Pumpkin Biscoff Pound Cake Recipe

The Cake That Almost Wasn’t

I almost didn’t make this cake. My grandson wanted pumpkin pie. His sister wanted cookies. I looked at my jar of Biscoff spread. I had a little pumpkin left. So I decided to mix them. I’m so glad I did.

The kitchen smelled like a cozy autumn day. It was amazing. This matters because the best recipes often come from happy accidents. Don’t be afraid to try your own mix. What’s your favorite “happy accident” in the kitchen? I’d love to hear about it.

Why This Mix Works

Pumpkin and Biscoff are a perfect pair. Pumpkin is soft and earthy. Biscoff is like spicy, sweet cookies. Together, they sing. The sour cream is my secret. It makes the cake so very moist.

Every bite is tender and rich. It feels like a hug. This matters because good food is about balance. Not too sweet, not too plain. Just right. Fun fact: Biscoff cookies are also called “speculoos.” They are from Belgium!

Grandma’s Simple Steps

First, let your butter get soft. This is important. Cream it with the sugar until it’s fluffy. Then add all the good stuff: sour cream, Biscoff, pumpkin. It will look a bit funny. That’s okay.

In another bowl, mix your dry things. Sifting makes the cake light. Add the dry mix and eggs slowly. This keeps everything smooth. Finally, stir in the vanilla. That smell is pure happiness.

The Waiting Game

Use a tube pan. Grease and flour it well. I still laugh at the time I forgot to flour. What a sticky mess! Pour your batter in and smooth the top. Into the oven it goes.

Now, you must be patient. It bakes for a long time. Use the tester trick. A clean toothpick means it’s done. Let it cool in the pan. Do you like baking cakes or cookies more? Tell me your favorite.

Serving With Love

This cake doesn’t need frosting. It’s perfect plain. But a little whipped cream never hurt anyone. I serve it with tea in the afternoon. My family gathers around the table.

That’s the real magic. Food brings us together. It creates memories. Would you share this cake with friends or family? I hope you make it and share your own stories. Let me know how it turns out.

Ingredients:

Ingredient	Amount	Notes
Butter	2 sticks	softened
Granulated sugar	3 cups
Sour cream	½ cup
Biscoff Spread or Nutella	½ cup
Pumpkin	½ cup
Baking soda	½ teaspoon
Cake flour	3 cups
Cinnamon	1 teaspoon
Nutmeg	1 teaspoon
Eggs	4
Vanilla	1 teaspoon

My Cozy Pumpkin Biscoff Pound Cake

Hello, dear! Come sit at my kitchen table. I want to share a new cake recipe. It combines two of my favorite fall flavors. Pumpkin spice and Biscoff cookies make magic together. This cake is dense, moist, and wonderfully spiced. It reminds me of crisp autumn afternoons. My grandson calls it “cookie cake.” I still laugh at that.

Let’s start baking. First, get your oven warming to 325 degrees. Now, find your big mixing bowl. We’ll cream the softened butter and sugar together. It should look light and fluffy. This step gives the cake its lovely texture. (My hard-learned tip: Your butter must be truly soft! If it’s cold, you’ll have lumps.)

Step 1:

Grab your large bowl. Put the soft butter and sugar inside. Mix them until they are pale and creamy. Doesn’t that smell amazing already? This is the base of our cake. It makes everything rich and sweet.

Step 2:

Now, add the sour cream, Biscoff spread, and pumpkin. Blend it all in. The batter will turn a beautiful caramel color. I love how the Biscoff swirls in. It smells like autumn and cookies had a party.

Step 3:

In another bowl, sift your dry ingredients. That’s the cake flour, baking soda, cinnamon, and nutmeg. Sifting keeps the cake light. It blends the spices perfectly. My sifter is very old. It makes a funny clanking sound.

Step 4:

Time to combine everything. Add some dry mix to the big bowl. Then add one egg. Mix it well. Keep alternating until all is combined. Finally, mix in the vanilla. The batter will be thick and dreamy. What’s your favorite spice for baking? Share below!

Step 5:

Grease and flour your tube pan well. Use a spatula to pour the batter in. Smooth the top gently. Bake for about 1 hour and 20 minutes. Your kitchen will smell incredible. The cake is done when a tester comes out clean.

Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its outfit. Here are some fun ideas for next time. They are all delicious in their own way.

Chocolate Chip Swirl:

Fold in a cup of chocolate chips at the end. They make little melty pockets.

Maple Glaze Drizzle:

Mix powdered sugar with a little maple syrup. Drizzle it over the cooled cake.

Ginger Snap Crunch:

Sprinkle crushed ginger snaps on the batter before baking. It adds a spicy crunch.

Which one would you try first? Comment below!

Serving It Up With Style

This cake is perfect all on its own. But a little extra love never hurts. For a simple treat, just dust it with powdered sugar. It looks like a light snowfall. For dessert, add a dollop of whipped cream. A sprinkle of cinnamon on top is lovely.

What to drink with it? A hot cup of spiced apple cider is my favorite. It’s so cozy. For a grown-up pairing, a small glass of sweet sherry is nice. It sips like liquid raisins. Which would you choose tonight?

Keeping Your Pumpkin Biscoff Pound Cake Cozy

This cake stays wonderfully moist. Let it cool completely first. Then wrap it tightly in plastic wrap. It will be happy on the counter for three days.

For longer keeping, freeze it. I wrap slices individually. This way, my grandson can grab one for school. I once forgot to wrap a whole cake well. It tasted like my freezer smelled! Wrapping matters.

To reheat, a 10-second zap in the microwave is perfect. It makes the Biscoff swirl melty again. Batch cooking saves time for busy weeks. Making two cakes means one for now, one for later. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake dense or gummy? You may have over-mixed the batter. Mix just until the flour disappears. I remember when my first pound cake was tough. I learned to be gentle with it.

Does the top crack too much? Your oven might run hot. An oven thermometer helps you know for sure. A perfect temperature gives a lovely, even rise. This matters for a beautiful cake.

Is the middle not cooking? Use that tube pan. It lets heat reach the center. Never just guess if it’s done. The tester should come out clean. This builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free 1-to-1 flour blend. It works very well here.

Q: Can I make it ahead? A: Absolutely. Bake it a day before serving. The flavors get even better.

Q: What if I don’t have Biscoff? A: Nutella is a great swap. So is any cookie butter you love.

Q: Can I make a smaller cake? A: You can halve the recipe. Use a loaf pan. Bake for about 50 minutes.

Q: Any optional tips? A: A simple powdered sugar dusting looks pretty. *Fun fact: Pound cake got its name from the original recipe’s pound of each ingredient!* Which tip will you try first?

From My Kitchen to Yours

I hope this cake fills your home with a sweet, spiced smell. It is a hug in dessert form. I love seeing your kitchen creations. It makes me feel like we are baking together.

Please share your stories and pictures. Your twists on recipes inspire everyone. Have you tried this recipe? Tag us on Pinterest! I would love to see your beautiful work.

Happy cooking!
—Anna Whitmore.