Preheat the oven to 350 F and line a 9×13 baking dish with foil. Spray the foil with cooking spray and set aside.

In a medium pot on low heat, cook the butter and chocolate chips until melted and smooth. Remove from the stove and let slightly cool.

In a medium bowl, whisk together the flour, cocoa powder, and salt. Set that aside.

In a large bowl, whisk together the eggs, vanilla, and sugar. Use a whisk just for this part and switch to a wooden spoon or spatula to finish the rest of the mixing. You want to fold the rest of the ingredients to reduce incorporating air into the batter. This ensures super fudgey brownies!

Slowly stream the melted butter and chocolate into the egg mixture while continuously stirring.

Fold in the flour mixture until everything is just combined.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, all spice, and coves. Set aside.

With the paddle attachment on your mixer, beat together softened butter and sugar until light and fluffy. Mix in egg and vanilla extract and blend well.

Beat in pumpkin.

On low, mix in dry ingredients.

Spread brownie batter evenly in the 9 x 13 baking dish. Using a cookie scoop, drop spoons of the pumpkin blondie batter on top of brownies. Swirl with a knife.

Bake for 35-40 minutes and try not to over bake.

In a large bowl, pour in the chocolate chips.

In a small pot, heat the cream on medium until it starts a low bowl.

Pour the heated cream onto the chocolate chips and let sit for 5 minutes.

Whisk the chocolate and cream until smooth.

Once smooth, add the biscoff cookie spread and whisk until smooth again.

Pour on top of cooled brookies and sprinkle with crushed Biscoff cookies. Let set in refrigerator.