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Pumpkin Biscoff Blondies

pumpkin biscoff blondies on a plate


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!

pumpkin biscoff blondies on a plate

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!

pumpkin biscoff blondies on a plate

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!

Yield: 12

Pumpkin Biscoff Blondies

Pumpkin Biscoff Blodies {Dinners, Dishes, and Desserts}

Blondies made with pumpkin and Biscoff spread, and studded with white chocolate chips. The perfect flavor for fall.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 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


  1. Preheat oven to 325 degrees. Prepare an 8 inch pan or line with foil.
  2. Whisk brown sugar and egg until it’s light in color.
  3. Add in vanilla and melted butter, Biscoff, and pumpkin. Mix until well combined.
  4. In a separate bowl combine the flour, baking soda and salt.
  5. Add the flour mixture to the wet ingredients, and stir until everything is just incorporated.
  6. Fold in the white chocolate chips.
  7. Pour batter to the prepared pan. Bake for about 25-28 minutes. The top will be dry. Cool completely before cutting.

Nutrition Information



Serving Size


Amount Per Serving Calories 311Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 38mgSodium 256mgCarbohydrates 39gFiber 1gSugar 24gProtein 3g

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Pumpkin Biscoff Blondies - the perfect fall treat!


Erin S
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Roxana | Roxana's Home Baking

Wednesday 10th of October 2012

I love both pumpkin and biscoff and putting them together is a brilliant idea Erin!

Laura Dembowski

Tuesday 9th of October 2012

I am for sure going to have to try pumpkin as Biscoff together, as they are two of my favorite things too!

Laura Hunter

Sunday 7th of October 2012

I was so confused when I first read your recipe because I only knew about biscoff biscuits, I had no idea that there was a spread made from the biscuits! This sounds very interesting, I need to see if I can find it here.

Erin @ Texanerin Baking

Saturday 6th of October 2012

Dear Erin,

You are kind of evil.

And genius.



Saturday 6th of October 2012

Now you can work your magic and make it healthy!

Elizabeth @Food Ramblings

Saturday 6th of October 2012

Biscoff and pumpkin- delicious!

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