What says Autumn more than the smell of pumpkin? (Well, besides kicking through crispy leaves, pulling out those chunky scarves and cool morning air, of course.) In honour of my favourite season, I decided to make some pumpkin spice honey cookies from Averie Cooks.
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1/4 cup honey
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons corn starch (corn flour)
- 1 teaspoon baking soda
- pinch salt, optional and to taste
This is much easier if you have a mixer, but I made mine by hand. It’s a good workout for the arms anyway! Start by combining the butter, sugar and egg until they are creamy, light and fluffy.
The dough should be a light colour when it’s ready.
Next, make up your pumpkin pie spice. Unless you happen to have some pre-mixed pumpkin spice lying around at home, mix the cinnamon, all spice, ginger, nutmeg and cloves together in a bowl.
Stir this into your dough along with the honey and vanilla and beat until smooth.
Add in the flour, cornstarch (corn flour), baking soda and salt and mix until it’s just combined.
Form 2-tablespoon mounds on a couple of plates.
Cover them loosely with plastic wrap and flatten very slightly with your palm. Refrigerate for at least three hours.
When they’re ready, preheat your oven to 350F / 176C and grease a baking sheet with cooking spray. Place the dough on the baking sheet about 2 inches apart. You will probably have to make two batches. Bake for 8-10 minutes depending on how soft you like your cookies. Take them out when the edges are set and the tops are just about set. Allow them to cool on the baking sheet for five minutes and then transfer to a rack.
Share and enjoy!