1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This sets the stage for even baking and easy cleanup, just like in the original instructions. While the oven heats, gather your ingredients to keep things flowing smoothly.

2-Next, in a medium bowl, whisk together 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, and 1/4 teaspoon salt. Set this aside so it’s ready when you need it, ensuring the dry mix is evenly combined.

3-In a mixer bowl, beat 4 tablespoons unsalted butter and the sugars 1/2 cup granulated and 1/2 cup light brown until creamy and smooth, about 3 minutes. Then, add 1/2 cup pumpkin puree and 1/3 cup cookie spread, mixing until fully incorporated for that signature Biscoff pumpkin oatmeal cookies flavor.

4-Once mixed, add 1 large egg and 1 teaspoon vanilla extract, beating until smooth. Reduce the mixer speed to low and slowly add the dry ingredients, beating until just blended. Finally, stir in 1 1/2 cups old fashioned oats by hand to keep their texture intact.

5-Form the dough into rounded tablespoons and place them 2 inches apart on the baking sheet. Bake for 10-12 minutes or until the cookies are golden and firm around the edges. Let them cool on the sheet for 5 minutes before moving to a rack, as per the directions, to lock in that chewy goodness. For more baking inspiration, try our funfetti Greek yogurt muffins recipe for another easy treat.