Pumpkin Biscoff Cookies

I recently made a life-changing discovery.

Its name is Biscoff Spread.

Oh. My. Cookie. Goodness. Biscoff is a beautiful thing.

I’ll admit, I thought all those other Biscoff-crazed bloggers were overreacting a bit. Not a chance. Biscoff is actually pureed cookie heaven. And, you can buy it at Stop and Shop!

For those wondering, Biscoff is basically a European alternative to peanut butter. They look very similar, but Biscoff is made from ground up Biscoff cookies. It’s a good time.

Please go try some. Rightnowimmediately.

For you. And for me.

Because then you can make these cookies.

Oh, these cookies!

These are cakey cookies. Think whoopie pie-type texture.

They have a fluffy, light pumpkin base, with all kinds of yummy spices added in. And they’re stuffed it with a layer of creamy, perfect Biscoff. They were shockingly fantastic.

These cookies were also a huge hit with the fam – the entire batch was gone in less than 2 days. Let’s just say we really like our cookies 🙂

Classic fall, kicked up a notch. Courtesy of some crazily amazing Biscoff.

Pumpkin Biscoff Cookies

Makes 12 cookies

1 1/2 cups of all-purpose flour

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of ground cinnamon

1/4 teaspoon of ground nutmeg

1/4 teaspoon of salt

1/4 cup (1/2 stick) of room temperature butter

3/4 cup of sugar

1 egg

1/2 teaspoon of vanilla extract

2/3 cup of pumpkin puree

12 tablespoons of Biscoff Spread 🙂

Preheat the oven to 350 F. Line a baking sheet with parchment paper or spray with non-stick spray.

In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

Using a separate bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, stirring until fully combined. Whisk in the pumpkin puree. Add the dry ingredients to the wet ingredients, and gently stir the batter together. Use an ice cream scooper to place half scoops of batter on the tray. Place a tablespoon of Biscoff in the center of each cookie, then cover with another half scoop of batter. It’s okay if you can see the Biscoff peeking out – they’ll look even more delish.

Bake for 15-20 minutes, or until a toothpick inserted comes out clean. Let cool slightly, then enjoy this pumpkin spice-Biscoff yummiliciousness!



4 responses to “Pumpkin Biscoff Cookies

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