Biscoff Pumpkin Pie Squares

Delta Airlines made the Biscoff cookies famous; or at least in my mind. I remember flying somewhere on Delta and being served this really good cookie. At the time, I wasn’t as obsessed with cookies and forgot the name, but luckily others were more astute and I began to see the name “Biscoff” referenced as “that delicious airline cookie” on various food sites.

Sometime thereafter, Biscoff cookies started to appear in my grocery store, only to be snapped up by people who recognized them as the elusive airplane cookie. I even heard a rumor from one mom that another was buying them at the store and selling them on eBay, but I’m not sure it was true. At any rate, that’s old hat because the cookies are pretty easy to find now. They’re always in stock and if the store’s out, you can order them from Biscoff’s website.

What I’m leading up to here is the fact that Biscoff recently one-upped themselves by creating something new — a smooth and creamy spread made with the cookies.

Biscoff Spread

It sounded odd when I heard about it. How could you make a spread with mashed cookies? Wouldn’t it be lumpy or grainy? But people kept reporting back on how they’d found the spread made of cookies and how good it was. There were enough positive reviews to motivate me to finally get in my car, drive all the way to Central Market and buy one ($6.00) jar.

Biscoff Spread

The best way I can describe this is something like a spice cookie flavored Nutella.   The texture is smooth and slick  and the flavor is definitely that of speculoos. The whole family, including the two people here who don’t really like peanut butter, love it, and I’m having fun trying to think of ways to use it.

Here’s the first thing I’ve made. Biscoff actually has quite a few ideas on their website and one was a pumpkin pie where Biscoff stands in for some of the sugar. Rather than commit to a whole pie, I decided to try the idea in bar form. What I ended up with were pumpkin pie squares that were a little stiffer than usual, creamier, and flavorful — though I will say the speculoos flavor is not that prominent. In this case, I think it mainly helps the texture.  I also made some really good scones and will post those tomorrow.

Biscoff Pumpkin Pie Squares

Biscoff Pumpkin Pie Squares
Prep time
Cook time
Total time
Pumpkin Pie squares with Biscoff spread in the filling
Recipe type: Dessert
Serves: 16
  • Crust:
  • 1/2 cup (2.25 oz) all-purpose flour
  • 1/4 cup oats, quick or old fashioned
  • 1/4 cup packed brown sugar
  • Pinch of salt
  • 4 tablespoons unsalted butter, softened
  • Filling:
  • 1/4 cup granulated sugar
  • 1/4 cup Biscoff Spread
  • 7 1/2 oz canned pumpkin (about 1 cup)
  • 3/4 cup evaporated milk
  • 1 large egg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice (optional)
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350° F. Line an 8 inch square metal pan with non-stick foil.
  2. Combine the flour, oats, brown sugar and salt in a large bowl and mix well. Add the softened butter and stir until incorporated. Press in bottom of lined pan and bake for 12 minutes. Let cool.
  3. In a mixing bowl (I used the same one I used for the crust, but wiped away crumbs), mix beat the granulated sugar, Biscoff spread, pumpkin, evaporated milk, egg, cinnamon and vanilla with a hand-held mixer until creamy. Pour over the baked crust and bake for about 30 minutes or until top appears set. Let cool completely, then chill thoroughly before serving.

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  1. Dee says

    Those look really good (both the spread and your pumpkin squares!). I’ve never had/seen the Biscoff cookies, but they look so much like the Bistro Biscuits I recently bought from Trader Joe’s. Sure enough, when I Googled the two together, it seems that they’re pretty much the same, so I’d imagine they’d make a great substitute if you don’t have the Biscoff cookies.

  2. says

    I will have to put a jar in my husband’s Christmas stocking. He loves the cookies with coffee in the mornings, cooincidentally so does my dog who will try and swipe them if she can!

  3. Anonymous says

    What is speculoos ? I love Biscoff’s cookies…I ordered a case of 300 individually wrapped cookies and it was BOGO so got 600 cookies! I finally ran out this summer! Those pumpkin bars look yummy! I like that they are a bit stiffer too..easier to cut into bars I imagine..

  4. says

    I LOVE that stuff! I bought a jar a few weeks ago, and intended to bake something with it. I ended up eating it by the spoonful instead :).

  5. Kristin says

    Hi Anna,

    I became OBSESSED with Biscoff Spread after seeing Bobby Flay’s “Belgium Waffle Throwdown”. Since I think it tastes very similar to graham crackers, I like just eating it with a spoon and maybe topping with some chocolate chips and / or mini marshmallows. I used to buy it in bulk when visiting my sister in New Hamphshire but they are now selling it at my local grocery store. Woohoo!

    I will have to try it in these bars, looks great! One idea I have is to add some in with a buttercream.

    Happy baking 🙂

  6. stephanie says

    THis is the second time in 1 week that I have heard a word used that I never knew existed: speculoos. What is it??? They brought it up on Top Chef this week & now in your blog. Can you enlighten me further?

  7. says

    Your bars look yummy! I’ve never noticed the cookies or the spread where I shop, but I confess to not being well acquainted with the store bought cookie aisle. If a person had access to the cookies do you think they’d make a good base for the bars? Sort of like a graham cracker crust but with Biscoff instead?

  8. Kristin says


    I know this is not my blog but I just read the questions from Stephanie and Sue and thought I would answer.

    Stephanie – This is the definition of speculoos that I came up with when I researched:
    “Speculoos are a specialty from the North of France and Belgium. Originally baked as a treat for St-Nicholas’ day, they’re thin, crunchy little cookies, flavored with spices, and baked in long rectangular molds that form a pattern on them : a saint’s figure or, more commonly nowadays, the brand name. They are baked year-round now, and are widely available in supermarkets all over France.”

    So basically it’s their version of what we call Biscoff. Hope this helps 🙂

    Sue – Having had both the Biscoff cookies and the spread, I would definitely use the cookies as substitute for a graham cracker base.

    Good luck all!

  9. says

    Kristin, thanks for jumping in with an answer. I’ll also add that the Dutch version of the cookie is spelled “Speculaas” with two “a”s instead of “o”s.

  10. says

    Yummieeeee!!! LOVE the cookies…especially with tea. Combining this spread with pumpkin is brilliant! – a perfect pair indeed. 🙂

  11. Darlene says

    Thanks Kristen, I thought Anna was making up a new word for spectacular or something. Oh, it’s been a long day.

  12. TxPepper says

    CO Air used to serve Biscoff cookies….but no more. 🙁

    Anyway, I saw this Biscoff spread at Central Market also. Even tried a sample. And yep! Tasted just like Biscoff cookies…which is a good thing!

    But I thought the price was just a little too precious, but after reading your post…I think I’ve changed my mind to give it a try.

  13. says

    Biscoff is so tasty. I finally tried the cookies recently on a flight with Delta. They were so good!

    Love the bars, the biscoff flavor is perfect for pumpkin goodies.

  14. nancy baggett says

    OOOH, thanks for posting about Biscoff–a great resource for the busy home baker. For those who asked–Speculaas, the Dutch version, Speculatius, the German version, is a crisp, somewhat spicy cut-out or molded cookie. I used to see ones shaped like Dutch windmills in stores, but haven’t for a long time. I don’t know if they are around at all any more.

  15. says

    We made speculoos for TWD a while back. They were just spicy crispy cut out cookies.
    I like how creamy the spread looks, you’re right, you think it would be grainy.

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