The name pretty much says it all. I found this recipe after sifting through some pumpkin recipes. The combination of speculoos and pumpkins was too intriguing to not try. I decided to make this recipe first time around without any modifications and they were delicious! However, next time I will probably try to add my own twist(s) and some healthier substitutions. I think the speculoos was overshadowed by the pumpkin so I would like to bring it out a bit more next time.
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 generous teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/4 teaspoon salt
4 tablespoons unsalted butter (melted)
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup canned pumpkin
1/3 cup speculoos (called Cookie Spread at Trader Joe's)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old fashioned oats
Combine the flour, baking soda, spices and salt in a bowl and set aside.
In another bowl combine the butter and sugars and mix well.
Next, add in the pumpkin and speculoos and mix well. Also beat in the eggs and vanilla extract and stir until everything is well combined.
Slowly (while mixing) add in the dry ingredients.
Finally, fold in the oats, using a spatula.
Place heaping tablespoons of dough on a cookie sheet with some space in between each (I used tin foil on top of the sheet) and bake at 350 degrees for about 10 to 12 minutes until the bottoms of the cookies begin to turn a golden brown color.
Enjoy!
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