Name: Recipe "Biscoff Pumpkin Oatmeal Cookies"
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1.25 cup all-purpose flour; 0.5 tsp baking soda; 1.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 0.125 tsp ground ginger; 0.125 tsp ground allspice; 0.25 tsp salt; 4 tbsp unsalted butter (at room temperature); 0.5 cup granulated sugar; 0.5 cup light brown sugar; 0.5 cup pumpkin puree (not pumpkin pie filling); 0.333 cup Biscoff Spread; 1 large large egg; 1 tsp vanilla extract; 1.5 cup old fashioned oats

Save these for later: Biscoff Oatmeal Cookies, Biscoff Pumpkin Oatmeal Cookies, or No-Bake Cookies.

My original Biscoff Oatmeal Cookies have been a staple in my kitchen for years. So when fall rolled around, I couldn’t resist giving them a seasonal twist. I stirred in pumpkin puree and a handful of warm spices, and the result was everything I hoped for. The house smelled like a bakery while these baked, and the cookies turned out super soft and chewy. The Biscoff spread and pumpkin really are a match made in heaven. I kept them simple this time, but you can toss in chocolate chips or pecans if you want. Take a break from your to-do list and bake a batch, you deserve it.

3 Reasons You’ll Love These Soft and Chewy Cookies

They’re soft and chewy with a warm spiced flavor that screams fall.
The Biscoff spread adds a caramel-like richness that pairs beautifully with pumpkin.
You only need one bowl and a stand mixer, so cleanup is quick.

Key Ingredients for These Pumpkin Oatmeal Cookies

Biscoff Spread, This sweet, creamy spread made from Biscoff cookies gives the cookies a unique caramel-spice flavor. You can substitute Trader Joe’s Cookie Spread if needed.
Pumpkin Puree, Use 100% pure pumpkin, not pumpkin pie filling. It adds moisture and a mild earthy sweetness. Make sure to measure it level.
Old Fashioned Oats, These give the cookies a hearty, chewy texture. Quick oats will work in a pinch, but the cookies will be less textured.

Kitchen Tools for Biscoff Pumpkin Oatmeal Cookies

Stand mixer, Makes creaming the butter and sugars easy and ensures a smooth batter.
Baking sheet, Use a heavy-duty sheet for even baking.
Silpat or parchment paper, Prevents sticking and makes cleanup a breeze.
Cooling rack, Lets air circulate around the cookies so they cool evenly.
Cookie scoop, Helps portion the sticky dough into uniform balls.

Tips for Making the Best Biscoff Pumpkin Oatmeal Cookies

Because pumpkin puree adds extra moisture, these cookies are naturally soft. Don’t overbake them, pull them out when the edges are just firm and the centers still look a little underdone. They’ll set up as they cool on the baking sheet for 5 minutes. The dough is a bit sticky, so use a cookie scoop or two spoons to portion it out. If you don’t have Biscoff spread on hand, Trader Joe’s Cookie Spread works well too. I prefer Biscoff, but either will give you that sweet, spiced flavor.

Make-Ahead Dough Tips for Easy Fall Cookies

If you want to prep these cookies in advance, the dough holds up well in the fridge for up to 3 days. Just cover the bowl tightly with plastic wrap. When you’re ready to bake, scoop and bake as directed, no need to let the dough come to room temperature, but you may need to add a minute to the baking time. For longer storage, freeze the dough balls as described in the freezing section. This way you can have fresh, warm cookies whenever the craving hits.

Easy Variations for Biscoff Spread Cookies

If you want to change things up, stir in up to a cup of chocolate chips, white chocolate chips, dried cranberries, or chopped pecans. The original recipe is great plain, but any of those add-ins work well. You can also swap the Biscoff spread for Trader Joe’s Cookie Spread if that’s what you have. For a more intense Biscoff flavor, drizzle a little melted Biscoff over the cooled cookies.

How to Serve These Pumpkin Oatmeal Cookies

These cookies are perfect with a cold glass of milk or a hot cup of coffee. For a dessert twist, sandwich a scoop of vanilla ice cream between two cookies for an easy ice cream sandwich. They also make a great lunchbox treat or afternoon snack. No need to dress them up, they’re delicious on their own.

How to Store Leftover Pumpkin Oatmeal Cookies

Store the cookies in an airtight container at room temperature for up to 5 days. If you want them to last a bit longer, pop the container in the fridge for up to a week. Just let them come to room temperature before serving for the best texture.

Can You Freeze Biscoff Pumpkin Oatmeal Cookies?

Yes, you can freeze either the baked cookies or the raw dough. For baked cookies, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. For the dough, scoop it into balls, freeze on a sheet, then store in a bag. Bake from frozen, adding 1-2 minutes to the baking time.

Best Way to Reheat These Soft and Chewy Cookies

To bring back that just-baked softness, microwave a cookie for 10-15 seconds. Or reheat them in a 300°F oven for about 5 minutes. Either method works, but the oven keeps the edges slightly crisper while the center stays tender.

Biscoff Pumpkin Oatmeal Cookies FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, use plain pumpkin puree. Pumpkin pie filling has added sugar and spices that will throw off the texture and sweetness of the cookies.

What can I substitute for Biscoff spread?

Trader Joe’s Cookie Spread is a great substitute. You can also use any cookie butter or speculoos spread. The flavor will be slightly different but still delicious.

How do I know when the cookies are done?

Bake for 10-12 minutes. The cookies are done when the edges are golden and just firm to the touch. The centers will look soft and slightly underdone, they’ll set as they cool on the baking sheet for 5 minutes.

Can I freeze the cookie dough?

Yes. Scoop the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. No need to thaw first.

Recipe

Biscoff Pumpkin Oatmeal Cookies

Soft and chewy oatmeal cookies with a hint of Biscoff and pumpkin! These are the perfect cookies for fall!

easyVegetarian

15 min

Prep Time

12 min

Cook Time

27 min

Total Time

Servings

Snack

Course

American

Cuisine

99 kcal

Calories

Ingredients

Servings

1.25 cup all-purpose flour
0.5 tsp baking soda
1.5 tsp ground cinnamon
0.25 tsp ground nutmeg
0.125 tsp ground ginger
0.125 tsp ground allspice
0.25 tsp salt
4 tbsp unsalted butter, at room temperature

0.5 cup granulated sugar
0.5 cup light brown sugar
0.5 cup pumpkin puree, not pumpkin pie filling
0.333 cup Biscoff Spread
1 large large egg
1 tsp vanilla extract
1.5 cup old fashioned oats

Instructions

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.
6
Note-you can also use Trader Joe's Cookie Spread in this recipe. I prefer Biscoff Spread though:)

Nutrition (per serving)

99kcal

Calorie breakdown

Protein11%12 kcal

Fat20%24 kcal

Carbohydrates69%80 kcal

How this was calculated — 14 of 15 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1098 kcal

baking sodaLeavening agents, baking soda0 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)34 kcal

ground nutmegOil, nutmeg butter11 kcal

ground gingerGinger root, raw1 kcal

ground allspiceSpices, allspice, ground2 kcal

saltSalt, table0 kcal

unsalted butterButter, salted430 kcal

granulated sugarSugars, granulated462 kcal

light brown sugarSugars, brown456 kcal

pumpkin pureePumpkin, raw31 kcal

Biscoff SpreadChicken spread126 kcal

vanilla extractVanilla extract14 kcal

old fashioned oatsOat bran, raw886 kcal

Serving size ≈ 33 g · 36 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: cookie, dessert, fall, Oven Baked, vegetarian

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