Pumpkin Biscoff cake

Pumpkin season is officially here, and I’m bringing you the coziest cake you’ll ever bake! This Pumpkin Biscoff Cake is everything you love about fall warm pumpkin spice, a soft and fluffy cake, and that sweet, caramelized cookie butter flavor that takes it over the top.

This cake starts with a box of white cake mix (yes, I love a shortcut!) but I'm dressing it up with pumpkin purée and a swirl of melted Biscoff cookie butter right in the batter. Then I'm layering it with cookie butter frosting, crushed cookies, and finishing with a dreamy cookie butter drip. It’s the perfect dessert for Thanksgiving, Friendsgiving, or any fall celebration and trust me, everyone will be asking for seconds.

Why You’ll Love This Cake

• Easy but impressive – A boxed mix makes it quick, but the flavor and presentation make it look bakery-level.

• Pumpkin + Biscoff combo – The warm spices of pumpkin pair perfectly with cookie butter’s caramel flavor.

• That swirl! – The marbled cookie butter swirl inside makes every slice gorgeous.

• Customizable – Add more spice, more crunch, or even a caramel drizzle for extra fall vibes.

Ingredients You’ll Need

For the Cake:

• 1 box white cake mix

• ½ cup pumpkin purée

• 2 tsp pumpkin pie spice

• ½ cup oil

• 1 cup water

• 3 tbsp Biscoff cookie butter (for swirl)

• ¼ cup Biscoff cookie butter (for drip)

• Biscoff cookies or graham crackers, crushed (for filling)

For the Frosting:

• Your favorite vanilla buttercream

• ¼ cup (or more) Biscoff cookie butter

Instructions

Step 1: Prep Your Pans

Preheat your oven to 350°F. Line two 6-inch cake pans with parchment paper and lightly grease them so your cakes come out clean.

Step 2: Make the Batter

In a large bowl, mix together the cake mix, pumpkin purée, pumpkin pie spice, oil, and water until smooth.Take out 1 cup of batter and stir in 3 tablespoons of melted cookie butter. Place this cookie butter batter into a piping bag.

Step 3: Create the Swirl

Divide the main pumpkin batter evenly into the two cake pans. Pipe the cookie butter batter in a spiral on top of each cake layer. Use a butter knife or spoon to gently marble the batter don’t over-mix or you’ll lose those beautiful swirls!

Step 4: Bake the Cakes

Bake at 350°F for 25–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.

Step 5: Make the Frosting

While your cakes are cooling, prepare your favorite vanilla buttercream. Stir in about ¼ cup of Biscoff cookie butter (more if you want a stronger flavor, I usually taste as I go!).

Step 6: Layer & Frost

Place your first cake layer on a cake board or plate. Spread a layer of frosting, drizzle some cookie butter, and sprinkle crushed Biscoff cookies or graham crackers for crunch. Add the second cake layer on top and frost the outside of the cake.

Step 7: Add the Drip

Microwave ¼ cup of cookie butter until melted and smooth. Using a spoon, carefully drip it along the edges of the chilled cake so it drips down the sides.

Step 8: Make It Festive

(Optional) Use orange-tinted buttercream to pipe pumpkins on top of the cake for the cutest fall centerpiece!

Tips for Success

• Chill your cake before adding the drip – This helps the cookie butter set nicely and not run too far down.

• Taste-test your frosting – Cookie butter can be sweet, so add it gradually until it’s just right for you.

• Don’t skip the crushed cookies – They add a nice crunch between the layers that really makes this cake special.

• Want taller layers? – Double the recipe and bake in 3 pans for a show-stopping 3-layer cake.

How to Store

Keep your Pumpkin Biscoff Cake slices in an airtight container in the fridge for up to 3–4 days. Let it sit at room temperature for 30 minutes before serving so the frosting softens up.

This Pumpkin Biscoff Cake is one of my favorite fall bakes because it feels a little fancy but is secretly so simple. It’s moist, flavorful, and the swirl inside makes it so pretty when you slice into it. If you make this cake, tag me on Instagram @sprinklemesyd  I can’t wait to see your fall creations!