Biscoff Cookie Butter Pumpkin Bread 🎃🍂 Ingredients: ½ cup (113g) unsalted butter, melted & slightly cooled ¾ cup (150g) brown sugar, packed ¼ cup (50g) granulated sugar 2 eggs, room temp 1½ tsp vanilla extract 1 cup (225g) canned pumpkin purée ⅓ cup (80g) biscoff cookie butter ⅓ cup (80g) sour cream, room temp 1⅔ cups (200g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) 1 tsp baking soda ½ tsp baking powder 2 tsp pumpkin spice ½ tsp cinnamon ½ tsp salt Biscoff Crumble: 4 Biscoff cookies, finely crushed ⅓ cup (40g) all-purpose flour ¼ cup (50g) brown sugar, packed ¼ tsp cinnamon 3 tbsp (42g) unsalted butter, melted Instructions: Preheat oven to 350°F and line a 9x5 loaf pan with parchment. To make the crumble, combine crushed biscoff cookies, flour, brown sugar, and cinnamon. Add the melted butter, and mix until crumbly. You can use your hands to create more clumps. Chill while you make the batter. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Mix in the eggs and vanilla. Whisk in the pumpkin puree, cookie butter, and sour cream until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Fold the dry ingredients into the wet ingredients until just combined. Don’t over mix. Pour the batter into the prepared pan. Sprinkle the biscoff crumble all over. Bake for 50-60 minutes or until a toothpick comes out clean/mostly clean (no wet batter). Let it cool, then drizzle with cookie butter. Enjoy! #bakingrecipe #pumpkinbread #pumpkin #cookiebutter #fallrecipes - @audreybakes