It’s fall and these Pumpkin Biscoff Oatmeal Cookies are the perfect snack to make this season. The cookies are so soft, tender, chewy and full of fall flavor. The combination of the pumpkin and the biscoff go so perfectly together. With the pumpkin puree and the oats, these are almost healthy, right?
Give these cookies a try and bring some to someone who needs a little pick me up. The batch will make several dozen smaller cookies, so you can either freeze the extra dough for later or make up a bunch and share. You’re going to love them!
Ingredients
- 2 sticks butter
- 1 1/2 cup white sugar
- 1 1/2 cup brown sugar
- 3 eggs
- 1 tsp. ginger powder
- 3/4 tsp. nutmeg
- 4 tsp. cinnamon
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cup pumpkin puree
- 1 cup Biscoff cookies crushed
- 3 tsp. vanilla extract
- 4 cups oats
- 4 cups flour
- 12 oz. Nestle Caramel Chips optional
Instructions
- In a mixer and with a cookie paddle, mix together the butter and sugars until smooth and fluffy. Add the eggs, spices, baking soda and salt until smooth. Add the pumpkin puree and mix. In a ziploc bag, add the Biscoff cookies and crush until crumbs. Measure one cup of the cookies and add to the batter. Add the vanilla, oats and flour. Mix until all combined. Add the caramel chips if you want those in your cookies or leave out if you don't.
- Bake cookies on a cookie sheet at 350 degrees for 6-8 minutes, or until cookies are lightly brown but not over cooked. Once cookies are cooked, remove from cookie sheet and let cool before serving. Continue to bake cookies until dough is gone. Makes about 3 dozen. If you want you can freeze extra dough for later or half the recipe for a smaller batch.
