Irresistible Pumpkin Biscoff Cake: Your Ultimate Fall & Holiday Dessert

Prepare to fall in love with the **Pumpkin Biscoff Cake**, a dessert marvel that perfectly marries the cozy flavors of autumn with the spiced sweetness of Biscoff. Imagine tender, moist pumpkin cake layers, infused with classic fall spices, resting atop a delightfully crunchy Biscoff cookie crust. Each bite is further elevated by a rich, velvety cookie butter filling and enrobed in a luscious white chocolate frosting, generously sprinkled with Biscoff cookie crumbs. This isn’t just a cake; it’s an experience designed to be the showstopper at your next gathering, whether it’s for the holidays or simply a spontaneous craving for something extraordinary.

The harmonious blend of the soft, warmly spiced pumpkin cake, the delightful crunch of the Biscoff crust, and the silky smoothness of the white chocolate frosting creates a truly unforgettable combination. Whether you’re baking it to celebrate Thanksgiving, Christmas, or simply because you have extra cans of pumpkin puree, this cake delivers a perfect balance of deep cookie butter flavor and comforting autumn spices. It’s a genuinely luxurious treat that will captivate your taste buds from the very first bite to the last crumb. I’m thrilled to share this updated Pumpkin Biscoff Cake recipe, as I firmly believe pumpkin desserts should not be reserved solely for fall. This magnificent cake deserves to be savored all year long! The creamy white chocolate frosting, combined with the aromatic spices in the pumpkin batter, truly elevates this beloved cake to an entirely new level of deliciousness.

If you’re as much of a Biscoff enthusiast as I am, you’ll love exploring more recipes featuring this incredible cookie butter. Here are a few other Biscoff delights to inspire your baking:

• 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 Pumpkin Biscoff Cake Stands Out

For those who adore both the comforting flavors of pumpkin and the distinct taste of Biscoff spread, this Pumpkin Biscoff Cake will swiftly become a treasured addition to your dessert repertoire. Its exceptional combination of textures and flavors sets it apart from many other cake recipes, making it incredibly versatile and suitable for any gathering or special occasion.

• Crunchy Biscoff Cookie Crust: This cake begins with an irresistible foundation – a buttery crust made from crushed Biscoff cookies, perfectly blended with melted butter and a touch of sugar. Pressed firmly into the bottom of the cake pan and baked until golden, it provides a delightful, unexpected crunch that contrasts beautifully with the soft cake layers above. It’s a signature element that makes every bite memorable.
• Aromatic Pumpkin Spice Cake Layers: The heart of this dessert is its incredibly moist and tender pumpkin cake. Each layer is generously flavored with a warming blend of ground cinnamon, ginger, nutmeg, and cardamom, creating a fragrant and comforting aroma as it bakes. The pumpkin puree ensures a super soft crumb, while the spices evoke the quintessential flavors of autumn, making this a truly cozy treat.
• Decadent Cookie Butter Filling: Nestled between the pumpkin cake layers is a rich and creamy filling that is utterly next-level. This luxurious component is crafted from smooth Biscoff cookie butter, powdered sugar, and butter, creating a dreamy, melt-in-your-mouth texture that amplifies the signature Biscoff flavor throughout the cake. It’s the secret weapon that brings all the elements together.
• Silky White Chocolate Frosting: To crown this masterpiece, a smooth and silky white chocolate frosting provides the perfect sweet complement. This creamy frosting is subtly sweet and remarkably balanced, offering a delicate richness that pairs flawlessly with the spiced pumpkin and intense cookie butter. It’s finished with a sprinkle of crushed Biscoff cookies, adding both visual appeal and an extra hint of crunch.
• A Favorite for Any Occasion: While its flavors are synonymous with the festive season, this Pumpkin Biscoff Cake is truly versatile. It’s poised to become your new favorite dessert for major holidays like Thanksgiving and Christmas, yet it’s equally perfect for birthdays, potlucks, or simply as an indulgent treat on a quiet weekend. Its comforting yet sophisticated profile makes it a crowd-pleaser for any special celebration.

Essential Ingredients for Your Pumpkin Biscoff Masterpiece

Having all your ingredients ready and at the correct temperature is key to making this Pumpkin Biscoff Cake a smooth and enjoyable baking process. Below are some crucial items you’ll need, including a few you might want to specifically add to your grocery list. For the complete, detailed ingredient measurements, please refer to the comprehensive recipe card located further down.

