Line the baking pan with baking paper or grease it with butter and dust it with breadcrumbs/plain flour.

Preheat the oven to 180°C (top/bottom heat) or 170°C (fan-assisted).

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and spices.

In a second bowl, add the pumpkin purée, oil, and Biscoff cream.

Add eggs.

Blend everything together (e.g., with a blender) until smooth.

Add the wet ingredients to the dry ingredients and mix together—this can be done with a whisk, or you can briefly mix it with a mixer.

Pour the batter into the prepared baking pan.

Place the cake in the preheated oven and bake for about 35 minutes, or until a skewer comes out clean.

After baking, let the cake cool completely before decorating.

Briefly mix the mascarpone cheese with the Biscoff cream.

Spread the cream on top of the cake.

You can also drizzle it with slightly warmed Biscoff cream, creating decorative swirls.

Finally, sprinkle the cake with crushed Lotus biscuits or other slightly spiced cookies.