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?
Everything.
- 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.
deborah says
These looks DELICIOUS!!! What can we use instead of Pumpkin Pie Spice? Thanks for this delicious recipe!
Life is but a Dish says
Pumpkin pie spice is a mixture of a bunch of different spices! cinnamon, nutmeg, ginger, nutmeg, allspice…you can make it yourself!
Megan @ MegUnprocessed says
Looks great!
Life is but a Dish says
Thank you!
Amy says
Yum! These cookies look so thick and soft. I agree with you, there’s never too much pumpkin baked goods this time of year.
Lauren Gaskill says
Pumpkin cookies are my favorite because they are so cake-like!! Love your version!
Life is but a Dish says
Thank you so much!!
Valerie says
What is Belgian casonade sugar & where do u get it never heard of it or could u use regular or brown sugar?
Life is but a Dish says
It’s by a company called T-Sugars, http://www.tsugars.com/us/stores/ Great quality, but yes you can use any brown sugar.
Cecilia says
Thank you for sharing!
Where do you purchase the T sugar? Will it make that much of a difference if I just use regular sugar?
Life is but a Dish says
http://www.tsugars.com/us/stores/ here is where they are located. You can use also use regular brown sugar, I just love the quality of T-Sugars!
Heather says
These cookies sound great and I’m going to make them today for a Halloween party! However, You don’t say in the recipe to add the flour mixture to the butter/sugar mixture. I’m guessing you had it after you add the egg and vanilla, ,correct?
Life is but a Dish says
Ah yes! Good catch! Just updated it, sorry about that! I hope they’re a hit at the party!
Belinda Forrest says
Hi, do you have calories and carb counts for these cookies? I am a type 1 diabetic on insulin and I have to cover the carb amounts A coworker brought some to work and I loved them. Thank you!
Belinda
Life is but a Dish says
Hi Belinda! Unfortunately I do not have the calories and/or carb count for these. Not sure I wanna know 🙂 But there are many online free tools you can use to find out by plugging in the ingredients! I’m so happy you loved the cookies!