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11 September, 2015

Pumpkin Yogurt Chip Blondies with Biscoff Butter Filling

Posted in : All, Desserts on by : hdcook

Pumpkin Yogurt Chip Blondies

Screw waiting for October or fall to arrive to start cooking and baking with pumpkin, I’m starting it now~NOW~N.O.W~ hahahaha~ I love fall~I love fall cooking and the weather that comes with it~fall then winter~its an amazing moths of cool~grey and dreary sky weathers and sweaters and jackets~and just being cozy at home you know and off course you cant forget about pumpkin~its all about pumpkin~Pumpkin Lattes at starbucks which I guess is a thing that I never got into~pumpkin everything~EVERYTHING~in october and November its everywhere and I LOVE IT~There is no rule of starting pumpkin season early in September so I started with my Pumpkin Yogurt chip blondies with Biscoff Butter filling~it is excatly what fall would and should and will taste like~warm and with spices of cinnamon, nutmeg, a pinch of clove and all spice and a dash of black pepper~and pumpkin with delicious yogurt chips and a creamy cookie butter filling, well biscoff because I think biscoff and pumpkin go together so well~its all in this blondie~its fall at its finest in your kitchen and in a desert blondie bar~No words can describe the crunchy chewy goodness that is the pumpkin Yogurt Chip Blondies~JUST MAKE IT AND SEE WHAT FALL TASTE LIKE IN YOUR KITCHEN EARLY~

Pumpkin Yogurt Chip Blondies with Biscoff Butter Filling

Yield: 12 large bars

Serving Size: 1

I baked mine for 18 minutes and came out perfect~hard on the outside but chewy on the inside~


  • 1 3/4 Cup all purpose flour
  • 1/2 Unsalted melted butter
  • 1 Large egg yolk
  • 1/3 Cup pumpkin puree (not pumpkin pie filling)
  • 3/4 Cup brown sugar
  • 1/4 Cup granulated sugar
  • 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground nutmeg
  • 1/2 Teaspoon ground ginger
  • 1/4 Teaspoon ground allspice
  • 1/8 Teaspoon of ground cloves
  • Pinch of fresh black pepper
  • 1 Cup of yogurt chips
  • 3/4 Cup of biscoff cookie butter


  1. Preheat oven to 350 degrees, line and butter a 9x9 inch baking pan with parchment paper, butter parchment paper and set aside. In bowl whisk together flour, spices, baking soda and salt and set aside. In a stand mixer fitted with the paddle attachment mix melted butter, pumpkin puree, and sugars till smooth, add in egg yolks and vanilla extract, add in the flour and mix till batter is smooth and form a soft dough, add the yogurt chips and mix by hand.
  2. Spread half of the batter on the pan and bake in oven for 8 minutes, add 3/4 cups of biscoff in a microwavable bowl heat for 30 seconds or till biscoff is smooth and pourable,pour biscoff over partial baked crust evenly. With your hands grab the left over dough ( tablespoon or 2 of dough) roll it into a ball and flatten and spread evenly on top of the biscoff batter(dough will be sticky) bake in the oven for 17-20 minutes or till top is hard and the edges are golden brown, transfer to a cooling rack and let it cool completely in pan before slicing.

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