Pumpkin Biscoff Bundt Cake with Cookie Butter Swirl and Glaze

INGREDIENTS

For the cake:

3 cups

all-purpose flour

2 tsp

baking soda

1/2 tsp

salt

1 cup

unsalted butter, at room temperature

2 cups

sugar

large eggs

2 tsp

pure vanilla extract

15 oz

can pumpkin puree

1 cup

plain yogurt OR 1 cup sour cream (OR a combination of the two)

1/4 cup

Biscoff Spread (OR alternate brand of cookie butter)

1 tsp

cinnamon (OR pumpkin pie spice)

For the glaze:

1/2 cup

Biscoff Spread

2 tbsp

powdered sugar, sifted

up to 2 tablespoons milk, if needed