In a medium-sized bowl, whisk together the flour, chopped Biscoff cookies, brown sugar, cinnamon, and salt.

Add the cubed cold butter into the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it forms small to medium-sized chunks and resembles coarse crumbs. (Alternatively, use a food processor, but be careful not to overmix!)

Set the streusel aside.

Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan with cooking spray, or line it with parchment paper for easy removal.

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice. Set aside.

In a large mixing bowl, whisk the eggs, granulated sugar, and light brown sugar for about 1 minute, until the mixture becomes light and fluffy. Scrape down the sides of the bowl to ensure even mixing.

Add the vegetable oil and mix until fully combined, about 30 seconds. Then, add the pumpkin puree and vanilla extract, mixing until everything is well incorporated.

Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until the flour is incorporated, being careful not to overmix.

Pour HALF of the batter into the prepared loaf pan, spreading it out evenly.

Drizzle the melted Biscoff spread over the batter. Then, pour the remaining pumpkin batter on top and spread it evenly.

Sprinkle the prepared Biscoff streusel topping evenly over the top of the batter.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached. Check around the 60-minute mark, as baking times may vary.

Remove the bread from the oven and let it cool in the pan for 15 minutes. Use a butter knife to gently loosen the sides if necessary. Then, carefully transfer the loaf to a wire rack to cool completely.