Pumpkin Spice Cookie Butter Pie

Pumpkin Spice Cookie Butter PieTo take one look at this blog, you’d think it was focused solely on desserts these days. Recent posts have included, cider donut shortcakes, cookie butter buckeyes, chocolate cake with burnt oranges – Mom, I promise we’re eating real food, too! Just last week we had escarole and white bean soup one night and Bear made chicken, sweet potato, and kale enchiladas the next. It’s fall, though, and with it comes the push for food that comforts and that wows a holiday crowd. Which is what we have here – a real showstopper of a dessert for either Thanksgiving (or Friendsgiving if that’s more your speed, as it is mine) or the winter holidays: Pumpkin Spice Cookie Butter Pie!

Pumpkin Spice Cookie Butter PieWhaaaaaat? You didn’t know Trader Joe’s has updated its year-round classic cookie spread and infused it with the official flavor of Fall, pumpkin spice? Let me save you any question that this might not be the most perfect marriage – it is on par with love of Beyoncé and Jay-Z. If you’ve never had cookie butter – or speculoos spread, as it’s called in most of the world outside of the U.S. – it’s ground, spiced graham cookies that are crushed and blended to form a thick peanut-butter-like paste. My personal favorite part of speculoos spread, or cookie butter, are the little tiny crystals of undissolved cookie throughout – it takes any apple slice, waffle, or PB&J to another level.

Pumpkin Spice Cookie Butter PieWhen I saw this Pumpkin Spice Cookie Butter at Trader Joe’s a few weeks ago, I figured we’d just eat it as is, spread on whatever vehicle selected to get it into our mouths fast enough. “Maybe,” I said to a skeptical-of-all-things-trendy Bear, “we can blend it into a smoothie with bananas!” But once home, I found myself thinking of something seasonal to do with it. It is pumpkin spice, after all, and we’re coming up on holidays where you might need to bring a dessert to a party. Sure, you could bring a traditional pumpkin pie – they’re delicious – but you could also bring a Pumpkin Spice Cookie Butter Pie that tastes like the old standard and gingerbread cheesecake had a baby. I vote for the latter!

While this certainly isn’t my prettiest pie crust (don’t be like me and forget to chill your pie dough before you bake it), it hardly even matters when you have a filling this good. Cream cheese adds a velvety-ness to the mix and a slight tang, while freshly blended and barely sweetened whipped cream lightens things up to a beautiful not-quite-airy, but mousse-like texture. If you’re looking for a little something different in a Fall dessert, try this pie – it’s creamy and dense, easy to make-ahead (pop it in the fridge or freezer), and a delectable new version of a Fall classic.

Pumpkin Spice Cookie Butter Pie
Yields one 9-inch pie

Ingredients
1 fully-baked pie crust, cooled completely
8 ounces of cream cheese, softened
1-1/3 cup of Trader Joe’s Pumpkin Spice Cookie Butter
1 cup of confectioner’s sugar
1-1/2 cups of heavy cream
1/4 cup of granulated sugar

In a medium mixing bowl, combine the heavy cream and the granulated sugar and whip until peaks form; the peaks should stand on their own when the beaters are removed. Refrigerate the whipped cream while you prepare the next step. In a larger bowl, use a hand-mixer to combine the cream cheese and the pumpkin spice cookie butter. Once combined, slowly add in the cup of confectioner’s sugar and blend completely.

Remove the whipped cream from the refrigerator and fold two-thirds of it into the cookie butter mixture. Be gentle so that some of the air of the whipped cream is left behind and aerates the pie filling. Once combined, pour the mixture into the pie crust and allow to set for at least 2 hours before serving. You can use the remaining whipped cream to top the pie or serve on the side. Refrigerate leftovers for up to 5 days.

This pie can be made up to two days in advance if kept in the refrigerator and can also be frozen two weeks prior to when you might need it. To make 2 days ahead, fill the pie crust, but do not add the whipped cream. Wrap tightly with foil and keep cold in the back of your refrigerator. Prior to serving, make fresh whipped cream for top. If freezing, fill the pie crust and skip the whipped cream on top. Wrap the pie tightly in plastic wrap and then again in heavy-duty aluminum foil to keep out frost – the double layer of protection is a must. Defrost on the counter for an hour before serving and make fresh whipped cream to top.

