Here is another option for Thanksgiving dessert…or anytime! The original recipe is from keyingredient.com. I made one addition to the recipe, Biscoff cookies, how could that go wrong? Yum!
1 yellow cake mix, minus 1 cup
10 Biscoff Cookies, crushed
1/2 cup butter, melted
1 egg, beaten
Preheat oven to 350°. Mix cake mix (minus the 1 cup, put in bowl and set aside for topping) and crushed cookies. Add butter and mix. Add egg and mix well. Press in bottom of a sprayed 9″x13″ pan. Mix together the pumpkin filling.
1 (15 oz) can pumpkin
1/4 cup sugar
1/2 cup brown sugar
2/3 cup milk
1½ tsp cinnamon
Whisk together pumpkin, eggs, sugar, brown sugar, milk, and cinnamon. Spread over base in pan. Mix together topping.
1 cup of cake mix
6 Biscoff cookies, crushed
1/4 cup butter, softened
Stir together the 1 cup cake mix and cookie crumbs. Add butter and mix with a fork until crumbly. Sprinkle over pumpkin filling. Bake for 50-55 minutes. Serve with whipped cream or ice cream.
One Year Ago: Pumpkin Gingersnap Truffles
Two Years Ago: Triple Chocolate Hazelnut Pie