The Great Pumpkin Biscoff Cake 

Pumpkin Biscoff Cake - Pumpkin cake layers baked on a buttery Biscoff crust, filled with a rich cookie butter filling, and frosted in a creamy white chocolate frosting with Biscoff cookie crumbs sprinkled over the top. This cake is the ultimate dessert for pumpkin lovers and cookie butter fans alike. 

The soft pumpkin spice cake, crunchy Biscoff crust, and silky frosting create a combination that's unforgettable. Whether you're making it for the holidays or just because you have extra cans of pumpkin in your pantry, this cake delivers the perfect balance of cookie butter flavor and cozy fall spices. It's a real treat from the first bite to the last crumb. I have finally updated my Pumpkin Biscoff Cake, and let me tell you - pumpkin shouldn't just be for Thanksgiving. This cake needs to be enjoyed year-round! The creamy white chocolate frosting paired with the warm spices of the pumpkin batter takes this favorite cake to the next level. 

For more Biscoff recipes, I'll list a few below: 

• Salted Caramel Biscoff Cheesecake Bars
• Delicious Salted Caramel Biscoff Cake Recipe
• Moist Biscoff Pumpkin Bread with Streusel
• Ultimate Biscoff Cake With Cookie Butter

Why This Recipe Is the Best

If you love pumpkin recipes and Biscoff spread, this pumpkin biscoff cake will quickly become one of your go-to desserts. The combination of textures and flavors makes it stand out from other cake recipes, and it's versatile enough for any occasion.

• Biscoff cookie crust - Made with Biscoff cookies, butter, and sugar, pressed into the prepped cake pan for a crunchy base.
• Pumpkin spice cake layers - Warm spices like ground cinnamon, ginger, nutmeg, and cardamom in a fluffy pumpkin batter create the perfect bite.
• Cookie butter filling - A creamy mix of Biscoff cookie butter, powdered sugar, butter, and cream - it's truly next level.
• White chocolate frosting - Smooth, silky, and a perfect match for the Biscoff cake layers, with just enough cookie butter flavor for balance.
• Holiday (or anytime) favorite - This might be your new favorite cake for Thanksgiving, Christmas, or any special celebration.

Ingredient Checklist

Having the right ingredients on hand makes baking this pumpkin biscoff cake easy and stress-free. Here are a few you might not already have in your kitchen. For the full cake recipe, see the recipe card below.

• Biscoff spread / cookie butter spread - Lotus is my go-to, but Walmart and Trader Joe's both make great versions with authentic cookie butter flavor.
• Canned pumpkin puree - Be sure it's pumpkin puree, not pumpkin pie filling. Keep extra cans of pumpkin for other pumpkin recipes.
• Unsalted butter - Needed for the crust, filling, and frosting.
• Ground spices - Cardamom, ground cinnamon, ginger, nutmeg, and pumpkin pie spice.
• Light brown sugar - Dark brown sugar works if that's what you have.
• Eggs - Large or extra-large, room temperature.
• Sour cream - Adds moisture and richness to the pumpkin batter.
• Heavy whipping cream - Creates a smooth and creamy white chocolate frosting.
• Powdered sugar - Sift for the smoothest frosting texture.
• Biscoff cookies - Lotus brand or Speculoos, crushed for the crust and topping.
• Vanilla extract - Enhances the cake and frosting flavor.
• Vegetable oil - Keeps the cake moist.
• Parchment paper - For lining the cake pans.
• Rubber spatula - For scraping the bottom of the bowl clean.

Step-by-Step - Pumpkin Biscoff Cake

This recipe comes together in a few easy steps, from making the crust to layering the pumpkin biscoff cake with filling and frostingThe Crust

1. Prep your pans - Preheat oven to 325°F. Spray three 8-inch or four 6-inch round cake pans with cooking spray, line with parchment paper, and spray again.
2. Grind the cookies - Place Biscoff cookies in a food processor or crush with a wooden spoon until fine crumbs form.
3. Mix the crust - In a large mixing bowl, combine Biscoff cookie crumbs, sugar, and melted butter. Stir until all crumbs are coated and stick together when pressed.
4. Press and bake - Divide evenly into each prepped cake pan. Press firmly with your hand or the bottom of a measuring cup. Bake for 10 minutes. Cool while you make the pumpkin batter.

