As the leaves turn golden and a crispness fills the air, it’s time to bring a slice of fall into your kitchen with my Pumpkin Biscoff Cake. This layered delight pairs luscious pumpkin spice cake with a buttery Biscoff crust, creating a comforting dessert that’s perfect for gatherings or cozy evenings at home. Not only is this cake an absolute crowd-pleaser, but its balance of spices and textures makes it a standout for any fall celebration. The rich cookie butter filling adds a delightful surprise that will keep everyone coming back for more. Are you ready to discover how to create a show-stopping dessert that captures the essence of the season? Let’s dive into this delicious journey together! Why is this cake a must-try? Seasonal Delight: This Pumpkin Biscoff Cake brings the essence of fall right to your dessert table, infusing every bite with cozy pumpkin spice goodness. Irresistible Layers: The combination of moist pumpkin layers and a crunchy Biscoff crust offers a harmonious blend of textures, making each slice a delightful experience. Easy to Make: With clear instructions and simple ingredients, baking this beauty at home is a breeze, even for beginner bakers. Perfect for Any Occasion: Whether it’s a festive gathering or a casual family dinner, this cake is sure to impress and satisfy all dessert lovers. Flavorful Twist: The cookie butter filling elevates this cake to new levels of decadence, tempting your taste buds with every layer. Get inspired and check out my Cherry Cheesecake Cupcakes or indulge in the rich flavors of the Triple Chocolate Cheesecake for more delicious dessert ideas! Pumpkin Biscoff Cake Ingredients For the Biscoff Crust • Whole Biscoff Cookies – These create a wonderful crunchy base for your delicious pumpkin layers; you can substitute them with any similar spiced cookie if needed. • Unsalted Butter – Binds the crust beautifully, adding richness; margarine works as a dairy-free option. • Granulated Sugar – Sweetens the crusts and helps to balance flavors; use coconut sugar for a less refined alternative. For the Pumpkin Cake Layers • Large Eggs – Provide essential structure and moisture; using room temperature eggs helps them whip better. A vegan substitute is flax eggs. • Granulated Sugar – Sweetens the cake layers; spoonfuls of coconut sugar can be a great alternative. • Light Brown Sugar – Adds moisture and a hint of caramel flavor; swap with dark brown sugar for a more intense taste. • Vegetable Oil – Keeps the cake moist; applesauce can serve as a healthier substitute. • Pure Vanilla Extract – Elevates the overall flavor profile of the cake; consider vanilla bean paste for an extra flavor punch. • Pumpkin Purée – This is the star ingredient, giving the cake its delightful, rich flavor and moisture; ensure you use pure pumpkin puree, not pie filling. • All-Purpose Flour – This helps create the cake’s structure; gluten-free options could include almond or oat flour. • Baking Powder – A vital leavening agent for a fluffy cake; always check for freshness to ensure it works properly. • Pumpkin Pie Spice – A lovely warm spice blend that complements the pumpkin perfectly; you can substitute with ground cinnamon and nutmeg if necessary. • Ground Cinnamon, Ground Ginger, Nutmeg – These spices enhance the pumpkin flavor; freshly ground spices will make a noticeable difference. • Salt – Balances out the sweetness and heightens all the flavors present in the cake. For the Cookie Butter Filling and Frosting • Cookie Butter Spread – This luxurious filling lends richness to the cake layers; Nutella can provide a chocolaty twist instead. • Powdered Sugar – Incorporated into the frosting for that perfect sweetness and smooth texture. • Heavy Whipping Cream – Adds a wonderful richness to the frosting; go for coconut cream to keep it dairy-free. • White Chocolate Chips – These achieve a creamy texture and added sweetness for the frosting; semi-sweet chocolate is a delightful alternative for a deeper flavor. Enjoy baking this sensational Pumpkin Biscoff Cake that truly captures the flavors of fall! Step‑by‑Step Instructions for Pumpkin Biscoff Cake Step 1: Prepare the Biscoff Crust Preheat your oven to 375°F (190°C). In a food processor, crush the whole Biscoff cookies into fine crumbs. In a mixing bowl, combine the crumbs with melted unsalted butter and granulated sugar until well mixed. Press this mixture evenly into the bottom of three greased 8-inch round cake pans. Bake for 5-7 minutes until lightly set