Onto where I found these great morsels... I found them at Cooking to Perfection.
Pumpkin Biscoff Cookies
adapted from Cooking to Perfection
1/2 cup unsalted butter, room temperature
1/2 cup biscoff spread
1/2 cup granulated sugar
1/2 cup turbinado sugar ( I didn't have any brown sugar)
1 tsp vanilla extract1 cup Pure Pumpkin
1 1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
2 cups all purpose flour
1/2 tsp salt
dried cranberries, white chocolate chips, milk chocolate chips, pumpkin spice kisses
4 oz cream cheese
2 tsp butter
3/4 cup powdered sugar
1 tsp Oregon Chai Tea Latte Concentrate
* note links on some of the ingredients are so if you haven't seen these ingredients you would know what to look for, they are not where I buy them from.
Preheat oven to 350 degrees. Line cookie sheets with baking mats or parchment paper.
In mixing bowl, add butter, biscoff spread and sugars, cream for 1 -2 minutes until light and fluffy. Add egg and vanilla and beat well. Mix in Pumpkin making sure to scrape sides and mix thoroughly.
In separate bowl mix cinnamon, pumpkin pie spice, salt and flour. Add dry ingredients to pumpkin mixture and blend until just combined, do not over mix. Add optional ingredients of cranberries, white and milk chocolate chips.
I added the cranberries and white and milk chocolate chips to half the mixture and left the rest as original. Drop large tablespoon size dough onto cookie sheet. Bake at 350 degrees for 10-11 minutes until set (they should not be brown).
If using kisses, unwrap kisses before cookies are ready to come out of the oven and once out place on top of baked cookie pressing slightly. Do this while warm or they won't stay on cookie. I use the original mixture for the cookies with the kisses on.
Mix icing ingredients together until thoroughly mixed. Place small amount of icing on top of cookie once cooled. I iced the plan and some of the cookies that I put the dried cranberries and chips in. Enjoy, I bet you can't eat just one.