Pumpkin Pie Biscoff Banana Pudding

If you love the famous Magnolia Bakery banana pudding, you’re going to be obsessed with this cozy fall version. It takes everything we already adore about creamy pudding, layers of bananas, and cookies, and gives it a seasonal twist with pumpkin puree, warm spices, and Biscoff cookies. Add in drizzles of melted cookie butter, and it’s the kind of dessert that makes you want to grab a spoon and dive right in.

Why You’ll Love This Recipe

• No bake – Just assemble and chill, no oven required. Perfect for when you want an impressive dessert without turning on the oven.
• Make ahead – It tastes even better the next day once the cookies soften, so you can prep it ahead of time for gatherings.
• Fall flavors – Pumpkin spice and Biscoff cookies are the coziest combo, and they turn banana pudding into a full-on autumn treat.
• Less than 10 ingredients – Simple, accessible, and no fuss — and that’s always a huge win.

Ingredients You’ll Need

The best part? This recipe comes together with less than 10 ingredients, which is always a huge win.

• Biscoff cookies – These spiced cookies are layered in whole (cut in half for the prettiest look) and also blitzed into crumbs for the crust. Their caramelized flavor pairs perfectly with pumpkin and makes this dessert so cozy.
• Bananas – Sweet, creamy, and fresh. Make sure to use ripe but still firm bananas so they don’t turn mushy in the layers.
• Pumpkin puree – Brings the fall flavor and a smooth texture to the filling. Be sure to use 100% pure pumpkin, not pumpkin pie filling.
• Instant vanilla pudding mix – The secret to that classic Magnolia Bakery texture. It thickens quickly and keeps the filling light but stable.
• Sweetened condensed milk & cream cheese – The condensed milk sweetens and adds richness while the cream cheese brings just enough tang to balance everything out.
• Heavy cream – Whipped until fluffy and folded in for the signature airy texture. It makes the filling taste like pumpkin-spiced clouds.
• Pumpkin spice & cinnamon – Warm and cozy spices that give it that pumpkin pie feel.
• Biscoff spread – Melted and drizzled between the layers so every bite has extra cookie butter goodness.

How to Make Pumpkin Pie Biscoff Banana Pudding

Start with the crust by blending one sleeve of Biscoff cookies in a food processor until they’re as fine as sand. Measure out two cups of crumbs and mix with melted butter until it comes together like wet sand. There should be a couple of tablespoons left, and you’ll want to save those for sprinkling on top at the end. When you’re ready to assemble, press the buttery crumbs into the bottom of your serving dish or trifle bowl, packing it down tightly with the bottom of a glass or measuring cup so it sets into an even layer.

Next, make the filling. Whisk together the instant vanilla pudding mix with cold milk and pumpkin puree until smooth, and let it rest for about 10 minutes to thicken. Once it’s set, add in the pumpkin spice, cinnamon, sweetened condensed milk, and softened cream cheese, whisking until everything is silky and lump-free. In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form. Using a rubber spatula, gently fold the whipped cream into the pumpkin pudding mixture so it stays airy and fluffy. This is the moment where it transforms into that luscious, cloud-like texture you’ll be dreaming about.

Now it’s time to assemble. On top of the crust, layer slices of fresh banana and halved Biscoff cookies. You can also leave them whole, it’s optional. Spread half of the pumpkin pudding mixture evenly over the top, then drizzle with melted Biscoff spread so every bite has that rich cookie butter flavor. Repeat the layers with more bananas, more cookies, the rest of the pumpkin pudding, and finish with another drizzle of Biscoff spread.

The hardest part is waiting — this dessert needs at least six hours in the fridge to chill, but overnight is even better. During this time, the Biscoff cookies soften just like in classic banana pudding, turning cakey and melt-in-your-mouth, while the flavors mingle into perfection.

When it’s finally time to serve, garnish the top with halved Biscoff cookies, banana slices, and those leftover cookie crumbs you saved from the crust. Every spoonful is creamy, spiced, and layered with fall flavor. It’s also surprsingly not too strong or sweet as someone who can sometimes find Biscoff overwhleming despite loving it!

Variations to Try

• Switch up the cookies – Use gingersnaps if you can’t find Biscoff cookies. You can also opt for the classic Nilla wafers or Chessman cookies.
• Add caramel – A drizzle of salted caramel sauce with the Biscoff spread makes it extra indulgent but it’ll be more sweet.
• Mini versions – Assemble the pudding in small mason jars or individual cups for easy serving at parties.
• Nut crunch – Sprinkle toasted pecans or walnuts between layers or on top for extra crunch texture.

Make Ahead & Storage

This is the ultimate make-ahead dessert. In fact, it’s even better the next day once the cookies soak up the filling and turn soft. Store it covered in the fridge for 3 to 4 days. After that, the bananas may brown too much and the cookies get overly soft. Freezing isn’t recommended since the bananas and cream don’t thaw well.

Craving More Pumpkin Desserts? Try These Recipes Out!

• Pumpkin Cake with Brown Butter Frosting
• Pumpkin Cream Cheese Muffins
• Pumpkin Churros
• Pumpkin Cinnamon Rolls
• Pumpkin Danishes

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