Pumpkin spice brown sugar cookies

Name: Pumpkin spice brown sugar cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 14
Ingredients: 300 g plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; 1½ tsp mixed spice; 1½ tsp ground cinnamon; ½ tsp fine salt; 200 g unsalted butter, softened; 200 g Billington’s Dark Brown Soft Sugar; 1 large free range egg; 1 tsp Nielsen-Massey Vanilla Extract; 2 tbsp Billington's Demerara Cane Sugar

All the things a good cookie should be. Crisp at the edges, chewy in the middle, these pumpkin spice cookies are made for autumn. Get your mixing bowl out and discover more of our baking recipes.

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Vegetarian

Makes14
CourseSnack
Prepare15 mins
Cook15 mins
Total time30 mins
Pluschilling + cooling

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300g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1½ tsp mixed spice
1½ tsp ground cinnamon
½ tsp fine salt
200g unsalted butter, softened
200g Billington’s Dark Brown Soft Sugar
1 large free range egg
1 tsp Nielsen-Massey Vanilla Extract
2 tbsp Billington's Demerara Cane Sugar

In a large bowl, combine the flour, baking powder, bicarbonate of soda, mixed spice, 1 tsp cinnamon and the salt, then set aside. Put the butter and dark brown soft sugar in a separate large bowl. Using an electric hand mixer, beat on a medium-high speed for 2-3 minutes until light and fluffy.
Turn the speed down to low and beat in the egg and vanilla until just combined, then beat in the dry ingredients (except the demerara) until combined. Chill for 1-2 hours (up to 24 hours).
When ready to cook, preheat the oven to 180ºC, gas mark 4, and line 2 large baking sheets with baking parchment. In a small bowl, combine the demerara sugar and remaining ½ tsp cinnamon.
Roll the dough into 14 balls (about 60g each), then dip each into the demerara sugar mixture and space out well on the lined baking sheets. Bake for about 15 minutes, turning the sheets halfway if needed, until golden and crackled on top. Cool for 5 minutes on the sheets, then put on a wire rack to cool completely.

Cook’s tip

Ahead of the game
Store the cookies in an airtight container for up to 3 days. You can also freeze uncooked dough balls for up to 3 months and bake from frozen (give them a few extra minutes in the oven).

And to drink...

L’OR Pumpkin Spiced Coffee Capsules
Silky smooth with hints of sweet pumpkin and autumnal spices, this indulgent coffee echoes the warming flavour of the cookies.

Typical values per item when made using specific products in recipe