Biscoff Pumpkin Oatmeal Cookies
Ingredients
Dry Ingredients
-
1 ¼
cups
all-purpose flour
-
½
teaspoon
baking soda
-
1 ½
teaspoons
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
⅛
teaspoon
ground ginger
-
⅛
teaspoon
ground allspice
-
¼
teaspoon
salt
Wet Ingredients
-
4
tablespoons
unsalted butter (at room temperature)
-
½
cup
granulated sugar
-
½
cup
light brown sugar
-
½
cup
pumpkin puree (not pumpkin pie filling)
-
⅓
cup
Biscoff Spread
-
1
large
egg
-
1
teaspoon
vanilla extract
Other Ingredients
-
1 ½
cups
old fashioned oats
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt.
- In a stand mixer, beat the butter and sugars until creamy.
- Add the pumpkin and Biscoff spread, mixing until combined.
- Beat in the egg and vanilla extract until smooth.
- Gradually add the dry ingredients, mixing until just blended.
- Stir in the oats.
- Form the dough into rounded tablespoons and place on the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until golden and firm around the edges.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
3 dozen cookies
Calories
120
Total fat
5g
Total carbohydrates
18g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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