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Pumpkin Biscoff Bundt Cake with Cookie Butter Swirl and Glaze

Yesterday, I welcomed the first day of fall by baking a scrumptious pumpkin Bundt cake, swirled and glazed with cookie butter. Today, on the second day of fall, I highly recommend that you do the same!

Pumpkin Biscoff Bundt Cake with Cookie Butter Swirl and Glaze  |  {Five Heart Home}At this very moment, you might be asking yourself, cookie what? Cookie butter. Say it with me. Cookie. Butter. If you are fortunate enough to have been privy to this confection before now, then you don’t need me to enlighten you concerning the awesomeness of Biscoff Spread (or the comparable brand from Trader Joe’s). But for the rest of us who obviously have been living in the dark, cookie butter is a peanut butter-consistency spread made out of European Biscoff cookies.

Sadly, I am apparently two years late to the party. Biscoff Spread hit the U S of A back in 2011, but it was actually invented by a contestant on a Belgian game show a few years prior to that. Those crazy Europeans…first they were spreading chocolate and hazelnuts on their toast and then they decided it would be a good idea to eat pureed cookies for breakfast. (Crazy = brilliant. My European brethren, you are clearly onto something.)

Pumpkin Biscoff Bundt Cake with Cookie Butter Swirl and Glaze  |  {Five Heart Home}If you follow me on Facebook, you may have seen that I was recently pondering the wonders of Biscoff. Since starting this blog back in June and becoming a regular visitor to lots of other fabulous blogs, I noticed a trend of recipes featuring — you guessed it! — cookie butter. These creative food bloggers were using the stuff in everything from pies to puddings to popsicles to popcorn. And that got me thinking…what could I make with cookie butter?

Since it was my first foray into Biscoff, I decided to incorporate this new ingredient into one of my tried and true recipes. Enter my Chocolate Chip Nutella Swirl Banana Bundt Cake with Nutella Glaze, which I decided to give an autumn twist by switching out the bananas for pumpkin and the Nutella for Biscoff. I thought it sounded like a promising combo and, let me tell you, it did not disappoint. While I very much love my original banana and chocolate hazelnut cake, the pumpkin and cookie butter version put a whole new — and equally tasty — spin on things.

Pumpkin Biscoff Bundt Cake with Cookie Butter Swirl and Glaze  |  {Five Heart Home}When I was adjusting my recipe, I initially couldn’t decide whether to include cinnamon or not. I feel like most (if not all) pumpkin recipes are enhanced by cinnamon, but I was afraid of overpowering the Biscoff, and I really wanted the cookie butter flavor to shine through. So I came up with a compromise. I mixed up the initial pumpkin cake batter with vanilla as its only flavoring, and poured 1/3 of it into my prepared Bundt pan. I removed another 1/3 of the batter to a separate bowl, stirred in the Biscoff, and layered it in the Bundt pan. Then I stirred a teaspoon of cinnamon (you could also use pumpkin pie spice) into the last remaining 1/3 of batter before layering it at the top of the pan. This essentially gave me three layers, which I swirled with a knife before popping in the oven.

And the verdict? I think leaving the cinnamon out of the first two layers of batter was the right decision. When you take a bite, you can actually taste the different flavors of cake swirled together: there’s the unadultered pumpkin and vanilla layer complemented by the caramelized cookie butter layer and finally, a bit of spice from the cinnamon-enhanced layer.

Pumpkin Biscoff Bundt Cake with Cookie Butter Swirl and Glaze  |  {Five Heart Home}So there you have it! I do believe that cookie butter has earned a permanent spot on my pantry shelf. I’m looking forward to more experimentation with it, so I hope y’all are game! At the very least, I know two little boys who have volunteered to be my eager taste testers… ๐Ÿ˜‰

Pumpkin Biscoff Bundt Cake with Cookie Butter Swirl and Glaze

Pumpkin Biscoff Bundt Cake with Cookie Butter Swirl and Glaze

With flavors of pumpkin, vanilla, cinnamon, and caramelized cookies, this moist Bundt cake boasts a Biscoff swirl and a topping of Biscoff glaze.

