Looking for the cutest Biscoff pumpkins to top your fall desserts? These adorable three-ingredient treats are about to become your go-to for Halloween parties and autumn celebrations!
I discovered this recipe last October when Emily begged me to make "something pumpkin-y but not actually pumpkin" for her class Halloween party. (Kids these days with their specific requests!) That's when I stumbled upon the magic of Biscoff spread mixed with almond flour to create these perfect little pumpkin-shaped treats.
The best part? These Biscoff pumpkins taste like cookie butter truffles disguised as the most adorable fall decorations. They're basically edible art that takes less than an hour to make, and trust me, everyone will think you spent way more time on them than you actually did.
Want to try something equally festive? Check out my pumpkin spice brownies for another crowd-pleasing fall dessert.
Jump to:
- Why You'll Love These Biscoff Pumpkins
- Biscoff Pumpkins Ingredients You'll Need
- How to Make Biscoff Pumpkins Step by Step
- Storage Tips for Biscoff Pumpkins
- Biscoff Pumpkins Recipe Variations and Tips
- Frequently Asked Questions About Biscoff Pumpkins
- Recipes You May Like
- Final Thoughts on These Biscoff Pumpkins
- Biscoff Pumpkins
Why You'll Love These Biscoff Pumpkins
- Super quick to make - Ready in just 45 minutes with no baking required
- Only 3 main ingredients - Biscoff spread, almond flour, and pumpkin spice
- Perfect size for decorating - Makes 20 cake toppers or 40 cupcake toppers
- Kid-friendly project - Emily loves helping roll these into balls
- Make-ahead friendly - Store for up to 5 days at room temperature
- Dairy-free option - Uses dairy-free chocolate chips for the stems
Biscoff Pumpkins Ingredients You'll Need
For the Pumpkin Base:
- 120g (½ cup) Biscoff spread, plus extra for "gluing" chocolate chips
- 100g (1 cup) almond flour (blanched almond meal), plus more if needed
- 2 teaspoons pumpkin spice (optional but recommended)
- ½ cup (100g) granulated sugar (optional, for coating)
- 20-40 dairy-free chocolate chips (for pumpkin stems)
The beauty of this recipe is how simple the ingredient list is. I always keep Biscoff spread in my pantry anyway (who doesn't?), and almond flour has become a staple since I started making more gluten-friendly treats.
How to Make Biscoff Pumpkins Step by Step
Making the Pumpkin Mixture
- Combine the base ingredients in a medium bowl. Add the almond flour, Biscoff spread, and pumpkin spice together.
- Mix gently with a wooden spoon until just combined. Here's where I learned the hard way - don't overmix! The oils will separate from the almond flour and you'll end up with a greasy mess.
- Test the dough consistency by pinching a small amount. You should be able to roll it into a ball that holds its shape. If it's too soft or sticky, gradually add more almond flour until it cooperates.
Shaping Your Biscoff Pumpkins
- Divide the mixture using a tablespoon measure for cake toppers (about 20g each) or a ½ tablespoon for cupcake toppers (about 10g each). This gives you around 20 larger pumpkins or 40 mini ones.
- Roll into balls with clean hands. I like to do this assembly-line style - roll all the balls first, then move to shaping.
- Create pumpkin ridges using the side of a toothpick. Gently press vertical lines from top to bottom around each ball to create that classic pumpkin look.
Adding the Finishing Touches
- Optional sugar coating: Roll each pumpkin in granulated sugar for a sparkly finish. Emily insists this step makes them "fancy," so we never skip it.
- Attach the stems: Spread a tiny bit of Biscoff spread on the flat side of each chocolate chip. Press gently onto the top of each pumpkin.
Storage Tips for Biscoff Pumpkins
Store these little beauties in an airtight container at room temperature for up to 5 days. They also freeze really well if you want to make them ahead for a party.
The sugar coating might dissolve slightly over time due to the oils, but don't worry - they won't get sticky. Just sprinkle on fresh sugar before serving if you want that sparkly look back.
Biscoff Pumpkins Recipe Variations and Tips
Flour alternatives: While almond flour gives the smoothest texture, you can substitute with oat flour, heat-treated all-purpose flour, or even crushed cookies. Just expect a slightly drier, more textured result.
Size variations: Want mini decorations for a dessert board? Use a ¼ tablespoon to make tiny pumpkins. Going bigger? Use a regular cookie scoop for jumbo versions.
Flavor twists: Try adding a pinch of cinnamon or nutmeg along with the pumpkin spice. I've even made chocolate versions by adding a tablespoon of cocoa powder.
Stem alternatives: No chocolate chips? Use mini pretzel pieces, candied ginger, or even small pieces of green candy.
Frequently Asked Questions About Biscoff Pumpkins
Store them in an airtight container at room temperature for up to 5 days, or in the fridge/freezer for longer storage.
Yes, you can substitute with oat flour, heat-treated all-purpose flour, or crushed cookies, though the texture will be slightly drier and more gritty.
Add more almond flour gradually until the dough holds its shape when pinched. This can happen due to room temperature, measurement variations, or overmixing.
Yes, the pumpkin spice is optional. The pumpkins will still taste delicious with just Biscoff spread and almond flour.
Recipes You May Like
If you're loving these adorable Biscoff pumpkins, you might also enjoy these fall favorites:
- Pumpkin Cinnamon Rolls - Perfect for weekend breakfast with the family
- Halloween Funfetti Cupcakes - These pumpkins make the perfect toppers for these!
- 3-Ingredient Pumpkin Cookies - Another super simple fall treat
Final Thoughts on These Biscoff Pumpkins
These Biscoff pumpkins have become our family's signature fall treat. They're so simple that Emily can make them mostly by herself (with supervision for the toothpick part), yet they look impressive enough for any party or gathering.
The combination of cookie butter flavor with that adorable pumpkin shape just screams autumn to me. Plus, they're the perfect size for popping in your mouth or decorating cupcakes and cakes.
Give these a try for your next fall gathering - I guarantee they'll disappear faster than you can make them! Don't forget to save this recipe to Pinterest for easy access during pumpkin season.
Biscoff Pumpkins
Equipment
- Medium Bowl
- Wooden spoon
- Toothpick
- Tablespoon Measure
Ingredients
- 120 g Biscoff spread plus more as 'glue' for the chocolate chips
- 100 g almond flour / blanched almond meal plus more if needed
- 2 teaspoons pumpkin spice optional, to taste
- 100 g granulated sugar optional
- 20-40 dairy-free chocolate chips
Instructions
- Add the almond flour, Biscoff spread and pumpkin spice to a medium bowl. Mix with a wooden spoon or until just combined. Try to not overmix the dough otherwise the oils will separate from the almond flour. The dough should be slightly oily to the touch. If you pinch some of the dough, you should be able to roll it into a small ball that doesn't quickly fall out of shape. If the dough is too moist or soft, add a little more almond flour and mix again.
- To make cake topper sized pumpkins, using a tablespoon measure, divide the mixture into around 20 balls (around 20g each). Or for cupcake toppers, use a ½ tablespoon measure to divide the dough into around 40 small balls (around 10g each).
- Use the side of a toothpick to crease the sides of each ball from top to bottom, to resemble a pumpkin's ribs. Repeat this around each pumpkin.
- Optional: place the sugar in a shallow bowl. Gently toss the pumpkins in the sugar to cover all sides.
- Spread a little biscoff spread on the flat side of each chocolate chip, as if it was a 'glue'. Gently press the chocolate chips on top of each pumpkin.
