Pumpkin Cookie Butter Dump Cake
A cozy fall dessert blending pumpkin puree and Biscoff spread, topped with spiced cake mix and crushed Biscoff cookies.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (about 15 oz) Pumpkin Puree
- 1 cup Biscoff Spread
- 1 box Spice Cake Mix
- 10–12 Biscoff Cookies (for topping)
- 1/2 cup (1 stick) Butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the pumpkin puree and Biscoff spread in a large mixing bowl until smooth.
- Add the spice cake mix and stir until just combined.
- Spread the mixture into a lightly greased 9×13-inch baking dish.
- Add crushed Biscoff cookies on top of the batter.
- Pour melted butter over the cookie crumbs for even coverage.
- Bake for 35-40 minutes, until golden brown and a toothpick comes out clean.
- Cool slightly before serving.
Notes
Serve warm with whipped cream, cookie crumbles, or drizzled with caramel sauce for extra indulgence.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, dessert, fall, cake, cozy, Biscoff, easy recipe
Find it online: https://sweetladle.com/pumpkin-cookie-butter-dump-cake/