Delectably Creative Treats

EXCUSE ME?! Cookie Butter Glazed Pumpkin Cake?

EXCUSE ME?! Cookie Butter Glazed Pumpkin Cake?

on Oct 28, 2014 |

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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!

 

 

 

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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…

 

 

 

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Cookie Butter Glazed Pumpkin Cake

Yields: about 4 1/2 cups of batter – 34+ standard cupcake size

 

 

 

Ingredients:

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

 

 

Directions:

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.

 

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3. In an electric mixer, mix sugars and oil.

 

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4. Add in instant pudding.

5. Next add eggs and combine well.

6. Stir in vanilla extract, cinnamon, and nutmeg.

7. Mix in pumpkin.

 

 

 

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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.

 

 

 

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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!

 

 

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