Dense and very fudgy, these healthy pumpkin (and Biscoff cookies) are THE perfect cookie for Fall!
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.