Pumpkin Cake Layers

1. Dry ingredients - In a medium bowl, whisk purpose flour, baking powder, cardamom, ground cinnamon, ginger, nutmeg, and salt.
2. Eggs and sugar - In the bowl of a stand mixer with the paddle attachment, beat sugar and eggs on medium speed until pale and fluffy, about 4 minutes.
3. Add wet ingredients - Mix in vegetable oil and vanilla extract, then add pumpkin puree and sour cream.
4. Combine - With the mixer on the lowest speed, slowly add the dry ingredients to the pumpkin batter, scraping the bottom of the bowl with a rubber spatula as needed.
5. Fill pans - Evenly spread batter over the cooled Biscoff crusts. Smooth with the back of a spoon.
6. Bake - Bake 30-35 minutes, until a toothpick in the center comes out with a few moist crumbs.

Assembly Tips

Stacking and decorating the cake is where it all comes together. Using the right tools, like a cake scraper and Wilton tip, will make the process easier and give your pumpkin biscoff cake a bakery-quality finish.

• Use a wire rack to cool cake layers completely.
• Level each pumpkin cake layer if needed.
• Place the first cake layer, crust side down, on a cake board. Spread half the cookie butter filling evenly to the edges.
• Repeat with the second cake layer.
• Place the final cake layer, crust side down, on top. Apply a crumb coat using a cake scraper, then chill for 10-15 minutes.
• Frost with the white chocolate frosting, using a Wilton tip for piping details if desired. Sprinkle Biscoff cookie crumbs over the top of the cake.

Expert Baking Tips

A few extra steps can make a big difference in the final result of your pumpkin biscoff cake.

• Use high-quality pans like Fat Daddio's for even baking.
• Room temperature ingredients create better texture.
• For an ultra-smooth frosting, stir in a tablespoon of cream at the end and beat on low speed or by hand to remove air bubbles.
• Always preheat your oven for at least 30 minutes before baking.
• Store leftovers in an airtight container to keep them fresh.

Equipment You'll Need

Having the right tools makes baking this Pumpkin Biscoff Cake so much easier and ensures perfect results every time. Here are my go-to favorites:

• 8-inch cake pans - I use high-quality pans like Fat Daddio's for even baking.
• Parchment paper rounds - Prevent sticking and make removing the cake layers a breeze.
• Stand mixer with paddle attachment - Essential for mixing the pumpkin batter and frosting until smooth.
• Rubber spatula - Perfect for scraping the bottom of the bowl so nothing gets left behind.
• Wire cooling rack - Helps the cake layers cool evenly without getting soggy.
• Cake scraper - For creating smooth frosting sides and a professional finish.
• Wilton piping tip - Great for adding piped frosting on the top!
• Large mixing bowl - For combining the dry ingredients and cookie butter filling.
• Measuring cups and spoons - For accurate ingredient measurements.
• Wooden spoon - For mixing the Biscoff cookie crust by hand.

FAQs - Pumpkin Biscoff Cake

These are some of the most common questions I get about this recipe.

• Can I make this into cupcakes? Yes - bake as pumpkin biscoff cupcakes in cupcake liners for 18-20 minutes.
• Can I make this as a sheet cake? Yes - bake in a 9×13 pan for 40-45 minutes. Skip the crust and top with crushed Biscoff cookies.
• Can I make this ahead of time? Yes - you can make the cake layers, filling, and frosting a day or two ahead, then assemble.

Storing & Freezing

Proper storage ensures your pumpkin biscoff cake tastes just as good the next day. Store in an airtight container at room temp for 1 day, or in the fridge up to 4 days. Bring to room temp before serving for the best texture. To freeze, wrap whole or sliced cake tightly in plastic wrap and store in the freezer for up to 30 days. Thaw overnight in the fridge before serving.

• Easy Pumpkin Chocolate Chip Bread
• Easy Fall Pumpkin Cheesecake Brownies
• Pumpkin Caramel Cookies with Caramel Frosting

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Recipe

Pumpkin Biscoff Cake

Molly Murphy

Pumpkin cake layers cooked on a buttery Biscoff crust, filled with a cookie butter filling, and frosted in a buttercream filled with Biscoff cookie crumbs.

