I am haunted by pumpkin + Pumpkin Almond Butter Bars

Dear Baking World,

Last weekend I got pumpkin pie ice cream with my boyfriend after we had eaten pumpkin spice cookies for lunch, oh and we had a pumpkin pie shake for dinner that weekend as well.

Needless to say I am tired of pumpkin and I am tired of half cans of pumpkin in my fridge. If I eat/see/smell one more pumpkin thing, I will promptly explode.

That being said, I have a half can of pumpkin in my fridge and a large jar of almond butter waiting to be used up. Oh and a gluten free little sister who wants desserts. So it's time to get creative, and this is what I got.

These were oddly delicious. They're gluten free, so the first bite was weird because Brynn and I expected a bar, but they were very eggy. (Four eggs will do that.) After one bar, we both looked at each other and said, "THESE ARE REALLY GOOD!" and kept eating them. They're super good warm and extra good with the glaze.

Throw everything into one bowl (this was when I did only a half batch and whipped up another quick batch and added it to the pan.)

Gluten Free Almond Butter Pumpkin Bars

(with maple glaze)

1 cup creamy almond butter 

1 cup pumpkin puree
1/4 cup maple syrup
1/4 cup brown sugar
4 eggs
2 tsp. cinnamon
dash of cloves
dash of ginger
1 teaspoon vanilla extract
1/4 teaspoon sea salt (if your almond butter is salted, don't add salt)
1 tsp baking soda

For the glaze/frosting
1 cup powdered sugar
1/4 tsp. cinnamon
1 tbsp. very soft, if you want melted, butter
dash of vanilla
2 tbsp. maple syrup

Preheat oven to 350 degrees. Grease a 9 by 13 pan. (If you do a 9 x 9 only do a half batch.)

Combine all ingredients until a medium bowl and mix until a thick batter is formed. Drop desired cookie size onto cookie sheet and press with a wet fork to flatten.

Bake 35 minutes, or until a toothpick in the center comes out clean.

Almond Butter Biscoff Cookies (Warning: pure delicious ahead)

Dear baking world,

What a weekend! Yesterday I spent 6 hours in a U-haul moving van called "Lil Sammy Mover." Within fifteen seconds of getting comfortable with my book, my butt went numb. Then I moved out my apartment and discovered muscles in my arms that I never knew I had. 

And today is my day of rest. Sort of. Of course I ended up baking because apparently three blog posts a week is acceptable. (I don't want to flood you guys and then you think I have no life/friends/dignity.) 

One of the things you'll learn about me is that one of my great loves is almond butter. (Cue screams.) Recently, I discovered Biscoff spread, which is basically liquid Biscoff cookies. (Cue second bloodcurdling scream.)

And what would be better than an almond butter Biscoff spread cookie? Nothing! Except a fresh slice of pizza, but that is a whole different beast.

I set off on concocting a delicious recipe and here it is. 

Note: I didn't have any brown sugar so I mixed a cup of granulated sugar and a Tbsp. of molasses together. Mix for about 2 minutes until the molasses is well blended and then you have brown sugar.

Recipe

1 1/4 cup firmly packed brown sugar

1/2 cup almond butter

1/2 cup, 2 Tbsp. Biscoff spread

1 large egg

1 1/2 cups flour

3/4 tsp. baking soda

1/2 tsp. baking powder

salt

vanilla

Preheat oven to 350 degrees F. In a large bowl, combine the flour, baking soda and baking powder. Set aside.

In a large bowl, beat the brown sugar, almond butter and Biscoff spread until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the flour mixture and beat thoroughly. Place some sugar in a little bowl. Roll the cookie dough balls (about an inch in diameter) in the sugar. Place on cookie sheet. Flatten slightly with the side of a knife or the back of a spatula. Bake for 8-10 minutes. 

I forgot to press the cookies down until about 2 minutes into baking time, so normally they would look but more like this: (this batch I did press down before)

Than these, which are more spread out, but still delicious.

Also, I tried a few with chocolate chips. The verdict? No chocolate chips.

Look at those beauties. I tried this lovely cookie and if there is a heaven on earth, I just took a bite of it. (I'm obviously exaggerating but they're really good.) They were soft and fluffy with a delicate hint of Biscoff and almond butter. Delicious.

     Finally, these were baked for about 11 minutes because I'm still not used to the heat of our new oven. (Last week I cooked a batch of cookies for 8 minutes and they were gooey in the middle.)  I like them a little less crispy, but the bottom was crunchy and tasted just like a Biscoff cookie. However, I would only put them in for around 9 minutes next time.

 That's all for today, folks. Enjoy the recipe. These are a keeper.

-Brita