Ingredients
Dry Ingredients:
•2 cups rolled oats
•1/2 teaspoon cinnamon
•1/4 teaspoon nutmeg
•Pinch of salt
Wet Ingredients:
•1/2 cup canned pumpkin puree (not pumpkin pie filling)
•1/2 cup Biscoff spread (or other cookie butter)
•1/4 cup maple syrup (or honey, if preferred)
•1 teaspoon vanilla extract
Optional Mix-ins:
•1/4 cup chopped pecans
•1/4 cup mini chocolate chips
Instructions
- Prepare the Dry Ingredients: In a medium mixing bowl, combine the rolled oats, cinnamon, nutmeg, and salt. Stir well to ensure even distribution of spices.
- Mix the Wet Ingredients: In a small saucepan over low heat, combine the pumpkin puree, Biscoff spread, and maple syrup. Stir continuously until the mixture is smooth and warmed through. Remove from heat and stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl of dry ingredients. Use a spatula or wooden spoon to mix until all the oats are evenly coated. If adding optional mix-ins like pecans or chocolate chips, fold them in now.
- Shape the Cookies: Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop the mixture onto the sheet in small mounds. Flatten each mound slightly to form a cookie shape.
- Chill to Set: Place the baking sheet in the refrigerator for at least 1 hour, or until the cookies are firm and hold their shape.
- Serve and Enjoy! Once set, remove the cookies from the fridge and enjoy. Store any leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes