Easy Biscoff Pudding Recipe – Creamy and Simple Dessert

This Biscoff pudding recipe makes a smooth, creamy dessert with warm spiced flavor in every spoonful. It uses simple pantry ingredients, takes just a few minutes on the stove, and chills into a silky treat. Fans of Biscoff pudding recipes, creamy pudding, or easy Biscoff desserts will find this one hits all the right notes.

The base uses cornstarch, not eggs, which gives it a clean, stable texture without tempering or risk of scrambling.

It thickens quickly but gently, giving enough time for the cookie butter to fully melt in without clumping. That part matters. Rushing leads to lumps, especially with spreads like this. I keep the heat medium and never walk away.

A full 2 ¼ cups of milk gives the pudding enough body while keeping it soft. I tried versions with less, and they set too firm, almost sliceable. That’s not what this dessert needs. This one spoons easily, stays creamy, and doesn’t feel heavy.

Ingredients and Why I Use Them

Biscoff spread is the star. I use the creamy version, not crunchy, because it melts more evenly into the base.

Cornstarch thickens the mixture without affecting flavor. Flour makes a duller texture. Cornstarch keeps it light.

Brown sugar brings moisture and a subtle molasses edge that echoes the flavor of Biscoff cookies. I tried white sugar in earlier tests. It fell flat.

The cinnamon is optional but worth adding. Even a small amount deepens the spiced flavor. I go with ¼ teaspoon.

Vanilla and butter both finish the pudding with roundness and softness. One teaspoon of vanilla is enough. One tablespoon of butter melts in and gives that silky spoonfeel.

For more easy dessert recipes that follow this kind of clean method, I’ve shared several options here: More Easy Desserts

Why Biscoff Spread Matters Here

This spread behaves differently from chocolate or nut-based ones.

Biscoff cookies are made from caramelized sugar and spices, so the fat content is lower than peanut butter. That’s why it dissolves more gently. But it also stiffens faster when cooled. Timing matters.

If you add the Biscoff too late, after the base cools, it won’t fully melt. You’ll see streaks or even graininess. The best moment is right after removing from the heat. That’s when the base is hot enough to melt everything smoothly.

If you don’t have Biscoff, you can use Speculoos spread from other brands. Just make sure it’s the smooth type. Anything with bits will disrupt the texture.

How It Comes Together on the Stove

Start cold. Whisk all the dry ingredients first, cornstarch, sugar, salt, cinnamon—then add the milk slowly.

I pour in about half a cup at a time, whisking constantly. That step helps prevent dry pockets of starch that lead to clumps.

Once it’s fully combined and smooth, I put it over medium heat and stir continuously. I switch between a whisk and silicone spatula. The whisk keeps it smooth. The spatula scrapes the corners, which thicken first.

After 6 to 8 minutes, the pudding will coat the back of a spoon. That’s the sign to stop. Take it off the heat and add everything else Biscoff, vanilla, butter. all at once.

Stir until smooth. Don’t rush this. That extra minute of stirring pays off.

Here’s another one with this same method that uses pudding base too: Banana Pudding That Feels Like Home

How to Know It’s Set Properly

After you pour the pudding into glasses, it should sit for 10 minutes at room temperature before chilling.

I press plastic wrap right onto the surface so it doesn’t form a skin. That skin changes the texture.

Once cold, the pudding should feel softly set. A spoon should go through it easily. If it feels rubbery, it was overcooked. If it’s still loose, it didn’t cook long enough.

It keeps its shape on a spoon but doesn’t stand up in stiff peaks. That balance makes a proper creamy pudding.

Topping Ideas and Serving Notes

I usually top mine with crushed Biscoff cookies or a swirl of warmed cookie butter.

It also pairs well with lightly sweetened whipped cream or a few banana slices. If you’re into layered cups, I’ve got a variation that builds on this idea: Banana Pudding Cups Recipe

Keep It Simple with Storage

Covered and chilled, this pudding holds well in the fridge for 3 to 4 days. I don’t freeze it. The texture changes too much.

Make sure you chill it fully before serving. Don’t skip that step.

Save and Share This Biscoff Pudding

Pin this recipe to your easy desserts board so you can find it fast next time.

Tried it already? Let me know in the comments how yours turned out or if you added your own twist.

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