• Biscoff Spread / Cookie Butter Spread: This is a star ingredient! Lotus Biscoff is my top recommendation for its authentic, rich spiced cookie flavor. However, many grocery stores, including Walmart and Trader Joe’s, offer excellent house brands that deliver a similar delicious taste.
• Canned Pumpkin Puree: Absolutely vital for that classic pumpkin flavor and moist texture. Double-check that you are using 100% pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced and will alter the cake’s flavor profile significantly. Keep extra cans on hand for future pumpkin-inspired creations.
• Unsalted Butter: A foundational ingredient for the buttery Biscoff crust, the creamy cookie butter filling, and the luxurious white chocolate frosting. Using unsalted butter allows you to control the total salt content in your recipe. Ensure it’s at room temperature for the filling and frosting to achieve the smoothest consistency.
• Ground Spices: The soul of the pumpkin cake! A blend of cardamom, ground cinnamon, ginger, nutmeg, and a touch of pumpkin pie spice creates a deeply aromatic and comforting flavor profile that perfectly complements the pumpkin. Freshly ground spices will offer the most potent aroma and taste.
• Light Brown Sugar: Adds a wonderful molasses note and extra moisture to the cake layers. If you only have dark brown sugar, it will work just as well, providing a slightly deeper caramel flavor.
• Eggs: Large or extra-large eggs, brought to room temperature, are essential for incorporating air into the batter, which contributes to a light and fluffy cake texture. Cold eggs can cause the batter to curdle and affect its emulsion.
• Sour Cream: A secret weapon for adding incredible moisture, tenderness, and a slight tang to the pumpkin cake batter. It helps create a fine crumb and richer flavor, preventing the cake from drying out.
• Heavy Whipping Cream: This high-fat cream is crucial for achieving a beautifully smooth and rich white chocolate frosting that whips up light and airy.
• Powdered Sugar (Confectioners’ Sugar): Used in both the cookie butter filling and the white chocolate frosting. Sifting the powdered sugar is a non-negotiable step to prevent lumps, ensuring a silky-smooth, professional-quality finish for your frosting.
• Biscoff Cookies: Besides the spread, the actual cookies are used for the crunchy crust and as a decorative topping. Lotus Biscoff or Speculoos cookies are ideal; their unique spiced flavor is unmistakable. Crushing them finely is important for the crust.
• Vanilla Extract: A crucial flavor enhancer that complements both the cake and the frosting, adding a layer of aromatic sweetness. Use pure vanilla extract for the best results.
• Vegetable Oil: Contributes significantly to the moistness and tender crumb of the pumpkin cake, ensuring it stays soft and delicious for longer. Unlike butter, oil remains liquid at room temperature, keeping the cake from becoming dense.
• Parchment Paper: Indispensable for lining your cake pans, it prevents sticking and makes removing the delicate cake layers incredibly easy and mess-free.
• Rubber Spatula: A versatile tool vital for gently folding ingredients, ensuring that the bottom of your mixing bowl is thoroughly scraped clean and all ingredients are evenly incorporated without overmixing.

Baking Your Perfect Pumpkin Biscoff Cake: A Step-by-Step Guide

This exquisite Pumpkin Biscoff Cake comes together beautifully in several manageable stages, from crafting the irresistible Biscoff crust to layering the moist pumpkin cake with its rich filling and luscious frosting. Follow these steps for a flawless result.

Crafting the Crunchy Biscoff Crust

1. Prep Your Pans: Begin by preheating your oven to 375°F (190°C). Thoroughly spray three 8-inch round cake pans (or four 6-inch pans for a taller cake) with non-stick cooking spray. Line the bottom of each pan with parchment paper circles, then spray the parchment paper again. This double layer of protection ensures your crusts and cakes won’t stick.
2. Grind the Cookies: Take your Biscoff cookies and place them into a food processor. Pulse until fine, uniform crumbs are formed, resembling coarse sand. If you don’t have a food processor, you can place the cookies in a sealed plastic bag and crush them with a rolling pin or wooden spoon until finely ground.
3. Mix the Crust: In a medium mixing bowl, combine the finely ground Biscoff cookie crumbs, granulated sugar, and melted unsalted butter. Stir these ingredients together with a fork or spatula until all the crumbs are evenly coated with butter and sugar. The mixture should clump together when pressed between your fingers, indicating it’s ready to form a crust.
4. Press and Bake: Divide the cookie mixture evenly among your prepared cake pans. Using the bottom of a measuring cup or your clean hands, press the crumbs down firmly and evenly into a solid layer in each pan. This creates a dense, crunchy base. Bake the crusts in the preheated oven for 5 to 7 minutes, or until they are lightly golden brown and fragrant. Remove them from the oven and let them cool completely in their pans while you prepare the pumpkin cake batter. This cooling step helps the crust set properly.

