Biscoff Pumpkins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://lucabites.com/biscoff-pumpkins-recipe/
