I’m back on the pumpkin train. It’s pretty much impossible not to be! It’s just SO good. Agree? Are you with me?
I could definitely eat pumpkin bread and/or muffins all day long. Like, if I had to ONLY eat pumpkin muffins for the next month, I’d be okay with that. But today, I decided to make pumpkin cookies. Not just any pumpkin cookie.
Brown sugar pumpkin cookies. Yep.
And not just any brown sugar. I use T-Sugar’s Belgian Cassonade Sugar. It’s the kind of sugar I could totally eat straight out of the bag with a spoon. (Not that I’ve ever done that).
We also need to discuss the texture of these cookies. If you’re one of those people who doesn’t like cake-y textured cookies, then these aren’t for you. I, on the other hand happen to love it. These cookies are super soft, and almost have a cake-like/muffin top like texture. I’m totally into it.
And the flavor?! Out of this world. Pumpkin spice to the max! Oh, and that glaze to top it off?
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups T-Sugar's Belgian Cassonade Sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 1/2 teaspoons pure vanilla extract
- 2 cups powdered sugar
- 1 tablespoon milk (plus more as needed
- 1) Preheat the oven to 350 degrees. In a small bowl whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
- 2) In a separate bowl, cream together the butter and Belgian Cassonade Sugar. Add the egg, pumpkin puree, and vanilla and beat until well combined. Add the flour mixture to the wet ingredients and stir to combine.
- 3) Line a baking sheet with parchment paper and scoop cookies (about a golf ball size) onto the baking sheet. Bake for 10-12 minutes then remove and let cool completely on a cooling rack.
- 1) Whisk together the powdered sugar and milk until smooth. If mixture is too thick add a little more milk. Drizzle glaze over cooled cookies.