Crafting the Fluffy Pumpkin Cake Layers

1. Prepare Dry Ingredients: While the crusts cool, lower your oven temperature to 325°F (160°C). In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cardamom, ground cinnamon, ginger, nutmeg, and salt. Whisk thoroughly for about 30 seconds to ensure the leavening agents and spices are evenly distributed throughout the flour. Set this bowl aside.
2. Cream Eggs and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and light brown sugar with the room temperature large eggs. Beat these on medium speed for about 4-5 minutes, until the mixture becomes pale in color, significantly increased in volume, and light and fluffy. This aeration is key for a tender cake.
3. Incorporate Wet Ingredients: With the mixer still on medium speed, gradually add the vegetable oil and vanilla extract, mixing until just combined, about 30 seconds. Next, add the pumpkin puree and sour cream. Mix on the lowest speed until everything is just incorporated, about another 30 seconds. Be careful not to overmix at this stage.
4. Combine Wet and Dry: With the mixer set to the absolute lowest speed, slowly add the dry ingredient mixture to the pumpkin/egg mixture in three additions. Mix only until no streaks of flour remain. Use a rubber spatula to scrape down the sides and bottom of the bowl as needed to ensure all ingredients are fully incorporated without overdeveloping the gluten. Overmixing can result in a tough cake.
5. Fill Cake Pans: Evenly distribute the pumpkin cake batter over the cooled Biscoff crusts in each prepared cake pan. For 8-inch pans, aim for approximately 20 ounces of batter per pan; for 6-inch pans, about 14 ounces. Use the back of a spoon or an offset spatula to gently smooth out the batter, ensuring an even layer for consistent baking.
6. Bake to Perfection: Transfer the filled cake pans to the preheated oven (now at 325°F). Bake for 30-35 minutes. The cakes are done when a wooden toothpick inserted into the center comes out with only a few moist crumbs attached, or completely clean. Overbaking can lead to dry cakes, so keep a close eye on them.
7. Cool Completely: Once baked, allow the cakes to cool in their pans for about 20 minutes on a wire rack. This initial cooling helps them firm up before handling. After 20 minutes, carefully invert the cakes onto the wire rack, remove the pans and parchment paper, and let them cool completely to room temperature. This can take several hours.
8. Store for Freshness: Once fully cooled, wrap each cake layer individually in plastic wrap. You can store them in the refrigerator for up to 5 days, or freeze them for up to 6 months. Freezing the layers can actually make them easier to handle and level, and they retain moisture beautifully.

Assembling Your Pumpkin Biscoff Cake with Finesse

The assembly process is where all your hard work comes to life, transforming individual components into a stunning layered cake. Employing the right techniques and tools, such as a cake scraper and specific piping tips, will simplify the process and help you achieve a polished, bakery-quality finish for your Pumpkin Biscoff Cake.

• Ensure Layers are Fully Cooled: Before you even think about stacking, make absolutely certain that your cake layers are completely cooled. Warm layers will melt your frosting, leading to a messy and unstable cake. Using a wire rack for cooling promotes air circulation, preventing soggy bottoms.
• Level Your Cake Layers: If your pumpkin cake layers have domed tops, use a serrated knife or a cake leveler to carefully trim them, creating flat surfaces. This ensures your cake will be straight and even when stacked, preventing a leaning tower of deliciousness.
• Start with the Base: Place your first leveled cake layer, with the Biscoff crust facing down, onto a cake board or your chosen serving platter. This sturdy crust provides a strong foundation for the entire cake.
• Apply the Cookie Butter Filling: Using an offset spatula or the back of a spoon, spread half of the rich cookie butter filling evenly over the first cake layer, extending it all the way to the edges. Ensure the layer is consistent for a balanced flavor in every slice. Get down to eye level with the cake to check that your filling layer is perfectly flat and level.
• Stack and Repeat: Carefully place the second cake layer on top, again with the Biscoff crust facing down. Gently press down to secure it. Repeat the filling process, spreading the remaining half of the cookie butter filling evenly to the edges.
• The Final Layer and Crumb Coat: Position the final cake layer on top, crust side down. Now, apply a thin, even layer of the white chocolate frosting all over the top and sides of the cake. This is called a “crumb coat” and its purpose is to trap any loose crumbs, preventing them from mixing into your final decorative frosting layer. Chill the cake in the refrigerator or freezer for 10-15 minutes to allow the crumb coat to set firmly.
• Final Frosting and Decoration: Once the crumb coat is firm, apply the remaining white chocolate frosting. Use a cake scraper to achieve smooth, professional-looking sides. For added elegance, you can use a Wilton piping tip (like a large open star or round tip) to pipe decorative borders or swirls on top of the cake. Finally, sprinkle crushed Biscoff cookie crumbs generously over the top of the cake for extra flavor and visual appeal.

