Pumpkin Biscoff Pudding
Pumpkin Biscoff Pudding
Ingredients
For the Crust
- 1 1/2 cups Biscoff cookies
- 1/2 cup butter, melted
For the Filling
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip
For Garnish
- as needed Biscoff cookie butter, for drizzling
- as needed Biscoff cookies, for topping
Instructions
- 1
Crush 1 1/2 cups of Biscoff cookies into fine crumbs. This can be done using a food processor or by placing them in a Ziploc bag and crushing with a rolling pin.
⏱️ 5 min
- 2
In a medium bowl, add the 1/2 cup of melted butter to the crushed Biscoff cookies and mix until the crumbs are thoroughly moistened and well combined.
⏱️ 3 min
- 3
Press the cookie mixture firmly and evenly into the bottom of your chosen dish (a pie plate or an 8x8 inch baking dish works well) to form the crust. Set aside.
⏱️ 2 min
- 4
In a large mixing bowl, combine the softened 8 ounces of cream cheese, 1/2 cup of pumpkin puree, 1/2 teaspoon of pumpkin pie spice, 1/4 teaspoon of cinnamon, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract.
⏱️ 5 min
- 5
Using an electric mixer or a whisk, mix all the filling ingredients together until the mixture is completely smooth and free of any lumps. Ensure all ingredients are fully incorporated.
⏱️ 3 min
- 6
Gently fold in the 8 ounces of Cool Whip into the pumpkin filling mixture until just combined. Be careful not to overmix, as this can deflate the Cool Whip and affect the texture.
⏱️ 2 min
- 7
Evenly spread the prepared pumpkin filling over the Biscoff cookie crust in the dish.
⏱️ 1 min
- 8
Place the pudding in the refrigerator and chill for a minimum of 4 hours, or preferably overnight, to allow it to set completely. This is crucial for the pudding to firm up and for the flavors to meld.
⏱️ 240 min
- 9
Before serving, generously drizzle the top of the chilled pudding with Biscoff cookie butter. You can warm the cookie butter slightly in the microwave for easier drizzling if needed.
⏱️ 1 min
- 10
Crumble or place extra Biscoff cookies on top of the pudding for an appealing garnish and added texture.
⏱️ 1 min
- 11
Cut the pudding into individual portions and serve cold. Enjoy your fall staple!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Biscoff Pudding
For the Crust
- 1 1/2 cups Biscoff cookies
- 1/2 cup butter, melted
For the Filling
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip
For Garnish
- as needed Biscoff cookie butter, for drizzling
- as needed Biscoff cookies, for topping
Instructions
- 1
Crush 1 1/2 cups of Biscoff cookies into fine crumbs. This can be done using a food processor or by placing them in a Ziploc bag and crushing with a rolling pin.
⏱️ 5 min - 2
In a medium bowl, add the 1/2 cup of melted butter to the crushed Biscoff cookies and mix until the crumbs are thoroughly moistened and well combined.
⏱️ 3 min - 3
Press the cookie mixture firmly and evenly into the bottom of your chosen dish (a pie plate or an 8x8 inch baking dish works well) to form the crust. Set aside.
⏱️ 2 min - 4
In a large mixing bowl, combine the softened 8 ounces of cream cheese, 1/2 cup of pumpkin puree, 1/2 teaspoon of pumpkin pie spice, 1/4 teaspoon of cinnamon, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract.
⏱️ 5 min - 5
Using an electric mixer or a whisk, mix all the filling ingredients together until the mixture is completely smooth and free of any lumps. Ensure all ingredients are fully incorporated.
⏱️ 3 min - 6
Gently fold in the 8 ounces of Cool Whip into the pumpkin filling mixture until just combined. Be careful not to overmix, as this can deflate the Cool Whip and affect the texture.
⏱️ 2 min - 7
Evenly spread the prepared pumpkin filling over the Biscoff cookie crust in the dish.
⏱️ 1 min - 8
Place the pudding in the refrigerator and chill for a minimum of 4 hours, or preferably overnight, to allow it to set completely. This is crucial for the pudding to firm up and for the flavors to meld.
⏱️ 240 min - 9
Before serving, generously drizzle the top of the chilled pudding with Biscoff cookie butter. You can warm the cookie butter slightly in the microwave for easier drizzling if needed.
⏱️ 1 min - 10
Crumble or place extra Biscoff cookies on top of the pudding for an appealing garnish and added texture.
⏱️ 1 min - 11
Cut the pudding into individual portions and serve cold. Enjoy your fall staple!
⏱️ 1 min