{Biscoff} Pumpkin Oatmeal Cookies

There is just something about Thanksgiving.

The family, the history, the stories, the shopping, the parade, the naps…

<;– My mom's amazing dry-erase art from my family's visit last weekend! If you couldn't tell, that's me,the husband and a plate of cookies…

Oh yeah, and the FOOD!

This year, go beyond the pumpkin pie and turkey… not too far (let’s face it, grandpa won’t dig tofu or quinoa), but far enough to make people think you’re fancy.

It’s nice when people think you’re fancy. Particularly when it takes very little actual effort. Kind of like these cookies.

Most people have tasted those lovely, sweet, slightly spicy little cookies that are handed out on Delta flights – Biscoff. What you may not know is that you not only can find the cookies at your local grocery store, but you can also find Biscoff spread.

This creamy concoction tastes like pulverized cookies mixed with peanut butter – Totally dreamy, and full of possibilities. Put it on your oatmeal, toast, yogurt, apple slices or pancakes. OR, you could make these fluffy perfect-for-Thanksgiving little cookies.

From cookie, to spread, and back to cookie again. You’re just completing the circle of life.

Biscoff Pumpkin Oatmeal Cookies

From this recipe – yet another great Pinterest find!

Makes 3 dozen cookies

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 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, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup Biscoff Spread (or Trader Joe’s Cookie Spread)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old fashioned oats
  • Optional Add-ins: Chocolate chips, pecans, dried cranberries…

Directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt. Set aside.

3. In the bowl of a stand mixer, add the butter and sugars. Beat until creamy and smooth, about 3 minutes. Add the pumpkin and Biscoff spread and mix until combined. Add the egg and vanilla extract and beat until smooth.

4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Stir in the oats.

5. Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet. Bake for 10-12 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.

Enjoy, and Happy Thanksgiving!

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Spicy-Sweet Roasted {Pumpkin Seeds}

To be honest, I’ve never had much success with roasting pumpkin seeds…

Unless, of course, by “roasting” you mean creating a clump of gunk charred beyond all recognition, or some soggy things that get stuck in your teeth and are a little slimy. If that’s the case, I usually nail it.

BUT, this time, my seeds were a resounding success. They tasted awesome, had the perfect *crunch*, a delightful honey-smokiness, and a pretty caramelized color…

Almost as beautiful as the Husband’s “Avenger” pumpkin.

So, grab up those discount-pumpkins, scoop ’em out, and enjoy these awesome little treats! Perfect for get-togethers, on salads, or a before-dinner snack…

Spicy-Sweet Roasted Pumpkin Seeds

Makes about 1 cup

Ingredients

  • Pumpkin seeds
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and pepper
  • 1 pinch cinnamon
  • 1 pinch cumin
  • 1 pinch cayenne
  • 1 pinch chili powder
  • 1-2 tablespoons honey

Directions

  • Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for about 10-15 minutes – this will make them nice and crisp!
  • Remove from oven. Toss seeds with olive oil, honey and spices to taste – don’t be afraid to be liberal with them. The more flavor the better…
  • Return to oven and roast coated seeds until golden, about another 10-15 minutes. Watch very closely to prevent burning, and stir several times during cooking. Let cool, and enjoy! Keep in an airtight container, and much on ’em for over a week.

P.S. The Husband makes a pretty cute Gondolier, no?

…now if I could only get him to STOP singing “‘O Sole Meio”…

A {Happy} Harvest

Happy Harvest!

Our weekend involved music, friends, a race and far, far too much pumpkin fluff. In other words, it was great :)

We woke up on Saturday for a “Pumpkin Run” at a local park. Proceeds from the two-mile trail run went to benefit a Youth Leadership program. It was c-c-c-cold early in the morning, but our two miles through trees, puddles and over bike paths warmed us up in no time! We dressed up (keepin’ things festive) and had a fun time with a few friends that joined us. I placed second for women, and one of our friends took home the first place prize. It was for a good cause, but the race was also a great reason to go to a fun breakfast out :) We didn’t meet anyone famous this time, though…MMMMM… Oats!

We spent the rest of the afternoon hanging out, watching movies, and getting ready for one of our FAVORITE seasonal traditions. Danny & Halley’s Annual Pumpkin Carving Party! Danny works with the Husband, and his lovely wife Halley is the queen of all hostesses, She always makes every party delightful with her attention to detail and fun, crafty decor. I could have taken pictures all night!

I brought Pumpkin Fluff that I made using this amazing recipe (I just switched out the whipped topping for marshmallow fluff, and used a little less sugar. It was good on everything…. including pancakes the next day!) and an old favorite, Spinach Artichoke dip (from Cooking Light! Try it…it is easy and so, so yummy. Just use the whole box of spinach instead of half : )

We actually had to leave the party a bit early to make it to our next event, but Halley and Danny had a special announcement for their guests that they shared with us before we left:

Congrats on the ‘lil punkin’ (to arrive May of 2012)! And thanks to good friend Heather for the beautiful photo. We can’t wait to meet him or her!

After the party, we made a quick change, and went to a brand new venue for a special throwback concert – The Contours. Their big hit was, “Do you love me? (Now that I can dance)” recorded in 1962. I adore music from that era (I have a stash of my parents’ records and have seen Paul McCartney (Beatles), Paul Simon (Simon & Garfunkel), Bill Medley (Righteous Brothers), Don McLean (American Pie), Peter Noone (Herman’s Hermits) and Mickey Dolenz (The Monkees) in concert!) They sang a ton of great hits by other Motown artists, and Alexandria’s – a new tapas bar and event space downtown – was breathtaking.

Look at that lighting…and those sparkly suits! We danced the night away, enjoyed fun cocktails and got autographs… Loved every groovy minute of it.

Because we had to leave a little early from the pumpkin party, I didn’t get to finish my carving. But, I loved the design I had picked out so much (and my white pumpkin) that I rounded out my festive weekend by carving it on Sunday!

Loved the finished product! Super easy, too (yay for stencils!)

All of these activities put me into full-fledged harvest/crunchy leaves/thanksgiving/just-double-digits-until-christmas mode. So, for dinner I HAD to whip something up that matched my autumnal-hued mood…

I have something special for you coming soon!

Sorry -But this little post is a book already. Get the recipe next time!

{In the mean time, visit Halley’s blog – The Halley Daily!}