Pumpkin Biscoff Pudding - a creamy, no bake dessert layered with warm pumpkin spice pudding, whole Biscoff cookies, and plenty of cookie butter drizzled between every layer.

This is recipe number three in my No Bake Harvest series, and honestly, Pumpkin Biscoff Pudding might be the one I was most excited to make. Pumpkin and Biscoff are an elite combo. The warm spices in the pudding play so well against the toasty, caramelized flavor of the cookies that once you try it, you will wonder why you have not been putting the two together all along. I built this one the same way I build all my no bake trifles, layer by layer in casserole dish or a trifle bowl, with the pudding mixture and the cookies taking turns until you run out of room.

If you love this one, go check out my Scoopable Pumpkin Cheesecake for another no bake pumpkin dessert, or my Biscoff Banana Pudding if you want to see where the Biscoff and pudding pairing started for me.

Why You'll Love Pumpkin Biscoff Pudding

No oven required, just a large bowl, a whisk, and a fridge
Comes together with simple ingredients you can find at any grocery store
The instant pudding mix keeps the base easy while the pumpkin puree and pumpkin spice give it real depth
Layers of whole Biscoff cookies stay just soft enough to bite through, never mushy
Make it in a trifle bowl for a big gathering or in individual cups for portioned desserts
Tastes like fall in a bowl, warm spices, toasty cookie butter, and a creamy pudding base

Ingredient Overview

Nothing here is complicated, but a few of these ingredients matter more than you would think, so let me walk you through what is actually in this pumpkin pudding.

Instant vanilla pudding mix, the large 3.4 ounce box, this is what thickens the whole thing
Cold milk, needed to activate the pudding mix properly
Sweetened condensed milk, adds richness and sweetness you cannot get from milk alone
Pumpkin puree, make sure it says pumpkin puree and not pumpkin pie filling, the two are not the same
Pumpkin pie spice, this is where the warm spices come from
Heavy cream, whipped to stiff peaks and folded in for lightness
Vanilla extract, rounds out the flavor of the whipped cream
Biscoff cookies, used whole for layering and crushed for the topping
Biscoff cookie butter spread, melted and drizzled between every layer

How to Make Pumpkin Pudding

For the full recipe please refer to the recipe card down below.

Add the cold milk, sweetened condensed milk, pumpkin puree, and pumpkin spice to a large bowl and mix together, the mixture will look thin and a little clumpy at this stage, that is normal
Sprinkle the instant pudding mix over the top and whisk until smooth, this takes about 2 to 3 minutes, I use a hand whisk instead of a hand mixer here because a mixer tends to leave lumps
Let the pudding mixture sit in the fridge for 10 minutes to thicken
While it sets, beat the heavy cream and vanilla extract in a stand mixer or with a hand mixer until stiff peaks form
Gently fold the whipped cream into the pudding mixture with a rubber spatula, do not stir, folding keeps the air in
To assemble, start with a layer of pudding on the bottom of your trifle bowl or dish, add a layer of whole Biscoff cookies, drizzles of biscoff spread, repeat until you have two full layers
Finish with a final layer of pudding on top, sealing the edges completely so the cookies underneath stay soft
Wrap and refrigerate for at least 6 hours, up to 24
Right before serving, top with crushed Biscoff cookies and a final drizzle of cookie butter

Common Mistakes

Using canned pumpkin pie filling instead of plain pumpkin puree, this throws off the spice balance since the filling already has sugar and spices added
Using a hand mixer on the pudding mixture, it introduces air and tends to create lumps, a whisk works better here
Skipping the fridge rest before folding in the whipped cream, the pudding needs that time to thicken or it will be too thin to hold the layers
Overbeating the heavy cream past stiff peaks, once it turns grainy it is harder to fold in smoothly
Not sealing the top layer of pudding all the way to the edges, this lets the cookies underneath dry out instead of softening

Biscoff cookie butter is a spread made from crushed Biscoff cookies, the same speculoos cookies you might recognize from airplane snack packets. It has a texture similar to peanut butter, but the flavor is warm, toasty, and a little caramelized, closer to gingerbread than anything nutty. In this recipe, melting it down and drizzling it between the layers adds richness and ties the whole dessert back to the cookies themselves.

