Pumpkin Biscoff Cupcakes with Biscoff Buttercream

Okay, so I need to tell you about these Pumpkin Biscoff Cupcakes—they’re seriously my favorite thing to bake when fall rolls around.
You know that feeling when you walk into a bakery and it smells amazing? That’s what happens in my kitchen when I make these.
The pumpkin and warm spices mix together so perfectly, and then you add that caramel-flavored Biscoff frosting on top? It’s like fall decided to throw a party in your mouth!
Honestly, every single time I bake a batch, my family gathers around the kitchen like puppies waiting for treats.
Whether you’re bringing something to a party or just need a cozy treat for yourself, these little beauties are total crowd-pleasers. Trust me, once you try them, you’ll be making them again and again.
Ingredients You’ll Need
Here’s the fun part—you’ll need some pretty basic stuff to make these magical little cakes. Just head down to the recipe card to see the exact amounts, but let me walk you through what’s going into your mixing bowl!
Pumpkin Cupcakes
- All-Purpose Flour: This is your cupcake’s best friend. It gives them that soft, spongy texture you love.
- Granulated Sugar: Sweet stuff that makes everything taste like happiness, honestly.
- Pumpkin Pie Spice: The magic ingredient! This warm blend is what makes people go “wow, what IS that smell?”
- Baking Powder: Your secret weapon for getting those cupcakes to puff up nice and tall.
- Pumpkin Puree: The real star of the show. It keeps everything super moist and delicious.
- Milk: Room temperature is key—it helps everything mix together like a dream.
Biscoff Buttercream Frosting
- Unsalted Butter: Soft and creamy—it’s the foundation of frosting magic.
- Biscoff Cookie Butter: This stuff is liquid gold. It tastes like caramel heaven in a jar.
- Powdered Sugar: Makes your frosting fluffy and easy to spread. Pure frosting joy!
How to Make Pumpkin Biscoff Cupcakes with Biscoff Buttercream
Ready? Let’s make some magic happen! First, you’ll whip up these dreamy pumpkin cakes, then create the frosting of your dreams. Can you imagine how good your kitchen will smell?
Pumpkin Spice Cupcakes
- Preheat and Line: Fire up that oven to 350°F. Grab your cupcake pan and pop those paper liners in. You don’t want cupcake disaster!
- Mix Dry Ingredients: Throw 1¼ cups all-purpose flour, 1 cup granulated sugar, 1½ teaspoons pumpkin pie spice, 1½ teaspoons baking powder, and ½ teaspoon salt into a bowl. Give it a good whisk.
- Combine Wet Ingredients: In another bowl, mix ¾ cup pumpkin puree, ½ cup room temperature milk, ¼ cup vegetable oil, 1 large egg, and 2 teaspoons vanilla extract until everything’s smooth and happy.
- Mix Together: Pour the wet stuff into the dry stuff and gently fold everything together. Here’s the thing—don’t overmix! You want tender cupcakes, not dense hockey pucks.
- Fill Those Liners: Divide your batter between the 12 liners. Fill each one about two-thirds full. What do you think? Easy, right?
- Bake: Slide them into that 350°F oven for 18-20 minutes. When a toothpick poked in the middle comes out clean, you’re golden!
- Cool Down: Let them hang out in the pan for 5 minutes. Then move them to a cooling rack. They need to chill before the frosting party begins.

Biscoff Buttercream Frosting
- Cream That Butter: Take 1 cup of softened butter and beat it with your mixer for 2-3 minutes. It should look pale and fluffy. YUMMY!
- Add the Good Stuff: Mix in ½ cup Biscoff cookie butter spread until you can’t see any streaks of butter anymore. It’s gonna look so pretty!
- Sugar Time: Slowly add 2½ cups powdered sugar while your mixer is running on low. You don’t want to create a sugar cloud in your kitchen!
- Make It Taste Good: Stir in 1½ teaspoons vanilla extract and ¼ teaspoon salt. This makes everything taste even more dreamy.
- Fix the Texture: If your frosting is too thick to work with, add 2 tablespoons heavy cream little by little. You got this!
- Pipe It Up: Pop your frosting into a piping bag with a large tip. Now comes the fun part—making those beautiful swirls on top of each cooled cupcake!
- Finish Like a Pro: Crown each one with a halved Biscoff cookie. Sprinkle some Biscoff cookie crumbs on top. Can you believe how fancy they look now?