and fragrant. Step 2: Pumpkin Cake Layers Lower the oven temperature to 325°F (163°C). In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, ground cinnamon, ground ginger, nutmeg, and salt. In a stand mixer, cream together the granulated and light brown sugars with the large eggs until light and fluffy. Gradually add vegetable oil, pure vanilla extract, and pumpkin purée, mixing until combined. Slowly incorporate the dry mixture until just blended. Step 3: Bake the Pumpkin Layers Divide the pumpkin cake batter evenly among the cooled Biscoff crusts in the prepared pans. Smooth the tops with a spatula for even baking. Bake in the preheated 325°F oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before carefully transferring them to wire racks to cool completely. Step 4: Prepare the Cookie Butter Filling In a large mixing bowl, beat the cookie butter spread and room temperature unsalted butter together until well combined. Gradually add sifted powdered sugar, mixing on low speed until the filling is smooth and creamy. Once the cakes are completely cooled, this delectable cookie butter filling will be ready to spread between the layers. Step 5: Make White Chocolate Buttercream In a microwave-safe bowl, melt the heavy whipping cream over the white chocolate chips in 20-second intervals, stirring until smooth. In the stand mixer, beat softened butter until fluffy, then slowly incorporate the sifted powdered sugar, along with the melted chocolate mixture, vanilla extract, and a pinch of salt. Beat until your white chocolate buttercream is light and airy. Step 6: Assembly Ensure each cooled cake layer is level. Place one pumpkin layer on a serving plate and spread a generous layer of cookie butter filling on top. Repeat this process with the remaining layers, stacking them carefully. Once assembled, frost the top and sides of the cake with the white chocolate buttercream. Apply a crumb coat, then refrigerate for 10-15 minutes to help set the frosting. Step 7: Final Frosting and Decoration After chilling, add a final layer of frosting to the cake, smoothing it out with a cake scraper for a neat finish. Decorate the top and sides of your Pumpkin Biscoff Cake with crushed Biscoff cookie crumbs for an added touch of texture and flavor. Allow the cake to sit at room temperature for at least 30 minutes before serving to let the flavors meld beautifully. Pumpkin Biscoff Cake Variations & Substitutions Feel free to get creative with this Pumpkin Biscoff Cake—discover exciting twists and swaps to make it your own! Dairy-Free: Substitute unsalted butter with coconut oil and use coconut cream instead of heavy whipping cream to keep it luscious without dairy. Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free blend or use almond flour for a nutty flavor, ensuring everyone can enjoy a slice. Flavor Boost: Add a hint of orange zest to the batter for a citrusy lift that beautifully complements the pumpkin’s warmth. Spiced Up: Up the warmth by adding a teaspoon of cayenne pepper or chili powder to the batter for a surprising spicy kick that packs a punch! Low-Sugar Option: Swapping granulated sugar with a natural sweetener such as monk fruit or erythritol can create a delicious lower-sugar treat. Nutty Crunch: Mix chopped pecans or walnuts into the cookie butter filling for a delightful crunch and added texture in each layer. Chocolate Lovers: Use chocolate cake instead of pumpkin layers and spread with a rich Nutella filling for a decadently indulgent twist. Seasonal Fruits: Layer in some fresh cranberries or diced apples between the cake layers for a refreshing fruity burst that adds a seasonal touch. As you explore these alternatives, don’t forget to look into other delicious treats like Cherry Cheesecake Cupcakes or a rich Espresso Chocolate Cheesecake for inspiration along the way! How to Store and Freeze Pumpkin Biscoff Cake Room Temperature: Store your Pumpkin Biscoff Cake in an airtight container at room temperature for up to 1 day to maintain its delightful moisture. Fridge: If you have leftovers, refrigerate the cake in an airtight container for up to 4 days. It will remain deliciously moist, ready for you to enjoy. Freezer: Wrap the assembled cake tightly in plastic wrap or aluminum foil and freeze for up to 30 days. Thaw overnight in the refrigerator before serving to preserve the flavors. Reheating: If you prefer a warm slice, gently microwave individual pieces for about 10-15 seconds before serving, enhancing the luscious