Pumpkin Biscoff Cake- 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.
I have finally updated my Pumpkin Biscoff Cake, and let me tell you, I now believe that pumpkin shouldn’t just be for Thanksgiving. This cake needs to be eaten year round!
For more Biscoff recipes, I will list more below!!
- The Most Spectacular Fall Biscoff Apple Cake
- Ultimate Biscoff Cake
- The Most Scrumptious Biscoff Fudge Cake
- Banana Biscoff Cake
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Why this recipe is the best
- Biscoff cookie crust-It is made with Biscoff cookies, butter, and sugar. This cookie crust gives the cake a deliciously crunchy texture.
- Pumpkin spice cake layers– The pumpkin spice layers of this cake are filled with cinnamon, ginger, nutmeg, and cardamom.
- Cookie butter filling– This creamy cookie butter filling is made with cookie butter spread, powdered sugar, cream, and butter. Don’t be surprised if you end up licking the bowl clean on this one.
- Layered cake – This is a three layer 8 inch cake, but if you have four 6 inch pans, that will also work.
- Thanksgiving must – This recipe needs to be on your Thanksgiving dessert menu.
Ingredient check list
Below are some ingredients that you will need for this recipe that you may not have on hand. For a complete list of ingredients, check out the recipe card below.
- cookie butter spread-I like to use Lotus, but Walmart and Trader Joe’s both have brands that are great too.
- Canned pumpkin puree- Make sure you get the canned puree, not the canned pumpkin pie filling.
- Unsalted butter- You will need butter for the crust as well as for the buttercream and filling. As always, I used unsalted butter.
- Ground spices- You will need cardamom, cinnamon, ginger, nutmeg, and pumpkin pie spice.
- Light brown sugar- I like light brown sugar, but feel free to use dark brown, if that is what you have on hand.
- Eggs– I use large or extra large eggs. They need to be at room temperature, so pull them out a few hours before you plan to start baking.
- Heavy whipping cream– You will use this in the buttercream to make it creamy and smooth.
- Powdered sugar- Remember to always sift your powdered sugar to ensure you get a smooth buttercream.
- Biscoff cookies-I like to use Lotus brand Biscoff cookies, but if you find another brand, like Speculoos, you can totally use those too.
- Cookie Butter spread-I like to use Lotus, but Walmart and Trader Joe’s both have brands that are great too.
Step by step- Pumpkin Biscoff Cake- The crust
Step 1: Prep your pan. Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and then line with parchment. Spray again. Set aside.
Step 2: Grind the Biscoff cookies. Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground.
Step 4: Combine all the ingredients. In a medium-sized bowl, combine the Biscoff crumbs, sugar, and melted butter. Stir until all the Biscoff cookie crumbs are dampened by the melted butter. You should be able to scoop by hand and have it all stick together.
Step 5: Place the crumbs in the prepped cake pan. Divide the mixture evenly between the pans and press down firmly with your hand or the back of a flat measuring cup.
Step 6: Bake. Bake for 10 minutes. Let cool while you make the cake layers.
Step by step Pumpkin Biscoff Cake layers.
Here, is a detailed list on how to make and bake this Pumpkin Biscoff Cake. In this recipe I use a kitchen aid with the paddle attachment.
Step 1: Combine the dry ingredients. In a medium sized bowl, combine the flour, baking powder, cardamon, ground cinnamon, ginger, nutmeg, and salt. Set aside.
Step 2 Beat the sugar and eggs together. In a stand mixer fitted with the paddle attachment, cream the sugar and eggs on medium speed until they are light and fluffy. About 4 minutes.
Step 3: Mix in the oil. Add the oil and vanilla and beat on medium speed until fully incorporated, about 30 seconds. Add the pumpkin puree and mix until combined, about 30 seconds.
Step 4: Add the dry ingredients to the wet ingredients. With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.
Step 5: Distribute to the pans. Evenly distribute the pumpkin batter to the prepped cake pans with the Biscoff crust. With the back of a spoon, even out the batter to ensure it’s smooth for baking.
Step 6: Bake the layers. Bake for 30-35 minutes. Check the cake by inserting a toothpick. It’s done when it comes out with just a few moist crumbs on it.
Tips for assembly
Here are some of my favorite cake decorating supplies that will be helpful while decorating:
Turn table, offset spatula, cake scraper, cake leveler.
- Have cold or chilled cake layers.
- Don’t skip out on the crumb coat.
- 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 Biscoff buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
- Finish frosting the cake with the remaining Biscoff buttercream frosting and serve at room temperature.
Expert baking tips
- Use high quality cake pans. This helps prevent your cake layers from browning on the sides. I always use Fat Daddios cake pans. You can find the ones I use here:
- I say this a lot because I think it’s really important… USE ROOM TEMP ingredients! Making sure all of your ingredients are the same temp is a must!
- To get a creamy and smooth buttercream, add a Tablespoon of whipping cream once you finish mixing the buttercream. Then beat by hand with a rubber spatula to get all the air bubbles out.
- Do a crumb coat. Don’t skip this step. It helps secure the crumbs onto the cake and makes decorating easier.
- Preheat your oven 30 minutes before baking to ensure that your oven is hot and ready.
FAQ
Can I make this into a sheet cake?
Yes, this can be turned into a sheet cake, four 6-inch cake pans, or a 9×13 (if you do a 9×13, it will need to bake for 40-45 minutes). Leave out the Biscoff cookie crust and top with crushed Biscoff cookies!
Can I do the elements ahead of time.
Yes, you can make everything 2-3 days ahead of time and assemble once everything is made.
Can I use pumpkin pie filling?
No, pumpkin pie filling has more sugar and other additives that will make your cake fall and not bake evenly.
Storing and freezing
Store this Pumpkin Biscoff Cake in an airtight container or wrap in plastic wrap. I would leave uneaten portions in the fridge and then bring them to room temperature before serving.
Freezing your Pumpkin Biscoff Cake
You can freeze this cake! plastic wrap it, or wrap each slice in plastic wrap. It can be held in the freeze for 30 days.
If you love this recipe, please remember to rate and review it!
For more fall desserts, here are some you should make!!
- The Best And Splendid Glazed Pumpkin Coffee Cake
- The Ultimate Pumpkin Oreo Cake
- The Best You’ll Ever Eat Pumpkin Cheesecake Cake
Ana says
Beautiful cake, I really want to learn how to shape a cake. And love how to learn to make a cake…
Molly Murphy says
Hi Ana! I’m so glad to hear that you want to learn how to make cake. I love helping, i try my hardest to give as much detail in my instructions! Let me know if you need anymore help!
Thank you,
Molly!
Victoria Lavulo says
Made this cake for a work baking competition and it won! It was so delicious! My coworkers thought I bought the cake! This recipe is a keeper!
Laura says
This recipe is phenomenal. Every single element is delicious on its own and superb combined when the cake is assembled. Don’t let the different elements intimidate you. The instructions are very clear and easy to follow. This cake is a showstopper and is perfect for wowing dinner-party guests.
Molly Murphy says
Thank you so much! I am so glad that you love it as much as me!!!