So its no surprise to me that these pumpkin biscoff cookie cupcakes delivered such rave reviews at the office 'cause I loaded them with several dollops of This Place Won't Be The Same Without You.
These Pumpkin Biscoff cupcakes were for "goodbye" lunch buffet held at the office for a lovely lady who, sadly, no longer works at my office. After several years of greeting me each morning with a smile I didn't always return (I'm not a morning person) our beloved receptionist Megan has decided it is time for her to move on. Her extreme competence redefined what it meant to be a "receptionist" but I will miss her not just because her skills walked out the door but because she took her warmth and always cheery attitude with her.
For her tireless service Megan had earned the highest honor fellow employees can bestow on a beloved co-worker who is leaving: a potluck.
And since Megan had always managed to save me a cupcake (or two) over the years from the many batches she herself hatched for the many work potlucks and baby showers -I knew there was only one thing I could bring: a cupcake. It seemed only fair.
Pumpkin Biscoff Cookie Cupcakes
Pumpkin Biscoff Cookie Cupcakes
adapted from Life's Ambrosia
I didn't intend to become obsessed with Biscoff cookies (caramel flavored speculoos biscuits) but when I asked amy local market to order me a package for a cheesecake crust they produced a case instead. I took the full case home. Not being partial to traditional pumpkin pie spices, the caramely flavored Biscoff cookies turned out to make the perfect foil for pumpkin baked goods. If you have to order these cookies to make this recipe, just order a case. You'll be glad you did.
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon iodized salt
- 2 teaspoons baking powder
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 3 large eggs
- 1 cup pureed pumpkin
- 1/4 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 5 tablespoons "cookie spread" like Biscoff Spread or "Cookie Butter" (from Trader Joe's)
- 6 crumbled Biscoff cookies
- Sanding sugar (optional)
In another mixing bowlwith a handheld mixer beat together sugar and butter until fluffy. Beat in eggs one at a time. Scraping the sides in between each egg. Add vanilla.Slowly mix in the dry ingredients and then fold in the pumpkin puree. Do not over mix
Fill pumpkin liners 2/3′s of the way full or use an ice cream scoop to get even cupcakes.Bake 15 – 20 minutes or until a toothpick inserted in the center comes out with a few crumbs on it. Remove cupcakes from the oven and allow to cool a few minutes before moving them t a cooling rack to cool completely.
While cupcakes are cooling make the frosting by beating together the softened cream cheese and powdered sugar. Once they are smooth, whip in the biscoff spread. Frost the cooled cupcakes with an offset knife and sprinkle each with some of the crumbled biscoff cookies and sanding sugar. Set in refrigerator 10 minutes to let frosting chill and set. Cupcakes will store in the refrigerator up to two days covered. Remove from the refrigerator and let stand 10-15 minutes before serving.