Tips for Making Pumpkin Biscoff Pudding

Give yourself the full chill time, the layers need at least 6 hours for the cookies to soften properly
Use a trifle bowl if you want the layers to actually show, it makes a difference visually for serving
Reserve a few cookies before assembling so you have crumbs ready for the topping later
Warm the cookie butter in the microwave just enough to make it pourable, you do not want it hot enough to melt the whipped cream layer underneath
If your pudding mixture looks thin after mixing, trust the process, the fridge rest fixes it

Frequently Asked Questions

Here are a few questions I get asked most often about this recipe, in case you run into the same ones.

Can I use vanilla wafers instead of Biscoff cookies? Yes, though you will lose that toasty, spiced flavor that makes this recipe stand out
Can I make this ahead of time? Yes, it actually needs the fridge time to soften properly, so making it the day before works great
What is the total time for this recipe? Active prep is about 20 minutes, but plan for at least 6 hours of chill time before serving
Can I substitute canned pumpkin pie filling for the puree? I would not recommend it, the added sugar and spices will throw off the balance of the recipe
Is this a baked dessert? No, Pumpkin Biscoff Pudding is a fully no bake dessert, nothing goes in the oven

Storing and Freezing Pumpkin Biscoff Pudding

To store, keep any leftover pudding tightly covered in the fridge for up to 3 days. The cookies will continue to soften the longer it sits, so it is even better the second day. If you are making it in individual cups, cover each one with plastic wrap or a lid so nothing dries out on top.

I do not recommend freezing this one. The whipped cream and pudding base do not hold their texture well once thawed, and you will end up with a watery, separated dessert instead of the creamy layers you started with. This is best made fresh within a few days of serving.

FOR MORE RECIPES LIKE THIS ONE, HERE ARE MY FAVORITE!

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Recipe

Pumpkin Biscoff Pudding

Molly Murphy

a creamy, no bake dessert layered with warm pumpkin spice pudding, whole Biscoff cookies, and plenty of cookie butter drizzled between every layer.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings

Ingredients

3.4 ounce package instant vanilla pudding mix the larger box
1 ¼ cups cold milk
1 can 13.4 oz sweetened condensed milk
1 teaspoon pumpkin spice
1 cup pumpkin puree not canned pumpkin pie
2 sleeves of Biscoff cookies reserve 4-5 and crush for topping
2 cups heavy cream
1 teaspoon vanilla extract
½ cup melted Biscoff cookie butter divided

Instructions

For the Pumpkin Pudding

In a large bowl, add the cold milk, sweetened condensed milk, pumpkin puree, and pumpkin spice, and mix. The mixture will be slightly clumpy and thin. That's okay. Sprinkle the vanilla pudding mix over the top. Whisk together until smooth. This will take 2-3 minutes. I prefer a hand whisk, not a hand mixer, because it will get clumpy. Let it sit in the fridge for 10 minutes to thicken up. While it sets, beat the heavy whipping cream.
3.4 ounce package instant vanilla pudding mix, 1 ¼ cups cold milk, 1 can, 1 teaspoon pumpkin spice, 1 cup pumpkin puree
In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, add the heavy cream and vanilla extract. Beat until stiff peaks form to make whipped cream. If you over beat and it looks grainy, add a tablespoon or two of heavy cream and gently mix to smooth it out.
2 cups heavy cream, 1 teaspoon vanilla extract
With a rubber spatula, gently fold the whipped cream into the pudding mixture.
To assemble, you can use individual cups, a large casserole dish, or a trifle bowl. Start with a layer of pudding on the bottom, then add a neat layer of whole Biscoff cookies, and drizzle with about 2 tablespoons of the melted cookie butter. Repeat to make 2 layers total. Finish with a final layer of pudding that fully covers everything, making sure to seal the edges so the cookies stay soft.
2 sleeves of Biscoff cookies, ½ cup melted Biscoff cookie butter
Gently wrap with plastic wrap and allow it to sit in the fridge for at least 6 and up to 24 hours to soften up.
Unwrap the plastic wrap from the top. Melt the rest of the cookie butter in a microwave-safe bowl. Top the pudding with the reserved crushed Biscoff cookie crumbs, and drizzle the cookie butter on top. Serve!

Keyword no bake, pumpkin, fall

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