Pumpkin Biscoff Cream Cheese Bread

by Erin

This Pumpkin Biscoff Cream Cheese Bread has a speculoos cream cheese swirl in the center, and a nutty speculoos cookie streusel topping.

Pumpkin Biscoff Cream Cheese Bread

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Over the weekend, I took a very quick journey up to Boston, MA to visit with family. Definitely much too short of a visit but it was very enjoyable for the amount of time I had. Also, per their request I baked up something to come along with me and it was this bread. It traveled really well in my carry-on luggage, and as a bonus made all my clothes smell yummy!

I know there have been a lot of pumpkin cream cheese muffins/breads around the web these days, but trust me you need to try this pumpkin biscoff cream cheese bread – it was more than half gone shortly after I arrived.! The Biscoff spread (aka speculoos cookie spread) compliments the pumpkin incredibly well and now I may need to experiment with other baked goodies – I’m thinking of adding speculoos to these salted caramel pumpkin muffins.

Pumpkin Speculoos Cream Cheese Bread

Since that trip I have made this bread several other times as a delightful edible gift for various occasions and it is always well received. Honestly edible/homemade gifts might be my favorite kind.

Love Biscoff/Speculoos cookies and need more ideas? I have several other recipes listed below, but man do I need to revamp the photos in some of them. Just imagine them prettier, I promise they taste wonderful:

Cream Cheese Swirled Pumpkin Bread

…Is it just me, or does the original photo of the bread below look like it has walnuts for eyes and cream cheese for a nose and smile? Happiest looking bread I’ve ever seen.

Post updated 12/14/21, photo above is the original.

Pumpkin Biscoff Cream Cheese Bread


Yield: 2 loaves Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat




  • 1- 2/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1-1/4 cups pumpkin puree
  • 1/2 cup canola oil
  • 2 eggs
  • 1 -1/2 cups sugar
  • 1 cup chopped pecans or walnuts


  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup chopped pecans or walnuts
  • 2 Tbsp granulated sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp ground Biscoff speculoos cookies
  • 1 tsp ground cinnamon


  1. Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, Biscoff spread, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.
  2. Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour  on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
  3. Bake in a preheated oven for 40 minutes. Meanwhile, while the bread is cooking prepare streusel topping. Place butter, nuts, sugars, ground cookies, and cinnamon in a mixing bowl. Use a fork and press butter into sugar mixture until crumbly. After the bread has baked for 40 minutes remove and top each evenly with the strudel. Place back into the oven for an additional 15-20 minutes or until streusel is bubbly and bread is cooked through (toothpick inserted in center of the loaf comes out clean). Remove from oven, then cool bread in pans for 10 minutes; remove to a rack to cool completely.
Did You Make This Recipe?
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Source: Bread adapted slightly from Nancy Creative. Streusel from Picky Palate.
Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Mandy March 4, 2024 - 1:57 am

Hi! Can I leave out the pumpkin puree and just make it BISCOFF CREAM CHEESE BREAD, instead? What would I need to adjust in the recipe? Thank you in advance!

Erin March 4, 2024 - 11:41 am

Hi Mandy. Unfortunately the pumpkin puree is an important ingredient that would be difficult to leave out or substitute. The link below talks about substituting ingredients in the opposite direction that may be of assistance. Alternatively, you could use butternut squash or sweet potato puree instead of pumpkin, but I don’t think that’s what you are looking for.


Violet March 5, 2024 - 5:50 pm

Maybe banana for pumpkin?

Erin March 5, 2024 - 7:08 pm

Could work. Banana has more sugar in it than pumpkin so it will be sweeter. Could reduce the other sweetener but could also impact the texture.

Thanksgiving Recipe Roundup February 3, 2024 - 2:51 pm

[…] Pumpkin Biscoff Cream Cheese Bread […]

Steph August 9, 2012 - 11:22 am

Anyone try this as muffins? This looks sooo good!

spiffycookie August 9, 2012 - 12:28 pm

I think it would work very well in a muffin form. Just bake for a shorter time.

