Wednesday, October 30, 2013

Pumpkin Biscoff Cookies (Multi-way)


Secondly, I hope the title of these cookies alone is enough to convince you to try them. Because, I mean, c`mon...pumpkin + Biscoff? It`s magical, people. :) I have yet to meet someone who doesn`t like this incredible Biscoff/speculoos cookie spread. I`m sure I`m not the only one who has this cookie spread as a staple in the pantry (along with crunchy peanut butter and Nutella)! I love my Biscoff crunchy, just like how I like my peanut butter. Of course, you can use whichever variety you have. Hehe.

I LOVE Biscoff in desserts. I incorporate them in ice cream, muffins, cookies, and even granola bars. It`s also pumpkin season and I thought the combination would yield a wonderful cookie and I gave it a try. (Spoiler: I was right. LOL.)

Then, I decided, why not amp up these cookies some more? Like...make them pumpkin biscoff snickerdoodles? Why not stuff them with candy? What about white chocolate chips? The ideas just kept on coming! So, I tried them all.

I`m not sure if you know, but pumpkin snickerdoodles are a thing. I don`t want to admit that I`m one to jump on bandwagons...but if it involves yummy food, jump, I will. I really do enjoy the pumpkin and white chocolate combination as well, which is why I made some. Then, I proceeded to make them into pumpkin Biscoff white chocolate snickerdoodles, since you, know, it`s a thing...(Okay, it`s not, but it can be!)

I stuffed some of the cookies with chopped up Twix and Snickers since Target had a sale on them. Who am I to deny a CANDY SALE? I seriously have NO restraint when it comes to candy. Zip. None.

These are multi-way cookies since you can do so much with them! Here are the combinations I made:

- Pumpkin Biscoff Cookies
- Pumpkin Biscoff Snickerdoodles (bottom cookie in animation above)
- White Chocolate Pumpkin Biscoff Cookies
- White Chocolate Pumpkin Biscoff Snickerdoodles (top cookie in animation above)
- Twix/Snickers-Stuffed Pumpkin Biscoff Cookies (middle cookie in animation above)
- Twix/Snickers-Stuffed Pumpkin Biscoff Snickerdoodles

If you want to go all out and stuff them with Nutella, or use chocolate chips, or drizzle some melted chocolate over them, go for it!

The other great thing about these cookies, aside from the fact that they`re amazingly awesome, is how long they stay soft and chewy. The pumpkin, Biscoff, and brown sugar really give these cookies that thick and chewy texture. You can make them days in advance and they`ll keep well.

You might have leftover trick or treat candies, which is a great excuse to bake up something and sneak those cute little chocolate candies inside cookies! These cookies are sweet, so pair them with a tall glass of milk and enjoy. Have fun with these! :)

Pumpkin Biscoff Cookies (Multi-way)
Adapted: How Sweet It Is | Yields: 23 medium cookies| Level: Easy-Medium (many steps) | Total Time: ~65 minutes | Print

Pumpkin Biscoff Cookies:
§  6 tablespoons unsalted butter, sliced
§  6 tablespoons chunky Biscoff spread
§  2 ½ cups all purpose flour
§  ½ teaspoon baking soda
§  ¼ teaspoon salt
§  ¼ teaspoon pumpkin pie spice
§  ¼ teaspoon ground cinnamon
§  1 cup light brown sugar, lightly packed
§  ½ cup granulated sugar
§  1/3 cup pumpkin puree
§  1 large egg, room temperature
§  1 tablespoon vanilla extract
Snickerdoodles Version:
§  ½ cup granulated sugar
§  ½ teaspoon ground cinnamon
Candy Stuffed Version:
§  Fun Size Twix or Snickers, chopped
White Chocolate Chip Version:
§  1/3 cup white chocolate chips
Materials Needed:
-          baking sheet(s)
-          baking mat/parchment paper
-          1 small saucepan
-          2-3 whisks
-          1 small bowl
-          1 large bowl
-          1 large bowl w/ electric mixer
-          1 deep bowl (optional)
-          freezer/refrigerator
-          cookie scoop
-          cooling rack

1.       Line baking sheet(s) with baking mat or parchment paper.
2.       In a small saucepan, brown your butter: Over medium heat, melt the butter. Whisking frequently, let the butter turn into an amber color. It will foam a little. Once it subsides and brown specks appears at the bottom of the pan, it will begin to have a nutty aroma. Once butter turns a light golden brown color, transfer to a bowl to cool. (I stick it in the freezer to make it cool faster.)
3.       In the microwave, melt the Biscoff spread, about 15 seconds, depending on your microwave. Let it cool.
4.       In a large bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
5.       In another large bowl with an electric mixer, beat brown butter, melted Biscoff spread, brown sugar, and sugar until combined and smooth.
6.       Beat in the pumpkin puree.
7.       Add egg and vanilla extract and mix to combine.
8.       Gradually add in the dry ingredients (flour, etc) and mix until combined.
9.       Chill dough in freezer for 15-20 minutes/fridge for 30-40 minutes.
10.   Preheat oven to 350°F while you wait.
Snickerdoodles Version:
11.   In a deep bowl, whisk together sugar and cinnamon.
12.   Using a cookie scoop, roll dough into 1 inch balls.
13.   Roll into cinnamon sugar mixture. (Continue to Step 17)
Candy Stuffed Version:
14.   Scoop a little dough into the palm of your hand, add chopped Twix or Snickers, top with more cookie dough. (Continue to Step 17)
White Chocolate Chip Version:
15.   Using a rubber spatula, fold in your white chocolate chips.
16.   Using a cookie scoop, scoop dough onto baking sheet.
17.   Place onto prepared baking sheet, about 2 inches apart.
18.   Bake for 8-10 minutes, rotating baking sheet 180°, halfway through baking time.
19.   Allow cookies to sit on baking sheet for 5-10 minutes before removing to cool completely on cooling rack.

-          Cookies will be really soft freshly baked, but will harden as it cools.
-          You can do many things with this cookie base. Try all three, or just one! It's completely up to you.
-          If you decide to use candy bars, there is no need to freeze them beforehand, but you can if you want to.
-          Cookies will stay soft for several days, stored in a covered container.