They were supposed to be Biscoff Pumpkin Oatmeal Cookies, but the grocery stores around here are all out of Biscoff, and who doesn’t want an excuse to use the word Speculoos?
Mom’s the one who got me interested in Biscoff spread, and she’s also an amazing baker, so I’ve decided these cookies are my little baking tribute to her. And I bet she will enjoy saying Speculoos too.
Where does one get Speculoos? You can get it at Trader Joe’s, or fly to Europe, but I got mine at Pain Quotidien.
I got the dry ingredients together, changing things up a bit from the recipe. I decided to use whole wheat pastry flour instead of all purpose, because I like what it does for oatmeal cookies. To that I added baking soda, salt, and spices, which I increased without a second thought. I used two heaping teaspoons of cinnamon, half a teaspoon nutmeg, and a quarter teaspoon each of nutmeg and allspice.
I whisked.
I set that aside, and got out the stand mixer. Into the bowl went unsalted butter, white sugar, and brown sugar. The recipe said to beat until creamy and smooth, but with only a quarter cup butter and a combined full cup of sugar, it was hard to get to that texture. I gave it my best shot.
Then I added the pumpkin and the speculoos. (Speculoos.) And then the texture took shape.
Next, an egg and vanilla.
Once that was thoroughly blended, I started adding in the flour mixture, slowly, in in small increments. I kept the mixer on low speed and beat just until incorporated.
Once that was done, I took the bowl away from the mixer, and added in the oats, then stirred by hand. Well, by spatula.
Then I used a cookie scoop to get them onto the pan, and I think I need to buy a larger scoop. It’s great getting them all the same size but these ones turned out pretty small, because of the pumpkin (I think) they don’t flatten much.
They TASTE good, though. Everyone agrees. Both kids, me, Dave, our neighbors, and anyone at work who got one. Fussy eaters like these too! The oats keep the pumpkin from being too cakey and the spices keep it all interesting. Easy to make, easy to eat 20 of.
BISCOFF PUMPKIN OATMEAL COOKIES RECIPE (original)
My version of Speculoos Pumpkin Oatmeal Cookies (adapted from Two Peas & Their Pod)
ingredients:
1 1/4 cups whole wheat pastry flour
1/2 tsp baking soda
2 heaping teaspoons ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp salt
4 Tbsp unsalted butter, at room temperature
1/2 cup granulated or pure cane sugar
1/2 cup light brown sugar
1/2 cup pumpkin puree (not pumpkin pie filling)
1/3 cup Speculoos cookie spread
1 large egg
1 tsp vanilla extract
1 1/2 cups old fashioned oats
directions:
Heat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt. Set aside.
In the bowl of a stand mixer, add the butter and sugars. Beat until creamy and smooth. Add the pumpkin and Speculoos spread and mix until combined. Add the egg and vanilla extract and beat until smooth.
Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Then take the bowl out of the mixer and manually stir in the oats.
Form the cookie dough into rounded tablespoons and place them 2 inches apart on a prepared baking sheet. (I used parchment paper.) Bake for 9-12 minutes or until cookies are golden and just firm around the edges. Cool them on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.
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