biscoff cookies

Pumpkin biscoff tart is the perfect Thanksgiving dessert! With a delicious biscoff cookie crust and creamy pumpkin filling, you'll love this easy tart topped with brown sugar caramel sauce. Recipe makes one 9-inch tart.

Pumpkin Biscoff Tart

(8.8 oz) biscoff cookies

salt

Tbsp unsalted butter, melted

pumpkin

plain fat-free Greek yogurt,

heavy cream

egg,

sugar

tsp salt

cinnamon

tsp ginger

cloves

brown sugar

Tbsp unsalted butter, cubed

tsp vanilla extract

pecans

For the crust, combine biscoff cookies and salt in a food processor and pulse together to form crumbs. Add melted butter and pulse until incorporated. Press mixture tightly into the bottom and up the sides of a 9-inch round removable-bottom tart pan. Bake crust for about 15 minutes, until deeply golden and set. Cool crust for 10 minutes on a wire rack.

For the filling, whisk together pumpkin, yogurt, heavy cream, egg, sugar, salt, cinnamon, ginger, and cloves in a medium bowl until smooth. Pour filling over cooled crust and smooth with an offset spatula.

Return tart to oven and bake another 45 minutes, until a toothpick inserted in the center emerges mostly clean. Cool tart for 1 1/2 hours on a wire rack, then transfer to the refrigerator until chilled, about 2 hours.

For the topping, combine brown sugar, butter, cream, and salt in a medium saucepan. Bring mixture to a boil, whisking until smooth. Remove from heat and whisk in vanilla. Let stand for 10 minutes before drizzling over tart and sprinkling with chopped pecans.

Loved this recipe so much! Perfect flavor combo and so much fun to make!

This homemade Biscoff Cookies recipe is big and beautiful and full of the delicious cookie butter flavor we love. They&#39;re soft, chewy, and bound to be your new favorite cookie!

Biscoff Cookies

unsalted butter (, room temp)

oz container lotus cookie butter*

eggs (, room temp)

vanilla extract

all-purpose flour

baking soda

baking powder

white chocolate chips (, divided cups)

Biscoff cookies (, crushed)

vanilla melting wafers (,

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Scoop cookie butter: Line a plate or second small baking sheet with a small piece of parchment paper. Measure out 1 cup of cookie butter to use in cookie dough and set aside. With remaining ½ cup cookie butter, scoop 24 small scoops (about 1 teaspoon size) onto parchment paper and place in the freezer while you make the cookie dough.

Wet ingredients: In the bowl of a stand mixer, add butter, white sugar, and brown sugar then mix for 1 minute. Add 1 cup cookie butter and mix for 2-3 more minutes, until light colored and fluffy. Add eggs, egg yolk, and vanilla then mix until well combined.

Dry Ingredients: Add flour, baking soda, baking powder and salt then mix to combine. Stir in 1 ½ cups white chocolate chips.

Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale.

Fill: Remove cookie butter scoops from freezer. Press a deep indention into the center of a cookie dough ball and add one of the cold balls of cookie butter. Seal to close, and roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips.

Refrigerate: Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking.

Bake cookies on prepared baking sheet, 1’’ apart (I fit 12 to a baker’s half sheet pan) for 12-15 minutes, or until the cookies are no longer shiny on top. Don’t over-bake.

Decorate: Allow cookies to cool on baking sheet for at least 15 minutes before removing to a wire cooling rack. Melt vanilla melting wafers in microwave according to package instructions and drizzle over cookies. Top with biscoff cookie crumbs.

What makes cookie recipes fun and unique? Certainly, unusual ingredients, fun colors, shapes, and flavor combinations all play a part in the most creative cookies. Here is my list of fun &amp; unique cookie recipes to make at home for when a cookie craving hits but you want something a bit different!

Top 45 Best Fun &amp; Unique Cookie Recipes

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Cream Cheese Chocolate Chips Cookies

Almond Flour Peanut Butter Cookies

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Lemon Ricotta Cookies

No Bake Cookies Without Peanut Butter

July Cookies

Chocolate Chip Cookies Without Butter

Heart Shaped Cookies

Coffee Cookies

Chocolate Chip Cookies Without Brown Sugar

Chocolate Chip Walnut Cookies

Snickerdoodle Pumpkin Cheesecake Cookies

Biscoff Butter Cookies

Pie Crust Cookies

Strawberry Cheesecake Cookies

Oatmeal Craisin Cookies

Pecan Chocolate Chip Cookies

Easter Egg Cookies

White Chocolate Matcha Cookies

Brownie Cookies

Raspberry Pistachio Cookies

Brown Butter Chocolate Chip Cookies

Peanut Butter Blossoms

Black Sesame Shortbread Cookies

Cinnamon Brown Sugar Stamped Cookies

Orange Crinkle Cookies

Chocolate Dipped Chocolate Peanut Butter Sandwich Cookies

Hedgehog Cookies

Chocolate Pistachio Cream Thumbprints

Cookie Monster Cookies

Chocolate Crinkle Cookies

M&M Cookie Ice Cream Sandwiches

Black Forest Cookies

Chocolate Chip Cookie Pizza

Lemon Blueberry Cookies with White Chocolate Chunks

Almond Hamantaschen Cookies Filled

Homemade Milano Cookies

Select your favorite recipe(s)

Go to the individual recipes

Enjoy the most amazing fun and unique cookies

Make your own Biscoff cookies at home with just 9 ingredients! These cinnamon cookies are crispy and buttery, and taste just like the original, minus the gluten!

Vegan Gluten-Free Biscoff Cookies

coconut sugar

water

brown rice flour

tbsp white rice flour

cornstarch

tsp xanthan gum

tsp baking soda

Preheat oven to 350 °F (175°C) and line a baking sheet with parchment paper.

Cream the sugar. Cream the coconut sugar and coconut oil in a mixing bowl until smooth and fluffy. Then, add the water and mix again until fully combined. Note: you can use a stand mixer fitted with the flat beater attachment to speed up this step.

Add the dry ingredients. Add the brown rice flour, white rice flour, cornstarch, xanthan gum, cinnamon, baking soda, and salt, and mix until it forms a dough. It should have the texture of cookie dough. If the dough appears too crumbly, add 1/2 teaspoon of water at a time until it reaches a good consistency.

Flatten the dough. Roll out the dough between two sheets of parchment paper to a 1/4-inch thickness. Optional: At this point, you can refrigerate the flattened dough for 2-3 hours to make it easier to cut and handle.

Cut out cookies. Using a sharp knife, cut the dough into about 18 rectangles. You can use a cookie cutter or cut them into the shape you want. Transfer the cookies to the prepared baking sheet. Note: The cookies will be very soft, so be careful not to break them when transferring them to the baking sheet.

Bake. Bake for 11-12 minutes or until golden brown. The cookies might be a bit soft but will harden once cooled.

You can store these Biscoff cookies in an airtight container for up to 3 weeks at room temperature.

These cookies are delicious. I used them to make tiramisu.

I tried this cookies recipe. Very good. Thank you for sharing !

I only had white rice flour and tapioca starch plus my coconut oil is the hardened type.  All worked out fine - great easy cookies!  Great for coffee or tea accompaniment!

I made one according to the recipe. It's not bad. The smell of organic brown rice is very fragrant

Top 4 biscoff cookies recipes from across the web

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Top 4 biscoff cookies recipes from across the web

The most viewed biscoff cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Biscoff Tart

Biscoff Cookies

Top 45 Best Fun &amp; Unique Cookie...

Vegan Gluten-Free Biscoff Cookies

The most viewed biscoff cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top 45 Best Fun & Unique Cookie...