pumpkin spice honey cookies with white chocolate chips

A friend pinned this recipe on pinterest. It does not have any pumpkin, which I appreciate because pumpkin tends to ruin the texture of a cookie. I added white chocolate chips to complement the spices. I also upped the dry ingredients from two cups to three cups because my first batch was too sticky and the dough spread to be thin and flat as they baked, despite being chilled for quite some time. I chose to add a mixture of additional flour and some oats, but you could also just use three cups of flour and skip oats. This cookie is a great autumn treat.

PUMPKIN SPICE HONEY COOKIES WITH WHITE CHOCOLATE CHIPS
adapted from Averie Cooks

½ cup butter, softened
¾ cup light brown sugar
1 large egg
¼ cup honey
2 Tbsp pumpkin pie spice (or 1 Tbsp cinnamon, ½ Tbsp ginger, ¼ tsp cloves, ¼ tsp nutmeg)
1 Tbsp vanilla extract
2 ¼ cups flour
¾ cup oats
2 tsp cornstarch
1 tsp baking soda
pinch salt (optional)
4 oz white chocolate chips

CREAM butter and sugar together with stand mixer for five or more minutes, until well-creamed, light, and fluffy. If using a hand mixer, beat longer. If using a fork, get ready for some exercise! Do not shortcut the creaming process; make sure the dough is very light in color and fluffy. Add egg and beat for a few more minutes.

ADD honey, pumpkin pie spice, and vanilla. Beat on medium-high for about two minutes, until smooth. Add flour, cornstarch, baking soda, and salt. Mix until just combined. Stir in white chocolate chips. Chill dough for at least four hours.

DROP by large mounds onto silicone-lined cookie sheets. Bake at 350°F for 9-12 minutes depending on size of cookies. Edges should be set and tops just starting to set. Cookie will firm up as it cools. Allow to cool on cookie sheet for about five minutes, then transfer to a cooling rack.