Expert Tips for Baking Success

Achieving a truly spectacular Pumpkin Biscoff Cake often comes down to paying attention to a few extra details. These expert tips can significantly enhance the final appearance, texture, and taste of your homemade masterpiece.

• Invest in Quality Cake Pans: High-quality cake pans, such as those from Fat Daddio’s, are well worth the investment. They are typically made from anodized aluminum, which conducts heat more evenly than darker non-stick pans. This promotes consistent baking and prevents burnt edges or undercooked centers, leading to beautifully level cake layers.
• Room Temperature Ingredients are Key: This cannot be stressed enough! Ensuring ingredients like eggs, butter, and sour cream are at room temperature allows them to emulsify properly with each other. This creates a smoother, more uniform batter, which in turn leads to a finer crumb, lighter texture, and greater volume in your baked cake. Cold ingredients can cause the batter to curdle and affect the final texture.
• Achieve Ultra-Smooth Frosting: For a flawlessly smooth and silky white chocolate frosting, try this trick: once your frosting is fully mixed, add a tablespoon or two of heavy cream and beat it on the lowest speed with your stand mixer, or even by hand with a wooden spoon, for a minute or two. This technique helps to “de-aerate” the frosting, removing tiny air bubbles that can give it a grainy or lumpy appearance, resulting in a perfectly smooth finish.
• Always Preheat Your Oven Thoroughly: Patience is a virtue in baking. Always preheat your oven for at least 30 minutes, or even longer, before placing your cakes inside. This allows the oven to not only reach the set temperature but also to maintain that temperature consistently, crucial for even baking and proper rise. Opening the oven door too soon or baking in an underheated oven can negatively impact your cake’s structure.
• Proper Storage for Leftovers: To maintain the freshness, moisture, and delicious flavor of any leftover Pumpkin Biscoff Cake, store it in an airtight container. This prevents the cake from drying out and absorbing odors from the refrigerator. Always bring refrigerated cake to room temperature before serving; this allows the frosting and cake to soften slightly, ensuring the best texture and flavor experience.

Recommended Baking Equipment

Having the right tools at your disposal can significantly streamline the baking process and contribute to consistently excellent results for your Pumpkin Biscoff Cake. Here is a list of my favorite and most essential equipment:

• 8-inch Cake Pans: I highly recommend using high-quality aluminum pans, such as those from Fat Daddio’s, for even heat distribution and consistently baked, beautiful cake layers.
• Parchment Paper Rounds: Pre-cut parchment circles are a real time-saver. They prevent your cake layers and crusts from sticking to the bottom of the pans, making removal effortless.
• Stand Mixer with Paddle Attachment: An indispensable tool for creaming butter and sugar, mixing the pumpkin batter, and whipping up smooth, airy frosting without tiring your arms.
• Rubber Spatula: Essential for meticulously scraping down the sides and bottom of your mixing bowl, ensuring all ingredients are fully incorporated and nothing is left behind, contributing to a uniform batter.
• Wire Cooling Rack: Allows air to circulate around your freshly baked cake layers, preventing condensation and sogginess, ensuring they cool evenly and maintain their structure.
• Cake Scraper: A simple yet effective tool for creating perfectly smooth and straight frosting sides, giving your cake a professional and polished bakery finish.
• Wilton Piping Tip: Great for adding decorative flair! Whether it’s a simple shell border, rosettes, or elegant swirls, a piping tip can elevate the presentation of your cake.
• Large Mixing Bowl: Needed for combining dry ingredients and preparing the Biscoff cookie crust and cookie butter filling. Having multiple bowls makes the process more efficient.
• Measuring Cups and Spoons: Accuracy is paramount in baking. A reliable set ensures precise ingredient measurements, which is fundamental to consistent baking results.
• Wooden Spoon: A versatile hand tool, perfect for stirring the Biscoff cookie crust mixture and for de-aerating frosting by hand to achieve an ultra-smooth texture.
• Food Processor: While a rolling pin can work, a food processor makes quick work of grinding Biscoff cookies into fine, uniform crumbs for the crust, saving time and effort.

