As if pumpkin oatmeal cookies werent enough…I found a way to make them better. This recipe, which adds biscoff spread (or Trader Joes Cookie butter).
I brought these to work and they were gone in no time.
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon salt
4 tablespoons earth balance at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup pumpkin puree
1/3 cup Biscoff Spread, or Trader Joe’s cookie butter
1 1/2 tspn egg replacer, mixed with 2 T warm water
1 teaspoon vanilla extract
1 1/2 cups old fashioned oats
1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In the bowl of a stand mixer, add the earth balance and sugars. Beat until creamy and smooth, about 3 minutes. Add the pumpkin and Biscoff spread and mix until combined. Add the egg replacer and vanilla extract and beat until smooth.
4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Stir in the oats.
5. Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet. Bake for 10-12 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.