Tips for the Best Pumpkin Biscoff Cupcakes
- Room Temperature is Your Friend: Let your eggs and milk sit out before you start. Cold stuff doesn’t mix as nicely, and your batter might be lumpy.
- Don’t Be Overzealous with Mixing: I can’t stress this enough—overmixed batter makes tough cupcakes. Fold gently and you’ll be rewarded.
- Chill Your Frosting: Stick it in the fridge for about 15 minutes before piping. Warm frosting slides right off and makes a mess!
- Quality Matters Here: Grab the real deal Biscoff products. Honestly, the difference between cheap and good is night and day in this recipe.
- Wait Until They’re Cool: Hot cupcakes plus frosting equals sad frosting soup. Patience pays off in the frosting world!
Variations and Substitutions
- Team Cream Cheese: Swap the Biscoff spread for cream cheese if you want tangy instead of caramel-y. Still amazing with pumpkin.
- Spice It Up: Add extra pumpkin pie spice or a tiny pinch of cayenne if you like things more warming and bold.
- Go Tropical: Use melted coconut oil instead of regular oil. You’ll get subtle tropical vibes mixed with pumpkin. Wild combo!
- No Dairy, No Problem: Use plant-based milk and dairy-free butter. These cupcakes still turn out absolutely delicious every time.
- Crumbly Option: Skip the piped frosting and go for the cinnamon streusel topping instead. Bake it right on top and boom—texture heaven!

Make-Ahead and Storage Tips
So here’s what I do: I make the unfrosted cupcakes and stick them in an airtight container on the counter. They stay fresh for three whole days!
The frosting? Make it two days ahead and refrigerate it. Game changer. Frost your cupcakes only a few hours before serving—that frosting needs to stay pretty.
If you refrigerate frosted cupcakes, they’ll keep for five days without any problems. Want to freeze them? Stick unfrosted cupcakes in the freezer for up to three months. Just thaw them overnight and frost away!
Recipe FAQs
Can I make these without pumpkin puree?
Sure thing! Applesauce or butternut squash puree works, but the flavor won’t be quite the same as classic pumpkin spice.
How do I stop them from getting dry?
Don’t overbake! Check at 18 minutes. Keep an eye on them. Parchment liners help retain moisture beautifully.
Can store-bought frosting work here?
It could, but homemade is so much better! Plus, you can make it in like ten minutes. Definitely worth it.
What if my frosting turns out too soft?
Throw it in the fridge for 15-20 minutes. It firms right up! Or add more powdered sugar if you need it thicker.
Are these gluten-free?
You can absolutely swap in a gluten-free flour blend. The texture might be slightly different, but they’ll still be yummy.
Can I double this recipe?
Yep! Just multiply everything by two and use two pans. Rotate halfway through for even baking results.
Where do I store leftover frosting?
Pop it in the fridge in an airtight container. It keeps for a week, and you can reuse it on future treats.
What drinks go best with these?
Coffee, hot chocolate, apple cider, or vanilla lattes are total winners with these cupcakes. ENJOY!!!

Pumpkin Biscoff Cupcakes with Biscoff Buttercream Frosting
Ingredients
Pumpkin Spice Cupcakes:
- 1¼ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup pumpkin puree
- ½ cup milk room temperature
- ¼ cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
Biscoff Buttercream Frosting:
- 1 cup unsalted butter room temperature
- ½ cup Biscoff cookie butter spread
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 tablespoons heavy cream
Additional Topping:
- 6 Biscoff cookies halved
- 2 tablespoons Biscoff cookie crumbs
Instructions
Pumpkin Spice Cupcakes:
- Get Ready: Preheat your oven to 350°F. Line your cupcake pan with paper liners. This only takes two minutes tops!
- Dry Mix: Whisk together flour, sugar, pumpkin pie spice, baking powder, and salt in a bowl.
- Wet Mix: Combine pumpkin puree, milk, oil, egg, and vanilla in another bowl until smooth.
- Combine: Pour wet into dry and fold gently. Stop when you don't see any flour streaks—overmixing ruins everything.
- Fill Up: Scoop batter into each liner until about two-thirds full. Don't worry about perfection here. It's all good!
- Bake Time: Pop them in for 18-20 minutes at 350°F. Done when a toothpick comes out clean. Easy peasy!
- Cool: Let them rest in the pan for 5 minutes. Transfer to a cooling rack. They need to be completely cool.
Biscoff Buttercream Frosting:
- Butter Magic: Beat softened butter for 2-3 minutes until fluffy and light. It should look almost white.
- Cookie Love: Mix in Biscoff cookie butter spread until you see no more butter streaks anywhere.
- Add Sugar: Gradually beat in powdered sugar on low speed. High speed makes a messy kitchen!
- Flavor It: Add vanilla extract and salt. Mix until everything is smooth and dreamy.
- Texture Fix: If too thick, add heavy cream slowly until it's perfect for piping.
- Pipe Away: Fill your piping bag and create gorgeous swirls on each cooled cupcake. You're almost done here!
- Finish Strong: Top each with a halved Biscoff cookie and sprinkle cookie crumbs over everything. So pretty!
Notes
- Buy the Good Stuff: Real Biscoff spread tastes way better than knockoffs. Your taste buds will thank you for this choice.
- Temperature Matters: Warm up those cold ingredients. Room temperature mixing always gives smoother, creamier results every single time.
- Storage Hack: Keep unfrosted cupcakes in airtight containers at room temperature for three days without any worry whatsoever.
- Frosting Pro Tip: Chill frosting before piping on warm cupcakes. This keeps everything looking beautiful and prevents frosting meltdown.
- Plan Ahead: Make frosting two days early and store it covered. On serving day, just frost and go. Super convenient!