Brown butter, pumpkin, and crushed Biscoff come together in a cookie that’s rich but balanced.
• Brown sugar (packed): ½ cup — 100 g
• Granulated sugar: 2 tbsp — 25 g
• Unsalted butter: ½ cup — 113 g
• Pumpkin purée (strained): 6 tbsp — 90 g
• Vanilla extract: 1 tsp — 4 g
• All-purpose flour: 1½ cups — 180 g
• Baking soda: ¾ tsp — 4 g
• Pumpkin pie spice: 1 tsp — 2 g
• Cinnamon: ½ tsp — 1.5 g
• Crushed Biscoff cookies (about 9 cookies): 70 g
• Chopped white chocolate: 100 g
• Mini white chocolate chips: ¼ cup — 40 g
• Crushed Biscoff cookies (3–4 cookies): ~25–30 g
• Biscoff spread (melted): ¼ cup — 75 g
1. Cut butter into cubes. In a heavy saucepan over medium heat, stir constantly until it turns golden brown and smells nutty. Transfer to a heat-safe bowl to cool.
2. While the butter cools, mix together flour, baking soda, pumpkin pie spice, cinnamon, and salt.
3. Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper or silicone baking mat.
4. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth. Add strained pumpkin purée and mix until combined.
5. Add the egg and vanilla extract and whisk until fully combined.
6. Fold the sifted dry ingredients into the wet mixture until just combined. Do not overmix.
7. Fold in crushed Biscoff cookies and chopped white chocolate gently.
8. Divide dough into 6 equal portions (about 125g) and roll into balls.
9. Grease your 4” baking molds if using, then place the dough balls in them and gently press with your hands.
10. Freeze for 15 minutes, then bake at 350°F for 14–15 minutes.
11. Drizzle melted Biscoff spread over each cookie, then decorate with mini white chocolate chips and crushed Biscoff cookies. Drizzle more Biscoff butter on top. Final cookie weight (with toppings): ~135–140 g each. Thanks for watching! Happy Baking 🍁🍂🍪
