Pumpkin and Biscoff Cookie Sandwiches Recipe
Soft, oaty pumpkin cookies sandwiched with a delicious, sweet spiced Biscoff spread filling!
This recipe makes the yummiest pumpkin cookies! They have the best texture combination of a soft, slightly cakey middle with crispy cookie edges and then a creamy, smooth Biscoff buttercream filling.
Cookie sandwiches are a fun bake to make! The velvety filling adds another layer of delicious flavour and texture, and makes the cookies even more special.
Pumpkin works so well with the caramelised, spiciness of Biscoff spread and this flavour combo definitely makes me think of cosying up on a autumn afternoon with a cup of tea and a biscuit!
This recipe makes six, chunky, sandwich cookies. They are best eaten within four days while they are freshest and need to be kept somewhere cool and dry. Overtime the filling can make the cookies go a little soft.
You can also freeze the cookies for longer. Just place into an airtight container and freeze for up to one month.
The recipe will work perfectly with shop brought pumpkin spice mix or here's my simple homemade recipe; Easy Pumpkin Spice Mix
They're dairy free, egg free, nut free, easily gluten free and of course, completely vegan!
Makes 6 sandwich cookies
Cookie ingredients;
100g pumpkin puree
90g vegan butter
100g brown cane sugar
90g white granulated or caster sugar
180g plain flour
60g oats
4g baking powder
2g baking soda
1-2 tsp pumpkin spice mix - shop brought works fine or this is my easy recipe; Easy Pumpkin Spice Mix
Filling ingredients;
150g icing sugar
75g vegan block butter
1 tbs Biscoff spread
+ 6x tsp Biscoff spread
You will also need; a mixing bowl, baking tray, baking paper, spoon, ice cream scoop - optional, electric hand whisk or mixing spoon, piping bag, piping nozzle - optional
How to make your cookies;
Pre heat your oven to 180c and line your baking tray with baking paper so that your cookies don't stick
Add the vegan butter, brown and white sugars and pumpkin puree to the mixing bowl and mix with a spoon until everything is incorporated and looks light and fluffy
Add the rest of the cookie ingredients and crumble the mixture together with your hands until it looks like breadcrumbs
Bring the dough together into a ball. It should feel smooth and thick. If it is too crumbly, add a little cold water a tbs at a time until it just starts coming together. The dough should not feel super wet
Use a spoon or ice cream scoop to make 12 even balls of dough. Each ball should weigh around 50g
Place them on the baking paper lined baking tray, making sure they are spaced out as they will spread slightly in in oven
Bake for 12 minutes until they have slightly spread and are turning golden
Leave the cookies on the tray to cool as they will be very soft while they are hot
Once the cookies are completely cooled, mix up your filling
Add the vegan butter to the mixing bowl and whip until fluffy using an electric hand whisk or mixing spoon
Add the icing sugar and Biscoff spread and mix again until you have a thick and fluffy buttercream
Add the buttercream to a piping bag. If you are using a piping nozzle, add the nozzle first, then fill the bag with buttercream. If you are not using a nozzle, just snip off the end of the piping bag
Turn over half the cookies, these will be the 'bottoms'. On top of each 'bottom' cookie pipe a ring of buttercream
Fill in the centre of each buttercream ring with a tsp of Biscoff spread
Now place the 'top' cookies on top of the 'bottom' cookies, giving them a gently press down to stick them to the filling
If you would like, you can melt 1-2 tbs of extra Biscoff spread and drizzle this on top of the cookie sandwiches to decorate
Now your cookies are ready to eat!
Tips & Tricks!
I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.
Shop brought pumpkin spice mix works fine or this is my simple homemade recipe; Easy Pumpkin Spice Mix
If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape
These are my mixing bowls - https://amzn.to/489iB6s
Any kind of Speculoos style spread will work with this recipe. I like to use Biscoff; https://link.amazon/B02MFLoBW
An electric hand whisk is really needed to whip up the buttercream. You may be able to whip it by hand with a large spoon or whisk but my arms are not strong enough for that! I like to use my cheap and trusty Kenwood mixer - https://amzn.to/3IgAt4O
You can easily oven roast and then blend a whole, fresh pumpkin to make your own pumpkin puree or I like to use a tinned 100% pumpkin puree like these; https://link.amazon/B02dtXaf1
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