In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and egg. 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; ensure the dough is very light in color and fluffy. Scrape down the sides of the bowl as necessary.

Stop the mixer, scrape down the sides of the bowl, and add the honey, pumpkin pie spice, and vanilla extract. Beat on medium-high speed until combined and smooth, about 2 minutes.

Stop the mixer, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, and optional salt. Mix until just combined, about 1 minute.

Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds of dough. Place the mounds on a large plate, flatten them 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, as the cookies will spread and bake thinner and flatter.

Preheat oven to 350°F (175°C). Line baking sheets with Silpats or spray with cooking spray.

Place the chilled dough mounds on the prepared baking sheets, spacing them at least 2 inches apart (bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until the edges have set and the tops are just beginning to set, even if they appear undercooked, pale, and glossy in the center. For soft cookies, do not bake longer than 9 minutes as they will firm up as they cool. Bake for 9-10 minutes if you prefer firmer cookies.

Allow the cookies to cool on the baking sheet for about 5 minutes before removing them and transferring to a wire rack to finish cooling completely.