Today, I’ve got the cutest little no bake pumpkin biscoff truffles. These truffles are perfect for using as decorations on charcuterie boards, cakes or cupcakes and are packed full of the best Fall flavours.
Fall is by far my favourite time of year and one of the reasons is Fall baking and flavours. My pumpkin Biscoff truffles have one of the best Fall flavours, cookie butter. I love anything Biscoff and these will not disappoint. These are so tasty that even my 3 year old loves them. Even picked them night after night over a cookie for a treat, I was and still am surprised by this!
If you’re doing anything that requires a Fall decoration, these are also perfect. They can sit out for a few days, will hold their shape and are adorable but also delicious. I used these to top pumpkin dirt cupcakes but you can also decorate a charcuterie board with them or use them as a cake topper!
If you also love Biscoff everything, then try my Biscoff brownies or my Biscoff blondie bottom pumpkin cheesecake. Both are packed with amazing cookie butter flavour.
Do I Need Food Colouring?
No, depending on what you’re going for. I didn’t add any in these pictures and they’re a dark orangeish brown colour.
The colour you get will depend on the brand of canned pumpkin you use as well. The first time I made these, they were more orange as the canned pumpkin I used was a much brighter orange.
Can I Use Fresh Pumpkin?
No, I recommend using canned pumpkin as it typically has a different moisture content. If these truffles have too much moisture, they won’t hold together properly.
My Truffles are Too Soft
If you find they’re too soft or wet feeling, add more almond flour until you get the right consistency. Just don’t overmix the almond flour or the oils can start to separate.
Are These Truffles Gluten Free?
No, the cookie butter has wheat flour in it. However, if you can find a gluten free cookie butter, than these could be made gluten free.
If you’d like a simple gluten free Fall recipe, then try my pumpkin pie overnight oats. Healthy but tastes like dessert for breakfast.
How To Shape the Pumpkins
The easiest way is to roll your scooped batter into a ball with your hands. Then lay it on the table in front of you and gently keep it in place with one hand. With your other hand, take a toothpick and starting at the very bottom, push in so it indents. Then roll the toothpick upwards so you end up with a line going up the entire ball.
Try to have all the lines somewhat meet at the top. Any crisscrossing with be covered by the chocolate chip stump. I usually do 5-6 lines per pumpkin.
Then roll them in sugar and using a toothpick, scrape a tiny bit of cookie butter onto the bottom of a chocolate chip and then push it gently into the centre top of the pumpkin.
Baking Tips
- I don’t recommend using fresh pumpkin puree as it typically has more moisture and may ruin the texture of truffles.
- For cupcake toppers, do 1/2 tbsp size. For cakes or charcuterie boards, do 1 tbsp size.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Fall Treats
Today’s song is by one of my favourite bands that I grew up listening too. Here’s The Midnight Special by Creedence Clearwater Revival. Happy Baking! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Pumpkin Biscoff Truffles
Ingredients
- 1/2 cup (100g) pumpkin puree
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 3/4 cup (195g) Biscoff
- 2 cup (200g) almond flour
- 1/4 cup (50g) granulated sugar
- 26 chocolate chips (double this if doing half size)
- 1 tbsp Biscoff (to stick the chocolate chips)
Instructions
- In a small bowl, add the 1/4 cup granulated sugar and set aside. Line a baking tray with parchment paper and set aside. This will be to lay your truffles on.
- In a medium bowl, add the pumpkin, cinnamon and cloves. Stir until fully combined. Then add in the Biscoff and stir until fully combined. Use the back of your spoon to kind of push it all together. This helps break down lumps.
- Now add in the almond flour and stir until just combined. Don't overmix or the oils will start to seperate.
- If making cake toppers, scoop 1 tbsp size, if making cupcake toppers, scoop 1/2 tbsp size. Lay your scoops on the parchment paper lined tray and roll each into a ball with your hand. Then coat each ball in the granulated sugar.
- To create the lines, lay a ball on a flat surface and gently keep it in place with your hand. With your other hand, take a toothpick and starting at the bottom, push into the ball and roll it upwards, following the shape of the ball, until you get to the centre on the top of the ball. Do this 5-6 times on each ball.
- Then, using a toothpick again, scrape a little cookie butter onto the bottom of a chocolate chip and then gently push it into the top of each pumpkin for the stump. Store in an airtight container for up to 3 days and enjoy!
These are one of my daughters favourite treats which I love cause they’re a little healthier than other things. They’re also perfect for sprucing up a charcuterie board in the Fall.
If you give them a try, let me know what you think with a review and star rating!