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Mini Pumpkin Cookie Butter Bundt Cakes

These cozy Mini Pumpkin Cookie Butter Bundt Cakes are the ultimate fall dessert. Each tender pumpkin spice cake is swirled with creamy homemade cookie butter and finished with a drizzle of cookie butter glaze.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 Mini cakes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Homemade Cookie Butter
  • 2 cups Crushed Biscoff cookies or Speculoos, gingersnaps, graham crackers
  • ½ cup Evaporated milk or regular milk, for a looser spread
  • 2 tbsp Unsalted butter melted
  • 1 tsp Vanilla extract
  • ½ tsp Cinnamon optional, for extra warmth
  • Pinch of salt
Pumpkin Bundt Cakes
  • 1¾ cups All-purpose flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1½ tsp Ground cinnamon
  • ½ tsp Ground ginger
  • ¼ tsp Nutmeg
  • ¼ tsp Cloves
  • ¾ cup Pumpkin puree
  • ½ cup Light brown sugar packed
  • ½ cup Granulated sugar
  • ½ cup Vegetable oil or melted butter
  • 2 Large eggs room temperature
  • 1 tsp Vanilla extract
  • ½ cup Sour cream or Greek yogurt
Cookie Butter Swirl
  • ½ cup Homemade cookie butter
  • 2 tbsp Heavy cream or milk to loosen for swirling
Cookie Butter Glaze
  • ¾ cup Powdered sugar
  • 2 tbsp Homemade cookie butter
  • 1-2 tbsp Milk or cream
  • Pinch of cinnamon

Equipment

  • food processor or blender for cookie butter
  • Mixing bowls large and medium
  • Whisk & spatula
  • Measuring cups & spoons
  • Mini bundt pan
  • Toothpick for swirling

Method
 

  1. Make the Cookie Butter
    Place cookies in a food processor or blender. Pulse until they’re fine crumbs.
    Add condensed milk, evaporated milk, melted butter, vanilla, cinnamon, and salt. Blend until creamy. If too thick, add milk 1 Tbsp at a time.
    Transfer to a jar and refrigerate. It will thicken as it chills but soften again at room temperature.
  2. Prep the Cakes
    Preheat oven to 350°F (175°C). Grease a 12-cavity mini bundt pan and lightly dust with flour.
    In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
    In a large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, and oil. Add eggs and vanilla, then stir in sour cream until smooth.
    Gently fold in dry ingredients until just combined.
  3. Add the Cookie Butter Swirl
    Mix ½ cup cookie butter with 2 Tbsp milk/cream until pourable.
    Fill each bundt cavity halfway with batter.
    Spoon 1 tsp cookie butter mixture in the center, swirl lightly with a toothpick, then top with more batter (about ¾ full).
  4. Bake
    Bake 18–22 minutes, until a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
  5. Make the Glaze
    Whisk powdered sugar, 2 Tbsp cookie butter, milk/cream, and cinnamon until smooth.
    For a thick, opaque glaze, use less milk. For a drizzle-style glaze, add more milk until pourable.
    Drizzle over cooled bundt cakes.