cookie butter filling. Make Ahead Options These Pumpkin Biscoff Cake layers are perfect for meal prep enthusiasts! You can prepare the Biscoff crust and the pumpkin cake layers up to 24 hours in advance. Simply store the cooled crusts tightly wrapped in plastic wrap at room temperature, and keep the baked layers in the refrigerator. The cookie butter filling can also be made ahead and stored in an airtight container for up to 3 days. When you’re ready to serve, assemble the cake with the filling, frost it with the white chocolate buttercream, and add those delightful Biscoff crumbs on top. This way, you can enjoy a stunning dessert with minimal last-minute effort, ensuring it’s just as delicious! Expert Tips for Pumpkin Biscoff Cake Room Temperature Ingredients: Ensure eggs, butter, and cream are at room temperature to achieve a smooth, well-blended batter and frosting. Fresh Baking Powder: Check the freshness of your baking powder to ensure your Pumpkin Biscoff Cake rises beautifully; stale baking powder can lead to dense layers. Cool Before Frosting: Allow cake layers to cool completely before frosting; this prevents melting your frosting and keeps its lovely texture. Crumb Coat Advantage: Apply a thin layer of frosting (crumb coat) before the final frosting; chill for a few minutes to help keep crumbs at bay. Texture Peak: For the best mouthfeel, use freshly ground spices; they enhance the pumpkin flavor and elevate the overall taste of your cake. Storing Leftovers: Store leftover Pumpkin Biscoff Cake in an airtight container for up to 4 days; it stays moist and delicious! What to Serve with The Great Pumpkin Biscoff Cake As you bask in the warm scents of cinnamon and nutmeg, let’s explore delightful pairings that will elevate your dessert experience. Fluffy Whipped Cream: A dollop of lightly sweetened whipped cream adds a velvety texture that harmonizes beautifully with the cake’s richness. Vanilla Ice Cream: Scoops of rich vanilla ice cream provide a creamy contrast, making each bite of the Pumpkin Biscoff Cake even more indulgent. Chai Latte: The spicy notes of a warm chai latte enhance the cake’s flavors, creating a cozy and comforting drink pairing for a fall afternoon. Spiced Apple Cider: Sipping on warm spiced apple cider alongside the cake maps out a perfect autumn symphony of flavors, balancing sweetness with spice. Cranberry Sauce: A tangy cranberry sauce offers a tartness that cuts through the cake’s richness, refreshing the palate with each bite. Chocolate Ganache: Pouring a drizzle of rich chocolate ganache brings a decadent twist, marrying chocolate and pumpkin flavors for an unforgettable dessert moment. Nutty Caramel Sauce: A drizzle of nutty caramel elevates the cake’s sweetness while adding a luxurious touch that complements the cookie butter filling perfectly. Pumpkin Spice Latte: For the ultimate fall combo, enjoy a pumpkin spice latte alongside your slice, uniting comforting flavors in a delightful way. Each pairing brings its own unique character, ensuring that your experience with this Pumpkin Biscoff Cake is nothing short of magical! Pumpkin Biscoff Cake Recipe FAQs What type of pumpkin purée should I use? Absolutely! Make sure to use pure pumpkin purée, not the pre-spiced pie filling, as it can affect both the moisture and flavor of your cake. Look for canned pure pumpkin, or you can also make your own by roasting and blending fresh pumpkin. How should I store the Pumpkin Biscoff Cake? To maintain its wonderful flavor and moisture, store your Pumpkin Biscoff Cake in an airtight container at room temperature for up to 1 day. If you need to keep it longer, refrigerate it for up to 4 days. When refrigerating, make sure it’s tightly sealed to avoid drying out. Can I freeze the Pumpkin Biscoff Cake? Yes! You can freeze your Pumpkin Biscoff Cake for up to 30 days. Wrap it tightly in plastic wrap or aluminum foil, ensuring no air can reach the cake, which helps prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the refrigerator, and it’ll be just as delicious as when it was fresh! What if my cake layers are uneven? No worries! If your cake layers are uneven, simply leveled them using a serrated knife before stacking and frosting. Alternatively, you can trim them slightly after they cool. The cake will still turn out great, and frosting will hide any imperfections! Is there a vegan alternative for this recipe? Very! You can easily make a vegan Pumpkin Biscoff Cake. Swap the large eggs for flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit until gelatinous), and use dairy-free alternatives for butter and cream. The cake will still be moist and packed with flavor! Can I substitute the Biscoff cookies in the crust? The more the merrier! If you don’t have Biscoff cookies, you can use similar spiced cookies like ginger snaps or even Oreos for a completely different flavor profile. Just make sure they provide that satisfying crunch for the crust! Irresistibly Moist Pumpkin Biscoff Cake for Fall Delights Enjoy a slice of fall with this Pumpkin Biscoff Cake, a layered delight of pumpkin spice cake and buttery Biscoff crust. