Soft Pumpkin Spice Honey Cookies

Soft Pumpkin Spice Honey Cookies


These cookies!!  I’m trying to decide how to describe them.  Fall, spicy, soft, chewy, melt in your mouth.  They are really, really good.  I was a little skeptical about the kiddos liking them because of all the spices (they can be weird like that sometimes), but they loved them, too!  Ella actually helped to make them and we shared with some of the neighbor friends to a big thumbs up.

If you want to read a great blog with lots of irresistible recipes and photos you will have to check out Averie Cooks.  My only issue with her blog is that I want to make EVERYTHING!!  As a food blogger that is a problem because usually if I bake something then I will want to blog about it.   I mean, I can’t have my whole blog about recipes from another site…I can’t, right?  So I will just tell you to go and check it out.  I also made these little muffins and they were awesome, too!

Enjoy these cookies.  They would be a good option for a Christmas cookie tray, too.

Source: Averie Cooks

Soft Pumpkin Spice Honey Cookies
  • ½ cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • 1 large egg
  • ¼ cup honey
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 2 cups flour (I used ½ cup KAF Whole Wheat White Flour which might make mine a little less puffy than hers)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • Pinch of salt
  1. In your stand mixer cream the butter, eggs and sugar for about 5 minutes scraping down the sides as needed. The mixture will be light and fluffy.
  2. Add the honey, pumpkin pie spice and vanilla and mix another 2 minutes.
  3. Add the flour, cornstarch, baking soda and pinch of salt. Mix until just combined and everything is incorporated.
  4. With your cookie scoop form heaping mounds of dough on a platter and push down slightly on the dough to flatten. Refrigerate the dough for 3 hours minimum or overnight.
  5. When you are ready to bake, preheat your oven to 350 and place dough on your prepared baking sheets. Bake cookies for 8-9 minutes, but no longer than 9. Your cookies might look a bit undercooked, but that is fine as they will set as they cool. Allow to cool on the cookie sheet for about 5 minutes and then transfer to a baking rack until completely cool.
  6. Enjoy!


Reese’s Chewy Chocolate Pan Cookies

So tonight Ella informs me that a girl at the gym told her that she was surprised that she doesn’t know any curse words since she is from New York. I mean really??  What is that supposed to mean?  I secretly think it would have been funny if Ella would have flipped her off, but I have scared them into never using their middle finger…ever.  Plus I would feel horrible if I knew Ella flipped anyone off.  Actually the other day Taylor asked me if it was ok if she itched her nose with her middle finger. I told her that was fine, just don’t let anyone see you doing it.

I don’t really think the girl meant anything bad by saying that to Ella, but it makes me laugh.

Do you want to know something that doesn’t make me laugh? The fact that these cookie bars are all gone! It’s kind of sad, really. I think they are my new old favorite. I say old because my mom used to make these all the time in cookie form. I just forgot how good they are.  I made them in bar form because it’s just quicker.

First of all, chocolate and peanut butter. Enough said. Second, there’s just something irresistible about this cookie dough. It’s not really a brownie, but it’s not your typical chocolate cookie. They are a bit sandy, but still kind of buttery and chewy. I can’t explain it you just need to try them – if you haven’t already.

I say that because the recipe is on the back of the bag of chips…along with these.  If I haven’t said this before, one of my jobs on this blog is to point out good (and simple) recipes to my dear readers. So, I apologize if the recipe comes from the bag, but they are just that #&(*% good!  I would use a curse word there, but I don’t want New Yorker’s to get a bad rap:-).  Plus I honestly don’t swear.  I think in my whole childhood I only heard my mom swear once and it was when the crock pot tipped over in the car on the way to a picnic. That was definitely swear worthy.

One more thing…and this might seem obvious to you, but you can swap out the peanut butter chips for other chips. We also used to make this cookie with mint chocolate chips and they were equally good!  I’m telling you, this dough is great.


Source: Hershey’s

Chocolate Peanut Butter Cookie Bars
Recipe type: Cookie
  • 2 cups all-purpose flour
  • ¾ cup cocoa
  • 1 tsp baking soda
  • ½ tsp salt
  • 1¼ cups butter (2½ sticks), softened
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 package of Reese's peanut butter chips
  1. Preheat oven to 350 degrees. Grease a jelly roll pan (15-1/2x10-1/2x1 are the measurements the give for a jelly roll pan.)
  2. In a medium bowl combine flour, cocoa, soda and salt. Whisk to combine.
  3. In a large bowl combine butter and sugar until light and fluffy. Add eggs and mix. Add vanilla and give it another quick mix. Slowly add the dry ingredients to the wet until thoroughly combined. Add the chips and fold into batter.
  4. Press dough into a cookie sheet and bake for 18-20 minutes (until cooked in the center of the pan.)
  5. Cut into bars once cooled.
  6. If you want to make these as cookies just drop by teaspoonful onto an ungreased cookie sheet and bake for 8-9 minutes.
  7. Enjoy!