Pumpkin Chocolate Chip Cake with Biscoff Frosting

This Pumpkin Chocolate Chip Cake with Biscoff Frosting is the perfect dessert to celebrate the festive spirit of Christmas. A delightful blend of pumpkin’s earthy sweetness, indulgent chocolate chips, and the buttery spiced creaminess of Biscoff frosting.

Recipe post is about Pumpkin Chocolate Chip Cake with Biscoff Frosting. Ingredients include: pumpkin puree, cream cheese, chocolate chips, and Biscoff biscuits.

Holiday Special Cake

As the holiday season draws near, there’s nothing more comforting than the warm aroma of baking spices filling the home. Our Pumpkin Chocolate Chip Cake with Biscoff Frosting recipe is the perfect dessert to celebrate the festive spirit.

A delightful blend of pumpkin’s earthy sweetness, indulgent chocolate chips, and the buttery spiced creaminess of Biscoff frosting, this cake is a family favourite that feels like a cozy hug on a crisp winter day.

Why You Should Make This Pumpkin Chocolate and Biscoff Frosting

We love recipes that combine the best of fall and winter flavours, making it the ideal dessert for Thanksgiving, Christmas, or any cozy family gathering.

The pumpkin keeps the cake moist, while the chocolate chips add a burst of decadence in every bite. And then there’s the frosting: sweet, slightly spiced, and utterly irresistible. Whether you’re hosting a holiday dinner or looking for a treat to enjoy by the fireplace, this cake delivers both flavour and festivity.

Ingredients

Pumpkin Puree

Pumpkin puree is the heart of this cake. It gives the dessert its signature fall flavour, a subtle earthy sweetness that pairs perfectly with warm spices like cinnamon and nutmeg.

I normally like to open a fresh pumpkin and steam it to make pumpkin puree. Fear not if you do not have fresh pumpkin, this canned pumpkin puree will do the trick!

Chocolate Chips

Who doesn’t love a little chocolate? Semi-sweet chocolate chips add a burst of indulgence to the cake. The slight bitterness of the chocolate balances the sweetness of the pumpkin and frosting.

Biscoff Spread

Biscoff spread (aka cookie butter) is the secret ingredient that takes this frosting to the next level. With its warm, spiced, caramel-like flavour. It makes the frosting uniquely rich and irresistible, elevating this cake from delicious to unforgettable.

Cream Cheese

Cream cheese is the unsung hero that adds tangy richness to the frosting. Paired with the Biscoff spread, it creates a silky, balanced frosting that’s not overly sweet.

Why Our Family Loves Pumpkin, Chocolate and Biscoff

In our family, this cake has become a tradition. It’s the dessert that brings everyone together. The kids love the surprise of chocolate chips in every slice, and the adults rave about the Biscoff frosting’s unique flavour.

Plus, it’s a joy to bake—simple enough for busy holiday schedules but special enough to steal the show at any gathering.

How to Make It

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Break the pumpkin into small pieces and steam with the skin for 15 minutes on high. (The test: poke the skin with a fork, if it can be inserted with ease, it is ready). Then Spoon out the flesh and discard the outer skin. Puree steamed pumpkin flesh in a food processor. Add the eggs, vanilla, salt, coconut oil, and sugar. Finally, process until the liquid is smooth with no lumps. Move the mixture to a large mixing bowl.
3. Now, add: flour, baking powder, baking soda, cinnamon, clove, nutmeg, and ginger into the mixture. Mix until well combined. Fold in the chocolate chips.
4. Transfer to the oven and bake for 30 minutes, or until the center is just set. Normally, I usually touch the centre of the cake, if it springs back with no batter glued to my fingers, it is ready.
5. Finally remove the bread and let cool for at least 30 minutes before you place the frosting.

Step 2: Make the Biscoff Frosting

1. In a large mixing bowl with a handheld mixer, or a standup mixer, combine all the ingredients together: cream cheese, heavy cream, powder sugar, vanilla extract, crushed Biscoff cookies. Set aside and wait for the cake to cool.
2. Finally, starting from the center, use a spatula and scoop the frosting down and slowly move to the side of the cake. Allow gravity to pull some of the frosting down. Generously drizzle the Hershey’s Chocolate Syrup, and lastly,place the Biscoff Cookies on top as garnish. 

Step 3: Assemble and Serve

1. Spread the frosting evenly over the cooled cake, and place Biscoff cookies on top.
2. Slice, serve, and enjoy the warm smiles from your loved ones!

Pumpkin Chocolate Cake with Biscoff Frosting

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Prep Time 10 minutes mins

Baking Time 30 minutes mins

Servings: 8 people

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

Cake

• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• pinch sea salt
• ½ cup melted coconut oil or butter
• ½ cup sugar or maple syrup
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground clove
• ½ tsp ground nutmeg
• 1 tsp ground ginger
• ½ cup chocolate chips

Biscoff Frosting

• 8 oz cream cheese, room temperature
• 2 tbsp heavy cream
• 1 cup powder sugar
• 4 crushed biscoff cookies or 3 tbsp Biscoff Cookie Butter
• 1 tsp vanilla extract
• Hershey's Chocolate Syrup (garnish)
• 3-4 Biscoff Cookies (garnish)

Method

 

Pumpkin Chocolate Cake

1. Preheat the oven to 350° F. Grease a (9x9 inch) bread pan.
2. Fresh Pumpkin: Break the pumpkin into small pieces and steam with the skin for 15 minutes on high. The test: poke the skin with a fork, if it can be inserted with ease, it is ready. Spoon out the flesh and discard the outer skin. Set aside to completely cool. Puree steamed pumpkin flesh in a food processor. Add the eggs, vanilla, salt, coconut oil, and sugar. Process until the liquid is smooth with no lumps. Move the mixture to a large mixing bowl.
3. Canned pumpkin: Puree canned pumpkin flesh in a food processor. Add the eggs, vanilla, salt, coconut oil, and sugar. Process until the liquid is smooth with no lumps. Move the mixture to a large mixing bowl.
4. Add the flour, baking powder, baking soda, cinnamon, clove, nutmeg, and ginger into the mixture, mix until just combined. Fold in the chocolate chips
5. Transfer to the oven and bake for 30 minutes, or until the center is just set. I usually touch the centre of the cake, if it springs back with no batter glued to my fingers, it is ready.
6. Remove the bread and let cool for at least 30 minutes before you place the frosting.

Biscoff Frosting

1. In a large mixing bowl with a handheld mixer, or a standup mixer, combine all the ingredients together: cream cheese, cream, powder sugar, vanilla extract, crushed Biscoff cookies. Set aside and wait for the cake to cool.
2. Starting from the center, use a spatula and scoop the frosting down and slowly move to the side of the cake. Allow gravity to pull some of the frosting down. Generously drizzle the Hershey's Chocolate Syrup, and lastly place the Biscoff Cookies on top as garnish.