Ingredients

    For the cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 15 ounce can pumpkin puree
  • 1 cup plain yogurt OR 1 cup sour cream (OR a combination of the two)
  • 1/4 cup Biscoff Spread (OR alternate brand of cookie butter)
  • 1 teaspoon cinnamon (OR pumpkin pie spice)
  • For the glaze:
  • 1/2 cup Biscoff Spread
  • 2 tablespoons powdered sugar, sifted
  • up to 2 tablespoons milk, if needed

Instructions

    For the cake:
  1. Place rack in the center of the oven and preheat to 350ยฐF. Generously coat a 9- to 10-inch (12 cup) Bundt pan with cooking spray or grease with butter.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In another bowl, use an electric mixer to beat the butter until creamy. Add sugar and beat on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the vanilla and the pumpkin puree, mixing until all ingredients are well incorporated.
  4. Turn mixer down to low and stir in half of the flour mixture, followed by all of the yogurt/sour cream and then the remaining flour mixture. Mix until just incorporated, taking care not to overbeat.
  5. Pour 1/3 of the plain pumpkin batter into the prepared Bundt pan. Remove another 1/3 of the batter into a small bowl and stir 1/4 cup Biscoff into it. Layer the Biscoff batter on top of the plain batter in the Bundt pan. Stir cinnamon into the last 1/3 of batter remaining in the mixing bowl. Layer the cinnamon batter at the top of the Bundt pan.
  6. Use a knife to swirl through the batter several times, taking care not to scratch your pan. Whack the pan on the countertop to remove any air bubbles and smooth the top if necessary.
  7. Place cake in preheated oven and check at the 30-minute mark. If the top is browning too quickly, carefully tent it with foil for the remainder of the baking time. Bake for a total of 65 to 75 minutes, and then use a wooden skewer to test for doneness. If cake is still gooey in the middle, continue baking and checking every five minutes.
  8. Remove the cake from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack. Allow the cake to cool completely. Wrap it in plastic wrap until you're ready to glaze and serve.
  9. For the glaze:
  10. Add Biscoff and powdered sugar to a small pot set over low heat. Stir constantly until mixture is warm and smooth. If glaze is too thick, you may thin it out with a tablespoon or two of milk. Drizzle over cooled cake.

Notes

You may not be able to find Biscoff at your regular grocery store. Trader Joe's has their own brand, and specialty stores or places like World Market may carry it. I ordered mine off of Amazon.

For best results, make sure that all ingredients (butter, eggs, yogurt/sour cream) are at room temperature.

Sifting the powdered sugar for the glaze is important unless you want tiny lumps in your glaze. Also, when making the glaze, the Biscoff will quickly burn if you don't watch it closely and stir it constantly. I found the consistency of the glaze to be fine with just Biscoff and powdered sugar, but if you feel like it's too thick, you may stir in a tablespoon or two of milk.

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http://www.fivehearthome.com/2013/09/23/pumpkin-biscoff-bundt-cake-with-cookie-butter-swirl-and-glaze/

Adapted from Five Heart Home.

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I always love hearing from you! ~ samantha {at} five heart home {dot} com

 

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Comments

  1. What a gorgeous delicious looking cake!!
    I’d looooooooove a slice right now ๐Ÿ™‚
    Pinned

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thank you, Winnie…I hope you get to try it soon! I really appreciate your comment and the pin. ๐Ÿ™‚

  2. Oh my goodness, that cake looks SO moist and delicious!

  3. Good heavens, this looks awesome! Cookie butter is my bff and I love the glaze you use here!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I don’t know where cookie butter has been all my life, Amy. All I know is that now I’m making up for lost time because I can’t stay out of the dang jar! ๐Ÿ˜‰

  4. This looks amazing!! I love it!!
    I would love to invite you to link it up at our new party Lovely Ladies Linky where you link up once and get seen on 6 blogs!!
    Link up starts Wednesdays!
    Hope to see you there ๐Ÿ™‚
    Parrish @ Life With The Crust Cut Off

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks for the invite, Parrish! I linked up and added Lovely Ladies Linky to my link party page. ๐Ÿ™‚

  5. This is such a beautiful cake!! Almost too pretty to eat! I pinned this to our Wake Up Wednesdays Board. Thank you for stopping by every week!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much for the sweet comment, Meghan! Maybe I could stop eating it if it was perhaps a littttle bit prettier… ๐Ÿ˜‰ I enjoy y’all’s party each week…thanks for hosting!

