Delicious Dairy-Free Pumpkin & Biscoff Spread Cookies that are done in no time.
This pumpkin cookie recipe is a perfect way to use up any leftover pumpkin puree.
We thought it would be a great idea to combine biscoff spread and pumpkin puree – and we were right! Biscoff gave the cookies sweetness and unique toffee flavor almost.
This biscoff spread cookie recipe is dairy-free and can be made even if you replace the hen’s egg with a flax egg.
No butter is needed, as the biscoff spread and pumpkin puree act as the butter in this cookie recipe.
If you don’t know what biscoff spread is or never tried it – honey, you are missing out! You should get a jar of that stuff ASAP.
Although – if feel like we need to warn you though – this stuff is addictive. Once you start tucking in with a spoon – you can’t stop!
How To Make Dairy-Free Pumpkin & Biscoff Spread Cookies:
You will need:
1. Pumpkin Puree
2. Biscoff Spread
3. Light Brown Sugar
4. 1 egg, or 1 flax egg for a vegan option
5. Plain Flour
6. Pumpkin Spice
7. 1/4 tsp of bicarb
The biscoff spread, pumpkin puree sugar, and egg are whipped together.
The dry ingredients are then folded. The dough is chilled – then divided into balls – flattened and extra biscoff is swirled on top of the cookies before being baked.
Enjoy these pumpkin cookies with biscoff spread hot or cold.
More Cookie Recipes:
1. Vegan Chocolate Fudge Cookies
2.3-Ingredients Almond Yogurt Breakfast Cookies
3. Easy Healthy Protein Chocolate Sandwich Cookies
We hope you like this Dairy-Free Pumpkin & Biscoff Spread Cookies Recipe! Any thoughts, or things you have tried that work better, feel free to drop us a comment below. We are here to learn, just like you. Also, feel free to check out our socials:
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Have a great day!
Dairy-Free Pumpkin & Biscoff Spread Cookies
Ingredients
- 1/2 cup/100g of pumpkin puree
- 1/4 cup/50g of Biscoff spread
- 1/4 cup/50g of light brown sugar
- 1 egg or 1 flax egg for a vegan version see notes*
- 1 cup + 1 tbsp/150g of plain flour
- 1/2 tsp of pumpkin spice
- 1/4 tsp of bicarb
Instructions
- Beat pumpkin purée, biscoff, sugar and egg together.
- Fold in the flour, pumpkin spice and bicarb. Do not overmix.
- Chill the dough in the fridge for 25 minutes.
- Preheat the oven to 360F/185C and line a baking tray with parchment paper.
- Divided into 8 balls - the dough will be sticky.
- Flatten the cookies using the back of a spoon (previosuly dipped in water to avoid sticking) and extra biscoff is swirled on top of the cookies.
- Bake in the oven for 16 minutes.
- Enjoy these pumpkin cookies with biscoff spread hot or cold.
Notes
Cookies will last in an air-tight container for up to 3 days.
Nutrition
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