Biscoff Pumpkin Oatmeal Cookies
Recipe from Two Peas and Their Pod
Soft and chewy oatmeal cookies with a hint of Biscoff and pumpkin! These are the perfect cookies for fall!
Servings: 3 dozen cookies
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 at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/3 cup Biscoff Spread
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned oats
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt. Set aside.
- In the bowl of a stand mixer, add the butter and sugars. Beat until creamy and smooth, about 3 minutes. Add the pumpkin and Biscoff spread and mix until combined. Add the egg and vanilla extract and beat until smooth.
- Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Stir in the oats.
- Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet. Bake for 10-12 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.
- Note-you can also use Trader Joe's Cookie Spread in this recipe. I prefer Biscoff Spread though:)