Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Biscoff Pumpkins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 99 reviews
  • Author: Villerius
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 20 small pumpkin cake toppers or 40 mini pumpkin cupcake toppers
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Description

These delightful Biscoff Pumpkins are a charming no-bake treat perfect for autumn-themed parties or as festive cake toppers. Made with almond flour and Biscoff spread, these spiced pumpkin-shaped bites are easy to prepare and naturally dairy-free when paired with dairy-free chocolate chips. Their tender, slightly oily texture mimics pumpkin ribs with creative toothpick detailing, then topped with chocolate chip ‘stems’ adhered with a touch more Biscoff spread. They store well at room temperature, making them an ideal make-ahead decoration or snack.

Ingredients

Scale

Base 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)
  • ½ cup (100 g) granulated sugar (optional)
  • 20-40 dairy-free chocolate chips

Instructions

  1. Mix Ingredients: Add the almond flour, Biscoff spread, and pumpkin spice to a medium bowl. Mix gently with a wooden spoon until just combined, taking care not to overmix to prevent the oils from separating. The dough should feel slightly oily and be able to hold its shape when pinched into a ball. If it’s too soft, gradually add more almond flour and mix again.
  2. Form Pumpkin Balls: Using a tablespoon measure, divide the dough into about 20 balls weighing approximately 20 g each for cake toppers. For smaller cupcake toppers, use a 1/2 tablespoon measure to create around 40 balls of 10 g each.
  3. Create Pumpkin Ribs: Take a toothpick and gently press from top to bottom around each ball to create creases resembling pumpkin ribs. Repeat on all sides of each ball.
  4. Add Sugar Coating (Optional): Place the granulated sugar in a shallow bowl. Gently roll the pumpkin balls in the sugar to cover all sides evenly, giving them a glistening finish.
  5. Attach Chocolate Chip Stems: Spread a little Biscoff spread on the flat side of each chocolate chip to act as glue. Press the chocolate chip gently on top of each pumpkin to serve as its stem.
  6. Store the Pumpkins: Place the finished pumpkins in a small airtight container. They can be kept at room temperature for up to 5 days or refrigerated or frozen until ready to use. Note that the sugar coating may dissolve slightly over time due to the oils, but they will remain non-sticky and easy to handle. Re-sprinkle sugar before serving if desired.

Notes

  • This recipe makes approximately 20 cake-sized pumpkins or 40 mini cupcake pumpkins.
  • Almond flour produces the smoothest and easiest-to-shape dough. Alternatives like oat flour, heat-treated all-purpose flour, or crushed cookies can be used but result in a drier and grittier texture.
  • If the dough feels too soft or moist, gradually add more almond flour depending on room temperature, measurement accuracy, and mixing; usually up to an additional 25 g (1/4 cup) may be necessary.

Nutrition

  • Serving Size: 1 pumpkin topper (approx. 20 g)
  • Calories: 95 kcal
  • Sugar: 5 g
  • Sodium: 10 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Find it online: https://emilyscook.com/biscoff-pumpkins-recipe/