EXCUSE ME?! Cookie Butter Glazed Pumpkin Cake?
In the midst of my Las Vegas World Food Championship preparations, I took a little time to whip Gabby up a batch of Pumpkin Bundlettes. I just adore these sophisticated, yet perfectly portioned molds. I found my 4 inch bundlette pans on amazon. Now, they are a pretty penny, but I have NO complaints otherwise. These simply delicious cakes are scrumptious naked but for me, I wanted to jazz them up with a bit of my obsession…Cookie Butter. I call it Cookie Butter, but it is actually Biscoff’s Cookie Spread. Yup, still eating it by the spoonful!
There was a whirlwind of excitement this past weekend. We celebrated with our grand prize winning from Ghirardelli Chocolate Company and had our Ultimate S’mores Contest at the Hard Rock Orlando Resort. I also received my Harley Davidson on Sunday that I had won from Frank’s Red Hot. My family is literally hung-over with giggles. In honor of the big weekend, I took a break from my Las Vegas creations and made something I couldn’t say “no” to, Cookie Butter Glazed Pumpkin Cake. It isn’t heavy or overly sweet, just a perfectly smooth and spicy spice cake.
Fall is incredible here in Orlando. My girls usually sweat in their Halloween costumes and the pumpkins rot a lot faster! I embrace everything squash, pumpkin, brown, and orange. It is seriously, my favorite time of year!
Every time I see this photo of the littles, I am just amazed at how much they have grown, especially the baby! Boohoo, boohoo…Ok, enough.
Let’s start baking…
Cookie Butter Glazed Pumpkin Cake
Yields: about 4 1/2 cups of batter – 34+ standard cupcake size
1 cup vegetable oil
4 eggs, room temp.
1 cup granulated sugar
1 cup brown sugar, packed
1/2 cup instant Jello pumpkin spice pudding (or if you have Jello’s instant vanilla pudding mix)
1 cup canned 100% pumpkin, not pumpkin pie mix!
2 tsp pure vanilla extract
2 tbsp cinnamon
1/2 tbsp nutmeg
2 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 jar of Biscoff Cookie Spread
1. Preheat oven 350 degrees. Prepare cake pans with nonstick baking spray
2. Use a sifter over a dry ingredients bowl. Measure and place ap flour, baking soda, baking powder, and salt.
3. In an electric mixer, mix sugars and oil.
4. Add in instant pudding.
5. Next add eggs and combine well.
6. Stir in vanilla extract, cinnamon, and nutmeg.
7. Mix in pumpkin.
8. On lowest setting, add a small amount of dry ingredients at a time. Do not over mix. As soon as dry ingredients are mostly combined, turn off mixer and thoroughly mix by hand.
9. Fill standard lined cupcake tins 2/3rds way full or if you have these 4″ bundlette pans, fill them with 1/3 cup of batter.
10. Bake about 12 minutes for muffins and about 14-16 minutes for the bundlettes.
11. Allow to cool about 5 minutes before removing from pan. Place on a cooling rack.
12. Heat Biscoff Cookie Spread in a microwaveable bowl about 1 minute. Stir and place back in microwave heating in 20 second rotations.
13. Drizzle or dump 🙂 Biscoff Cookie Spread over the warm pumpkin cakes. Time to eat!