Cookie Butter Buckeyes

Cookie Butter BuckeyesFall has just begun here in Minneapolis and with it comes the updating of the pantry and the cupboard. In our house, that means bagging up the excess charcoal and stowing it in the basement storage unit, securing the melon baller in its spot in the back of the utensil drawer, and switching out the deviled egg plates for the muffin tins in the cabinet above the refrigerator. It’s fall, y’all, and we have this reorganization ritual of mine to thank for these cookie butter buckeyes.

Had I not been doing the delicate dance of rehoming the barbecue tongs at the tip-top of the pantry, to make room for the slow cooker on a lower, more accessible shelf, I wouldn’t have peered in the deep recesses of my pantry a half-full jar of Biscoff spread wedged in the corner by the Thanksgiving platter. What? You don’t have a Thanksgiving platter? That’s neither here nor there, I suppose, what you serve your turkey on is  your business. Let’s get back to the Biscoff, yes?

Cookie Butter BuckeyesUsing a remaining cup and a third of cookie butter is hardly a nightmare – heck, on a Monday I could eat that after dinner straight out of the jar. The stuff, generally, doesn’t stand a fighting chance here between me and our most darling fat cat who likes to delicately lick it off the top of my finger while gently steading the back of my hand with his mighty paw. Bear said I couldn’t feed it all to Ollie, though, so here I was with a jar of cookie butter and I couldn’t remember when I had bought it, how long we’d had it, and this lit a fire in me to figure out a way to use it right away.

I’ll admit, it didn’t take a lot of imagination to follow a trusted peanut butter buckeye recipe and substitute cookie butter. I added a little extra cinnamon in these just to get more of that spiced Biscoff flavor to come through against the sweetness of the semi-sweet chocolate, but otherwise these are your familiar, creamy, cozy buckeyes with some, appropriately, fall flavors. A perfect treat for a drive through the foliage, a picnic in the leaves, or alongside a mug of hot, steamy tea after a long day. Wipe off that Thanksgiving platter and lace up your boots – cookie butter buckeyes are your new fall BFF!

Cookie Butter Buckeyes
Yields approximately 30 1-1/2″ buckeyes

Ingredients
1-1/3 cups of cookie butter/speculoos spread/Biscoff
2 sticks of salted, softened butter
1/2 tsp of vanilla extract
1/2 tsp of ground cinnamon
6 cups of confectioner’s sugar
4 cups of semi-sweet chocolate melted (use bars, not chips!)

Directions
Combine the cookie butter and softened butter in a medium sized bowl with an electric mixer until thoroughly incorporated. Add the vanilla extract and the ground cinnamon and mix to combine. Slowly add the confectioner’s sugar bit by bit with the mixer on low.

Once all of the confectioner’s sugar has been integrated, the mixture will resemble coarse crumbs, but will hold together when pressed together. Form 1-1/2″ balls with your hands and set on a baking sheet lined with parchment or a silicon baking mat. Place the sheet tray into the refrigerator for a half hour to allow the balls to firm up.

In the meantime, slowly melt your chocolate over a double boiler or in the microwave, checking it every 10-15 seconds. Use bar chocolate here, as chocolate chips have stabilizers in them to keep their shape and they don’t melt as smoothly; in my experience, they seize and burn faster too. Once the chocolate has melted, remove it from the double boiler or microwave and take the buckeyes out of the refrigerator. Insert a skewer or toothpick into the top of the ball and gently dip it into the chocolate, swirling as you go. This will cause the chocolate to come up the sides of the ball, forming the buckeye’s distinct exposed cookie butter center and perfectly coated sides.

Place the buckeye back onto the baking sheet and remove the skewer gently. Smooth over the remaining hole from the skewer over with the tip of a butter knife (optional) and continue. When all the buckeyes are coated in chocolate, return the buckeyes to the fridge to set. When the chocolate has hardened, store in an airtight container in the fridge up to two weeks.