Dense and very fudgy, these healthy pumpkin (and Biscoff) cookies are THE perfect cookie for Fall!
Fall is really here (finally!) and it makes me so happy. Like most of us, I couldn’t wait to work with pumpkin (I would if we’ve had it sooner!) but it was totally worth it. Now I have quite a list of pumpkin recipes I want to do, to make again, or to discover.
This one was in the ‘to do again’ list.
But, I was out of butter and it was Sunday and too late for any shop in the neighborhood, to be opened. I had no choice but to make another recipe or –and it’s just much more like me- I could find an alternative and create something surprisingly even better. Gladly this is what happened.
About The Recipe
My first recipe called for butter so I chose to substitute it for cream cheese. I have other recipes with no butter for which I use cream cheese so why not. Plus, it’s totally in line with my wish to create recipes with less fat but always more flavor. It was a start to use something else than butter but I know cream cheese is not that flavorful when baked in a cookie so I had to add something else.
That’s why I introduced a baking ingredient that is also a greeeeeeeat ‘just-eat-it-with-a-spoon’ kind of thing: Biscoff spread. Also known as cookie butter. But really if you can have Biscoff spread (link if you don’t know what I am talking about) just grab it and work with it. This is so good in baked goods that I used it to make something for the first thing I eat in my day if it is not scones: Breakfast cookies!
The only thing left to do was to balance these ingredients together to have the perfect fudgy cookies I was expecting. And if you too love fudgy cookies, you know what I am talking about: you want a texture that melts in your mouth but more like an extreme fudgy brownie than a lava cake for example. And you want a cookie that can hold in your hand without breaking too right? Well, that’s this cookie.
Look at this texture!
They require a little chilling -30 minutes to 1 hour- but 30 minutes is really enough. That way they just expand perfectly and hold their shape beautifully.
Why You Will Love This Pumpkin Cookie
To sum up:
Lots of flavor
Fudgy and dense
Have a great Fall baking!
Healthy Pumpkin Cookie
Dense and very fudgy, these healthy pumpkin (and Biscoff cookies) are THE perfect cookie for Fall!
- 23 g cream cheese 0.81 ounces
- 75 g brown sugar 1/4 cup + 2 tbsp
- 1/4 egg
- 55 g mashed pumpkin -or pumpkin purée- 1/4 cup
- 77 g Biscoff spread -or cookie butter- 1/4 cup + 1 leveled tbsp
- 62 g all-purpose flour 1/3 cup
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- chocolate chips optional
In a medium bowl, whisk together the flour, baking powder and cinnamon.
In another large bowl, beat together the cream cheese and brown sugar until light and creamy, about 2-3 minutes.
Beat in the 1/4 egg, mashed pumpkin and Biscoff spread until well incorporated, one further minute.
Gradually beat in the flour mixture until combined.
This recipe requires the dough to go in the fridge for 1 hour; it will help the dough not to spread too much.
Preheat oven to 350°F. Line one cookie sheet with parchment paper.
Using a cookie scoop or by hand, roll the dough into balls then place on the baking sheets about 1 inch apart.
Bake for 12 minutes. Cookies will look underdone but they'll set on the baking sheet after several minutes.