Go Back Email Link
Print

Pumpkin Chocolate Cake with Biscoff Frosting

Course Dessert
Cuisine American
Keyword Christmas, Fall Baking, Lotus Cookie
Prep Time 10 minutes
Baking Time 30 minutes
Servings 8 people

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)

Instructions

Pumpkin Chocolate Cake

  • Preheat the oven to 350° F. Grease a (9x9 inch) bread pan.
  • 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.
  • 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.
  • Add the flour, baking powder, baking soda, cinnamon, clove, nutmeg, and ginger into the mixture, mix until just combined. Fold in the chocolate chips
  • 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.
  • Remove the bread and let cool for at least 30 minutes before you place the frosting.

Biscoff Frosting

  • 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.
  • 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.