I've been seeing a ton of pumpkin recipes and wanted to try something new. Something different than any recipe I've seen. Something melt-in-your-mouth, go-back-for-thirds delicious. Something that has autumn written all over it. And these cookies fit that description perfectly. And how could they not? They have pumpkin and Biscoff. Two amazing ingredients used in a recipe can only mean one thing-a cookie that's almost too good to be true.
These thick and chewy cookies are almost like little cakes. The sweet, creamy Biscoff Spread complements the pumpkin perfectly. And with a little cinnamon and pumpkin pie spice thrown in, all of the ingredients come together to make the ultimate fall cookie.
I decided to make these Pumpkin Biscoff Cookies three ways: plain, with Dark Chocolate Raisinets, and with semi-sweet chocolate chips. While I thought white chocolate chips and pecans would be nice additions as well, I had to draw the line somewhere! It is really hard to decide which kind is my favorite. I think it is a tie between the plain cookies and Raisinet cookies. The cookies made with Raisinets add more depth of flavor with the sweet raisins and rich dark chocolate. If you like pairing pumpkin and chocolate (and enjoy raisins too), I would definitely recommend trying these. But the plain are so good too! Sometimes less is more, and in this case that might definitely be true. Feel free to experiment and add different ingredients to a few cookies. There is absolutely no way you can screw these up, you can only make them even more perfect!
Pumpkin Biscoff Cookies (adapted from Mel's Kitchen Cafe)
(about 3 dozen cookies)
1/2 cup unsalted butter, room temperature
1/2 cup Biscoff Spread
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp vanilla extract
1 cup Libby's Pure Pumpkin
1 1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
optional: 1 1/2 cups Dark Chocolate Raisinets
or 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or Silpat mat.
Add butter, Biscoff Spread, and sugars to a bowl. Using a stand mixer or hand held mixer, cream ingredients for 1-2 minutes or until light and fluffy. Add egg and vanilla. Beat until ingredients are well incorporated. Add pumpkin and blend. Scrape down sides of bowl and make sure all ingredients are well incorporated.
In a separate bowl, sift together dry ingredients. Add dry ingredients to pumpkin mixture and mix until just combined, careful not to over mix. If adding optional ingredients, fold those in now.
Drop large tablespoon size dough onto prepared cookie sheet. Bake for 10-11 minutes, or until cookies are set (they should not brown). Cool on cookie sheet for 5 minutes before removing to a wire rack and cooling completely.
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Servings Per Recipe: 36
Amount Per Serving:
Total Fat: 4.1 g
Cholesterol: 12.0 mg
Sodium: 43.1 mg
Total Carbs: 14.1 g
Fiber: 0.4 g
Sugars: 8.2 g
Protein: 1.1 g
-Perfect for fall!
-Easy to make
-Prep and cook time are less than an hour
-Versatile-add Raisinets, chocolate chips, white chocolate chips, or nuts to batter, or make a caramel, pumpkin, or cream cheese frosting to top them with
-Biscoff Spread can be hard to find and expensive in certain areas (if you can't find Biscoff Spread, just eliminate it and make the recipe with 1 cup unsalted butter)
Overall Rating: 4.5 out of 5
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