Lindsey @ Gingerbread Bagels October 27, 2011 - 11:38 am

Oh my goodness I think I’m in love. Seriously I have no words. This looks sooooo insanely good!! :)

spiffycookie October 27, 2011 - 11:39 am

It vanished so quickly, I may need to make it again already!

Amy October 22, 2011 - 12:53 pm

I know this is probably going to get me flamed but I was wondering if I could substitute the bread part of the recipe with a pumpkin bread mix? I have three boxes on hand that I’d love to use and I don’t have all the other ingredients I would need for the bread part but I have pretty much everything else I would need for the streusel topping and the filling.

spiffycookie October 23, 2011 - 12:34 am

Nah, go ahead and use it, I won’t judge you. The ratio of cream cheese to bread may just not be exactly the same, but not a big deal :-)

Amy October 24, 2011 - 10:34 am

Thanks Spiffy! I can’t wait to try this!

Christina @ Sweet Pea's Kitchen October 18, 2011 - 10:20 pm

Oh man…you knew i would love this recipe, right? ;) I am loving the biscoff cream cheese filling…I need a slice of this bread now!

spiffycookie October 19, 2011 - 7:50 am

Yup, total mind reader ;-)

Tracey October 18, 2011 - 7:56 pm

Yep, I’m with Elle – totally glad you posted this one Erin. It looks fantastic!! Next time you’re in Boston let me know, we need to get together :) I’m about an hour south of the city, but we could make something work!

spiffycookie October 19, 2011 - 7:51 am

Thanks! And that would be so great. Too bad I wasn’t there for more than 2 days this time around and we could’ve tried then. But I am sure I will return and will definitely let you know!

Angela @ Mind Over Batter October 18, 2011 - 10:22 am

Hot damn, this looks delicious! Biscoff spread cream cheese filling? Pardon me while my bread does an explody thing…

Lauren October 17, 2011 - 7:43 pm

Holy smokes, this looks divine!

Steph@stephsbitebybite October 17, 2011 - 4:09 pm

This looks amazing! I can’t find biscoff spread! I’m so jealous!

betty October 17, 2011 - 3:47 pm

Pumpkin is the best and if you add cream cheese it’s just perfect, I recently made 15 pumpkin cream cheese muffins and the next day there where just 3

Elle October 17, 2011 - 2:02 pm

See? Totally different pumpkin bread! I’m glad you posted it. :)

spiffycookie October 17, 2011 - 2:03 pm

Me too! Thanks :-)

Els Scheppers October 17, 2011 - 1:15 pm

Here in Belgium we don’t have this tradition of baking pumpkin bread …. but I am definitely going to try this one ! sounds delicious ….
thanks !
Els Scheppers

Gina October 17, 2011 - 1:13 pm

Hi Erin,
Yes I can see the face, lol. This does sound delicious. Hope you have a great week.

amanda @ fake ginger October 17, 2011 - 11:22 am

I haven’t found a jar of Biscoff yet but I seriously need to find one. This looks too good to resist!

spiffycookie October 17, 2011 - 11:27 am

Seriously hop on amazon.com and grab some!

Tina@flourtrader October 17, 2011 - 11:09 am

Great minds think alike-I did a post with Biscoff also today! I do, however, have quite a bit of cookies and spread left over-so me coming across this recipe must be fate. I will definitely try this awesome bread-the filling alone has my mouth watering!

Jennifer @ Mother Thyme October 17, 2011 - 10:46 am

This looks soooo yummy! I am still on the hunt for Biscoff and it is on the top of my list every time I am at the store. If I don’t find it soon, I’m ordering it! I definitely got to try this with all my pumpkin puree I whipped up this weekend!

spiffycookie October 17, 2011 - 11:01 am

I hope you find it soon! Amazing is always a great resource if not.

Cassie @ Bake Your Day October 17, 2011 - 9:50 am

I just bought my first jar this weekend and I love it already. Can’t wait to try this!

spiffycookie October 17, 2011 - 10:44 am

Yay glad you found a jar, they disappear so quickly at the stores!


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