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Brown Sugar Pumpkin Cookies


  • 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

For the glaze

  • 2 cups powdered sugar
  • 1 tablespoon milk (plus more as needed


  1. 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. 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. 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.

For the glaze

  1. 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.