Preparation Steps

• In a stand mixer fitted with paddle attachment, cream the softened butter and brown sugar together on medium-high speed until light and fluffy, about 5 minutes, scraping down bowl as needed.
• Add egg, honey, pumpkin pie spice, and vanilla extract; beat on medium-high speed until smooth, about 2 minutes.
• Add flour, cornstarch, baking soda, and salt; mix on low speed until just combined, about 1 minute.
• Using a 2-inch cookie scoop, form heaping two-tablespoon mounds of dough and place them on a large plate. Flatten slightly, cover with plastic wrap, and refrigerate for at least 3 hours or up to 5 days to chill the dough.
• Preheat the oven to 350°F. Line baking sheets with Silpat mats or spray with cooking spray.
• Place chilled dough mounds on prepared baking sheets spaced 2 inches apart. Bake for 8 to 9 minutes or until the edges have set and tops are beginning to set. For firmer cookies bake up to 10 minutes.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.