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* By guest contributor Laney Schwartz, creator of Life is But a Dish
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.
Yep.
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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.
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Click through for the original recipe:
Brown Sugar Pumpkin Cookies
Enjoy!
You can thank me later.