Pumpkin Biscoff Cake: Frequently Asked Questions (FAQs)

Here are answers to some of the most common questions about making and enjoying this delicious Pumpkin Biscoff Cake recipe.

• Can I transform this recipe into cupcakes? Absolutely! To make Pumpkin Biscoff Cupcakes, simply prepare the batter as directed. Line a muffin tin with cupcake liners, fill each liner about two-thirds full with the batter over a small amount of crushed Biscoff crust (if desired), and bake for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean. Frost with the white chocolate buttercream and sprinkle with Biscoff crumbs.
• Is it possible to bake this as a sheet cake? Yes, this recipe can easily be adapted into a sheet cake. Pour the prepared cake batter into a greased and floured 9×13-inch pan. If you’d like a crust, press the Biscoff cookie crust mixture into the bottom of the pan before adding the cake batter, then bake for 40-45 minutes. If skipping the crust, simply pour the batter and bake. Once cooled, frost with the white chocolate buttercream and top with crushed Biscoff cookies.
• Can I prepare elements of this cake in advance? Yes, this cake is perfect for making ahead! The cake layers can be baked a day or two in advance, wrapped tightly in plastic wrap, and stored in the refrigerator (or frozen for longer). The cookie butter filling and white chocolate frosting can also be prepared a day ahead and stored in airtight containers in the fridge. Allow the filling and frosting to come to room temperature and re-whip briefly before assembling for the best consistency.
• Can I use homemade pumpkin puree instead of canned? While canned pumpkin puree offers consistent moisture, you can certainly use homemade pumpkin puree. Just ensure it’s very thick and well-drained to avoid adding too much moisture to the cake batter, which could affect its texture. You might need to adjust baking times slightly.

Storage and Freezing Guidelines

Proper storage is essential to ensure your Pumpkin Biscoff Cake remains delicious and retains its wonderful texture for as long as possible. Follow these guidelines to keep your cake fresh.

• Room Temperature Storage: If serving within 1 day, the assembled and frosted Pumpkin Biscoff Cake can be stored in an airtight cake dome or container at room temperature. This is ideal for enjoying the cake at its prime texture.
• Refrigerator Storage: For longer storage, up to 4 days, transfer the cake to an airtight container and store it in the refrigerator. The Biscoff filling and white chocolate frosting will firm up when chilled. For the best eating experience, always allow the cake to come to room temperature for about 30-60 minutes before serving. This softens the cake layers and frosting, bringing out their full flavor and moist texture.
• Freezing the Cake: This cake freezes exceptionally well, either whole or in individual slices.
  • Whole Cake: For a whole cake, place it in the freezer uncovered for 30 minutes to firm up the frosting. Then, wrap the entire cake tightly in several layers of plastic wrap, followed by a layer of aluminum foil.
  • Slices: For individual slices, freeze them uncovered until firm, then wrap each slice tightly in plastic wrap and then foil.

  Store the wrapped cake or slices in the freezer for up to 30 days. When you’re ready to enjoy, thaw the cake overnight in the refrigerator. Once thawed, bring it to room temperature before serving to ensure optimal texture and flavor.

Looking for more delightful pumpkin or Biscoff inspired treats? Explore these other fantastic recipes:

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

Don’t forget to save this recipe card for future baking adventures and please share your feedback or any questions you might have! I love hearing from you. Follow me on Instagram, Pinterest, and TikTok for more fun baking content and inspiration.

Recipe Card

Pumpkin Biscoff Cake

Molly Murphy

Moist pumpkin cake layers baked on a buttery Biscoff cookie crust, filled with a rich cookie butter filling, and frosted in a creamy white chocolate buttercream with Biscoff cookie crumbs.

