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. That short cooling time helps them set while staying soft in the center.

Serve them with chai tea, cold milk, hot apple cider, or morning coffee, and store them in an airtight container for up to 5 days. Whether you make them for a holiday party, an after-school snack, a cozy night in, or a small homemade gift, these cookies bring buttery pumpkin sweetness to every bite.

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Buttery Honey Pumpkin Cookies

These buttery honey pumpkin cookies are soft, warmly spiced, and coated with a sweet cinnamon sugar finish. Salted butter and honey give the dough a rich, cozy flavor, while pumpkin puree and dark brown sugar help create a tender, chewy texture. They are a lovely fall cookie for dessert trays, holiday baking, afternoon treats, or any time you want pumpkin spice flavor in a soft homemade cookie.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Course: Cookies, Dessert
• Cuisine: American
• Servings: 24 cookies

Ingredients

For Coating

• ¼ cup white sugar
• 1 teaspoon ground cinnamon

For the Dough

• 2 ¼ cups all-purpose flour
• 2 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup salted butter
• 1 ½ cups packed dark brown sugar
• 3 tablespoon honey
• ⅓ cup pure pumpkin puree
• 1 egg yolk
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Baking Sheet

Line a baking sheet with parchment paper. Prepare the oven for baking cookies according to the temperature from your original recipe source, since the provided recipe does not include a specific oven temperature.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and kosher salt until evenly combined.

Step 3: Combine the Butter, Sugar, and Honey

In a large bowl, mix the salted butter, packed dark brown sugar, and honey until smooth and well blended.

Step 4: Add the Pumpkin and Flavorings

Mix in the egg yolk, vanilla extract, and pure pumpkin puree until the dough base is evenly combined.

Step 5: Make the Cookie Dough

Gradually add the dry ingredients to the pumpkin mixture. Mix just until a soft cookie dough forms.

Step 6: Prepare the Cinnamon Sugar Coating

In a small bowl, stir together the white sugar and ground cinnamon.

Step 7: Shape and Coat the Cookies

Divide the dough into 24 portions. Roll each portion in the cinnamon sugar coating, then place the cookies on the prepared baking sheet with space between each one.

Step 8: Bake the Cookies

Bake for 12 minutes, or until the cookies are set around the edges and still soft in the centers.

Step 9: Cool Before Serving

Let the cookies cool briefly on the baking sheet before transferring them to a wire rack to finish cooling.

Serving Suggestions

• Serve with hot coffee or tea.
• Pair with a pumpkin spice latte.
• Add to fall cookie trays or Thanksgiving dessert boards.
• Serve with a glass of cold milk.
• Package in seasonal cookie boxes for gifting.

Storage

How to Store

Store the completely cooled cookies in an airtight container at room temperature.

How to Freeze

Place cooled cookies in a freezer-safe airtight container and freeze for longer storage. Thaw before serving.

Best Texture Tip

Mix the dough only until the flour is incorporated, and avoid overbaking. The cookies should be set at the edges but still soft in the centers for the best tender texture.