Pumpkin Biscoff Cookies

Pumpkin Biscoff Cookies are here! I absolutely love pumpkin flavored goodies so I have been very excited to get to work baking lots of fall treats, most of which are pumpkin flavored! Truth be told, I meant to photograph these cookies long before I did because I ate all of the cookies before I had time to set up my photography stuff. That's how good these cookies are!

I decided to make pumpkin Biscoff cookies because I've thought that pumpkin and Biscoff flavor pairs super well together. My first true introduction to cookie butter was when I made these cookies. It was very popular my freshman year of college but I never tried it. A couple of people on my floor would just sit there and eat cookie butter out of the jar as a snack but it never appealed to me until I started thinking about using it to make cookies! With that being said, I have always liked the Biscoff Cookies that Delta Airlines serves when I'm flying so it was only a matter of time before I decided to make some kind of Biscoff butter cookie recipe. Here's some more information on these delicious cookies!

What's Special About These Cookies?

You're probably thinking to yourself, why are these cookies so special and why should I make them? Well, here it is! These cookies have the best texture! Usually pumpkin cookies have a very cake-like texture which I don't really like. I love pumpkin flavor but was never that into pumpkin cookies because it always felt more like I was eating cake rather than a cookie. I remember wanting to find a way to make pumpkin cookies more chewy and decided to do some research then realized that a lot of food bloggers were blotting their pumpkin to solve this issue. The first time I discovered this was when I found Sally's Baking Recipes' Pumpkin Chocolate Chip Cookie Recipe. She talks more in depth about trying to find a solution to making a pumpkin cookie that isn't cakey and is instead chewy. Here's a summary of what she found:

• Pumpkin Puree is about 90% water.
• Moist cookie dough results in a cakey textured cookie.
• The sturdier the cookie dough, the chewier the cookie.

Since discovering this little tip, I'm not sure that I'll ever make a cakey textured pumpkin cookies ever again.

Aside from the texture of these cookies being amazing, there are a few other things that make these cookies perfect!

• Egg-free
• Easy and quick to make - no refrigeration required!
• Perfectly flavored with the pumpkin, Biscoff Cookie Butter, and pumpkin pie spice!

How to Make Pumpkin Biscoff Cookies:

To begin making these pumpkin cookie butter cookies, you will want to blot your pumpkin to dry it out. This is a very important step! In order to get these cookies to have their amazing texture, you need to dry out the pumpkin. Some people wrap their pumpkin puree in a cheese cloth and ring out. However, a lot of people don't have a cheese cloth that they can do this with so I recommend just getting a plate and blotting it dry with a paper towel! This will take several paper towels and will be a bit of a process. Continue blotting the pumpkin until it stays firm when moved around with a spoon. I think I went through the process of blotting the pumpkin close to ten times before I got it to where I wanted it!

Once you have your pumpkin ready to go, you can get to work making your pumpkin Biscoff cookies! Start by preheating your oven to 350F. In the bowl of your stand mixer fitted with a paddle attachment, cream together the butter, sugars, and Biscoff cookie butter. If you don't have a stand mixer, you can do this by hand with a bowl and a spatula. Luckily this dough is pretty easy to mix by hand! Once you're done with this step, your dough should look similar to the photo below!

Next you want to add your dried pumpkin and vanilla extract. Continue mixing until just combined. Add your dry ingredients (flour, baking soda, baking powder, and pumpkin pie spice). Mix again until just combined. Be sure not to mix too quickly during this step! The powdery texture of your flour can make a mess if you mix too quickly because it will easily puff out of the bowl! Be sure to have your mixer on low during this step!

Once the cookie dough is mixed, combine the sugar and pumpkin pie spice for the coating in a small, separate bowl. Line a cookie sheet with parchment paper and scoop out enough dough to form a 2" ball of dough. Roll the dough in the coating mixture and place on a cookie sheet a couple inches apart so they have room to spread. Pop the cookies in the oven and bake for approximately 12 minutes. Remove from the oven and allow to cool for a couple minutes before transferring to a cooling rack. Allow the cookies to complete the cooling process. Enjoy your delicious pumpkin Biscoff cookies!

📖 Recipe

Notes and Frequently Asked Questions:

1. Storing the Cookies: These cookies can be stored at room temperature for about a week. Store in an airtight container! You can also freeze these cookies for up to 6 months.
2. Make Ahead Instructions: These cookies are very quick to make since they require no time to refrigerate or freeze beforehand. However, if you want to make a large batch of dough to have on hand you can absolutely do so! You can chill this cookie dough in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you bake the cookies from this state you may need to bake them for an extra minute or two. It's important to note that you will probably want to form them into balls before refrigerating or freezing them. Otherwise you will have to let them get back to room temperature before forming them into balls.
3. Pumpkin Pie Spice can usually be found pretty easily in the grocery store. However, if you are unable to find it or want to make your own, you can easily do so! You can find several recipes for this but I recommend this homemade pumpkin pie spice.
4. Why is this recipe eggless? Eggs work as binders and add moisture to the dough. The pumpkin does this for us in this case. This allows us to make this recipe egg-free!