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 45 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 25 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Biscoff Crust24 cookies Whole Biscoff Cookies Can substitute with any similar spiced cookie.1/2 cup Unsalted Butter Melted1/4 cup Granulated Sugar Can use coconut sugar as an alternative.For the Pumpkin Cake Layers4 large Eggs Room temperature; can substitute with flax eggs.1 cup Granulated Sugar Can use coconut sugar as an alternative.1/2 cup Light Brown Sugar Can swap with dark brown sugar.1/2 cup Vegetable Oil Can substitute with applesauce.2 teaspoons Pure Vanilla Extract Consider vanilla bean paste for extra flavor.1 cup Pumpkin Purée Use pure pumpkin puree, not pie filling.2 cups All-Purpose Flour Gluten-free alternatives include almond or oat flour.2 teaspoons Baking Powder Check for freshness.2 teaspoons Pumpkin Pie Spice Can substitute with ground cinnamon and nutmeg.1 teaspoon Ground Cinnamon Use freshly ground for best flavor.1 teaspoon Ground Ginger Use freshly ground for best flavor.1/4 teaspoon Nutmeg Use freshly ground for best flavor.1/2 teaspoon Salt Balances sweetness.For the Cookie Butter Filling and Frosting1 cup Cookie Butter Spread Nutella can be a chocolaty alternative.2 cups Powdered Sugar1/2 cup Heavy Whipping Cream Coconut cream can be used for dairy-free.1/2 cup White Chocolate Chips Semi-sweet chocolate can be an alternative. Equipment Food ProcessorMixing bowlstand mixer8-inch round cake pansSpatulaWire RacksMicrowave-safe Bowl Method PreparationPreheat your oven to 375°F (190°C). In a food processor, crush Biscoff cookies into fine crumbs. Combine crumbs with melted unsalted butter and granulated sugar in a mixing bowl until well mixed. Press into the bottom of three greased 8-inch round cake pans. Bake for 5-7 minutes until lightly set and fragrant.Lower the oven temperature to 325°F (163°C). In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, ground cinnamon, ground ginger, nutmeg, and salt. In a stand mixer, cream together granulated sugar, light brown sugar, and eggs until light and fluffy. Gradually add vegetable oil, vanilla extract, and pumpkin purée, mixing until combined. Slowly incorporate dry mixture until just blended.Divide the pumpkin cake batter evenly among the cooled Biscoff crusts in the prepared pans. Smooth tops with a spatula. Bake for 30-35 minutes, or until a toothpick comes out clean. Allow cakes to cool in pans for about 10 minutes before transferring to wire racks.In a large mixing bowl, beat cookie butter spread and room temperature unsalted butter until well combined. Gradually add sifted powdered sugar, mixing on low speed until the filling is smooth and creamy. Once cakes are cooled, spread filling between the layers.In a microwave-safe bowl, melt heavy whipping cream over white chocolate chips in 20-second intervals, stirring until smooth. In stand mixer, beat softened butter until fluffy, then incorporate sifted powdered sugar, melted chocolate mixture, vanilla extract, and a pinch of salt until light and airy.Ensure each cooled cake layer is level. Place one pumpkin layer on a serving plate and spread cookie butter filling on top. Repeat with remaining layers and frost with white chocolate buttercream. Apply a crumb coat, then refrigerate for 10-15 minutes to set the frosting.After chilling, add a final layer of frosting, smoothing it out with a cake scraper. Decorate top and sides with crushed Biscoff cookie crumbs. Let sit at room temperature for at least 30 minutes before serving. Nutrition Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg NotesEnsure room temperature ingredients for best results. Check baking powder freshness. Allow cake layers to cool completely before frosting. Apply a crumb coat for a neater finish. Tried this recipe?Let us know how it was!
