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- 1 ½ cups Biscoff cookies - ½ cup unsweetened pumpkin puree - ½ cup cream cheese - ¼ cup powdered sugar - 1 teaspoon pumpkin pie spice - ½ teaspoon vanilla extract - ½ cup whipped cream (or whipped topping) - ½ cup Biscoff spread - 1 tablespoon melted coconut oil (optional) Each ingredient plays a key role in making these bars delicious. The Biscoff cookies form a crunchy base, giving a sweet and spicy flavor. Pumpkin puree adds moisture and a rich, earthy taste. Cream cheese contributes a creamy texture and balances the sweetness. Powdered sugar sweetens the mix without grittiness. Pumpkin pie spice brings warmth and wonderful aroma. Vanilla extract enhances all the flavors. Whipped cream adds lightness, making the filling airy. The Biscoff spread on top adds a beautiful finish and extra sweetness. Lastly, melted coconut oil helps bind the crust, making it easy to press into the pan. When gathering these ingredients, make sure to choose high-quality ones for the best results. Fresh pumpkin puree gives the best flavor. If you want to make this treat extra special, look for seasonal or organic options. Remember, the balance of these flavors is key to enjoying the bars. - In a bowl, combine 1 ½ cups of crushed Biscoff cookies with 1 tablespoon of melted coconut oil. - Mix until the crumbs are coated. - Firmly press the mixture into the bottom of a parchment-lined 9x9-inch square pan. - Place the pan in the refrigerator for 10-15 minutes to set the crust. - In a separate bowl, beat ½ cup of softened cream cheese until smooth. - Add ½ cup of pumpkin puree, ¼ cup of powdered sugar, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of vanilla extract. - Mix until all ingredients are fully combined and smooth. - Gently fold in ½ cup of whipped cream with a spatula until just combined. - Spread the pumpkin mixture evenly over the chilled Biscoff crust using a spatula. - To prepare the drizzle, heat ½ cup of Biscoff spread in the microwave for 15-20 seconds. - Drizzle the melted Biscoff spread over the pumpkin layer. - Use a toothpick or knife to swirl the Biscoff into the pumpkin layer for a marbled look. - Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. - Once firm, lift the bars out using the parchment paper and cut into squares for serving. To make a great crust, blend the crushed Biscoff cookies well. Use a food processor for even texture. If you don’t have one, crush them in a bag with a rolling pin. Mix in melted coconut oil if you want a richer taste. Press this mixture firmly into the pan. This ensures a solid base for your bars. After pressing, refrigerate the crust for 10-15 minutes. This step helps it set and hold its shape. To keep the filling airy, fold in the whipped cream gently. Use a spatula and scoop from the bottom to the top. This keeps the air bubbles intact. Avoid mixing too hard or too long. Overmixing makes the filling dense. You want it light and fluffy for the best flavor and texture. For beautiful swirls, heat the Biscoff spread slightly. Microwave it for 15-20 seconds until it’s pourable. Drizzle this over the pumpkin layer. Use a toothpick or knife to swirl it in. This creates a stunning marbled effect. Aim for a consistency that flows easily but isn’t too runny. The right texture will make your bars look amazing. {{image_4}} You can easily change the flavor of these bars. Try using different spices like cinnamon, nutmeg, or ginger. Each spice adds a unique twist. If you don’t have Biscoff, use other cookie spreads. Nutella or speculoos spread works great too. These swaps keep your bars fun and exciting. Want to make these bars gluten-free? Just use gluten-free Biscoff cookies. They work well and taste just as good. For a dairy-free option, replace cream cheese with a dairy-free cream cheese. Use coconut whipped cream instead of regular whipped cream. These changes keep everyone happy without losing flavor. Pair these bars with fun drinks for gatherings. A hot cup of coffee or apple cider complements the flavors well. You can also serve them with a scoop of vanilla ice cream. For extra flair, garnish each bar with a dollop of whipped cream. Add a sprinkle of pumpkin spice or a small Biscoff cookie on top. This makes your dessert look even more inviting! You can keep your No Bake Biscoff Pumpkin Spice Bars in the fridge for up to five days. To keep them fresh, cover the pan with plastic wrap or use an airtight container. This helps keep moisture in and prevents the bars from drying out. To freeze the bars, cut them into squares first. Wrap each square in plastic wrap and then place them in a freezer bag. They can last for up to three months in the freezer. When you're ready to enjoy them, move the bars to the fridge for a few hours to thaw. For best texture, avoid microwaving them directly from frozen. If you want to serve the bars warm, use an oven. Preheat it to 350°F (175°C). Place the bars on a baking sheet lined with parchment paper. Heat them for about 10 minutes. Make sure they stay intact by not overheating them. Enjoy the warm, gooey goodness! Yes, you can use other cookies. Graham crackers or Oreos work well. Just crush them finely. A different cookie may change the flavor a bit, but it will still taste great. If you lack Biscoff spread, try using peanut butter or almond butter. They bring a nice nutty taste. You can even use chocolate spread for a sweet twist. The bars need at least 4 hours to set in the fridge. For best results, let them chill overnight. This makes them firm and easier to cut. Yes, you can make these bars vegan. Use vegan cream cheese and whipped topping. Look for a vegan cookie option for the crust. Enjoy a tasty treat without dairy! This blog post covered a tasty pumpkin bar recipe using Biscoff cookies. We explored ingredients and provided step-by-step instructions for making the crust and filling. I shared tips for achieving great texture and presentation, plus some fun variations to try. These bars are simple and perfect for gatherings. Enjoy experimenting with flavors and adjustments. Now, go make these delicious pumpkin bars and impress your friends and family!

