Pumpkin Spice Honey Cookies

by Sarah

in Cookies, Dairy-Free, Desserts, Egg-Free

Pumpkin reminds me of fall, and these cookies are a delicious blend of the kick you get from pumpkin spice with the smooth flavor of honey.

Pumpkin Spice Honey Cookies - Savoring Spoon

I made these cookies for a pre-Thanksgiving potluck before everyone headed home for break. They were a hit! The cookies are soft and chewy on the inside. I just wish I had let them sit in the oven a bit longer so they could get a little larger – but didn’t want to be too late to the potluck!

These cookies are also egg and dairy free. BUT they taste delicious anyways, and people at the potluck could not tell that these common cookie ingredients have actually been swapped out! To substitute dairy, I used Earth Balance Buttery Spread, which is a vegan butter. You can pick it up at Safeway, or any major grocery store (Trader Joe’s, Sprouts, Whole Foods, etc.). It seems after doing some reading that Earth Balance spread is better suited for baking than the other popular vegan butter – Smart Balance. To substitute egg, I used 1/2 a banana as a binding agent (keeps the cookie together). This post has more information on which egg substitutions to use for different purposes.

If you want to make these cookies vegan, you can try substituting the honey with agave (honey isn’t vegan .. tear). It’ll taste a little different, but will probably be just as yummy.

Pumpkin Spice Honey Cookies with bow - savoring spoon

Right after the cookies come out of the oven, they will be dome-shaped and a bit puffy. I like flatter cookies, so I pressed them down with a spatula before serving. The ones in the pictures have a flat-ish top because of the pressing.

Pumpkin Spice Honey Cookies


  • 1/2 cup Earth Balance buttery spread, at room temperature
  • 3/4 cup light brown sugar
  • 1/2 banana (egg substitute)
  • 1/4 cup clover honey
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • pinch salt


  1. Cream butter and sugar with an electric mixer. Add in banana and beat until well-creamed (~8 minutes).
  2. Add honey, pumpkin pie spice, and vanilla. Beat until well combined. Scrape down sides of the container as needed.
  3. Add dry materials (flour, cornstarch, baking soda, salt) and mix until combined (~1 minute).
  4. Scoop cookies out onto a baking pan with parchment paper on it. Use a tablespoon to measure the size of each cookie. Place cookie dough balls 1.5 inch apart from one another. This makes about 25 cookies. Cover cookies on the baking sheet with cling wrap, and put the baking sheet with the cookies into the freezer for about 1 hour.
  5. Preheat oven to 350F. Transfer cookies to refrigerator while oven preheats. Bake for 12 minutes, until the edges and tops are set. Let cookies rest at room temperature for 5 minutes after baking, to finish the firming and cooking process. Meanwhile press cookies down a little with your hand (or a spatula) to flatten them out. You can also do this flattening step earlier, before baking.
  6. Serve!


Cookies can be stored in an airtight container at room temperature for up to one week, or in a freezer for up to four months. You can store unbaked cookie dough in the refrigerator for up to 5 days, in an airtight container.


Recipe was adapted from Averie’s Pumpkin Spice Honey cookie recipe. Mostly to make the cookies egg and dairy free, and to cut down on some of the waiting time.

Leave a Comment

{ 4 comments… read them below or add one }

1 Averie @ Averie Cooks November 25, 2013 at 1:34 pm

Glad you like my recipe! Saw the title on FG and thought…wait a minute… :)


2 Sarah November 25, 2013 at 1:48 pm

The recipe is great! I’m glad someone reads foodgawker as closely as I do :)


3 Dina November 26, 2013 at 9:31 am

they look yummy!


4 Sarah November 26, 2013 at 9:58 am

Thanks Dina!


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