The weather is rapidly changing as both hurricane Sandy and Winter bear down upon us. But last Thursday was a perfect Fall day in North Carolina. I baked these delightfully Fall tasting cookies after a day spent with one of my best buddies and blogging pals, the other Penny. Penny has two blogs now; her lifestyle blog, The Comforts of Home and her cooking blog, From Harvest to Table. We spent the morning in Asheville antiquing in the downtown area. It is so much fun to spend time with someone who shares your interests. We were both on the same quest. We were looking for props for our cooking blogs. After a successful morning of shopping we stopped for lunch at Creperie Bouchon.
The leaves were falling and the dappled sunshine made eating outside delightful. Not even leaves falling into our crisp Sauvignon Blanc deterred us.
Our lunches of Pesto Chicken Crepes with arugula, tomatoes and Swiss were just right.
We couldn’t resist the frites dusted with Herbes de Provence and served with Roasted Red Pepper Mayonnaise. Perfect.
One of my purchases was this cute blue polka dot plate. It pairs well with the milk bottle that I picked up in France this summer. It inspired me to make these cookies with cinnamon spices, pumpkin and biscoff spread. I am cleaning out my pantry before my return to Florida and my jar of biscoff had just enough left in it. I found the recipe on the Two Peas and Their Pod blog. A perfect recipe for a perfect day.
BISCOFF PUMPKIN OATMEAL COOKIES (Two Peas and Their Pod)
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/4 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup pumpkin puree (not pumpkin pie filling)
1/3 cup Biscoff Spread
1 large egg
1 teaspoon vanilla extract