Pumpkin Biscoff Bars

Biscoff Pumpkin Bars ohscratch.com #recipe #pumpkin #dessert I already admitted it on Instagram and Facebook so I might as well fess up again.  I caved in and listened to Christmas music yesterday.  And in my defense {not that I need one} does November really have any music?  We have Thanksgiving but I’ve never heard any Thanksgiving music.  I’ve heard Halloween music.  The natural conclusion is simple.  Christmas music is Thanksgiving music.  So yesterday I was actually listening to Thanksgiving music.

While I’m already listening to Christmas music and making my Great Great Grandmother Rose’s Date Nut Bread I’m also enjoying the flavors of fall still.  November may not have it’s own holiday music but it certainly has fall flavors it can claim.


I have butternut squash I’m using, I saw my first bag of cranberries the other day, and I’m definitely not done with pumpkin.  Just like in these Pumpkin Biscoff Bars.  I made them from a recipe for brownies I had but replaced a few ingredients.  Fortunately they turned out fabulous since my plan was to take them to the farm for a fun day of pumpkin picking.  The pumpkins went fast and so did these bars.  Granted, one corner had been stepped on by my 4 year old getting out of the car but that was only a small deterrent.  In the end I could have made a double batch and baked it in a cookie sheet to feed everyone.  Next time I will, if only for brownie insurance for the occasional stomp and run.

Pumpkin Biscoff Bars
Prep time: 
Cook time: 
Total time: 
  • 1½ cups packed brown sugar
  • 1 jar (11 oz) Biscoff Spread
  • ½ cup pumpkin puree
  • 4 large eggs
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Cream Cheese Frosting
  • ½ cup butter, softened
  • ¼ cup cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 3-5 tablespoons milk
  1. Preheat oven to 350° and spray a 9x13 baking dish with nonstick cooking spray.
  2. In a large bowl cream the sugar, biscoff, and pumpkin until smooth.
  3. Add the eggs one at a time, stirring until combined.
  4. In a small bowl combine the flour, baking powder, and salt. Add to the Biscoff mixture and stir until incorporated.
  5. Spread into the baking dish and bake for 25-27 minutes or until a toothpick comes out clean.
  6. Allow to cool then frost with cream cheese frosting.
  7. Cream Cheese Frosting
  8. In a bowl beat the butter and cream cheese until smooth. Add the powdered sugar, vanilla, and 3 tablespoons of milk and beat until creamy, adding more milk if needed for a thinner consistency.
  9. Spread on the cooled bars.


  1. These look really good. Someone just told me that she won’t make pumpkin desserts now since it’s after Thanksgiving and I think that is just crazy! I love pumpkin year round.

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