5 from 7 votes

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Course Dessert

Cuisine Cake

Ingredients

 

 

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 extract
• 2 cups pumpkin purée not pumpkin pie filling
• 3 cups all-purpose flour
• 2 Tablespoons baking powder
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon cardamom
• 3 teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt
• ¾ cup sour cream

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 softened
• 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 (190°C). Spray three 8-inch round cake pans with non-stick cooking spray and line with parchment paper. 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 (160°C). In a medium sized bowl, whisk the flour, baking powder, pumpkin pie spice, ground cardamom, ground cinnamon, ground ginger, ground nutmeg and salt until combined. Set aside.
  3 cups all-purpose flour, 2 Tablespoons baking powder, ½ teaspoon pumpkin pie spice, ¼ teaspoon cardamom, 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 extract and beat on medium speed until fully incorporated, about 30 seconds. Then, add the pumpkin puree and sour cream and mix on low speed until just combined, about another 30 seconds.
  1 cup vegetable oil, 2 teaspoons pure vanilla extract, 2 cups pumpkin purée, ¾ cup sour cream
• With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture in three additions, mixing just until no streaks of flour remain. Scrape down the bottom of the bowl with a rubber spatula as needed.
• Evenly distribute the pumpkin batter over the cooled Biscoff crusts in the pans. Use the back of a spoon to smooth out the batter and ensure an even layer for baking (approximately 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. My cakes typically took around 32 minutes.
• After they are done baking, let the cakes cool for 20 minutes in the cake pans on a wire rack. Then, invert them onto the wire rack to finish cooling completely.
• Once the cake layers are at room temperature, wrap them tightly in plastic wrap. They can be stored in the fridge for up to 5 days, or frozen for up to 6 months.

For the Cookie Butter Filling

• In a stand mixer bowl fitted with the paddle attachment, beat the room temperature unsalted butter and cookie butter spread on medium speed until smooth and creamy, about 2-3 minutes.
  ½ cup unsalted butter, 1 ½ cups cookie butter spread
• Add all of the powdered sugar to the butter mixture. Start mixing on low speed until the sugar is incorporated, then increase the speed to high and beat for 2 minutes, until light and fluffy. Scrape down the bowl thoroughly and beat again for another minute to ensure a completely smooth filling.
  1 ¼ cups powdered sugar

For the White Chocolate Buttercream

• In a microwave-safe bowl, heat the heavy whipping cream until it’s hot but not boiling. Pour the hot cream over the white chocolate chips. Let it sit undisturbed for 1 minute to allow the chocolate to melt. Then, stir gently with a spatula until the mixture is completely smooth and glossy (this is your white chocolate ganache). If there are still a few unmelted bits, microwave for another quick 20-30 seconds and stir again until uniform. Set aside to cool slightly.
  ¼ cup heavy whipping cream, 8 ounces white chocolate chips
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the softened unsalted butter on medium speed until it is smooth and creamy, which should take about one minute.
  1 ½ cups unsalted butter
• Scrape down the sides of the bowl. Add the sifted powdered sugar. Turn your mixer on the lowest speed to avoid a sugar cloud. While it’s mixing, slowly pour in the vanilla extract, salt, and the slightly cooled white chocolate ganache. Once incorporated, increase the speed to medium-high and beat for 4-5 minutes until the buttercream is light, fluffy, and perfectly smooth. Scrape down the bowl as needed to ensure even mixing.
  5 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon salt
• For an ultra-smooth finish and to remove any trapped air bubbles, beat the frosting by hand with a sturdy wooden spoon or rubber spatula for a minute or two. This small step makes a big difference in frosting consistency.

Assembly

• Level each pumpkin cake layer if needed, ensuring they are perfectly flat. Place the first cake layer, Biscoff crust side down, on your chosen cake board or serving plate.
• Spread half of the prepared cookie butter filling evenly over the top of the first cake layer, extending it all the way to the edges. Ensure the layer is smooth and level by getting down to eye level with your cake.
• Carefully place the second cake layer on top, again with the Biscoff cookie crust facing down. Gently press to secure it. Repeat step 2 with the remaining cookie butter filling.
• Place the final cake layer, Biscoff crust side down, on top. Apply a thin, even layer of the white chocolate buttercream all over the top and sides of the cake. This is your crumb coat, which traps any loose crumbs. Freeze the cake for 10 to 15 minutes to allow the crumb coat to set firmly.
• Once the crumb coat is set, finish frosting the cake with the remaining white chocolate buttercream. Use a cake scraper for smooth sides and a piping bag with a Wilton tip for decorative details if desired. Before serving, sprinkle generously with crushed Biscoff cookie crumbs. Serve at room temperature for the best flavor and texture.

Keyword biscoff, pumpkin, layered cake, fall dessert, cookie butter

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