5 from 7 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Crust

• 30 whole Biscoff cookies pulsed to a powder in a food processor
• ½ cup unsalted butter melted
• ⅓ cup granulated sugar

For the cake layers

• 1 ¼ cups granulated sugar
• 1 cup light brown sugar packed
• 5 large eggs room temperature
• 1 cup vegetable oil
• 2 teaspoons pure vanilla
• 2 cups pumpkin purée not pumpkin pie filling
• 3 cups all-purpose flour
• 2 Tablespoons baking powder
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon cardamon
• 3 teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt

For the Biscoff Filling

• ½ cup unsalted butter room temperature
• 1 ½ cups cookie butter spread
• 1 ¼ cups powdered sugar

For the White Chocolate Buttercream

• 5 cups powdered sugar sifted
• 1 ½ cups unsalted butter softned
• 1 teaspoon vanilla extract
• ¼ cup heavy whipping cream
• 8 ounces white chocolate chips
• 1 teaspoon salt

Instructions

 

For the Biscoff Crust

• Preheat your oven to 375 degrees F. Spray three 8-inch round cake pans with non-stick cooking spray and line with parchment. Spray again. Set aside.
• In a medium sized bowl, combine the Biscoff cookie crumbs, melted butter, and sugar. Stir until all the crumbs come together and you can squeeze the crumbs with your hand and have them stick together.
  30 whole Biscoff cookies, ½ cup unsalted butter, ⅓ cup granulated sugar
• Divide the mixture evenly between the three pans (about 4 ounces in each pan). Press down firmly with the back of a measuring cup.
• Bake for 5 to 7 minutes, until golden brown. While they are cooling, start prepping the pumpkin batter.

For the Pumpkin Cake Layers

• Lower your oven to 325 degrees F. In a medium sized bowl, whisk the flour, baking powder, ground cardamon, ground cinnamon, ground nutmeg and salt until combined. Set aside.
  3 cups all-purpose flour, 2 Tablespoons baking powder, ½ teaspoon pumpkin pie spice, ¼ teaspoon cardamon, 3 teaspoons ground cinnamon, 1 ½ teaspoons ground ginger, 1 teaspoon nutmeg, 1 teaspoon salt
• In an electric stand mixer bowl fitted with the paddle attachment, cream the sugars and eggs on medium speed until they are light and fluffy. About 5 minutes.
  1 ¼ cups granulated sugar, 1 cup light brown sugar, 5 large eggs
• Add the oil and vanilla and beat on medium speed until fully incorporated, about 30 seconds. Add the pumpkin puree and mix on low speed until combined, about another 30 seconds.
  1 cup vegetable oil, 2 teaspoons pure vanilla, 2 cups pumpkin purée
• With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.
• Evenly distribute the pumpkin batter to the baked Oreo crust. With the back of a spoon, even out the batter to ensure it's flat for baking (20 ounces in 8 inch cake pans, about 14 ounces in 6 inch cake pans).
• Bake until a toothpick inserted into the center comes out with little to no crumbs on it, about 30-35 minutes. Mine took about 32 minutes.
• After they are done baking, let the cakes cool for 20 minutes in the cake pans and then transfer them to a wire rack to finish cooling.
• Once they are room temperature, wrap them in plastic wrap and freeze them, or put them in the fridge. (They only last 5 days wrapped up in the fridge and up to 6 months in the freezer).

For the Cookie Butter Filling

• In a standard sized mixing bowl fitted with the paddle attachment, beat the butter and the cookie butter spread on medium speed.
  ½ cup unsalted butter, 1 ½ cups cookie butter spread
• Mix in all of the powdered sugar on low speed until incorporated, and then beat on high for 2 minutes. Scrape down the bowl, and beat again.
  1 ¼ cups powdered sugar

For the White Chooclate Buttercream

• Microwave the cream until hot, then pour it over the white chocolate chips. Let it sit for a minute, then stir until smooth and glossy. If there are still bits that haven't melted, give it another quick 20-30 seconds in the microwave and stir again. Set aside.
  ¼ cup heavy whipping cream, 8 ounces white chocolate chips
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium speed until smooth (this will take about one minute).
  1 ½ cups unsalted butter
• Scrape down the bowl and add the powdered sugar. Turn your mixer on the lowest speed. While it's mixing, slowly add the vanilla, salt and white chocolate ganache. Beat on medium high speed for 4-5 minutes. Scrape down the bowl as needed.
  5 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon salt
• Beat frosting by hand with a wooden spoon to get the air bubbles out.

Assembly

• Level each pumpkin cake layer, if needed, and then place the first cake layer, Biscoff crust side down, on a cake board.
• Spread half of the cookie butter filling onto the cake layer and spread out evenly to the sides of the cake. Get eye level with the cake to ensure you are making the cake level.
• Place another cake layer with the Biscoff cookie crust down. Repeat step 2.
• Place the final cake layer, Biscoff crust side down, on top and cover with a crumb coat layer of the white chocolate buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Finish frosting the cake with the remaining white chocolate buttercream and serve at room temperature.

Keyword biscoff, pumpkin, layered cake

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