Go Back
+ servings
Biscoff Pumpkin Pie Squares

Biscoff Cookie Butter Pumpkin Pie Squares

Pumpkin Pie squares with Biscoff spread in the filling
Servings 16
Author Cookie Madness


  • 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


  • 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 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.