Pumpkin Snickerdoodle with Biscoff Filling
This pumpkin shaped pumpkin snickerdoodle is soft and stuffed with Biscoff filling and then rolled in cinnamon sugar. Its sure to be a big hit and crowd pleaser
Ingredients
- 4 oz butter softened, room temperature
- ½ cup brown sugar
- ¼ cup sugar
- 2 cup flour
- ¼ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon pumpkin spice
Pumpkin spice sugar coating
- ⅓ cup sugar
- 1 tsp pumpkin spice
Instructions
Biscoff Filling
- Line a tray with parchment paper.
- Using a teaspoon, scoop out a rounded teaspoon of biscoff and leave on the tray. Scoop out 7 balls.
- Place the tray in the freezer and allow them to freeze.
Pumpkin Snickerdoodle:
- In a stand mixer using the paddle cream the butter and both sugars until light and fluffy
- Add in the egg and vanilla extract and continue to mix until just combined.
- Next, add in the flour, baking soda, cream of tartar, salt, and pumpkin spice and mix until it forms a dough. The dough should resemble a play-doh like texture.
- Cover the dough and set to the side.
Assemble:
- With a large measuring scoop or if you don't have one you can measure them with ¼ cup. You should get 7 large balls.
- Roll the balls and then flatten them with your hands. The cookies just need to be flattened enough to be able to fit the Biscoff ball in and be covered. (see diagram above for details)
- Smooth out the sides by roll them again.
- Cut 21 8-inch strings out of kitchen twine.
- Using 3 strings at a time place them crisscrossed from each other. Place the rolled-out ball in the middle of the dough and lightly tie it to the top of the cookie. This will create 6 sections. If desired, you can do 4 strings and get 8 sections. (see diagram above for details)
- Slightly push down the tied strings at the top to create a pumpkin shape.
- Mix the pumpkin spice and sugar in a medium-sized bowl and then roll the dough into it making sure to coat it all around.
- Repeat this process until finished.
- Once finished place the ready-to-bake cookie dough in the freezer for 30 minutes.
- Bake them at 350 for 9 minutes. The tops will not be golden brown and will look unbaked. Pull them out and allow them to cool for 20 minutes.
- When the cookies have cooled cut the strings off and pull them off gently one by one. Push a chocolate chip into the center of the cookie to resemble the stem.
- The cookies are best served warm but still taste delicious cold too.
- Enjoy!
Notes
Serving: Cookies can be heated up in the microwave for 10 seconds before consuming to get the Biscoff ooze.
Tried this recipe?Let us know how it was!