The Great Pumpkin Biscoff Cake 

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

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

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 6 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 Biscoff Buttercream

• 5 cups powdered sugar sifted
• 2 cups unsalted butter slightly cold
• 6 Biscoff cookies finely blended
• 1 teaspoon vanilla extract
• ¼ cup heavy whipping cream
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

For the Biscoff Buttercream

• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and Biscoff crumbs on medium speed until smooth (this will take about one minute).
• 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 heavy whipping cream. Beat on medium high speed for 4-5 minutes. Scrape down the bowl as needed.
• 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 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.

Keyword biscoff, pumpkin, layered cake

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