  6. Oh my goodness, Samantha, this looks divine!!! Ok, don’t laugh at me, but I’ve never tried Biscoff! I KNOW! Ok, I have to go find it immediately and try this! ๐Ÿ™‚ Thank you so much for sharing and joining us at Best of the Weekend! This is definitely going to be shared over the weekend and pinned,of course! Have a wonderful weekend!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so glad I’m not the only food blogger out there who hasn’t tried Biscoff until now, Cindy…this was my first jar! But it’s safe to say I’m already addicted… ๐Ÿ˜‰ As always, thanks so much for stopping by, commenting, and pinning! Hope your weekend is great!

  7. I was looking for a new pumpkin cake to try with Sunday dinner tomorrow…found it! Thank you!

  8. This cake looks amazing! I need a slice right now. Thanks so much for sharing your links at our “Best Of The Weekend party”! I have pinned this to our party board and to another big board too. We hope to see you again at the next party! Have a great weekend. xoxo, Claire

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much, Claire! I’ll definitely be back at the party next week. Hope you’re having a wonderful weekend!

  9. This looks so moist and yummy! I’ve been wanting try to Biscoff too, I can’t believe I still haven’t! Pinned!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Lindsay! I don’t know what took me so long to try Biscoff, but there’s no turning back now. ๐Ÿ˜‰ Hope you enjoy it, too!

  10. Ohhh, this cake has my name written all over it!! I adore the glaze!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Jocelyn! I could pretty much eat the glaze with a spoon. Or maybe I actually did…fuzzy memory… ๐Ÿ˜‰

  11. OH! Pumpkin AND Biscoff! I have to try this. Thank you! Pinned

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much for the comment and the pin, AnnMarie! I hope you enjoy this cake if you end up trying it! ๐Ÿ™‚

  12. I can’t stop looking at this – worlds best things – pumpkin & Biscoff joined together. WOW!

  13. Thanks so much for sharing! I host a linky party and I’d love to have you come link this up.

  14. Your pumpkin bundt looks GORGEOUS. Wish I can have a slice of it now. Pinned!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much, Theresa! I appreciate your sweet comment and the pin! Hope you have a great weekend… ๐Ÿ™‚

  15. Whitney Newman says:

    This looks amazing- can’t wait to try it! One question though, are you using smooth or crunchy biscoff?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi, Whitney…great question! I used smooth Biscoff, mainly because I wanted my glaze to look nice and smooth. But I’m sure crunchy would taste great as well if you don’t mind a few lumps! ๐Ÿ™‚

  16. Suburbsmama says:

    This looks amazing! Thank you so much for linking up!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Rita…I appreciate you hosting every week! I hope you enjoy this cake if you end up trying it! ๐Ÿ™‚

  17. It’s a fabulous cake!
    I definitely want to try it ๐Ÿ™‚

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thank you, Winnie! It quickly became a favorite around here. Hope you like it just as much!

  18. This looks so delish! I LOVE Biscoff! Mainly because I developed a nut allergy and can’t have peanut butter. Biscoff gives me my fix. I’ve made Biscoff chocolate chip cookies and a few other renditions but never thought to try it with Pumpkin! I am making this tonight and can’t wait to try it. FYI for those looking to get the Trader Joe Cookie Butter it is processed on equipment with nuts I believe so for a nut free home stick with Biscoff.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      It’s great that Biscoff has filled the peanut butter void in your life, Amanda! I think it pairs really well with pumpkin. ๐Ÿ™‚ And thanks for the tip on Trader Joe’s Cookie Butter…I’m sure that will be helpful to other readers who need to totally avoid nuts.

  19. I made it and ate two slices. So YUM worthy! Definitely will be making it again! Some whip cream and or a scoop of ice cream on top would send this over the edge. My thighs thank you for sharing the recipe! Lol.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      SO happy to hear that you enjoyed it, Amanda! My thighs are always appreciate of this recipe as well… ๐Ÿ˜‰

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