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Ingredients One per line	24 whole Biscoff Cookies , pulsed to a powder in a food processor 5 Tablespoons Melted Unsalted Butter 15 oz Canned Pumpkin, not canned pumpkin pie 1/3 cup Vegetable Oil 1 Tablespoon Pumpkin Pie Spice 1/4 cup Sour Cream , room temperature 3 whole Eggs, room temperature 1/3 cup Buttermilk , room temperature 1 Tablespoon vanilla 1 box White or Yellow Cake Mix , I always use Duncan Hines, but whatever you can find should be similar. BISCOFF BUTTERCREAM 2 cups (4 sticks) Unsalted Butter, Left out at room temp for 10-15 minutes. 1 cup Biscoff spread 1 Tablespoon pure vanilla 1 pinch salt 1/2 cup heavy cream 6-8 cups sifted powdered sugar
Directions One per line	FOR THE PUMPKIN CAKE WITH BISCOFF CRUST Preheat the oven to 325 degrees convection bake (or 350 convention bake). Prep three 6" cake rounds with a swipe of shortening and a dust of flour to prevent sticking, Set aside. In a food processor, pulse together the cookies and butter until a crumble forms. Split the crumble three ways between the three cake pans. Press down evenly with the back of a measuring cup or glass, Set aside. In a medium bowl, whisk together the pumpkin, pumpkin pie spice, sour cream, eggs, oil, buttermilk, and vanilla. Hand whisk until everything is thoroughly combined. Sift in the cake mix and whisk until just combined (don't overmix!). Bake for 32-35 minutes. Remove from the oven, let sit in the pan for 3 minutes, then flip out onto a wire rack to cool completely. I recommend wrapping them in plastic wrap, freezing them, and frosting the cake rounds when they are thoroughly chilled/frozen. FOR THE BISCOFF BUTTERCREAM In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's super light and fluffy; about 2-3 minutes. Add in the biscoff spread, salt, and vanilla and whip up again until everything is thoroughly combined. Add in the heavy cream, then add in the powdered sugar 1/2 cup at a time on low speed. Whip up on high for 3 minutes. Add in more heavy cream if needed for a thinner consistency, or more powdered sugar, if needed.
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