Recipe Background
If you're looking for a treat you can make on repeat, all throughout the holiday season, these Pumpkin Biscoff ® Cookies are it! Don't let the photo fool you... these are more than just your average oatmeal cookies! Oh yeah. These delightfully moist, chewy bites are packed full of pumpkin-y flavor. But that's not all! The real star of the show is the creamy, sweet Biscoff cookie butter that melds so marvelously within. You'll never get tired of these Pumpkin Biscoff Cookies! And actually, you may even find yourself making them well into the spring... they're just that good!
If you're looking for a treat you can make on repeat, all throughout the holiday season, these Pumpkin Biscoff ® Cookies are it! Don't let the photo fool you... these are more than just your average oatmeal cookies! Oh yeah. These delightfully moist, chewy bites are packed full of pumpkin-y flavor. But that's not all! The real star of the show is the creamy, sweet Biscoff cookie butter that melds so marvelously within. You'll never get tired of these Pumpkin Biscoff Cookies! And actually, you may even find yourself making them well into the spring... they're just that good!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup pumpkin purée
- 1/3 cup Biscoff creamy cookie butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned oats
Directions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk the flour, the baking soda, the cinnamon, the nutmeg, the ginger, the allspice, and the salt together.
- In the bowl of a stand mixer, add the butter, the granulated sugar, and the brown sugar and beat until it is creamy and smooth, about 3 minutes.
- Add the pumpkin purée and the cookie butter to the sugar mixture and mix until combined.
- Add the egg and the vanilla extract to the pumpkin mixture and beat until smooth.
- Reduce the mixer speed to low and slowly add the flour mixture to the pumpkin mixture, beating only until the dough is blended.
- Stir the oats into the cookie dough.
- Form the cookie dough into rounded tablespoons and place them 2 inches apart on the prepared baking sheet.
- Bake the cookies until they are golden and just firm around the edges, 10-12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes.
- Place the cookies on a wire rack to cool completely.
- Serve.
×