pumpkin biscoff cookies.

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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

Directions:

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.

pumpkin molasses sandwich cookies.

pumpkinPumpkin. Molasses. Cream cheese frosting.
I have died and went to autumn heaven.

2 1/3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice (i used a combination of cinnamon, nutmeg and ginger)
8 tablespoons earth balance, room temperature
1 cup light brown sugar, packed
1/4 cup molasses
2/3 cup pure pumpkin puree
1 liquid egg replacer
1/2 cup granulated sugar, for rolling

For the Filling

1/4 cup tofutti cream cheese
1/4 cup earth balance
3 cups powdered sugar
1 teaspoon pure vanilla extract

Directions:

For the Cookies

1. Whisk together the flour, baking soda, salt, and pumpkin pie spice.

2. Working with a stand mixer, or a hand mixer in a large bowl, beat the earth balance on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg replacer and beat for 1 minute more.

3. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.

5. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

6. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 24 pieces (or use a small cookie scoop), and roll each piece into a ball. Roll the balls in the sugar, then place dough balls on prepared cookie sheets and use a the bottom of a glass to ever-so-gently press down on the cookies. Do not over crowd.

7. Bake the cookies one sheet at a time for 7-9 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.

8. Repeat with second batch of dough.

For the Filling

1. In a medium bowl with an electric mixer, combine tofutti and earth balance and confectioners’ sugar. Mix on low speed until the sugar is incorporated, increase speed to medium-high and mix for about one minute. Add in vanilla and continue mixing on low speed until vanilla in fully incorporated.

2. To assemble the cookies, pipe or spread the filling on the bottom of one cookie. Top with another cookie and press together gently to create a sandwich cookie. Repeat with remaining cookies.