These delicious pumpkin biscoff truffles combine the best flavors of fall, and once you’ve tried them, you’re going to want to make them all season long! We’re starting with a swirl of creamy Biscoff cookie butter and real pumpkin purée, then stirring in crushed Biscoff cookies, a little spice, and just enough flour and sugar to turn the mixture into a soft, rollable dough. From there, it’s just a chill, a dip in white chocolate, and a quick sprinkle of cookie crumbs to finish them off. No oven. No stress. Just festive, fall-flavored magic!

I love wrapping these up in cute packaging for fall gifting, and they’re also wonderful for gatherings and even just when you want a fun seasonal baking project that comes together easily.

Ingredients

Please note that you’ll find a printable recipe card at the bottom of this post! I do recommend though that you don’t skip the next few sections, where I’m sharing more about the ingredients, the process, and sharing some extra tips to help you along the way!

Biscoff cookie butter – Use the regular kind, not reduced-fat. You want all that rich, spiced flavor and creamy texture.
Pumpkin purée – Make sure it’s well-drained so your truffle dough isn’t too wet. Just blot it with a paper towel if needed.
Finely crushed Biscoff cookies – Crush them up nice and fine so they mix in smoothly. A food processor works best, but a zip-top bag and rolling pin will do the job too.
Pumpkin pie spice (optional) – Adds that warm fall flavor, but you can skip it if your cookie butter is already super spiced.
Salt – Just enough to balance the sweetness.
Heat-treated all-purpose flour or oat flour – For structure and bite.
Powdered sugar – Add it gradually, just until the dough is sweetened and firm enough to roll. You might not need it all.

To Decorate:

White chocolate candy melts or baker’s white chocolate – Candy melts are easiest to work with, but baker’s chocolate works too—just melt gently.
Coconut oil – Helps the coating melt smooth and sets with a nice sheen.

How To Make Pumpkin Biscoff Truffles

Make the dough:
In a mixing bowl, stir together the Biscoff cookie butter and pumpkin until smooth and creamy. Add in the pumpkin pie spice and salt, then mix in the crushed Biscoff cookies and flour. Keep stirring until the mixture comes together and holds its shape when pressed. Add powdered sugar one tablespoon at a time, just until the dough is sweet enough and firm enough to roll.

Roll into truffles:
Scoop and roll the dough into bite-sized balls. Set them on a lined tray.

Chill:
Pop the tray in the fridge for 30 minutes or the freezer for 15–20 if you’re in a hurry. You want the dough to be nice and firm before dipping.

Coat the truffles:
Melt the candy melts with a little coconut oil in the microwave, working in short bursts and stirring between each one until smooth. Dip each chilled truffle into the coating using a fork or toothpick, let the excess drip off, and place it back on the tray. Immediately sprinkle with crushed Biscoff crumbs while the coating is still wet.

Let set & store:
Let the truffles set at room temp, or stick them in the fridge to speed things up. Store in an airtight container in the fridge for up to 5–6 days.

Recipe Notes

You can use natural or homemade pumpkin purée—just make sure it’s really well-drained. Too much moisture will throw off the texture.
These freeze like a dream. Store them in an airtight container for up to 2 months, and thaw in the fridge before serving.
Want them dairy-free? Just use dairy-free white chocolate for coating and double-check your cookie butter (most Biscoff brands are already dairy-free).
Feeling festive? You can totally shape the truffles into little pumpkins. Just firm up the dough a bit more and pop a pretzel stick in the top for the stem.

Serving Ideas

Bake Sale-Ready: These hold up well at room temp, so they’re a great fall bake sale treat. Just pop them in mini paper cups and let them shine.
Giftable: Package a few in a cellophane bag or small box tied with twine—instant edible gift for teachers, neighbors, or anyone who needs a little fall joy.
Dessert Board Upgrade: Add them to a fall dessert platter alongside spiced nuts, cookies, and apple slices for dipping. Instant cozy.
After-Dinner Treat: Serve chilled with a cup of coffee or tea for a sweet but not-too-heavy finish.
Holiday Hosting: They’re perfect finger food for Thanksgiving or Friendsgiving gatherings—no forks, no fuss.

Print Recipe

Pumpkin Biscoff Truffles

These no-bake Pumpkin Biscoff Truffles are everything fall should be—cozy, spiced, and sweet with just the right amount of crunch. Made with creamy Biscoff cookie butter, pumpkin purée, crushed cookies, and a touch of spice, they’re rolled into bite-sized treats and dipped in white chocolate. Perfect for gifting, bake sales, or stashing in the fridge for a sneaky snack.

Prep Time20

Chill Time30

Total Time50

Course: Dessert

Servings: truffles

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

To Decorate:

3/4 cup white chocolate candy melts or bakers white chocolate
1 tsp coconut oil

Instructions

Make the dough:

In a mixing bowl, stir together the Biscoff cookie butter and pumpkin until smooth and creamy. Add in the pumpkin pie spice and salt, then mix in the crushed Biscoff cookies and flour. Keep stirring until the mixture comes together and holds its shape when pressed. Add powdered sugar one tablespoon at a time, just until the dough is sweet enough and firm enough to roll.

Roll into truffles:

Scoop and roll the dough into bite-sized balls. Set them on a lined tray.

Chill:

Pop the tray in the fridge for 30 minutes or the freezer for 15–20 if you’re in a hurry. You want the dough to be nice and firm before dipping.

Coat the truffles:

Melt the candy melts with a little coconut oil in the microwave, working in short bursts and stirring between each one until smooth. Dip each chilled truffle into the coating using a fork or toothpick, let the excess drip off, and place it back on the tray. Immediately sprinkle with crushed Biscoff crumbs while the coating is still wet.

Let set & store:

Let the truffles set at room temp, or stick them in the fridge to speed things up. Store in an airtight container in the fridge for up to 5–6 days.

These pumpkin biscoff truffles are super easy to make, and they’re just perfect for bringing all the flavors of fall! Make a batch today, and let me know what you think. You can leave a comment below, and you can also tag me in your photos on Instagram @slimmingviolet. It makes my day when I see your creations, and I’d love to hear from you!