No Bake Biscoff Pumpkin Spice Bars

Indulge in the deliciousness of No Bake Biscoff Pumpkin Spice Bars, the perfect autumn treat! These creamy, dreamy bars combine the rich flavor of Biscoff cookies with pumpkin puree and spices for an irresistible dessert. With easy-to-follow instructions, you'll create a stunning treat that everyone will love. Don't miss out on this seasonal favorite—click through to explore the full recipe and wow your friends and family!
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Ingredients
  

1 ½ cups Biscoff cookies, finely crushed

½ cup unsweetened pumpkin puree

½ cup cream cheese, softened to room temperature

¼ cup powdered sugar

1 teaspoon pumpkin pie spice

½ teaspoon vanilla extract

½ cup whipped cream (or whipped topping)

½ cup Biscoff spread

1 tablespoon melted coconut oil (optional)

Instructions
 

In a mixing bowl, combine the finely crushed Biscoff cookies with the melted coconut oil (if using). Stir until all the crumbs are well coated. Firmly press this mixture into the bottom of a parchment-lined 9x9-inch square pan to form a uniform crust. Place the pan in the refrigerator for 10-15 minutes to allow the crust to set.

    In a separate bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Continue mixing until all ingredients are well incorporated and the mixture has a smooth consistency.

      Gently fold in the whipped cream or whipped topping using a spatula until the mixture is just combined, maintaining a light and airy texture.

        Spread the pumpkin mixture evenly over the chilled Biscoff crust with a spatula, smoothing it out to create an even layer.

          To prepare the Biscoff drizzle, gently heat the Biscoff spread in the microwave for about 15-20 seconds, or until it becomes slightly melted and pourable. Drizzle the melted Biscoff spread over the pumpkin layer. Use a toothpick or a knife to swirl the Biscoff into the pumpkin layer, creating a beautiful marbled effect.

            Cover the pan with plastic wrap and refrigerate the bars for at least 4 hours, preferably overnight, to allow them to firm up properly.

              Once the bars are firm, carefully lift them out of the pan using the edges of the parchment paper. Cut into squares for serving.

                Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 12 bars

                  - Presentation Tips: Serve the bars on a rustic wooden board, lightly dusted with additional pumpkin pie spice for an autumnal touch. For an extra special presentation, garnish each bar with a small dollop of whipped cream and place a Biscoff cookie elegantly beside it. Enjoy!