Biscoff Cookie Butter Pumpkin Pie Squares
Pumpkin Pie squares with Biscoff spread in the filling
Servings 16 cookies
Cost 5
Ingredients
Crust
- ½ cup all-purpose flour (65 grams)
- ¼ cup oats quick or old fashioned
- ¼ cup packed brown sugar (50 grams)
- ⅛ teaspoon salt
- 4 tablespoons unsalted butter, softened (56 grams)
Filling
- ¼ cup granulated sugar (50 grams)
- ¼ cup Biscoff Spread
- 1 cup canned pumpkin
- ¾ cup evaporated milk
- 1 large egg
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice optional
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350° F. Line an 8-inch square metal pan with non-stick foil.
- 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.
- In a mixing bowl (I used the same one I used for the crust, but wiped away crumbs), mix the granulated sugar, Biscoff spread, pumpkin, evaporated milk, egg, cinnamon and vanilla with a hand-held mixer until creamy. Pour over the crust and bake for about 30 minutes or until top appears set. Let cool completely, then chill thoroughly before serving.