Pumpkin Pie Biscoff Cookies

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As the fall season sweeps in with its crisp air and vibrant foliage, it’s the perfect time to embrace the comforting flavors of autumn. And what better way to do that than with my Pumpkin Pie Biscoff Cookies? These cookies marry the rich spiciness of pumpkin pie with the irresistible crunch of Lotus Biscoff cookies, creating a treat that’s a true embodiment of the season. Whether you’re planning a cozy night in or want to impress your friends and family, these cookies are the perfect addition to your autumn menu.

So let’s dive into the ingredients. To make the delicious biscoff cookie that forms the base of this recipe, you are going to need flour, Lotus Biscoff cookies (you can also substitute graham crackers for this recipe if you’d prefer), baking soda, baking powder, Himalayan pink salt, salted butter, granulated sugar, brown sugar, eggs, and vanilla extract.

For your pumpkin pie mousse filling, you are going to need heavy cream, vanilla extract, cream cheese, granulated sugar, pumpkin puree, pumpkin pie spice, and Cool Whip for garnish.

Begin by preheating your oven to 350˚F and preparing two cookie sheets by lining them with ungreased silpats; set aside.

Then, to make your biscoff cookies, add your flour, biscoff cookie crumbs, baking soda, baking powder, and Himalayan pink salt to a large bowl, whisk them together to combine thoroughly, and set it aside. In another large bowl, using an electric hand mixer, beat together your butter, granulated sugar, and dark brown sugar until creamy. Add in your eggs and vanilla extract and beat until completely combined. Scrape down the sides and bottom of your bowl. Slowly mix in your dry ingredients and blend until fully incorporated.

Next, using a large cookie scoop, empty a generous amount of your cookie dough into your hands and roll it into a large ball. Repeat this process until all of your cookie dough is used up. Place 5-6 of your cookie dough balls about 2 inches apart on your prepared cookie sheets and with the palm of your hand, gently flatten each cookie dough ball to about a ¾-inch thickness. Using the bottom of a ¼ or 1/3 cup measuring cup (this will depend on the type of measuring cup you are using – ideally, you just want to make sure that you are leaving a ½-inch border around the outer circumference of of your cookie), press down firmly to create an indention in each of your cookies. Seal up any cracks that may form around the outer edge of your cookies by pressing them together with your fingers. Bake for 9 to 11 minutes or until your cookies are golden and the edges have set. Cool on your cookie sheets for 10 minutes before removing them to wire racks to cool completely.

To make your pumpkin pie mousse filling, add your chilled heavy cream and vanilla extract to a medium bowl. Beat this on high with an electric hand mixer until soft peaks form, about 5-7 minutes and then set it aside. In a separate medium bowl, beat together your cream cheese and sugar until creamy. Add in your pumpkin puree and pumpkin pie spice and blend until fully incorporated. Gently fold in your whipped cream until it is completely combined. You will then want to get this in the refrigerator to chill until you are ready to pipe it on your cookies.

To assemble your amazing cookies, fill a large piping bag (fitted with an Ateco 808 tip) with your pumpkin pie mousse filling. Position your tip over the center of your cookie, squeeze the bag firmly to release your pumpkin pie mousse filling and gently move your tip around in a small circle to fill in the indention in your cookie. Tap your cookie on your counter gently to flatten and spread your filling out evenly inside the intention, and set it aside on your cookie sheet. Repeat this process until all of your cookies are topped with your pumpkin pie mousse filling. For the best results, chill your cookies in the refrigerator for at least 4 hours or overnight before serving.

Store your cookies in an airtight container or on a flat sheet pan covered tightly in plastic wrap for up to 5 days.

Just before serving, pipe a small amount of Cool Whip on top of each of your cookies. Serve them chilled or at room temperature (they are delicious either way!).

My Pumpkin Pie Biscoff Cookies are a celebration of fall’s flavors in every bite. With the wonderful crunch of Lotus Biscoff cookies (or the nostalgic appeal of graham crackers), combined with the creamy pumpkin pie mousse filling, they’re an irresistible treat for this cozy season. Whip up a batch today and share the taste of autumn with your loved ones – these cookies are sure to be a hit!