Preheat your oven to 325F.

Spray a 9x5 inch loaf pan with nonstick spray and line it with a strip of parchment paper letting the paper hang over the pan at least 1 inch on both sides, then lightly spray the top of the paper. Set the pan aside.

In a stand mixer or with electric hand beaters, beat the butter, oil, brown and white sugars and vanilla extract until light and fluffy, about 3 minutes.

Add the eggs one at a time until fully incorporated.

Add in the pumpkin purée and beat well until incorporated, about 2 minutes. Scrape down the sides of the bowl and mix again for a few seconds to ensure it is properly mixed.

In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and clove and then slowly add it to the pumpkin mixture in 2 installments alternating with the sour cream. Scrape down the bowl in between each addition. Mix just until everything is incorporated but do not over mix.

Spread one-third of the batter in the prepared pan, then dollop half of the cookie butter spread on top. Use a wooden skewer or knife to gently swirl it into the batter just slightly. Repeat with another third of the batter and the remaining cookie butter spread. Top with the remaining batter.

Bake the cake for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes and then carefully lift the parchment paper to remove the cake from the pan and place it onto a wire rack.

Let it cool slightly then garnish the top of the loaf with a heavy drizzle of melted cookie butter spread and the crushed Biscoff cookies.

Let the cookie butter set (about 15 minutes) then slice and enjoy!

To store it wrap it in parchment paper then aluminum foil tightly and leave it on your counter at room temperature or in a sealed container. This bread also freezes well!