Pumpkin Biscoff Truffles Recipe

Introduction

These Pumpkin Biscoff Truffles combine the rich, creamy flavor of Biscoff cookie butter with the warm spices of pumpkin pie. Perfectly bite-sized and coated in smooth white chocolate, they’re an irresistible treat for any occasion.

Ingredients

• 3/4 cup Biscoff cookie butter (not reduced-fat)
• 1/4 cup pumpkin purée (well-drained)
• 2 cups finely crushed Biscoff cookies
• 1/2 tsp pumpkin pie spice (optional)
• 1/4 tsp salt
• 3 tbsp heat treated all purpose flour OR oat flour
• 1/4 cup powdered sugar (adjust to taste and firmness)
• 3/4 cup white chocolate candy melts or bakers white chocolate
• 1 tsp coconut oil

Instructions

1. Step 1: In a mixing bowl, stir together the Biscoff cookie butter and well-drained pumpkin purée until smooth and creamy.
2. Step 2: Add pumpkin pie spice and salt, then mix in the crushed Biscoff cookies and flour. Stir until the mixture comes together and holds its shape when pressed.
3. Step 3: Gradually add powdered sugar one tablespoon at a time until the dough is sweet enough and firm enough to roll.
4. Step 4: Scoop and roll the dough into bite-sized balls and place them on a lined tray.
5. Step 5: Chill the tray in the fridge for 30 minutes or the freezer for 15–20 minutes until the dough is firm.
6. Step 6: Melt the white chocolate candy melts with coconut oil in short bursts in the microwave, stirring until smooth.
7. Step 7: Dip each chilled truffle into the melted coating using a fork or toothpick, let excess drip off, then place back on the tray.
8. Step 8: Immediately sprinkle with crushed Biscoff crumbs while the coating is still wet.
9. Step 9: Let the truffles set at room temperature, or refrigerate to speed up setting.

Tips & Variations

• Use heat treated flour or oat flour to ensure safe consumption without baking.
• For a dairy-free version, choose vegan white chocolate or candy melts.
• Adjust pumpkin pie spice to taste or substitute with cinnamon and nutmeg if preferred.
• Try dipping in dark chocolate for a richer flavor contrast.

Storage

Store the truffles in an airtight container in the refrigerator for up to 5–6 days. To serve, let them sit at room temperature for a few minutes for the best texture. Reheat gently if needed to soften the coating, but avoid overheating to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin purée works well as long as it is well-drained to avoid excess moisture affecting the dough consistency.

What if I don’t have Biscoff cookie butter?

You can substitute with regular cookie butter or even a smooth peanut butter, but the distinctive Biscoff flavor is key to this recipe’s unique taste.

Pumpkin Biscoff Truffles Recipe

Print Recipe

★★★★★

5 from 145 reviews

These Pumpkin Biscoff Truffles combine the warm fall flavors of pumpkin and pumpkin pie spice with the rich, spiced sweetness of Biscoff cookies and cookie butter. Coated in creamy white chocolate and sprinkled with more Biscoff crumbs, these bite-sized treats are perfect for holiday gatherings or any time you crave a decadent, festive dessert.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: Approximately 20 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Truffle Dough

• 3/4 cup Biscoff cookie butter (not reduced-fat)
• 1/4 cup pumpkin purée (well-drained)
• 2 cups finely crushed Biscoff cookies
• 1/2 tsp pumpkin pie spice (optional)
• 1/4 tsp salt
• 3 tbsp heat treated all purpose flour OR oat flour
• 1/4 cup powdered sugar (adjust to taste and firmness)

Coating

• 3/4 cup white chocolate candy melts or bakers white chocolate
• 1 tsp coconut oil
• Crushed Biscoff crumbs for sprinkling

Instructions

1. Make the dough: In a mixing bowl, stir together the Biscoff cookie butter and well-drained pumpkin purée until smooth and creamy. Add pumpkin pie spice and salt, then mix in the crushed Biscoff cookies and flour. Continue stirring until the mixture holds together when pressed. Add powdered sugar one tablespoon at a time to achieve a sweet and firm dough suitable for rolling.
2. Roll into truffles: Scoop out the dough and roll it into bite-sized balls. Arrange the balls on a lined tray to prepare for chilling.
3. Chill: Place the tray in the refrigerator for 30 minutes or in the freezer for 15 to 20 minutes if you are short on time. This step firms up the dough to ensure the truffles hold their shape during coating.
4. Coat the truffles: Melt the white chocolate candy melts with coconut oil in the microwave, heating in short bursts and stirring between each until smooth. Dip each chilled truffle into the melted chocolate using a fork or toothpick, allowing excess coating to drip off, then set them back on the tray. Immediately sprinkle with crushed Biscoff crumbs while the coating is still wet to garnish.
5. Let set & store: Allow the coated truffles to set at room temperature or place them in the fridge to speed up the process. Store finished truffles in an airtight container in the refrigerator for up to 5 to 6 days.

Notes

• Make sure the pumpkin purée is well-drained to prevent the dough from becoming too wet.
• If you want a stronger pumpkin spice flavor, feel free to increase the pumpkin pie spice to 3/4 tsp.
• Use heat-treated flour or oat flour to avoid raw flour taste and ensure food safety.
• You can substitute coconut oil with another neutral oil if preferred.
• For a dairy-free version, ensure the white chocolate candy melts are vegan-friendly.
• Keep truffles refrigerated to maintain freshness and firmness.

Keywords: Pumpkin Biscoff Truffles, Pumpkin recipe, Biscoff cookie butter, Holiday desserts, White chocolate truffles, No-bake truffles