Skip to content

Pumpkin Bars with Biscoff Crumble

There’s no denying it … ‘Tis the season for pumpkins galore.

Gone with the carving variety, in with the baking ones.  Actually, you won’t find my baking pumpkin inside these particular pumpkin bars, since my cute little orange gourd is awaiting its transformation into our Thanksgiving pie.

But, back to the bars.

pumpkin bars 2


If you’re looking for something scrumptiously pumpkin, that’s not followed by the word “pie,” and that’s a fool proof crowd-pleaser, search no further.

pumpkin bars 4



That’s exactly what I scribbled on my recipe notes after taking a bite into these.  I am fond of baking dessert bars, as they are pretty fuss free and generally turn out well.  I’ve wanted to make pumpkin bars for awhile, and decided to try out these Biscoff ones because they sounded exceptionally delish.

pumpkin bars 5


Imagine with me the delightfully tempting aroma and taste of these little squares.

It’s something in between a pumpkin pie and a pumpkin bread.  Sink your sweet tooth into a chewy, moist, flavorful filling – sandwiched between a crisp bottom crust and a crunchy cookie topping.

pumpkin bars


The bottom crust stays nicely crisp with the inclusion of oats and pecans.  The crumb topping is heavenly, with lots of Biscoff cookie goodness.

pumpkin bars 3

I must credit my father-in-law for his hand in my Biscoff cookie addiction, as he has a knack for bringing us packages of it when he visits.  After I realized they aren’t studded with artificial anything, I started looking for them at stores, and noticed how quickly they flew off shelves.  Now I keep some in my pantry just in case someone needs a natural pick-me-up 🙂

Bake a batch and watch them disappear.

RECIPE (one 9×13 pan)


Bottom Crust
1 cup wheat flour
1/2 cup all purpose flour
1 cup quick cooking oats
1/2 cup light brown sugar, packed
3/4 cup softened butter
1/2 tsp baking soda
1/4 tsp fine salt
1/2 cup pecans, diced

Crumb Topping
1 cup of the above crust mixture
1 cup crushed Biscoff cookies
1 tsp ground cinnamon

4 eggs
1 1/3 cups white sugar
1/2 cup melted butter
1/8 cup olive oil
2 cups pure pumpkin puree (not pie filling)
1 cup all purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp fine salt
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground ginger


Preheat oven to 350F.

Crust:  In a large bowl, combine both flours, oats, sugar, butter, baking soda, and salt.  Beat at low speed until mixture is crumbly.  Stir in nuts.  Reserve 1 cup for crumb topping.  Press remaining mixture on bottom of a greased and floured 13×9 baking pan.  Bake 15 minutes on middle rack.  Set aside to cool a bit while you make the filling.

Filling:  In a large bowl, beat together eggs, sugar, butter, oil, and pumpkin until well mixed.  In a separate bowl, mix together flour, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger.  Fold dry and wet ingredients together until well incorporated.  Pour filling onto pre-baked crust.

Topping:  Mix together 1 cup of reserved crust mixture, 1 cup Biscoff cookies, and cinnamon.  Sprinkle on top of pumpkin filling.  Bake 30-33 minutes on middle-lower rack.  It’s done when toothpick comes out mostly clean.  (A few tender crumbs attached is perfect.)

Cool and chill before cutting.  Once that first piece is out, the rest should be easy.  Cut into bars and store in fridge until ready to serve.  Sprinkle with powdered sugar, if desired.

By chewoutloud, adapted from Biscoff Recipes

Add a comment


    • Molly R

    I couldn’t wait to make this. I love all things pumpkin!! This recipe did not disappoint!!! I will add this to my recipe favorites.

    • mary

    Can you make this with just white flour

      • chewoutloud

      Yes, you can, Mary! 🙂 Enjoy and happy baking!

    • Susan Warner

    Can you make these in advance and freeze them?

      • chewoutloud

      Susan, that I am not sure of. I know you can chill them in the fridge ahead of time, which I did with great results. But freezing sometimes alters the texture of desserts, so you’d have to play with that… maybe freeze a small square and see how that turns out, before freezing the entire pan? 🙂

    • AndrewAndrew

    I made these, turned out great. I used 1 15oz can of pumpkin puree, which is only about 1.6c, and it was fine. I also couldn’t find Biscoff brand cookies, but I used Trader Joe’s Speculoos Cookies which I’m pretty sure are identical. Safeway also sells a house brand ginger spice cookie which, while being a different shape, tastes very similar.

      • chewoutloud

      Sounds great, Andrew! So glad you liked it 🙂

    • Judy

    I just stumbled on to this site and your Pumpkin Bars with Biscoff Crumble sound like something I would like to make for our church’s coffee house that we have the first Friday of each month, but; I am not familiar with Biscoff. What type of cookie is this and what could I replace it with if I can not find. Our next coffee house is on Friday Oct 4.

    Thank you for your help and your wonderful recipes.

      • chewoutloud

      Hi, Judy! The bars are really yummy, and great for coffee house! I think there is a link to Biscoff in the post. It’s a mildly sweet crispy biscuit type cookie. If you cannot find it at your supermarket, my best alternative would be crispy gingersnap cookies! They would go really well with the pumpkin, too! Hope that helps. Would love to hear how it turns out 🙂

    • fitnwellmommy

    Wow, these look AMAZING! I love pumpkin, so I’ll definitely have to make these! I haven’t tried Biscoff, but I have been curious about it.

    Also, I just stumbled upon your blog and I have been drooling over all of your recipes! I look forward to following it!

    • Liz

    biscoff is good–nicely done:-) Looks so yummy.

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week