Every baker has a recipe that started it all, the love of baking. These honey pumpkin cookies are that recipe for me. They are honey-laced, adorned with pumpkin spice flavor, and filled to the edges with white chocolate. It's the perfect combination, really.
It All Began with a Recipe
I found this soft pumpkin cookies recipe in 2008 at a county fair in the Miss Honey Queen tent. It was a winning recipe. I've since tweaked it, adding cardamom, ginger, and nutmeg to the spices, switching the margarine for butter and took out the macadamia nuts to make the recipe more accessible.
One should always be able to whip up their favorite cookie recipe. These cookies come together rather quickly with no rest time in the fridge.
Once I made this recipe for friends and family, it became a staple. I had to bake them whenever my sister visited, no matter what time of year it was. I even baked 100 and had my brother ice them to give out at my rehearsal dinner with a mug and some tea. These cookies have a history and a bit of a following. They are that good.
This soft pumpkin cookies recipe makes cookies that are fluffy and cakey, not crisp or chewy like a typical chocolate chip cookie. This is from the moisture added by the pumpkin and replacing most of the sugar with honey. The white chocolate and added drizzle bring texture and bursts of sweetness to the cookies.
Making Soft Pumpkin Cookies
Begin making the recipe by mixing up the dry ingredients. Next, cream the pumpkin, brown sugar, and butter together in a large bowl. Once creamy, add in the rest of the liquid ingredients one by one; honey, egg, and vanilla extract. When the liquids are fully combined, slowly add in your flour, baking soda, and spice mixture just until combined. As with any soft-baked good, don't overmix or it will come out tougher than intended.
The final touch to making this soft dough is adding in the white chocolate chips. Then use a spoon to drop batter onto a lined baking sheet, leaving two inches of space. Bake for 10-12 minutes.
The cookies will look and feel underdone, but just let them rest for ten minutes before moving to a cooling rack, and they will set up. Once cooled, decorate with additional white chocolate drizzle or frost the whole cookie, whatever your heart desires. Top with a sprinkle of cinnamon, and you are ready for fall bliss.
Of course, you’ll need some tea to go with those cookies. If you are baking these during fall, I recommend checking out the seasonal offerings from Plum Deluxe, as they shine in autumn.
I personally stay stocked up on Spicy Caramel Apple. This tea has just a touch of cinnamon, so the spices won’t overpower the spices we blended into our cookies.
If you are looking for a simple tea that’s always around, pair these cookies with the hardy English breakfast-style tea with a touch of vanilla found in House Blend. If you like herbal tea, why not more cookies? Vanilla Sugar Cookie dessert tea has similar spices found in our cookies that get stronger the longer you steep it.
Honey Pumpkin Cookies
- 2 and 1/4 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon cloves
- 1/4 teaspoon nutmeg (fresh grated preferably)
- 1 teaspoon cardamom
- 1 teaspoon baking soda
- 1 cup butter, softened
- 3/4 cup honey
- 1/4 cup brown sugar
- 1 cup solid packed pumpkin
- 2 teaspoons vanilla extract
- 1 egg
- 24 ounces white chocolate chips
Preheat oven to 350 degrees.
Combine flour, spices, and baking soda in a bowl.
Beat butter, honey, and brown sugar in a large mixing bowl until creamy.
Beat in pumpkin, egg and vanilla one at a time until combined.
Slowly add dry ingredients and mix just until combined.
Mix in 1 and 1/4 cups white chocolate chips.
Drop soft dough onto a lined baking sheet with a spoon. Leave 2 inches of space.
Bake for 10-12 minutes.
Cookies will look undercooked, allow to rest for 10 minutes before moving to a cooling rack.
Once cookies have cooled, melt at least a cup of white chocolate to frost or drizzle onto cookies.
Dust with cinnamon.