Whisk togethter flower, baking powder and salt in medium bowl.
2
Combine eggs and sugars with a mixer on high speed until pale and fluffy, about 10 minutes.
3
Sift flour mixture over the top of egg mixture in 2 additions, folding in after each addition.
4
Combine melted butter and pumpkin. Fold into the batter in 2 additions, then add honey and vanilla. Refrigerate two hours.
5
Preheat oven to 350 degrees. Let batter stand at room temp for 10 minutes. Spray madeline tins with cooking spray.
6
Fill molds about 3/4ths full. Bake on middle rack until brown, about 10 minutes (or when tootpick comes out clean). Immediately shake cookies out of pan onto rack to cool, and wash and regrease molds for second batch.
