Apparently I have 2 things on the brain lately; pumpkin and biscoff. Good thing for you they are both wonderful things, and when you put them together magic happens. They really are just meant for each other. I am trying to stop myself from making a Pumpkin Biscoff Bread. Not sure I can hold out though, I mean it just sounds so good!
Another thing you might know about me is my love for blondies. It has actually been awhile since I made them, so it was time to do a fall version. Last year I made some with Candy Corn M&M’s, and that kind of kick started the whole blondie thing. Well this version just might be a new favorite. Plus another great thing about blondies, no mixer required!
The pumpkin leaves them more of a cakey texture, but here that is ok. You really have to let them cool all the way before you eat them. I tried one when it was still warm and they just didn’t taste right. I almost called the whole thing a flop. But then, I tried it again the next day, and it was a totally different experience. I brought these to my son’s school, and I was told the teachers all flipped for them. My son is already asking if I can make them again!
- 1 cup brown sugar
- 1 egg
- 2 tsp vanilla
- 1/2 cup butter , melted
- 1/2 cup Biscoff Spread
- 1/2 cup pumpkin puree
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup white chocolate chips
- Preheat oven to 325 degrees. Prepare an 8 inch pan or line with foil.
- Whisk brown sugar and egg until it’s light in color. Add in vanilla and melted butter, Biscoff, and pumpkin. Mix until well combined. In a separate bowl combine the flour, baking soda and salt. Add the flour mixture to the wet ingredients, and stir until everything is just incorporated. Fold in the white chocolate chips.
- Pour batter to the prepared pan. Bake for about 25-28 minutes. The top will be dry. Cool completely before cutting.