Spiced, Moist, and Swirled with Biscoff Goodness
This Pumpkin Biscoff Loaf Cake by Chef MJ of Prestige Cooking, LLC (@prestigecookingllc) is everything you love about fall — warm spices, sweet pumpkin, and that irresistible caramelized Biscoff flavor — baked into one decadent loaf. It’s moist, buttery, and beautifully balanced with creamy pumpkin and the crunch of Lotus Biscoff cookies.
Each bite delivers nostalgia and indulgence. A swirl of Biscoff spread runs through the cake, topped with brown sugar crumble and crushed Biscoff cookies for extra texture. Finished with a cream cheese icing drizzle and more cookie crumble, this loaf is the perfect cozy treat for brunch, dessert, or holiday gifting.
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¾ tsp ground ginger
- ¾ cup unsalted butter, melted
- ½ cup vegetable oil
- 1½ cups light brown sugar
- ¾ cup granulated sugar
- 3 large eggs
- 1½ cups pumpkin purée
- 1½ tsp vanilla extract
- ⅓ cup milk or heavy cream
For the Filling & Topping
- Biscoff spread, for swirling
- ¾ cup crushed Biscoff cookies
- Brown sugar, for topping
- Cream cheese icing, for finishing
- Lotus Biscoff cookies, for garnish
Step-by-Step Instructions
1. Prepare the Wet Ingredients
- In a large bowl, whisk together pumpkin purée, white sugar, and brown sugar.
- Add eggs and whisk until smooth.
- Stir in vanilla extract, melted butter, and a splash of vegetable oil.
- Set aside.
2. Combine the Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin spice or ground ginger.
- Sift the dry ingredients into the wet mixture to keep the batter light.
3. Mix the Batter
- Gently fold the dry ingredients into the wet until just combined.
- Add a splash of milk or cream to loosen the batter. Do not overmix.
4. Assemble the Loaf
- Line a 12-inch loaf pan with parchment paper.
- Pour in half of the batter.
- Add spoonfuls of Biscoff spread and use a knife to create a swirl effect.
- Add the remaining batter on top.
- Sprinkle brown sugar and crushed Biscoff cookies over the surface.
5. Bake
- Bake at 350°F (175°C) for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for about 1 hour before frosting.
6. Frost and Finish
- Once cooled, top the loaf with cream cheese icing.
- Drizzle extra Biscoff spread and decorate with Lotus Biscoff cookies for a bakery-style finish.
Tips & Tricks
- Don’t overmix: This ensures a tender, fluffy crumb.
- Let it cool: Allow the cake to rest for at least an hour before adding icing.
- Customize the spice: Add a touch of cardamom or allspice for deeper fall flavor.
- Storage tip: Store covered at room temperature for 2 days or refrigerate up to 5.
About the Creator
This irresistible loaf is brought to you by Chef MJ, the owner and culinary artist behind Prestige Cooking, LLC (@prestigecookingllc). Known for his elevated comfort food and pastry innovation, Chef MJ masterfully blends warmth, flavor, and artistry into every dish. His Pumpkin Biscoff Loaf Cake captures the essence of fall with a luxurious twist—perfectly balanced between cozy and indulgent.
Chef MJ | @prestigecookingllc