It's less than two weeks until the start of fall, y'all! Are you as excited about it as I am? Pumpkins, apple cider, Halloween, bonfires, sweaters.... It's my favourite time of the year! (Shhh, I know it's still 90F out. Don't spoil my fun!)

Anyway, here's a great recipe to get you into the fall mood! Try these soon, with a nice hot cup of apple cider or pumpkin spice latte, whichever you prefer. :-)

Pumpkin Spice Honey Cookies

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
3/4 cup light brown sugar, packed
1 large egg
1/4 cup honey (I used clover from TJs)
2 tablespoons pumpkin pie spice (yes tablespoons, not teaspoons)
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste

Directions:

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in colour and fluffy, stop to scrape down the sides of the bowl several times.
2. Stop, scrape down the sides of the bowl, and add the honey, pumpkin pie spice, vanilla, and beat on medium-high speed until combined and smooth, about 2 minutes.
3. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
4. Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (it will make between 15 and 20). Place mounds on a large plate, flatten mounds very slightly with your palm, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. DO NOT bake with warm dough because cookies will spread and bake thinner and flatter, and these are supposed to be thick and puffy.
5. Preheat oven to 350F. Line baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (no more than 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the centre. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool; bake for 9-10 minutes if you like firmer cookies. Allow cookies to cool on the baking sheet for about 5-10 minutes before removing and transferring to a rack to finish cooling.
6. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
7. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

NOTE: Because of the honey in this batter, they will be limp and wet, so you MUST chill the dough thoroughly before baking.