Biscoff Pumpkin Oatmeal Cookies and a Perfect Fall Day

October 27th, 2012

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.



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
1/8 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
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, allspice, and salt. Set aside.
3. In the bowl of a stand mixer, add the butter and sugars. Beat until creamy and smooth, about 3 minutes. Add the pumpkin and Biscoff spread and mix until combined. Add the egg 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

Printable recipe

9 responses to “Biscoff Pumpkin Oatmeal Cookies and a Perfect Fall Day”

  1. Pondside says:

    I think I could smell those cookies – I have a very good imagination! I also imagine that you two must have had a wonderful day of chatting and wandering and poking through shops before lunching so perfectly amid the falling leaves.

  2. These look heavenly! Oatmeal cookies and fall just seem so right together. However, what is Biscoff? I have to look for that.

    I read Penny’s post, too. You ladies really know how to have a good time! The crepes look heavenly.

    When do you leave for Florida…I hope it’s not in the midst of this storm. Be safe.


    • Penny says:

      Hi Jane, Biscoff is a spread made from biscoff cookies. It kind of tastes like graham crackers but better. It can be found next to the peanut butter and nutella in most super markets. We leave around Nov. 2nd so hopefully the weather will clear by then. xo back, Penny

  3. We did have so much fun! Your polka dot plate looks great with your French milk bottle!! The cookies look yummy too. Be safe these next few days with this storm, they say we might have winds up to 50mph.

  4. What a perfect day, Penny! I love the combination of colors and tastes throughout this post.

    I’ve got pumpkin cookies, too, but I cheated and bought them at the farm market.

  5. Barb Bobik says:

    Thanks for letting us know what Biscoff is. Never heard of it, but then you know me….. Just one little thing, next time we are at Lake Lure, I want to have lunch at some of those great places you all seem to go to. If my memory serves me correct, we ate where? Sounds like you two had a good time & I love the plate. I have a pink polka dot plate, it’s yours if you like.

    • Penny says:

      Uhm . . . We ate at MacDonalds. Sorry. But if you recall we were on a roll and didn’t want to stop shopping to eat. Next time I will take you to Bouchon or Fig. If you bring the pink polka dot plate I’ll even buy your lunch.
      xo,Your loving SIL.

  6. I think I have all these ingredients. These will be perfect for this Wednesday at work. But I didn’t know there was a difference between pumpkin puree and pumpkin pie filling.

  7. Penny says:

    Just be sure you get the Pumpkin can, like Libby’s. The pumpkin pie filling has all of the sugar and spices, etc. that would normally go into a pie. BTW I cooked my cookies a little longer than recommended cause I thought they were too soft. You must be known as the cookie guy at work. Hope these live up to your standards Gary.

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