Biscoff Pumpkins Recipe

Introduction

These Biscoff Pumpkins are adorable, bite-sized treats perfect for autumn gatherings or Halloween parties. Made with almond flour and the beloved Biscoff spread, they capture the warm flavors of pumpkin spice and spice cookies in a simple no-bake snack.

Ingredients

• 120 g (1/2 cup) Biscoff spread (plus more as ‘glue’ for the chocolate chips)
• 100 g (1 cup) almond flour / blanched almond meal (plus more if needed)
• 2 teaspoons pumpkin spice (optional, to taste)
• 1/2 cup (100 g) granulated sugar (optional)
• 20-40 dairy-free chocolate chips

Instructions

1. Step 1: In a medium bowl, combine the almond flour, Biscoff spread, and pumpkin spice. Mix gently with a wooden spoon until just combined, being careful not to overmix to prevent oil separation. The dough should feel slightly oily and be able to hold its shape when pinched into a ball.
2. Step 2: If the dough is too soft or moist, add a little more almond flour and mix again to reach the right consistency.
3. Step 3: For larger, cake topper-sized pumpkins, use a tablespoon measure to divide the dough into about 20 balls (around 20 g each). For smaller cupcake toppers, use a half tablespoon to make around 40 balls (about 10 g each).
4. Step 4: Use the side of a toothpick to gently press creases into each ball from top to bottom, mimicking pumpkin ribs.
5. Step 5: If desired, place the sugar in a shallow bowl and roll each pumpkin in it to coat all sides with a light dusting of sugar.
6. Step 6: Spread a small amount of Biscoff spread on the flat side of each chocolate chip to act as glue, then press one chocolate chip onto the top of each pumpkin to create a stem.

Tips & Variations

• For a nut-free version, substitute almond flour with oat flour or sunflower seed flour, adjusting as needed to maintain dough consistency.
• If you prefer less sweetness, omit the sugar coating or reduce the amount.
• Play with different spices like cinnamon or nutmeg if you don’t have pumpkin spice on hand.
• Use mini chocolate chips for smaller pumpkins or regular-sized chips for a more pronounced stem.

Storage

Store the Biscoff Pumpkins in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate or freeze them until ready to serve. Note that the oils in the pumpkins may dissolve the sugar coating over time, but the treats will remain firm and easy to handle. If desired, sprinkle additional sugar on top just before serving to refresh their appearance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pumpkins vegan?

Yes, this recipe is naturally vegan if you use dairy-free chocolate chips. The rest of the ingredients are plant-based.

What if I don’t have Biscoff spread?

You can substitute the Biscoff spread with cookie butter or a comparable spiced spread, but the flavor will be slightly different. Peanut butter or almond butter can work as alternatives too, though they will change the taste profile.

Biscoff Pumpkins Recipe

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These delightful Biscoff Pumpkins are a festive no-bake treat perfect for autumn and Halloween celebrations. Made with almond flour, rich Biscoff spread, warm pumpkin spice, and topped with dairy-free chocolate chips, these bite-sized pumpkin-shaped sweets are easy to prepare, gluten-free, and vegan-friendly. They make charming cupcake toppers or standalone snacks that can be stored for several days without losing their texture or flavor.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 20–40 pumpkins depending on size 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 120 g (1/2 cup) Biscoff spread (plus more as ‘glue’ for the chocolate chips)
• 100 g (1 cup) almond flour / blanched almond meal (plus more if needed)
• 2 teaspoons pumpkin spice (optional, to taste)
• 1/2 cup (100 g) granulated sugar (optional)
• 20–40 dairy-free chocolate chips

Instructions

1. Mix the dough: In a medium bowl, combine almond flour, Biscoff spread, and pumpkin spice. Mix gently with a wooden spoon until just combined. Avoid overmixing to prevent oil separation. The dough should feel slightly oily and be able to hold its shape when pinched.
2. Adjust dough consistency: If the dough is too soft or moist, gradually add more almond flour and mix again to achieve the right consistency that can form small balls.
3. Form pumpkin balls: For cake topper-sized pumpkins, use a tablespoon measure to portion the dough into about 20 balls, each around 20 grams. For smaller cupcake toppers, use a half tablespoon measure to make around 40 balls, each about 10 grams.
4. Create pumpkin ridges: Using the side of a toothpick, crease each ball from top to bottom to mimic the ribs of a pumpkin. Repeat this detail around the entire surface of each ball.
5. Optional sugar coating: If desired, place granulated sugar in a shallow bowl and gently toss the shaped pumpkins to coat all sides, adding a touch of sparkle and sweetness.
6. Attach chocolate chip stems: Spread a little Biscoff spread on the flat side of each dairy-free chocolate chip to use as ‘glue,’ then gently press the chips onto the top of each pumpkin to serve as stems.
7. Storage instructions: Store the mini pumpkins in an airtight container at room temperature for up to 5 days or refrigerate/freezer them as needed. Note that the natural oils may dissolve some sugar coating over time, but the texture remains easy to handle.
8. Serve and enjoy: Before serving, if sugar has dissolved, lightly sprinkle extra granulated sugar on the pumpkins to refresh their sugary coating and appearance.

Notes

• The dough consistency is key: ensure it is oily but firm enough to shape without crumbling or losing form.
• Almond flour can be substituted with other nut flours like hazelnut or cashew flour if desired.
• These treats are no-bake and perfect for those avoiding gluten and dairy.
• Adjust pumpkin spice quantity according to your taste preference.
• Use dairy-free chocolate chips to keep the recipe vegan-friendly.
• These pumpkins store well but for best freshness consume within five days at room temperature.

Keywords: Biscoff pumpkins, no-bake cookies, vegan dessert, gluten-free treats, pumpkin spice sweets, autumn recipes, Halloween snacks