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

Biscoff Kiss Cookies

August 20th, 2012

I have three little girls coming to visit soon.  I wanted to make some cookies especially for them.  What better option than these pink sprinkled kiss cookies.  I found the recipe originally on Foodgawker.  It came from  The Cafe Sucre Farine blog.  Thank you to Chris for such a fun recipe.  Take a look at her beautiful cookies.  Mine would have looked better if I had pink food coloring.

What makes these cookies so good is the addition of Biscoff Spread.  It is used in place of peanut butter and I love the flavor.  It is made from biscoff cookies that are made in Belgium by the Lotus Baking Company.  It tastes like a graham cracker spread.  I was surprised that my supermarket carried biscoff spread right next to the peanut butter.

The addition of Hershey’s Hugs (kiss) in the center just makes them even more special.  Now I just have to come up with a cookie for the two little boys who will be here.

BISCOFF KISS COOKIES (Recipe from The Cafe Sucre Farine)

1/2 cup sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1/2 cup biscoff spread or peanut butter
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon pink gel food coloring
1/2 cup pink sanding sugar
Hershey’s hugs unwrapped (recipe called for 48 but I needed only32)

Heat oven to 375 degrees F.

In the bowl of a stand mixer combine sugars, butter and biscoff spread.  Beat on medium speed until light and fluffy.  Add the egg and vanilla and beat for a few minutes more.

Combine salt, flour and baking soda.  Add in 3 additions to bowl of mixer on low speed.  Beat until all is incorporated.

Add pink gel food coloring and mix well.  Add additional pink gel until desired color is achieved.

Shape dough into 1-inch balls.  Roll balls in pink sanding sugar and place balls 2-inches apart of ungreased baking sheet.  

Bake in batch es for 8 to 10 minutes.  Remove from oven and immediately press a Hershey’s hug into center of each cookie.  Remove to a rack to cool.

Printable recipe

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.